A good place for bean dregs - salty and fragrant Q slippery bean dregs Mantou

2024-04-06 01:39:05 341

Without a soybean milk machine, I would use a cooking machine to make soybeans, remove the soybean dregs, and add water to boil in a pot. I could also have delicious soybean milk to drink. But what about the remaining soybean residue? Throw it away. It's a pity. I think of the bean dregs Mantou my mother steamed for me when I was young. Give it a try now< Br>

Details of ingredients

flour200 grams
Okara1 small bowl
Dry yeast4 grams
salta little

Technique

difficultybeginner
workmanshipsteam
tasteother
timean hour

Steps to make A good place for bean dregs - salty and fragrant Q slippery bean dregs Mantou

1. Dissolve the dry yeast in a small amount of warm water and stir until it melts.
2. Pour soybean residue into the flour and stir well.
3. Pour in yeast water, stir the dough while pouring, and make a smooth dough.
4. Let it ferment in a warm place to two to three times its size.
5. Sprinkle an appropriate amount of flour and a small amount of salt on the panel, and spread evenly by hand.
6. The fermented dough is placed on a panel and thoroughly kneaded, then divided into appropriate sized tablets.
7. Rub the prepared tablets one by one until they are round.
8. After secondary fermentation, the embryo of Mantou becomes larger.
9. Boil water and steam over high heat for 25 minutes before serving.