Artificial asparagus: what it is, what it does, and how to prepare it

 

What is soy asparagus and what is it made from?

This is a useful herbal product. In the Russian-speaking space, it received the erroneous name "asparagus", although this semi-finished product has nothing to do with this type of plant grown in the ground. Its real name is fuzhu, it came from the Chinese language. The beneficial properties of asparagus from soybeans were noted by the inhabitants of the East in antiquity. The Koreans call it yuba, and the Japanese call it doupi. In Russia, this product is also called "Chinese fern" or "Korean-style asparagus".
For the preparation of dry asparagus, soybeans are used, which bring great benefits to the body due to minerals - potassium, magnesium, calcium, iron. The process consists of several stages. First, soybeans are filtered, soaked in water. Further, soy curd is separated from it by special apparatus.

Soy milk is prepared from the remaining product, it is boiled. A greasy layer is formed on the surface, which is called fupi. It is removed, hung up, left to dry for a while. At the end of the process, long, wrinkled sheets of a familiar shape are obtained. This is a finished product - fuju.

Chemical composition

Fuju includes:

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

Calorie content and BJU

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:

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

Calorie content and BJU

What does pickled asparagus look like?

In our country, there are 2 most popular types on the shelves of supermarkets.

In cooking, green stems are more often used, although any of the varieties can be found: white, purple. These are young shoots of a bushy or herbaceous plant in the form of straight rods with small leaves. Pickled asparagus is sold in glass jars, frozen or fresh.

The soy product, which is often used for Korean snacks, is well known to housewives. Asparagus is produced at enterprises from soy milk, it is sold as a semi-finished product in dried form. Useful substances in it are also present in large quantities, but the calorie content is almost 20 times higher than the plant product.

Store pickled asparagus in a cool, dark place. Usually, the shelf life of home preservation is set conditional and they are 1 year. But it all depends on the premises, containers and products used in the preparation.

For example, in a damp cellar, a tin lid will quickly rust and lose its effectiveness. Get "bomb". Relative humidity should be kept within 75%.

In any case, such canned food will not stand for a long time, and the type of marinade, which should remain transparent, will indicate safety. Swollen cans are unusable.

Delicious and Healthy Soy Asparagus Dishes

It is often called the "product of youth": fuzhu has a high concentration of essential vegetable protein, which is absorbed by the body much faster and easier than animal protein. Soy asparagus has huge health benefits, but some studies show that the product can be harmful if used in excess.

This product contains bioactive substances - phytoestrogens. For women, they are of great benefit: the use of soy asparagus during PMS, menopause or in an unhealthy state of the reproductive system will help reduce the risk of developing serious diseases, reduce the harm from the influence of adverse factors.

Isoflavones, a type of phytoestrogens contained in fuju, which have many beneficial properties, are excellent antioxidants, normalize hormones, and promote anti-carcinogenic changes. Soy asparagus contains a special substance lecithin, thanks to its properties, liver function improves, it prevents the accumulation of fat in the body.

Fuju is used not only as an independent dish, but also as an integral element of many other healthy and tasty recipes. Basically, all dishes that include soy asparagus came from the cuisines of East Asian countries - China, Japan, Korea, India:

• With carrots in Korean;
• Asparagus in Korean with paprika;
• Diet Caesar with soy asparagus;
• Oriental salad with fuju, seaweed and pickles;
• Autumn salad with pumpkin, pear and fuju.

Korean-style asparagus with carrots is one of the traditional dishes of oriental cuisine, which is prepared there in every home. To prepare this dish you will need the following ingredients:

• dried semi-finished product - 1 pack;
• vegetables: onions and green onions, garlic - 3 - 4 cloves, carrots - 1 kg;
• various seasonings to taste. The main ones are black pepper and coriander;
• soy sauce - 1 tbsp. l.;
• vegetable oil (linseed, olive, sunflower, pumpkin or grape seeds);
• vinegar 70% - 1 - 1.5 tbsp.

First you need to soak the fuju.

1. Next, start cooking carrots in Korean. To do this, all carrots must be chopped on a fine or coarse grater (optional), add ground pepper, salt, 1 - 2 tbsp. l. vinegar and leave to infuse for 15 - 20 minutes.
2. After that, finely chop the onion and garlic, fry them in vegetable oil in a pan with coriander, add asparagus.
3. Pour the whole mass with soy sauce, mix, leave to fry for another 5 - 6 minutes. until fully prepared.
4. From the pan, you need to shift everything into carrots, put the salad in the refrigerator.

