Recipe: Buckwheat bean dregs

Home Cooking Recipe: Buckwheat bean dregs

Notes:

I remember when I was young, there was a greenhouse near the house, three halls, one selling fresh food, one selling department store gifts, and one selling various snacks. At that time, I often eat cakes, sesame sauce, garlic sauce, mustard... Summer is good and refreshing! The key is still nutrition, the heat is not high and it can cool down. Today, I am making the remaining bean curd and adding it to the buckwheat. It is also used as waste.

Ingredients:

Steps:

  1. Home Cooking Recipe: Put the soba noodles and bean dregs in a bowl, add 1:1 ratio to the water and mix well. Pay attention to the inside and not the water. Don't make more water. If it is sticky, I will put more water this time. . Prepare another bowl and pour a proper amount of scented oil brush on the side of the bowl for easy release.

    Put the soba noodles and bean dregs in a bowl, add 1:1 ratio to the water and mix well. Pay attention to the inside and not the water. Don't make more water. If it is sticky, I will put more water this time. . Prepare another bowl and pour a proper amount of scented oil brush on the side of the bowl for easy release.

  2. Home Cooking Recipe: Put the water in the pot and add the steamer to boil, then put the stirred batter into the pot and steam for about 20 minutes.

    Put the water in the pot and add the steamer to boil, then put the stirred batter into the pot and steam for about 20 minutes.

  3. Home Cooking Recipe: When steaming the cake, start to shed the sesame sauce, add a little soy sauce in the sesame sauce (may not put) a little sugar, the right amount of salt, add water to open

    When steaming the cake, start to shed the sesame sauce, add a little soy sauce in the sesame sauce (may not put) a little sugar, the right amount of salt, add water to open

  4. Garlic chopped chopped, chopped cucumber

  5. After the steamed cake is steamed, quickly put the bowl into the cold water to soak it, release it after cooling, and cut the strip.

  6. Put the cucumber and glutinous rice cake in a bowl, pour in the sesame sauce and minced garlic, mustard juice or chili oil (I did not put the sesame sauce, the house is gone)

Tips:

Be sure to use the yellow mustard to adjust the juice, instead of the green mustard, the yellow mustard is more simmer. If you add the mustard juice, don't add the chili oil. Otherwise, there is no strange taste, but it will rise. The feeling... you know! Personal recommendation or yellow mustard juice is more authentic, the key is not low in calories, healthy!


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