Chinese Food
Full of memories - bean dregs
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My hometown is in Yingjing, a small town in Ya'an, Sichuan Province. I grew up drinking bean dregs from the snack tarta noodles. The mellow bean dregs are filtered from tofu. With some vegetables, salt and bean petals, I can make delicious bean dregs. I grew up and settled in Chongqing. I haven't eaten bean dregs any more. I'll try it with my memory.
Cooking ingredients
Cooking Steps
Step1:The soymilk machine beat the soymilk. The dregs filtered out.
Step2:In fact, you can use green vegetables. There's only cabbage left at home. Just make do with it. Cut up the cabbage. It's better to cut it carefully.
Step3:Put about 600ml of water in the pot. I put it about. Heat it up
Step4:Take the bean dregs. Put two spoons of sal
Step5:Turn to the middle fire. Eat cabbag
Step6:Turn the heat down for ten minute
Step7:A bowl of delicious bean dregs is ready. Strictly speaking, it's not a dish or porridge. Just hold the bowl and you can drink it. Spicy children's shoes can put some cabbage, coriander and oil peppers. I still like the original (^_ ^
Cooking tips:You need to use a soymilk machine. You need to make soymilk. You need to filter the rest of the soybean dregs for use. There are skills in making delicious dishes.
