What are the magical uses of the dregs of soybean milk

After making soy milk at home, there will be bean dregs left. It would be a pity to throw it away, but you can't find any other use for it. In fact, bean dregs have a wide range of uses. For example, it can be used as flower fertilizer, or you can mix the dregs with honey and milk egg white to make a facial mask, which has a significant effect on whitening the skin. You can also mix the bean dregs with salt and egg white to make whole grain cakes.

Add bean dregs, milk and flour, mix well, and steam for 8 to 10 minutes to make a soft and delicious multi-grain cake. Stir-fry the bean dregs in a pan, add onions, ginger, garlic, cooking wine, salt, MSG, and sprinkle with chopped green onions. It is a refreshing dish.

Used to make small tofu for consumption. Generally, to make small tofu, you have to grind the bean dregs or buy them, which costs extra money. It is more appropriate to use the soy milk dregs. Generally, the soy milk dregs filtered out once from making soy milk can make one small tofu.

Make into pancakes or noodles. If you don’t want to make tofu, you can mix it with white flour to make dough, and use it to make pancakes or noodles, which is also delicious.

Make dumplings. Mix it with flour to make bun skins, it tastes good and is nutritious.

Make vegetable pancakes. Together with vegetables, such as potatoes, radishes, cabbage, tomatoes, etc., add appropriate amount of flour and make vegetable cakes, which taste good.

Make flower fertilizer. After the soy milk residue has cooled, add appropriate amount of water, stir evenly, and use it as flower fertilizer. It is suitable for most flowers, especially spider plants, which will grow well.

Although bean dregs are the residue left after making soy milk, they are also rich in nutrients. Don't throw them away casually. Making use of the dregs can not only save food, but also add a lot of fun to your life by making your own food with the dregs. Some people may think of using bean dregs instead of flour to make dumpling skins. This method is not advisable because the bean dregs are very coarse and the taste of the dumpling skins is very poor after being made into them.