What does soy milk residue do? The efficacy and function of soybean milk residue

After beating the soybean milk, the bean dregs left in the net cover are delicate and glutinous, fragrant and refreshing, compared with the industrial soybean milk after the bean dregs are clean and delicate, it is a pity to discard them, if they are well used and carefully deployed, they can also be made into unique flavored food.

1. Nutritious breakfast: After the bean dregs are drained, the salad oil is burned to 5 hot, first use Sichuan pepper and garlic to fry the pot, then pour the bean dregs into it and stir-fry, and fry until cooked. Add a little more chopped green onions, stir-fry for a while, salt can be put but not too much.

Served with soy milk, kimchi, baked cake steamed buns, and an egg, it is a good breakfast.

2. Ingredients for bean dregs porridge: bean dregs, cornmeal, one to one, add a little water to make a paste, boil half a pot of boiling water, pour it like a mixed bean dregs paste after the boiling water boils, and boil for a while. Features:

It is sweeter than the porridge made only with cornmeal, and it is closer to the kind of cornmeal porridge with bean flour in China.

3. Ingredients for small tofu: appropriate amount of bean dregs, green onions, ginger foam, 2 eggs, salt, monosodium glutamate, oil, etc., add bean dregs and stir-fry after frying with oil and green onions, beat in eggs, and continue to stir-fry. Function: Rich in nutrients, often eaten can be healthy and nourishing the brain.

4. Ingredients for okara egg cake: 3 eggs, 100 grams of bean dregs, chopped green onions, salt, and appropriate amount of cooking oil. Method:

1. Put the bean dregs into a basin, beat in the eggs, add salt, chopped green onions, etc. to it and stir well. 2. Add a little cooking oil to the pan, then pour the prepared bean dregs and eggs into the electric cake stall, flatten for four or five minutes, and then eat. Features: The okara omelet is yellow and fragrant, rich in egg white. It is especially suitable for anorexia, obese or malnourished children and the elderly.

5. Five bean nest head: 100 grams of bean dregs, 40 grams of cornmeal, a little water. Put the five bean dregs into a basin, add cornmeal, stir well, knead into a nest, and steam in a pot for ten minutes.

Features: Wudou Wotou is rich in nutrients, has a variety of effects such as lowering lipids, replenishing the brain and lowering blood pressure, and regular consumption is beneficial to health care.

6. Okara balls: appropriate amount of bean dregs, 1-2 taels of lean meat, 2 eggs, a little greens, appropriate amount of flour, and appropriate amount of salt. Chop the lean meat and table vegetables, mix with bean dregs, eggs, and flour, add salt, make balls, and cook them in a pot.

Function: Rich and comprehensive nutrition, suitable for replenishing deficiency.

If you don't want to eat it, it's also good to use it as flower fertilizer!

The fat content of okara is very low, regular consumption can prevent obesity, and okara also contains more anti-cancer substances; 'Isoflavones; Eating okara regularly can also reduce the incidence of some cancers. Now the okara is so fine that you can drink it with soy milk.

It is said that eating soy milk residue can be **, I once tried to make pancakes with soy milk residue and flour, which is very delicious, and cleanses the intestines and prevents constipation.

It should be said that it is tofu dregs, which actually contains quite a lot of legume protein. Some people think that it has a bad taste and don't like to eat it very much. If you want to give it a try, add some spices and stir-fry lightly, such as:

Onions, ginger, garlic, etc., it depends on each person's taste. The beany smell is gone, and it tastes good. Some people also use it to cook porridge, and they also need to add seasonings.

To make bean dregs cake, it is very simple, add an appropriate amount of flour and sugar, and make a cake, which my baby loves to eat.

Make small tofu, or take it to steamed steamed buns, they are full of delicious food, and it is good to make some snacks.

It's so useful! Stir-frying, washing face, feeding pigs and fish can all be done.

Soy milk is a nutritious food suitable for all ages, the soy isoflavones contained in soy milk are very helpful to human health, especially the soybean milk residue left over from soybean milk is nutritionally comprehensive, many people do not understand the role of soybean milk residue, and they have discarded the soybean milk residue, so what is the efficacy and function of soybean milk residue? Next, I will introduce it to you.

1. Prevention of constipation: the main ingredient of okara is soybean, which is rich in dietary fiber, lignin and hemicellulose and other nutrients, after intestinal absorption, it can hinder the fat of the human body, and can also accelerate intestinal peristalsis, which has obvious effect on moistening the intestines and laxative, and is also conducive to the elimination of harmful substances in the body, and has obvious effects on the prevention of colorectal cancer, rectal cancer and other diseases.

