Soy asparagus is a national dish in China. This semi-finished product has nothing to do with the plant of the same name. The product is made from soy milk. The correct name for soy asparagus is fuju.
Features of cooking fuju
Soy asparagus is rich in protein and amino acids. Therefore, this product is especially good for vegetarians. Fuzhu is useful for the prevention of cardiovascular and oncological diseases, osteoporosis. However, you should not get carried away with soy asparagus. After all, its excessive use can contribute to the onset of pancreatic disease.
Soak the soy asparagus for a while in cold water before cooking. To make the product soften faster, you can brew it in boiling water. The range of fuju dishes is quite wide: soups, main courses, snacks. Soy asparagus can be fried and steamed.
Fuzhu shows excellent taste when fried. To prepare the dish, you will need 100 grams of dry soy asparagus, 1 carrot, 1 onion, 2-3 cloves of garlic, 50 grams of vegetable oil, 1 tbsp. soy sauce, red and black peppers, cilantro.
First, soak the soybean asparagus in cold water for 4-5 hours. When soaking in boiling water, 2 hours is enough. The water should completely cover the asparagus. Soaked asparagus will become whiter, and its size will increase by 1.5-2 times. After soaking, rinse the food and cut into cubes. Now peel the onions and carrots, cut everything into strips. Fry carrots and onions in vegetable oil. The dish will only benefit if you add green beans when frying. When the carrots and onions are golden brown, add the asparagus, salt and stir. Reduce the heat and simmer the asparagus for another 5 minutes. Now season the dish with spices, herbs, add soy sauce. Close the lid and keep the pot on the stove for another 5 minutes to soak the asparagus with the aroma of herbs and spices. The dish is ready! Serve with rice.
Don't be surprised if the sauce and carrots give the asparagus a slightly different color. If you add 1 partial tablespoon of vinegar at the end of cooking, you can safely store the fuju in the refrigerator for 3-4 days.
Salads for the festive table
To make a wonderful salad, you will need 100 grams of asparagus, 1 can of canned white beans, 150 grams of Lambert cheese, 2 tomatoes, 2 tablespoons. soy sauce, mayonnaise. For spices, take asafoetida, black pepper, and red pepper.
Soak the soy asparagus until swollen. Then cut and boil in salted water. The asparagus should only boil a little. Place the fuju in a colander and let the water drain. Now the asparagus needs to be pickled, as it is tasteless by itself. Pour the spices into the soy sauce and dip the asparagus into the mixture. Check the readiness for taste: the product should be completely saturated with the sauce and taste it. Then cut the asparagus into small pieces and place on a plate. Top the dish with mayonnaise. Open the canned beans, drain the water, and place the beans over the asparagus. Grease the dish with mayonnaise again. Rub the cheese on a coarse grater, place on the beans and top with mayonnaise. Make the last layer with finely chopped tomatoes. Let the salad sit for 4 hours, and then serve.
For soy asparagus salad with cucumber, take 200 grams of asparagus, chili pepper, 1 bell pepper, 1 tomato, 1 cucumber, 30 ml of vegetable oil, 10 ml of sesame oil, herbs, garlic, sesame seeds. Soak the asparagus. Then cut the fuju, pepper, cucumber, celery, tomato into cubes. Chop the garlic and finely chop the chili. Stir all ingredients, add salt and sugar to taste. Season the salad with vegetable oil and sesame oil, and sprinkle with chopped cilantro on top. Add sesame seeds to the salad before serving.
