In China, several more soybeans were cultivated. millennia ago. For a complete study of this culture local it took the population about a thousand years. To Chinese Bean the family includes a large number of different species, each of which found its application in national cuisine. In the family legumes are considered the most significant soybeans, as it contains A small amount of carbohydrates and is rich in oils and proteins.
Thus, this product is considered a source of huge the amount of nutrients. If you compare soy with meat or milk, then it contains a lot of proteins. In national cuisine soy sauce used in large volumes. In addition, the existence of milk and flour is known. and cottage cheese from soy.
Soybean Distribution History
At the very beginning of its history, soy was considered a simple fertilizer, with with which you can improve the scarce soil where they grew cereals. Currently, scientists have bred a variety of varieties, which can grow in any soil and are resistant to various weather conditions. Soybeans begin to collect only after of how the beans ripen and become very hard. This plant can be divided into green, yellow and black types of beans.
During the reign of Zhou, soy was attributed to the number of sacred grains, where wheat, millet, barley and rice were also available. AT those days, beans were cooked by roasting them and tried to eat in whole form. To prepare a number of dishes used leaves plants.
Soy was first grown in the northern regions of China, and then it began to spread throughout the country. In the first century AD culture appeared in central China. In the 16th century, soybeans were brought into Japan and Southeast Asia.
Plant benefits
Soy contains many unique complete proteins that differ in a good indicator of nutritional value. Also in the composition beans include oils similar to fish lipids, and completely unique biologically active components, including a number of vitamins and trace elements.
Many are still interested in the question of why have people evaluated all the excellence of a given culture for so long? On this There are two explanations at once. The first is connected with the features of the finished beans, because even after prolonged cooking, they retain their stiffness and bitter taste. The second explanation is that soy does not digest the stomach. It is for this reason that modern people rarely choose whole soybeans.
Soya Products
After several generations, people managed to learn how to get from soy. only nutrients, especially proteins. True for that they began to improve ways of processing it. Most the first method is milk production, which represents well boiled and crushed beans. Even now the product is obtained by applying the “great-grandfather’s” method. Here only modern Chinese add a small amount of salt and granulated sugar. The consistency of soy milk is similar to cow, but they differ in their taste characteristics. It is important to remember that such milk cannot replace products of natural origin. Soya bean milk is always served only for breakfast.
Another method to improve the properties of soybeans is to conduct fermentation. Scientists first began fermenting black beans with adding salt. This achievement was considered large-scale in history. the formation of mankind.
From fermented black beans, the spread of product like soy sauce. When buying soy sauce in the territory Of China, you will always see such inscriptions on bottles in which indicated that it is an oil sauce. Although all those who have ever I tried the sauce, they will never say that it looks like an oil structure. For litigation in this tangled story follows more carefully study the history of the Chinese people. Ancient times any sauce could be called oil sauce, and this is absolutely not Depends on the ingredients used. At the time of coming to power Song, only soy sauces began to receive such a name beans.
Until now, no one can give the exact date of appearance of the sauce. Although there are facts in history that indicate that during the dynasty Song soy sauce was considered the most important seasoning in the national the kitchen. Thanks to this invention, the whole cuisine of China significantly changed. Of course, getting soy sauce is a complex process that lasts from a few months to two years old.
Soy bean sauce has a salty taste, and when added in another dish, the use of salt would simply be inappropriate. By this the reason the Chinese practically do not consume salt, unlike other nations of the world. In addition, the sauce found application in the role of preservative. If you use it every day, then the body receives the right amount of nutrients.
Sprouts application
Soy contains protein and vitamins, but it lacks vitamin C. Although ascorbic acid is not present in soybeans themselves, but in its sprouts that can be grown in every home. For this you need to prepare a clay container or a simple pot for flowers, and lay a canvas at its bottom.
Then the beans are laid out there, which must be washed in advance and soak in cold water for several hours. He must hide behind a piece of cloth to prevent light from entering. Now it remains to water them several times a day, and in cold weather years it is recommended to do this only with room water. This process can be completed only after the sprouts reach a length of 4 cm. You can not use cotyledons from sprouts. Usually they are used as seasoning or boil with soy sauce and fry. Before than to cook soybean sprouts, they should be doused with boiled water. it allows you to increase nutritional value and give a more pleasant taste.
Soybean sprouts are considered useful in all weather conditions, but in severe frosts they are simply indispensable. For example, in in the northern region of China, it is impossible to get fresh vegetables in the cold, and with the help of soybean sprouts, you can replenish the supply of vitamins.
Soybean is cultivated because of a cheap way to get a huge amount of high-quality proteins and vegetable oil. Such oil is popular all over the world.
The Chinese do not eat whole soybeans, although this applies exclusively to mature and dried pods. If the beans sufficiently matured and have a green color, they can be eaten, as they are easily digested in the stomach. But some soybean varieties are not at all suitable for this purpose. Scientists call non-harmful beans health, edamam. They are fried or stewed as beloved by everyone vegetables.
In the conversation about soybeans, it is necessary to mention the cottage cheese from its beans. For the first time, such cottage cheese was made by adding salt to milk, derived from soy. All Chinese cooks know about cooking a variety of dishes, where the main ingredient is white curd with a silky texture.
Also in China appeared and soy meat, which is very in demand among local vegetarians. From this meat they cook delicious cutlets or chicken legs. Soy meat is called the most an important product on the menu of vegetarian restaurants.
Thus, Chinese culture considers soy not only a culinary ingredient, but also an excellent medicine. All healing properties became known as soon as the Chinese took up cultivating the plant. As a rule, the main thing for the Chinese people the principle is to benefit people from all consumed foods and dishes from them. With soy, you can get rid of problems with the heart, liver, kidneys and intestines. When comparing the incidence rate among Chinese and residents European countries, the former are always much lower.