The dish is usually served cold: this is how its taste properties are most noticeable.

This is another popular Korean style asparagus recipe.

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First you need to also fill the dried product with water for several hours.

In the meantime, you need to prepare the marinade for soy asparagus:

1. Soy sauce is taken as the basis, in which ground black pepper, salt, 1 - 2 tbsp are stirred. l. paprika, crushed garlic and finely chopped onion.
2. The swollen mass is placed in the resulting marinade and left in the refrigerator for 12 hours.

Important! This recipe is difficult because if you overcook the asparagus in soy sauce, then its taste will become cloying and sour.

The main benefit of the herb is a large amount of dietary fiber, which contributes to the normal functioning of the intestines and is a prophylactic against constipation. The saponins contained in the product slightly irritate the mucous membrane of the intestines and stomach, which contribute to the speedy absorption of food.

Asparagus is considered the most effective natural diuretic, allowing the body to naturally release excess fluid from the body. The same property helps to slightly lower blood pressure. In addition, along with excess fluid, excess salt is removed, which allows you to thin the blood and stabilize the heart rhythm.

Tips for use

1. If you use a decoction using soy asparagus, you can get rid of skin problems, eliminate skin diseases and normalize blood pressure.
2. Use "fuzhu" without harm to health should be 200 grams per week. Thus, the body will receive the necessary amount of nutrients and will not be affected by negative factors.
3. Doctors categorically forbid eating soy asparagus for people who have kidney disease, as an excess of oxalic acid salts contribute to the formation of kidney stones.
4. Also, patients with pancreatitis will have to forget about Korean delicacy, because there is a risk of complications in diseases of the pancreas.

Fresh

Among consumer species, asparagus is distinguished by the color of the shoots - green, white and purple. Each of them is useful in its own way and has a beneficial effect on the body.

Green

Green shoots of asparagus are the most common and affordable, due to the relatively simple method of growing and harvesting. Such sprouts represent the upper part of plants growing above the ground. They have a rich taste and the highest calorie content among all types of asparagus - 24 kcal / 100 g, which is due to the content of more sugars. Although this figure is also the minimum for food.

Also, green shoots are the most saturated with useful folic acid, which is extremely important for the normal functioning of the body, primarily the liver. This vitamin improves mood, energizes and is especially necessary for pregnant women, as it reduces the risk of miscarriage.

White asparagus sprouts are grown in the ground without access to sunlight. They are softer in structure and delicate in taste, therefore they are considered a delicacy, which in past centuries was available only to aristocrats. In addition, a very laborious process of growing white asparagus contributes to an increase in the final cost of the product.

The calorie content of white asparagus is the lowest compared to other species and is 20 kcal / 100 g. Another difference between white shoots and the rest is the presence of a skin that must be removed before cooking. The main benefit of white asparagus for the body is determined by the presence of a special organic compound - allicin.

The main sources of allicin are onions and garlic. It is this substance, along with some sulfur compounds, also present in asparagus, that contributes to the fact that after eating even one shoot, literally in 15–20 minutes, the smell of urine and sweat changes, which persists for about a day.

purple

Purple asparagus is a rare type of crop that is also grown in the dark, but with short-term access to ultraviolet light. This technology contributes to the formation of special useful pigments - anthocyanins, which give the sprouts a purple color. True, during the heat treatment process, it changes to green and takes on the same appearance as the classic version of this product.

The calorie content of purple asparagus is the average of all types - 22 kcal / 100 g. The beneficial anthocyanins contained in it have a beneficial effect on health - they prevent diseases of the urinary system, increase memory and concentration, reduce stress and eliminate irritability. Studies have shown that people who regularly consume the purple vegetable have a reduced risk of cancer.

In general, if we talk about taste characteristics, then the most common green shoots are no different from the delicious whites and rare purples. Also, regardless of color, all types of asparagus are powerful antioxidants, have pronounced anti-cancer properties and a number of other beneficial effects:

• reduce blood pressure;
• strengthen contractions and normalize the rhythm of the heart;
• produce a blood-purifying and diuretic effect;
• make up for the lack of protein in a vegetarian diet;
• accelerate the process of losing weight due to low calorie content;
• make the diet more complete and balanced;
• saturate the body with valuable substances;
• relieve nervous tension, increase stress resistance.

