Spinach and bean dregs cake

Overview

This bean dregs cake is specially prepared for people who don’t like the thick taste of bean dregs. After all, bean dregs are highly nutritious, so it’s a pity. Okara contains protein, fat, carbohydrates (cellulose, polysaccharides, etc.), in addition, there are also minerals such as calcium, phosphorus, and iron. Soy milk + this vegetable bean dregs cake is a nutritious and healthy breakfast.

Tags

• staple food
• home cooking
• breakfast
• cake
• bean dregs
• bitter chrysanthemum
• corn flour
• egg
• spinach

Ingredients

Steps

1. 1 Strained bean dregs.

   

2. 2 Wash the vegetables and chop them into small pieces.

   

3. 3 Blanch spinach and bitter chrysanthemum and add to the bean dregs.

   

4. 4 Add an appropriate amount of corn flour (any flour will do), and if you are over 1 year old, you can add a little salt. 🌻Tips: Since the moisture of the filtered bean dregs is different, you can add more or less corn flour here. If you add less corn flour, the paste will be a little thin and the cake will be softer. The more flour, the easier it will be to shape the cake by hand.

   

5. 5 Add an egg to increase the viscosity, mix well, check the dryness and wetness to see if it can form a ball, and add corn flour appropriately.

   

6. 6 Take an appropriate amount, roll it into a round shape, flatten it with two palms and put it directly into the pot. Put appropriate amount of oil in the pot and fry over medium heat. 🌻Tips: My cake was just enough to form into a ball, but not very hard, so it was a little sticky, so I didn’t take any pictures. The pancakes made from this kind of dough are crispy on both sides and soft in the middle.

   

7. 7 Fry one side until the pancake can be picked up easily, then turn over and continue frying over low heat.

   

8. 8 You can continue to fry both sides until they are browned to your liking. Eat it hot, it's delicious. Underneath a strong appearance, there is a soft heart, isn't it like a sheep in wolf's clothing?