Egg-Flavored Tofu Dregs Roll
A resourceful griddle pancake made from soybean pulp, eggs, and flour, cooked until set, brushed with spicy broad bean paste, and rolled up into savory, chewy slices.
Instructions
- 1
Put the soybean residue into a large bowl and crack in 2 eggs.
- 2
Chop the green onions and put them in a bowl with the flour.
- 3
Add thirteen-spice powder to enhance the aroma.
- 4
Add salt to season.
- 5
Add to clean water and stir into a paste.
- 6
Brush oil on the electric griddle and preheat.
- 7
Pour in an appropriate amount of soybean pulp paste.
- 8
The top and bottom plates heat simultaneously.
- 9
After shaping one side of the dough, flip it to the other side.
- 10
Spread a layer of Doubanjiang.
- 11
Roll it up from one end.
- 12
Cut into sections before eating.
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Ingredients
Main Ingredients
- Mung bean residue300 g
- Flour50 g
- Egg2 piece
- Clear water250 g
- Thirteen Spice Powder2 g
Auxiliary Ingredients
- Scallion1 section
Seasonings
- Edible oil1/2 tbsp
- Salt3 g
- Doubanjiang1 spoon