In the Renaissance, the plant was considered the strongest aphrodisiac, therefore, it was forbidden to be used by church ministers in order to avoid kindling the "fire of passion."

The nutritional value of asparagus stalks is considered almost optimal. With a minimum calorie content, asparagus contains a wide range of various nutrients. Although it should be borne in mind that these figures vary depending on the storage conditions and the method of preparation or use of the product.

When included in the diet, young crunchy shoots help to get rid of excess weight much faster and more comfortable for the body, providing it with the necessary useful elements, accelerating the burning of fat deposits, activating metabolism, and providing a tonic effect. Due to the diuretic effect, this product helps to remove excess fluid, toxins and toxins.

Contrary to popular belief, the thickness of the shoots does not affect the quality, composition or calorie content of asparagus. All these characteristics directly depend only on their age and freshness. When purchasing such a product, it is necessary to choose elastic stems of even color with small dense tops. The cuts should not be dried out, the surface should not be wilted, and the tops should even begin to bloom.

It should be remembered that freshly cut asparagus stalks are not subject to long-term storage, as they quickly lose their taste and useful qualities. They need to be treated like fresh flowers - put in water and periodically change it, updating the cut. Such a "bouquet" is covered with a film and stored in the refrigerator.

You can also purchase frozen shoots, which are available in almost any supermarket, or freeze yourself. The calorie content of asparagus after freezing remains the same as fresh, and the loss of vitamins and other valuable elements does not exceed 15–20%, which, with a very rich composition of the plant, will not be too noticeable.

The harm of asparagus for the body

Soybean asparagus contains many useful components, in particular vitamins B, C, K, A, E, as well as magnesium, calcium, phosphorus, iron, proteins. Due to the high content of trace elements, dishes prepared from this product can be used as dietary, to restore the body after starvation, with diseases of the gastrointestinal tract.

100% Plant Based Soy Asparagus Benefits

In addition, regular consumption of soy asparagus:

1. Prevents the development of neoplasms of benign and malignant origin.
2. Prevents the occurrence of pathologies of the heart and blood vessels.
3. Normalizes the hormonal background.
4. Regulates the menstrual cycle.
5. Removes harmful substances from the body.
6. Stabilizes the level of cholesterol in the blood.
7. Restores metabolic processes.
8. Strengthens the immune system.
9. Enriches the body with proteins.
10. Calms the nervous system, makes it more resilient.

Artificial asparagus is perfectly absorbed by the body, as the product is saturated with proteins.

Soy asparagus is non-allergenic and contains no harmful substances. But it is better to use it in moderation, otherwise negative consequences are possible.

When buying asparagus, it is important to pay attention to the composition of the product.

When taking into account the characteristics of the body, the following contraindications should be taken into account, in which asparagus can be consumed only with the permission of doctors and nutritionists:

• individual intolerance to soy;
• exacerbation of pathologies of the pancreas;
• disorders in the thyroid gland;
• children's age up to 5 years;
• breast-feeding;
• bearing a child.

Not all restrictions are absolute. If you are pregnant or breastfeeding, you should consult a specialist. If he allows you to eat asparagus, then you can not deny yourself this. However, most doctors are against such experiments.

Harm from soy asparagus may be due to the dishonesty of manufacturers. Therefore, it is important to buy it from trusted sellers. The fact is that a number of soy products are classified as GMOs - if any are present in the composition, the body may suffer.

The benefits of dried soy asparagus are undeniable, but despite this, there are several other points that prove the harm of this product in special situations.

• Including this useful semi-finished product in your regular diet, you can daily receive the vitamins necessary for the body, useful elements: vitamins of groups B, D, E, iron, potassium, sodium.
• Asparagus in Korean is beneficial for the body of people with diseases of the heart system, with disorders of the gastrointestinal tract, with dysbacteriosis, diseases of the musculoskeletal system, chronic constipation. The product also neutralizes the harm from the effects of junk food on the body.
• This product is one of the leaders in terms of the amount of polyunsaturated fatty acids, so fuzhu soy asparagus benefits people suffering from hypertension, heart disease, and atherosclerosis.
• For men and women who lead an active lifestyle and play sports, soy asparagus benefits in the form of an abundance of essential, easily digestible plant-based amino acids.
• Fuzhu is rich in healthy fiber, which improves metabolism, reduces the harm from exposure to fatty foods, and helps to remove toxins from the body.
• Nutrition experts do not advise using it in excessive amounts, as its properties can harm the functioning of the endocrine and mixed secretion glands - pancreas, thyroid, and also worsen the functioning of the human reproductive system.
• Excessive consumption of fuju, like any other product, can lead to inevitable weight gain. Therefore, it is necessary to rationally approach the preparation of nutrition, use all products in moderation.