2. Prevention of tooth decay: there are rough cellulose components in okara, which must be fully chewed to be completely swallowed when eating, and after chewing many times, it can secrete a large amount of saliva, so that the cleaning effect of the teeth is doubled, and it helps to reduce tooth decay and caries.

3. Calcium supplementation: okara is rich in calcium, and the calcium in soybean milk can be easily absorbed by the human body, in the process of eating okara, the energy source is constantly supplemented with calcium, for the prevention of bone hyperplasia, back pain and leg pain, the effect is obvious, minors eat more okara, but also help to grow taller.

The uses of soybean milk residue are:

First, the bean dregs nest nest head:

Preparation: 1 Mix cornmeal, rich flour and bean dregs, mix the dry yeast with slightly warm water and set aside.

2 Add yeast water little by little, mix the dough until there is no dry powder and slightly sticky, cover with a damp cloth or cover a curtain to ferment in a warm place.

3 In the current weather, the dough has been fermenting for 1 hour. Wet your hands with water, take an appropriate amount of dough, and shape.

4 Boil water in a steamer, after the water boils, arrange the shaped nest head, cover the lid, and steam for 15-20 minutes depending on the size of the nest head.

2. Okara omelette.

Production process: Beat the eggs into a bowl, beat them well, pour in the okara and mix well. After the middle and lower reaches of the pot are heated, pour the okara egg liquid directly into the fried omelet, the okara and egg liquid complement each other to make the omelette has an excellent taste and a very good texture.

Elected by voters 2007-11-09 10:42:04 Can be mixed with minced meat to make meatballs.

Modern nutritional studies have proved that tofu residue has a high nutritional value. Traditional Chinese medicine believes that tofu residue is sweet and cool, and has the effect of clearing heat and detoxifying, reducing swelling and stopping bleeding. Frequent and appropriate amounts of tofu residue are very beneficial, can prevent and treat arteriosclerosis, high blood pressure, diabetes, constipation, etc., and is also very effective in prolonging the life of the elderly

1.Prevention and treatment of constipation:

Tofu residue contains a lot of dietary fiber, which is the best cellulose in dietary fiber, and is known as soybean fiber. Eating tofu residue in resident institutions can increase the volume of stool, make the stool soft, and promote intestinal peristalsis, which is conducive to defecation. It can prevent constipation, anal fissure, hemorrhoids and bowel cancer.

2.Prevention and treatment of cardiovascular and cerebrovascular diseases:

The dietary fiber in tofu residue can adsorb endogenous cholesterol stored in bile in the duodenum, preventing the absorption of cholesterol, thereby effectively reducing the cholesterol level of plasma and liver, and preventing the occurrence of high blood viscosity, hypertension, atherosclerosis, coronary heart disease, stroke and other diseases. In addition, the calcium in tofu residue can also resist the rise of blood pressure, and patients with cardiovascular and cerebrovascular diseases often eat tofu residue, which helps the disease. It can reduce the risk of stroke and myocardial infarction.

3.Lowers blood sugar:

The fiber in tofu can also adsorb sugar in food, reduce the absorption of glucose by the intestinal wall, and eat tofu residue regularly, which can prevent diabetes. In addition, okara also contains crude protein, fatty acids, which are conducive to delaying the absorption of sugar on the birth day of the intestine and reducing the rate of blood sugar growth after meals; Cellulose can also reduce the excitability of glucagon secretion, and affect the metabolism of amino acids, from Nanchang can prevent the rapid rise of blood sugar after eating, which is very beneficial to the control of blood sugar in diabetic patients.

4. ****：

Tofu residue has the characteristics of high dietary fiber, high crude protein, low fat and low calorie, obese people not only have a sense of satiety after eating, but also lower calories than other foods, eating during the first period can relieve hunger, inhibit fat production, and can provide the body with the necessary nutrients, so that the health effect is more significant.

I think soy milk residue is best used for evaporating cakes. Add the cornmeal and flour while hot, add two more eggs, add the baking powder, a pinch of salt and sugar. (Or chop the dried jujube and add it) and mix well. After fermentation, pour it into the steamer and steam for 20 minutes.

Soybean milk residue can be fried meatballs, steamed steamed buns, mixed with shredded radish and steamed and fried.