Why pickled asparagus is useful and how to cook it at home

Many people confuse stemmed asparagus and a soybean meal called fuju. In fact, these are two completely different products, but equally useful. They are widely used in cooking to prepare a variety of salads and snacks.

Green asparagus, or asparagus, is marinated for the winter, steamed and baked to make savory snacks from the soy product. In this article, you will learn about the fundamental differences between foods, nutritional values, and cooking methods.

Pickled soy and green asparagus

Cooking uses green asparagus, or asparagus, and soy asparagus (fuju) - Korean-made semi-finished product. There is a misconception in Russia that these two products are no different. One species is green, the other is white. In fact, there is a difference.

Asparagus has many varieties and subspecies... Common green or white asparagus is most commonly used for food. Only the tops of the plant with small buds are edible. The stems are highly prized for their chemical composition and medicinal properties.

Fuju is made from soybeans, which are previously soaked in water for a long time, are crushed to a homogeneous consistency and milk is extracted from this mass. Then it is boiled and the foam is removed, which is subsequently dried. This product is used to make Korean salads.

Asparagus and fuju are prepared with various additives in the form of spices, poured with aromatic marinade.

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Chemical composition and nutritional value

Pickled asparagus contains such useful components as:

• vitamins A, B1, B2, B9, C, E, H, PP, K;
• minerals (potassium, iron, magnesium, calcium, phosphorus, sodium, zinc);
• natural organic compounds (coumarins, saponins).

Nutritional value of the plant:

• fresh calorie content - 20 kcal per 100g;
• proteins - 1, 9 g;
• fats - 0.1 g;
• carbohydrates - 3.1 g.

Soy asparagus contains such a set of components:

• vitamins A, B1, B2, B5, B6, B9, B12, C, PP;
• minerals (potassium, phosphorus, magnesium, zinc, selenium, calcium, manganese, iron, copper, sodium).

The nutritional value:

• calorie content in dry form - 440 kcal;
• proteins - 45 g;
• fats - 20 g;
• carbohydrates - 20 g.

Reference. After soaking, the calorie content of soy asparagus is halved.

Harm and benefit

Pickled green asparagus is high in fiberwhich stimulate the smooth muscles of the intestines and improve the functioning of the entire digestive tract. Vitamins stop the development of atherosclerosis, normalize metabolism, increase immunity and fight free radicals, reducing the risk of cancer.

Coumarins stimulate the work of the heart muscle, cleanse the blood and improve clotting... Saponins have anti-inflammatory, diuretic and anti-sclerotic effects on the body. Asparagus is considered to be the strongest aphrodisiac that increases libido in men and women.

Despite the clear benefits, the plant can negatively affect well-being.... The same saponins cause severe irritation of the gastric mucosa, so asparagus is included in the list of prohibited foods for gastritis.In some cases, it causes allergic reactions.

Fuzhu claims to be the "elixir of youth" thanks to plant-based protein, which is completely absorbed by the body. Soy asparagus is used as a remedy for the prevention of vascular and heart pathologies. Antioxidant effect reduces the risk of developing cancer. The product does not contain cholesterol and lactose, therefore it is suitable for people with diabetes and allergies.

The negative effect of the product on the human body lies in the risk of disruption of the pancreas and thyroid gland, gastrointestinal tract, genitourinary system.

Reference. Soy asparagus is an excellent substitute for animal protein. The product is recommended to be included in the diet for athletes and vegetarians.

How to pickle asparagus at home

Nutritionists recommend baked, boiled, fried and pickled asparagus... The product is subjected to minimal heat treatment in order to preserve its taste and the entire range of useful substances.

It is very important not to overexpose the sprouts, cook until they are "al dente" (per tooth). To preserve the asparagus for the winter, it is closed in jars and poured with a marinade based on water, vinegar, salt and aromatic spices.

Fuzhu for home cooking pre-soaked in warm water, since the product is available commercially in dry form. Salads with carrots, garlic and other vegetables are prepared from soy asparagus. Add spices, soy sauce and vinegar.

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The best recipes

We have prepared for you some popular recipes for making fuju and asparagus... Adjust the amount of vinegar, sugar and salt based on your preference. You can add any spices you like to the snacks.

The classic soy asparagus recipe

Ingredients:

• fuju - 200 g;
• garlic - 5 cloves;
• corn oil - 6 tbsp., l.;
• vinegar 9% - 1 tbsp., l.;
• rock salt - 1 tbsp., l.;
• soy sauce - 1 tbsp., l.;
• sugar - half a tablespoon;
• red pepper to taste.

