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Soybeans in the Chinese kitchen
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The oldest kitchen of the world Chinese - soybeans became third place after rice and wheat. Chinese began to grow soybeans and three thousand years ago, but then used as a fertilizer, improves nitrogen poor soil. However, the number of solely thousands of years soy has become an indispensable staple food, but their relatives pulses it is a lower carbohydrate content, but much more rich content of protein and calcium.
This kind of soybean more than kind meat or dairy products. Most soybean love vegetarians, but people with the other principles feeding soybean meal in one form or another every day. Recalling even soy sauce. Its a very dicomplex and could take six months to two years. Note that the soy sauce is very salty, so in the preparation of meals, which he is, add salt is not required.
Incidentally, it is precisely for this reason that salt in Chinese cuisine is less important than in other national kitchens. Another important product of Chinese cuisine, soy milk. This is a fundamentally yolk and converted liquid puree soybeans. To this day, China continues to be the product simple way. Normally, in China soybean milk served to smoking. And, of course, referring to the sick, it would be fair to say at least a few words about tofu. Any asian cook knows how to cook a variety of delicious dishes this white cheese.
Pasteurized product requires no cooling, is still closed, and unpasteurized tofu need to be kept in a cool place in the water, it protects the cheese smells of other products. Of tofu sandwich produced excellent sausage: curd reduced in blender until homogeneous mass, mushrooms go to a minimum of water ready, and then mix and boil a few more minutes. You can add garlic and parsley. Those more dense breakfasts to taste fried with tofu. As in the usual omelet, you can add to the taste of onions, peppers and mushrooms.
Another remarkable product born bound Chinese ingenuity, soy meat. When two thousand years ago, two Indian Buddhist arrived in China and brought the teachings of righteousness lean nutrition, they found in the person of the Chinese people appreciative listeners. Meat in China, it was a luxury, and the peasants rarely have imagined it possible. It is on this soil and the great born Chinese gastronomic art of deception, soybeans in the hands of experienced cooks can easily turn to not only in meat, but also in the fish.
Compared with other countries, especially in Europe and the two Americas, the percentage of cardiovascular disease, hypertension, diabetes in China significantly lower. You would say that this is entirely due to soybean, but it plays in healthy eating important role. And here you can learn more about healthy nutrition.
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