Due to the low calorie content of Korean asparagus, it is often used in various weight loss programs and diet courses. Korean asparagus has a pleasant taste, so it should be included in the daily diet not only for those who want to lose weight and follow a strict diet, but also for those who want to diversify their diet.

Important! Nutritionists advise eating this semi-finished product in the afternoon - for lunch or dinner. Thus, useful vegetable protein will be absorbed in the best way and will bring more benefits to the body, and carbohydrates and fats will not be deposited in the body as excess weight and will not do any harm.

It is not advised to eat too much fuju, as this can exacerbate some endocrine diseases. In young children, its excessive use threatens with future disorders in the reproductive system. In general, the harm of this product to the body is rather insignificant, especially if you use it no more than 4-5 times a week.

Soy asparagus has a number of useful properties:

1. The product is called the source of eternal youth. It contains a fully digestible protein of plant origin, similar in structure to 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 levels.
5. Natural estrogens normalize the hormonal background in women.
6. Amino acids slow down the aging process, help maintain skin tone.

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

According to scientifically proven data, exorbitant 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-type weight gain in men, and thyroid pathology in women. This is due to the large amount of phytoestrogen.

Since we have considered all the positive aspects of asparagus, it is worth talking about how it can be harmful. Some people have persistent intolerance to this vegetable. In folk medicine, there is such a term "asparagus scabies", this is when a susceptible person develops allergic spots even after short-term contact with the product. Of course, such people should not eat asparagus.

The plant is rich in saponins, which in large quantities can have a bad effect on irritated walls of the stomach and intestines. Therefore, during the period of exacerbation of inflammatory diseases of the digestive system, it is better to refuse the delicacy altogether.

Despite the fact that asparagus helps to cope with inflammatory diseases of the urinary tract, its consumption should be limited during attacks of renal colic. Since the vegetable contains a large amount of oxalic acid, it falls under the restrictions prescribed by the diet for this disease.

Otherwise, you should not be afraid of this plant. Asparagus brings a lot of benefits and pleasure. No wonder it is called the queen of vegetables. Cook delicacies, treat yourself and delight your loved ones with them.

Do not be afraid of the high calorie content of the dry product: in the process of soaking, the number of calories is halved. Dishes with fuju are perfectly satiating due to the large amount of vegetable protein, but do not affect weight loss in any way.

With excessive use, you run the risk of gaining a couple of extra pounds. The point here is not even the calorie content of fuju in its pure form, but the components 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 of soaked asparagus is 100 grams.

Asparagus also helps improve sex drive, for men it acts like a natural "Viagra". There are even written confirmations that the Greek and Egyptian pharaohs were recommended to eat this herb on a regular basis in order to increase their potency.

In addition, the herb helps regulate blood pressure, improve the condition of capillaries and blood vessels. It helps in the fight against inflammatory processes in the prostate, helps to cope with diseases of the genitourinary system.

To get the maximum effect, asparagus is best consumed fresh and not even stored in the refrigerator.

The most important ingredient in fuju salads and dishes is Korean asparagus dressing. Classic options include garlic, oil, spices, and soy sauce. The composition of the original includes sesame seeds, wine vinegar, mushrooms and herbs. Korean-style asparagus will turn out delicious with the following variety of dressings, which must be thoroughly mixed:

• garlic, bay leaf, apple cider vinegar, red pepper;
• green onions, sesame oil, lemon juice, coriander;
• garlic, soy sauce, vinegar, onion, parsley, cilantro, dill;
• garlic, onion, coriander, sesame, soy sauce, paprika;
• vinegar, garlic, coriander, onion, ginger.

Before talking about how useful and harmful soy asparagus is, it is worth defining what this product is.

Soy asparagus is a derivative of soybeans, which is formed in the process of defibrinating fresh soybeans. The beans are boiled, getting a dense fatty film, which is subsequently dried in a special way. It is from this dried soy film that the considered food element is obtained. Essentially, soy asparagus is a plant-based protein-rich concentrate. It is obtained artificially from a natural useful base.

Another name for soy asparagus is fuju. This product is very popular in Asian cuisine. Today, such a food component is also available in our country. Thanks to this, we can cook and eat asparagus.

