Soy asparagus, also called fuju, is a popular dish in Korean, Japanese and Chinese cuisine. It can be purchased in the markets or in specialized sections of supermarkets. The mild original taste of this appetizer is loved by many, and often the Russian feast is decorated with a salad bowl with soy asparagus. But just how useful this tasty dish is, few people think.
What is soy asparagus made of?
In fact, this product has nothing to do with the regular asparagus that grows in the garden, since soy asparagus is made from soybeans. They are pre-soaked in water, and then ground to a mushy state and soy milk is squeezed out of this mass. The milk is then boiled and the resulting foam is removed, dried and rolled up with a tourniquet. This dry semi-finished product serves as a raw material for the preparation of fuju.
This source of highly digestible vegetable protein has very few calories - only 234 kcal per 100 g of dry product, while proteins in it are 45 g, carbohydrates and fats - 20 g each.
Benefits of soy asparagus
Soy, from which fuju is made, is a very useful plant, rich in essential amino acids, vegetable protein, vitamins and trace elements of iron, potassium and calcium. Soy asparagus is perfectly absorbed by the body, and the milk from which it is made does not contain lactose, which is an allergen, and cholesterol, which clogs blood vessels. Soy milk and fuju also contain a number of polyunsaturated acids that have a beneficial effect on the cardiovascular system and prevent the development of many of its diseases. It is also high in phytohormones that prevent bone loss and the development of osteoporosis. In this regard, there is a risk of deviations in sexual development in a developing child's body, therefore, it is not recommended for children under 10 years old to eat soy asparagus, and adults should use it in moderation, although the harm from it has not been proven.
Contraindications for the use of soy asparagus are diseases of the stomach and pancreas.
How to cook soy asparagus
Break dry soy asparagus into 4-5 cm pieces and place in a deep bowl, cover with cold water and leave for 30 minutes to make it elastic. Lay out the asparagus and squeeze out the water. Cut the onions into thin half rings and fry them in vegetable oil until golden brown. Add the onions from the skillet. Put finely chopped garlic and asparagus in the remaining oil in a hot skillet, add 1-2 tablespoons of soy sauce, add a little chopped hot pepper and a little bell pepper, chopped into strips, and Korean seasoning "Azhi-no-moto" - monosodium glutamate. Simmer, stirring for 5 minutes, put in a bowl and add a little lemon juice, stir. After the asparagus has cooled, you can serve it as a snack.
