Bean dregs and thick egg roast
Overview
The child's father is a teacher and has a lot of work pressure. Although the child is now in elementary school, he is also under a lot of study pressure and has a lot of homework. I leave early and come home late. I can only give full play to breakfast and try to achieve a balanced nutrition so that they can eat well and cope with various pressures. With the soymilk machine, breakfast can be made in many ways easily. Of course, this is what I have learned and grown after coming to Meitianhou. In the past, breakfast was either bread, steamed buns, or noodles bought from outside, or it would be easier to eat it directly outside. Now I do all my own DIY work, so that my love for my family is concentrated in every meal and every dish! The thick egg roast is a product from Japan. I added bean dregs, a Chinese kitchen leftover, to make the thick egg roast exude a strong Chinese feeling! The taste is a bit soft, probably due to the bean dregs. The palate is full of green onions and the aroma of local eggs, and the aftertaste is a touch of seaweed. It’s a great success! It’s also a perfect match with rice cereal from a soy milk machine!
Tags
Ingredients
Steps
-
Soak the soybeans until soft the night before and use the "wet bean" setting the next morning
-
Filter out the bean dregs
-
Ingredients chart
-
Beat all ingredients evenly
-
Preheat the electric baking pan and spread the egg liquid over the entire bottom of the pan
-
When the egg liquid solidifies, roll it into a cake shape and move it to one side
-
Let cool and cut into pieces
-
Served with pork floss, ham and salty rice paste, it is nutritious, healthy and low-cost. It turns out that the leftover "bean dregs" can also be so delicious!
-
With a strong egg aroma, a light seaweed aroma, and a soft texture, it exudes Chinese sentiment!