The chemical composition of this product is curious for its high content of vitamins and minerals.

The list of included items includes:

• B vitamins (B6, B12, B1, B2, B9, B5), C, E, A, K,
• amino acids,
• calcium,
• potassium,
• magnesium,
• fluorine,
• phosphorus,
• iron,
• magnesium,
• zinc,
• sodium,
• calcium.

Of particular value in the composition of this product are vegetable proteins. Soy asparagus is literally saturated with them.

Product description

• Korean soy asparagus
• Product calorie content

This product has several names - fuju, fupi, douli yuka. Korean Soy Asparagus is a salad made with dried soy milk froth. It has nothing to do with asparagus. In China and Japan, this dish has been consumed for a very long time. The first mention of it is recorded in the XV century.

Soy milk froth does not have an exquisite taste, but the inhabitants of Asian countries were able to improve its palatability and make it a savory dish.

In Japan, soy milk froth is eaten raw; in China, it is dried. With the right seasonings, soy milk foam can be given a wonderful taste.

Thanks to this, a delicious and full-fledged Asian dish was obtained.

Soy asparagus is made from soybeans. They are crushed and then boiled, at the time of cooking, the foam rises above the milk, it is collected and then hung up. In this form, it becomes fibrous, after which it is dried and it goes on sale.

The product contains a lot of protein in its composition, which is why it is consumed by vegetarians, as well as athletes. The vegetable protein in soy asparagus is completely absorbed by the body. In addition to protein, it also has a lot of other useful substances:

• minerals;
• vitamins;
• insoluble fibers.

They learned how to prepare natural soy sauce, milk and cheese for vegetarians from it. The product contains a large amount of:

• gland;
• magnesium;
• calcium;
• Selene;
• phytoestrogens.

Soy asparagus is rich in fiber, which helps to eliminate constipation, improves the functioning of the digestive system.

Soy protein and insoluble vegetable fibers help lower blood cholesterol levels.

Fatty polyunsaturated acids serve as a prophylactic for the cardiovascular system. Plant estrogens help reduce the risk of breast disease in women.

A high content of amino acids is able to renew the cells of our body, which improves the condition of the skin, muscles and slows down the aging process of the whole organism. If you regularly use asparagus salad in Korean, your hair becomes much better and practically does not fall out. Thanks to phytohormones, soy asparagus is an excellent prophylactic for osteoporosis.

If we talk about the calorie content of asparagus in Korean, then this figure may differ depending on the type of product. It is purchased in two forms - dried or ready-to-eat. The calorie content of the finished dish is 440 kcal per 100 g:

• proteins - 45 gr - 180 kcal;
• fats - 20 gr - 180 kcal;
• carbohydrates - 20 gr - 80 kcal.

The energy value of ready-made asparagus in Korean, the BJU ratio looks like this:

• proteins - 41%;
• fats - 41%%
• carbohydrates - 18%.

Such an indicator of calorie content will allow you to quickly get enough of the body and not gain extra pounds. The dish began to be often included in the menu of various diets. If you compare the dish with other protein products, it is immediately noticeable that it has more protein and much fewer calories.

Harm or benefit

There have been numerous studies in the field of soy products. Most scientists believe that excessive amounts of soy foods are harmful to health. Soy can negatively affect the condition of the pancreas. The phytoestrogens contained in soy can cause sexual developmental disorders in childhood, and in women lead to disruption of the thyroid gland.

Doctors believe that introducing soy products into your diet should be done with caution. No matter how tasty the Korean asparagus dish turns out, it should be eaten little by little and not every day. Only small portions of such a product can benefit the body.

Not so long ago, it was allowed to use GMOs in the production of soy products, so when buying them, you should always pay attention to this indicator. If you constantly eat products with GMOs, there is a risk of getting cancer.

Soy asparagus is a semi-finished product that is used to make salads, side dishes, soups. The name itself is a marketing ploy aimed at popularizing an unknown product in Russia. In China it is called fuju, in Korea it is called jujuba, in Japan it is called 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).

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

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

Artificial Asparagus Salad Recipe

Healthy Soy Asparagus Salad
Ingredients:

• 250 gr. asparagus;
• half an onion;
• one carrot;
• greens of your choice;
• soy sauce;
• vegetable oil.

To cook the asparagus, prepare it using one of the methods described above. Chop the onion, cut the carrots into strips, tear the greens into small pieces, or chop coarsely with scissors.

