What is soy asparagus, how it is useful and how to use it correctly

Soy asparagus and dishes made from it are a favorite product of admirers of Japanese and Chinese culinary cultures. Such a nutritious high-protein semi-finished product perfectly saturates, allowing you not to feel hunger for a long time.

We will tell you what soy asparagus is made from, what benefits and harm it brings to our body and what dishes it is added to.

Product Description

Soy asparagus is a semi-finished product that is used to prepare salads, side dishes, soups. The name itself is a trick of marketers aimed at popularizing an unknown product in Russia. In China it is called fuju, in Korea - jujuba, in Japan - douli.

In the US, the product is known as "tofu skin" (literally "tofu skin"), which is more true. The product has nothing to do with green asparagus (asparagus).

From what and how it is obtained

Soybeans are used to prepare fuju. They are soaked in water in advance, then ground into a homogeneous mass and soy milk is boiled. In the process of boiling, a film forms on top, which is removed and dried.

Chemical composition

Fuju contains:

• vitamins (A, C, H, PP, group B);
• macronutrients (magnesium, calcium, sodium, sulfur, chlorine);
• trace elements (copper, iron, manganese, fluorine);
• nonessential and essential amino acids (arginine, lysine, tryptophan, isoleucine);
• fatty acids (omega-3, 6, 9).

Calorie content and BZHU

Nutritional value of dry product per 100 g:

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

Nutritional value of the soaked product per 100 g:

• proteins - 15.8 g;
• fats - 7.65 g;
• carbohydrates - 1 g;
• calorie content - 118.29 kcal.

Benefit and harm

Soy asparagus has a number of beneficial properties:

1. The product is called the source of eternal youth. It contains a fully digestible vegetable protein that is structurally similar to that of an animal. Therefore, nutritionists recommend that vegetarians include fuju in their diet.
2. Asparagus is one of the foods that improve the functioning of the cardiovascular system.
3. Antioxidants in its composition reduce the risk of developing cancerous tumors.
4. Soy protein lowers bad cholesterol and stabilizes blood sugar.
5. Natural estrogens normalize hormones in women.
6. Amino acids slow down the aging process and help maintain skin tone.

The negative effect of the product on the body can be traced in the case of excessive consumption. There is a metabolic disorder, a deterioration in the digestion process, bile outflow, an increase in blood pressure.

According to scientifically proven data, an excessive passion for soy products provokes the growth of malignant cells in the gastrointestinal tract and pancreas.

Soy asparagus in large quantities provokes delayed sexual development in children, female weight gain in men, thyroid pathology in women. This is due to the large amount of phytoestrogen.

reference! Asparagus is suitable for people with lactose intolerance.

Cooking applications

In cooking, a semi-finished product is used to prepare salads, snacks, soups, side dishes for fish and meat. For example, in Japan, soy foam is eaten freshly picked, dipped in sauces. Spicy snacks are more popular in Russia. We will tell you how to cook them further.

Preparing dry soybean asparagus

Rules for preparing fuju before use:

1. Break the dry product into pieces and fill it with water at room temperature for 24 hours. This technology preserves the useful composition of the product. Sometimes a semi-finished product is poured with boiling water to shorten the soaking time, but this leads to the loss of some vitamins and minerals. The disadvantage of this method also lies in the fact that the dry semi-finished product does not have time to become completely soft.
2. Another preparation method is to soak for 3-4 hours. Then the product is placed in a saucepan, poured with cold water and boiled after boiling for 30 minutes.
3. If, when pressed, the asparagus springs and does not break, then you can drain the water and start cooking.
4. The product is placed in a colander and the moisture is squeezed out by hand.
5. Fuzhu is placed in a deep container, salted and left for 30 minutes. The resulting liquid is drained.

Korean Asparagus

Ingredients:

• dry soy asparagus - 300 g;
• salt - 10 g;
• sugar - 30 g;
• soy sauce - 40 ml;
• garlic - 3 cloves;
• corn or sesame oil - 6 tablespoons l .;
• vinegar 9% - 30 ml;
• ground red pepper to taste.

Preparation:

1. Fuzhu is soaked in cold water for 24 hours, then squeezed and cut into slices.
2. Put in a deep bowl, add chopped garlic, soy sauce, oil, vinegar, sugar, salt and pepper.
3. Mix gently, put in a tray with a lid and leave to marinate for 12 hours in the refrigerator.

