There will be a lot of okara left after each soy milk, you must not throw them away, in fact, okara is a very valuable food~
It can increase women's estrogen, reduce blood cholesterol, be rich in dietary fiber, and can also have the effect of preventing bowel cancer and losing weight~
There are also various ways to make okara, which can be made into cakes, fragrant pine, wowotou, and can be added to biscuits...... Let's try to turn decay into magic!
Taro okara oatcakes
-Material-
Okara 160g
130g of mashed taro
20 grams of oats
Sugar to taste
-How-
1. Peel, wash and cut the taro, put it in a steamer and steam for 15 minutes, then press it into taro puree
2. Put the taro puree, okara, oats and sugar in a large bowl
3. After mixing well, let it sit for a while to allow the oats to absorb some water
4. Form a ball, flatten the taro okara mixture and coat it with oats
5. Make all the taro okara oatmeal cakes and fry them in a pan
6. Fry until golden brown on one side, turn over and fry on the other side
Whole grain cakes
-Material-
250g of okara, 200g of corn flour
130g of low-gluten flour, 6g of dried osmanthus
Baking powder 2g, baking soda 1g
Salt 2g corn oil, caster sugar
-How-
1. Add the ingredients corn oil, caster sugar, baking soda, baking powder and salt to a container and stir until melted.
2. Add 250g of okara and stir well to form a delicate paste.
3. Sift in 200g of mixed corn flour and 130g of low-gluten flour, use a rubber spatula to cut and mix, press and mix evenly until there is no dry powder.
4. Add 6g of dried osmanthus flowers, cut and mix, press and mix evenly.
5. Cover with plastic wrap and let stand for 30 minutes.
6. Divide the batter into about 20g portions and put the reunion into the mold. At this time, the oven is preheated to 195 degrees.
7. Flatten the dough and send the shaped coarse grain cake base to the preheated oven for baking.
8. Baking: Bake at 195 degrees for about 25 minutes, and the surface can be golden brown.
Okara waffles
-Material-
150 grams of okara
3 grams of yeast powder
Soy milk, flour
Sugar, salad oil to taste
-How-
1. Mix the okara, flour, sugar and yeast powder, and put the soy milk according to the viscosity of the batter
2. Put the mixed batter at room temperature to rise
3. Ferment the batter to 2 times its original size
4. Sweep the waffle mold with a layer of salad oil to preheat, scoop a spoonful of batter and place it on the waffle mold, placing a spoonful of batter on one side
5. Cover the lid of the waffle mold, flip the batter on both sides to bake, and observe the coloring during baking
6. Serve after baking
Brown sugar bean dregs steamed buns
-Material-
300g flour, 300g okara
120g brown sugar, 5g yeast powder
-How-
1. Take a little bit of 30g water to melt the yeast powder, pour in the bean dregs, flour, brown sugar and the remaining water to mix, knead the dough, and knead until smooth
2. Leave the dough in a warm place to rise until it doubles in size
3. After the fermented dough is re-kneaded and emptied into air, it is divided into about 100g of agent, kneaded and formed into a round steamed bun like a hill, and let it stand for 20 minutes for secondary fermentation
4. After the water boils, put the steamed bread after the second fermentation into the pot, steam it for 20 minutes on high heat, turn off the heat, and simmer for 5 minutes before opening
Okara nest nest head
-Material-
150 grams of cornmeal
150 grams of okara
50 g cake flour
Sugar to taste
-How-
1. Combine okara, cornmeal, cake flour and granulated sugar
2. Add the liquid according to the stickiness of the dough and mix all the ingredients into the dough
3. Roll the dough round, press a hole with your thumb, rotate it to make a nest shape with uniform thickness, and place it in a steaming tray
4. After boiling water in the steamer over high heat, put the steaming tray on the steamer and steam for 15-18 minutes on medium heat
Okara vegetables
-Material-
A bowl of okara
A small handful of cabbage
1 teaspoon salt
1/2 teaspoon of peppercorn powder
A pinch of fruit and vegetable powder
-How-
1. Strain the bean dregs left over from beating soy milk with gauze, squeeze dry the soy milk and set aside.
2. Wash the cabbage and cut into thin strips.
3. Add oil to the pan and stir-fry the tofu residue over low heat for 2 minutes.
4. Add a bowl of water, add salt and peppercorns, mix well, and cook for a few minutes.
5. Add chopped cabbage, continue to cook for two or three minutes, and finally drizzle some pepper oil or pepper powder, and season with vegetable and fruit powder.
Sesame seaweed fragrant pine
-Material-
300g of okara, 10g of black sesame seeds
5g seaweed, 10ml light soy sauce
1 teaspoon salt, 10ml of vegetarian oyster sauce
100ml of peanut oil, appropriate amount of sugar
-How-
1. Prepare bean dregs, black sesame seeds, and seaweed to chop, and use the usual snacks seaweed slices.
2. Put oil in the pot, I use peanut oil, more fragrant, heat, stir-fry a few times under the bean dregs, add light soy sauce and vegetarian oyster sauce, and keep stir-frying, otherwise it will paste the pot.
3. Stir-fry until the water is dry, add sugar, salt, and do not stop stir-frying in the middle.
4. Continue to stir-fry, mainly to fry the water dry, until it is loose and dry, and finally sprinkle with black sesame seeds and seaweed, and stir-fry well.
