How to make bean dregs steamed buns

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  1.Put the bean dregs into a clean basin, add two eggs, salt, and sugar and stir evenly (don’t make the okara too dry when straining it, leave some soy milk, so you don’t need to add water when kneading the noodles)

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  2. Add the noodles to the okara bit by bit, and add the yeast at the same time.

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  3.The amount of noodles is not fixed, just add it a little bit so that it can form a dough.

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  4. This is the dough.If you have lard at home, it is best to add some lard at this time., just one spoonful (I learned this from my mother-in-law, the steamed buns with lard are brighter, more flavourful, and more delicious)

• 5.This is the noodles after adding a spoonful of lard, making them smoother.

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  6. Let the mixed noodles rise in a warm place, and I put them in the oven to ferment.

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  7. An hour and a half later, the noodles have doubled and they are ready.Knead it first and let it sit for 10 minutes.

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  8. Knead the dough into the shape you like.

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  9. Add water to the pot and brush some cooked oil on the steamer to prevent it from sticking to the drawer.

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  10. Pour cold water into the pot, simmer for another 15 to 20 minutes, turn on the heat, and steam for 15 seconds after boiling minute.

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  11. After 15 minutes, the steamed buns are cooked, take them out and let them cool.

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  12.Add another rectangular one.

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  13. It is ready to eat.Although it looks like ordinary steamed buns, it is really delicious.The bean dregs steamed buns have no gorgeous appearance, but are more nutritious than ordinary steamed buns.