Mix the sauce and oil in equal proportions, approximately one tablespoon each. Put all the ingredients in one container, mix, season with the prepared mixture. Leave to brew for half an hour so that the salad is soaked and the taste becomes richer.

Contrary to much controversy, artificial asparagus comes from soybeans, not modified foods. The problem is that they can be added, which means that when buying such a product, you must definitely study the composition. Soy asparagus contains many components important for the health of the body, and its regular use will help to recover from illness and lose weight.

Yusupova Tatyana Ilyinichna, gardener

Terms and conditions of storage of pickled asparagus

It is very easy to prepare: it will take no more than 30 minutes, but some preparation is necessary.

1. The dried product must be soaked in cool water for at least 4 hours. If it is not possible to leave it for such a long time, then you can simply pour boiling water over the fuju and leave it for a couple of minutes to swell. But with this method of cooking, the taste will be much less pleasant, and many of the aromas and beneficial properties of soy asparagus will not be fully revealed.
2. After soaking in water, it must be washed, cut into pieces.
3. As a supplement, you can choose any healthy vegetables: most often, these are onions, carrots, as well as legumes - beans, chickpeas.
4. First, the vegetables are fried in vegetable oil in a deep frying pan until medium cooked, and only then soy asparagus is added.
5. Next, you need to thoroughly mix all the ingredients and leave to languish under the lid for 7 - 10 minutes.
6. For decoration and the final touch, the dish can be sprinkled with herbs - green onions, dill, then crush the garlic, sprinkle with pepper.

Pickling green asparagus should take place with minimal heat treatment. Only then will the product retain all the useful properties and taste. Sprouts are selected of the same thickness for simultaneous readiness.

To get pickled juicy asparagus, it is first boiled a little. It is better to do this in a tied bundle and in a tall narrow pan, so that only the bottoms of the plant are lowered into boiling salted water, and the tops are steamed, as they cook faster. It will take no more than 3 minutes. Otherwise, the stems will soften and lose their taste. But the usual method is also allowed.

It is necessary to prepare ice cubes, on which the stems are distributed immediately after blanching, in order to stop the heating process inside. This method will allow the plant to become crispy with a bright green color.

Usually marinade for asparagus at home is prepared from the following products:

• apple cider vinegar - ½ tbsp.;
• salt and sugar - ½ tbsp. l.;
• vegetable oil - 1 tsp;
• dill seeds and black peppercorns - ½ tsp each;
• garlic - 1 clove.

The product is placed in a glass jar (usually a volume of 1 liter is used), the stems must be cut to the height of the container. Some of the spices are also placed there. The prepared container is filled with marinade, completely covering the stems.

Shoots are commonly used in cooking. Most often they make salads. Soups can be made from it. Surprisingly, the plant is even used in the preparation of desserts.

How to cook a vegetable? It is enough to tie its shoots into a bundle and throw it into barely salty water so that the tops do not end up in the water. Cook for 3 to 8 minutes.

To prepare an asparagus omelette, you will need pre-boiled stems. Whisk egg whites with a fork and pour oil into a hot frying pan, pour in the protein mass and fry for 3 minutes, adding salt and pepper if desired, transfer to a separate dish.

Put the cooked stems in the same pan and fry quite a bit. Directly on them, turning over in advance, lay out the omelet and wait two minutes until cooked.

To cook asparagus with bacon, you need to fry the last one in a pan for 10 minutes, leaving the fat, and transfer the bacon to a separate bowl, additionally tearing it into small pieces. Raising the heat, pour the onion into the fat.

Then this mixture must be thoroughly mixed with vinegar, mustard and lemon zest, after laying it out of the pan. After boiling the asparagus, pour sauce over it and sprinkle with bacon.

Application in cooking

In cooking, the semi-finished product is used to prepare salads, appetizers, 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. How to cook them, we will tell further.

Rules for preparing fuju before consumption:

1. The dry product is broken into pieces and poured with water at room temperature for 24 hours. This technology preserves the useful composition of the product. Sometimes the semi-finished product is poured with boiling water to reduce the soaking time, but this leads to the loss of some of the vitamins and minerals. The disadvantage of this method is also that the dry semi-finished product does not have time to become completely soft.
2. Another preparation method is soaking 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 laid out in a colander and the moisture is squeezed out by hand.
5. Fuzhu is put in a deep container, salted and left for 30 minutes. The resulting liquid is drained.

Asparagus in Korean

Ingredients:

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

Cooking:

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