Reuse of bean dregs - black bean dregs and diced eggplant buns

Reuse of bean dregs - black bean dregs and diced eggplant buns

Overview

Many times, drinking the filtered bean dregs from soy milk really gives me a headache. Throw it away, it feels like a pity, drink it, it's really hard to swallow. What to do? My family usually steams the filtered bean dregs into steamed buns and steamed buns, or mixes it with flour to make pancakes of various flavors. It is a very good choice, which avoids waste and prevents the loss of nutrients. For example, today's black bean dregs and diced eggplant buns not only effectively utilize the filtered black bean dregs, but also allow you who are particularly sensitive to bean dregs to absorb the nutrients of the bean dregs without knowing it. The spicy taste of the buns perfectly covers the beany smell. I believe that if you don’t tell anyone, no one will know that the bun skin is made of bean dregs and flour. The fillings are spicy and fragrant, and the buns are chewy. No matter how you eat them, they will be delicious! Rich in nutrients and excellent taste, even vegetarian food can help you gain weight quietly!

Tags

Ingredients

Steps

  1. Main raw materials.

    Reuse of bean dregs - black bean dregs and diced eggplant buns step 1

  2. Dissolve the dry yeast in the bean dregs, let it sit for 5 minutes, pour in the flour and mix into a moderately soft and hard dough, cover and ferment.

    Reuse of bean dregs - black bean dregs and diced eggplant buns step 2

  3. Wash the eggplant, shallots and green peppers and cut them into small cubes.

    Reuse of bean dregs - black bean dregs and diced eggplant buns step 3

  4. Add thirteen spices, pepper powder, a small amount of chicken essence and a small amount of light soy sauce.

    Reuse of bean dregs - black bean dregs and diced eggplant buns step 4

  5. Heat oil in a wok. When the oil is hot, pour it over the seasoned spring onions to bring out the aroma. Add an appropriate amount of salt and stir evenly.

    Reuse of bean dregs - black bean dregs and diced eggplant buns step 5

  6. Let the dough ferment until 2-2.5 times in size.

    Reuse of bean dregs - black bean dregs and diced eggplant buns step 6

  7. Take out the fermented dough, deflate it, knead it smooth and roll it into a long strip.

    Reuse of bean dregs - black bean dregs and diced eggplant buns step 7

  8. Cut into appropriate size portions.

    Reuse of bean dregs - black bean dregs and diced eggplant buns step 8

  9. Sprinkle a small amount of flour on the dough, flatten it and roll it out.

    Reuse of bean dregs - black bean dregs and diced eggplant buns step 9

  10. Take an appropriate amount of diced eggplant filling and place it in the center, wrap it into the shape you like.

    Reuse of bean dregs - black bean dregs and diced eggplant buns step 10

  11. After wrapping all the buns, ferment them twice until they are round, boil the water in the steamer, and put them on the steamer.

    Reuse of bean dregs - black bean dregs and diced eggplant buns step 11

  12. Steam over medium heat for fifteen minutes, then turn off the heat, simmer for 3-5 minutes, take out and let dry until warm and then serve.

    Reuse of bean dregs - black bean dregs and diced eggplant buns step 12