Anyone with a soy milk machine will enjoy this! Delicious bean curd pulp pancakes, the recipe is so simple!
I've actually experimented with tofu-making at home, haven't I? Everyone is curious about what happened to the residue after filtering – it's in the fridge, and I'm afraid to eat it! Because it's bean curd pulp made with a food processor, raw bean curd residue, I'm afraid it will poison me! That bean curd pulp is intended to be used as fertilizer for flowers.
Today is different, I still soaked a batch of yellow beans, and brought out a seldom-used bean curd maker. I used the bean curd maker to make bean curd in the morning, which is so convenient and easy.The bean curd residue filtered out from the bean curd maker is the cooked bean curd residue. Eating it won't poison you!
Let's quickly use this fresh filtered cooked bean curd residue to make bean curd pancakes! The method is simple, easy to learn! The key isAdding bean curd residue to scallion and egg soft pancakes makes them more crispy and fluffy, fragrant and nutritious than usual without bean curd residue! Take a look at the finished product, are you drooling? Let's learn how to make it together!
Ingredients:Ordinary flour a small bowl, cooked bean curd residue, 1 egg, scallion, a little salt, olive oil or edible oil, a bowl of bean curd
Method:
1. Crack the egg into a bowl containing the flour, and pour in the bean curd residue, add a little salt and mix well, use the filtered warm bean curd to make the batter, which is more high-end!
2. Then stir and stir, and then sprinkle in scallions, sprinkle a little black sesame, then drizzle a little olive oil.
3. Continue stirring and stirring, making a slightly thinner batter. When the batter can form a continuous line shape when a chopstick is dropped, that's fine. Let this batter stand for 20 minutes.
4. Brush a layer of oil in a flat pan. Turn on medium heat.
5. When the oil is hot, scoop a spoonful of batter into it.
6. Use a spatula to spread it flat. The first pancake doesn't have experience, a fierce pull, it's too thin.
7. It broke when flipped over, which shows how crispy and fluffy the bean curd pancake is!
8. The second pancake has some experience, this time it doesn't spread so thin, then you must wait for the surface to turn white and solidify before turning it over.
9. Otherwise, it won't break! Continue to bake, pay attention to turn it over multiple times during the process. Make sure the two sides of the pancake are evenly heated.
10. When the pancake is golden brown on both sides, you can take it out. Broken pancakes can also be eaten. Really crispy, really fluffy, really fragrant!
11. Bake all the batter completely. Lovely bean curd pancakes are finished.
Isn't it simple? If you make too little, you won't have enough to eat! Hahaha. Of course, if you have time, making it fresh is more fragrant. If you have a bean curd maker at home, quickly take it out and start with yellow beans and flour! A bowl of hot bean curd plus a bean curd pancake, you should enjoy it every day!
I am a foodie who loves to research cuisine