Soak soy asparagus in water room temperature for 24 hours. During this time, she will have time to soften. Cut into pieces of the desired size.

Pass the peeled garlic through a press and toss with salt, sugar, vinegar, soy sauce and butter.

Pour the marinade for soy asparagus, add the pepper and stir. Place in a container with an airtight lid and refrigerate for 10-12 hours to marinate.

Council. Choose soy sauce that contains only soybeans and salt, no flavor stabilizers or preservatives.

Marinated fuju with paprika

Ingredients:

• soy asparagus - 250 g;
• carrots - 1 pc.;
• paprika - 1 pc.;
• onion - 1 pc.;
• oil - 50 ml;
• soy sauce, red pepper, ground ginger - to taste;
• garlic - 3 cloves.

Cut the soaked fuju into pieces... Chop the carrots into thin long strips, cut the onion into half rings and fry in oil. Then add the asparagus and bell peppers, cut into strips. Simmer in a skillet for 5-7 minutes. Season with soy sauce, minced garlic and spices.

Soy asparagus with carrots "Korean style"

Ingredients:

• fuzhu - 300 g;
• two medium-sized carrots;
• garlic - 3 cloves;
• sesame oil - 120 ml;
• salt - 1 tbsp., l.;
• sugar - 1 tbsp., l.;
• rice vinegar - 6 tbsp., l.;
• ground black and red pepper by eye.

Cut the pre-soaked asparagus into pieces... Grate the carrots on a special grater. Squeeze the garlic through a press. Combine food in a large bowl.

In a small saucepan, combine butter, sugar, salt and pepper... Place over medium heat and simmer. Add the rice vinegar and quickly pour over the salad ingredients. Stir and refrigerate for 4-5 hours.

Green pickled asparagus

Ingredients:

• green asparagus stalks - 1 kg;
• salt - 3 tsp, l ..;
• garlic - 3-4 cloves;
• vinegar essence 70% - 1 tsp, l.;
• bay leaf optional.

Wash the asparagus and gently sort... Dip in boiling water for 5 minutes, then pour over with cold water. Cook the marinade with water and salt. After boiling, pour in the essence.

Find glass containers of this sizeto fit the stems, toss the garlic and laurel on the bottom. Spread the asparagus upright and top with the marinade. Close with screw caps.

How to prepare pickled asparagus for the winter

For preparing pickled snacks for the winter stem asparagus is suitable. Fuzhu is not preserved for future use, since there is no particular need for it. Most delicious are freshly made salads with soy asparagus, which can be kept in the refrigerator for more than a week due to the spicy vinegar-based marinade.

Asparagus is most often rolled up in jars without additional sterilization.to maintain the elastic structure of the stems and nutrients. Black and allspice, bay leaf and garlic are added to the marinade. The main task is to preserve the amazing taste of the plant as much as possible.

To keep the workpieces for a longer period, use additional pasteurization and store the jars in the pantry.

Useful Tips

Rules for processing green asparagus before pickling:

1. Rinse the stems in cold water and cut off the coarse, fibrous lower parts.
2. Boil water in a large skillet and gently dip the asparagus into it.
3. Blanch no longer than five minutes.
4. Using a slotted spoon and or kitchen tongs transfer the stems to a bowl of ice cold water for a few minutes, and then into a colander.
5. Find the right size jarsif you don't want to cut the asparagus into pieces.
6. Fill should cover the stems completely.

How to prepare soy asparagus before eating:

1. To preserve trace elements and vitamins, fill the product with cold water or room temperature. Sometimes, to speed up the process, a semi-finished product is soaked in boiling water for a couple of hours, but in this case it loses its beneficial properties and does not have time to become soft enough.
2. To determine readiness, push fuju. If it does not break, it has become elastic, you can drain the water.
3. Place the product in a colander and press down slightly with your hand to remove excess moisture.
4. Place the asparagus in a deep bowl and season with salt... After half an hour, drain the liquid.
5. To enhance taste Season the asparagus with coriander, red and black pepper, paprika, garlic and soy sauce.

Conclusion

Pickled asparagus and soy asparagus can help diversify your daily diet. In addition, Korean snacks have long gained well-deserved popularity in many countries for their interesting flavor combinations.

Stem asparagus is delicious freshly prepared and canned, and fully retains its bright taste and useful properties.