Salu2food(Home) Food Food Information Sides Legumes
SOY BEANS
(BEAN CURD/TOFU, FERMENTED BLACK BEANS)
An entire university could be founded on the cuisine and industrial usesof the soybean. It is by far the highest protein legume in commercial productionas well as being the other legume oilseed producer alongside the peanut.The beans themselves are small, and round with a multitude of differentshades. Although the U.S. grows a very supply of soybeans, Americans actuallyconsume virtually none of them directly. Most of them go into cattle feedand for industrial uses. What does get eaten directly has usually been processedin some form or fashion with soybean products ranging from tofu, to tempeh,to textured vegetable protein and hundreds of other uses. Although theyare very high in protein, they don't lend themselves well to just beingboiled until done and eaten the way other beans and peas do.
Bean-curd/tofu
Made from soybeans that have been cooked and pureed, then solidified intocurds by the addition of vinegar and epsom salts, fresh bean-curd/tofu iswhite and custard-like and packed with protein. There are also smoked andfermented varieties such as tempeh.fermented black beans
Also called Chinese black beans and salty black beans , thisChinese specialty consists of small black soybeans that have been preservedin salt before being packed into cans or plastic bags. They have an extremelypungent, salty flavor and must be soaked in warm water for about 30 minutesbefore using. Fermented black beans are usually finely chopped before beingadded to fish or meat dishes as a flavoring. They can be stored, tightlycovered, in the refrigerator for up to a year. If the beans begin to dryout, a few drops of peanut oil will refresh them.
