At present, soy products, which until recently very little was known in our country, are becoming increasingly popular. However, it is worth noting that in countries such as China, Japan, Asia, Africa and America, soy is one of the main food products, and not so much because of its cheapness, but because of its beneficial properties.
Let's try to figure out what soy products are. The most correct name is textured soy products, which are special products made from pre-fat-free soy flour in order to simulate the shape and texture of the most useful dishes of meat, fish and mushrooms. Soy meat is produced in a wide range of colors, sizes and shapes.
The method of production of soy meat ensures the preservation of all the nutrients available in the feedstock. Thanks to the freeze-drying process carried out at the last stage of production, soy meat can be stored for a long time. Depending on the range of aromatic and flavoring additives, after swelling in broth or water, soy products recreate the texture of the corresponding protein (mushroom, fish, meat) products.
Soy meat, like all soy products, contains from 46 to 70% of proteins similar in composition to animal proteins, and does not contain cholesterol and saturated fats. Therefore, the use of soy products significantly reduces the risk of various cardiovascular diseases. Soy products are appreciated due to the high content of provitamin PP and B vitamins, they are a rich source of magnesium and iron.
Soy meat and other soy products are recommended for daily nutrition, including dietary. Soy products are included in diets for certain functional disorders and diseases of the digestive tract. In diseases that are caused by metabolic disorders (some forms of diabetes), a beneficial effect on a diet rich in dietary fiber is found. Soy products are used in the preparation of cold appetizers, soups, side dishes, pastes and pastries. Excellent dietary properties, high nutritional value, affordability and the ability to improve the organoleptic properties of products have made soy products a favorite dish of many families.
Let's try to figure out how to cook soy meat correctly. In fact, there is nothing complicated here, you just need to follow a few simple rules:
- Due to the fact that soy meat is sold in anhydrous (dry) form, it must first be poured with boiling water in a ratio of 1: 3, (i.e. 1 liter of water will need 3 liters of water per 1 kg of soy meat), add salt, spices, vegetable , mushroom or meat broth, spices or decoctions of herbs.
- Keep the meat in this solution for at least 30 minutes to completely swell. You can leave it overnight in cold boiled water or broth. It is important to take into account the fact that due to the absorption of water during swelling, it will increase in weight by 2.5-4 times (depending on the texture).
- After complete swelling, it is necessary to drain the excess liquid.
The package must contain instructions on how to cook soy meat, as well as the degree of swelling. If you suddenly miscalculated and there was too much meat, do not be discouraged, because swollen soy meat can be frozen for long-term storage.
So, to prepare a delicious dish of soy meat, we need: a pack of soy product, carrots, onions, vegetable oil, soy sauce, garlic, red pepper, vinegar and sugar.
Pour the meat with boiling water and let it brew for half an hour, you can weld it a little. While the meat is swelling, it is necessary to peel and chop the carrots and onions. After the meat has swollen, it is necessary to squeeze it out; if it has cooked, first rinse it under running water. After this, it is necessary to cut the meat into strips and fry it in a large amount of onions and carrots, with the addition of soy sauce. 5 minutes before cooking, add garlic, vinegar and red pepper to taste.