Paprika recipe

Ingredients:

• fuzhu in dry form - 400 g;
• paprika (ground or flakes) - 1 tbsp. l .;
• granulated garlic - 1 tsp;
• salt - 1 tbsp l .;
• sugar - 1 tsp;
• vinegar 9% - 50 ml;
• odorless corn or sunflower oil - 30 ml;
• soy sauce - 30 ml;
• coriander - 1/2 tsp

Preparation:

1. The soaked fuju is cut randomly, put into a bowl.
2. On the basis of soy sauce, oil, vinegar, spices, salt, sugar, prepare a dressing and pour asparagus.
3. Mix gently and leave to marinate in a cold place for 3 hours.

reference! The longer the snack is marinated, the tastier it becomes.

With carrots in Korean

Ingredients:

• dry soy asparagus - 250 g;
• carrots - 1 pc.;
• garlic - 5 cloves;
• sesame oil - 120 ml;
• rice vinegar - 100 ml;
• sugar - 15 g;
• salt - 30 g;
• black and red ground pepper to taste.

Preparation:

1. The soaked asparagus is cut into pieces, the carrots are grated on a special Korean-style carrot grater.
2. The products are put in a bowl, mixed, chopped garlic is added.
3. From the remaining ingredients, prepare a marinade and pour the contents of a bowl.
4. Stir quickly and put in the cold for 5 hours after the appetizer has cooled.

Fried soy asparagus

Ingredients:

• dry soy asparagus - 300 g;
• onions - 1 pc .;
• sweet pepper - 1 pc.;
• salt, red pepper - to taste;
• garlic - 3 cloves;
• soy sauce - 20 ml;
• cilantro, parsley.

Preparation:

1. The pre-soaked fuju is cut and sent to fry in oil in a well-heated frying pan.
2. The pepper is peeled and cut into strips, the garlic is finely chopped with a knife and added to the asparagus.
3. After 5–7 minutes of cooking, salt and pepper, pour in soy sauce and mix.
4. Put the finished snack on a plate and sprinkle with herbs.

Advice! Increase the roasting time for asparagus if you like roasted crust.

Soy asparagus for weight loss

Do not be afraid of the high calorie content of a dry product: in the process of soaking, the number of calories is halved. Fuju dishes are great for filling due to the large amount of vegetable protein, but they do not affect weight loss in any way.

With excessive use, you run the risk of gaining a couple of extra pounds. It's not even about the calorie content of fuju in its pure form, but about the ingredients that are added to salads (vegetable oil, soy sauce). The nutritional value of a ready-made Korean salad can reach 350 kcal per 100 g, but usually few people limit themselves to such a portion.

Fuzhu is recommended to be consumed without special restrictions for those who want to build muscle mass.

When losing weight the consumption rate of soaked asparagus is 100 grams.

How to choose the right one

In order not to waste time on cooking, ready-made salads are bought in the culinary departments of supermarkets. When choosing a dish, pay attention to the smell: it should be pleasant, without mustiness.

The main criteria for choosing a dried product in packaging are the production date and expiration date.

Advice! To protect your health from unhealthy prepared salads with preservatives, buy fuju dry. Even inexperienced cooks do not have any difficulties in preparing the product.

How to store

The shelf life of the dry product is 18 months. Packaged asparagus is best kept in a dry, dark place or refrigerated. After opening the packaging, it is advisable to leave the fuju in the refrigerator and consume it within a month.

Soaked asparagus and salads with the addition of vinegar, spices are stored in trays with lids in the refrigerator for no longer than a week.

Contraindications

No data was provided on a complete ban on soy asparagus. Doctors only recommend not to overeat and minimize consumption when:

• allergies to the composition;
• stomach ulcer;
• cystitis;
• prostatitis;
• rheumatism;
• disorders of the pancreas, kidneys;
• diseases of the thyroid gland.

Read also:

In what form and how to properly freeze asparagus beans at home.

Can asparagus be eaten while breastfeeding and how to cook it properly.

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

Conclusion

A semi-finished soybean product called fuzhu is relatively recently on the menu of the inhabitants of our country, but quickly gained popularity due to its pleasant taste and ease of preparation at home.

Its high vegetable protein content makes it an excellent meat substitute for vegetarians and those who are fasting. People with lactose allergies can also safely include soy asparagus in their diet.