Difference between revisions of "Soya"
(Created page with "=Soya beans (Ta Tou)= The most valuable of vegetables is the soya bean, for it is a of dynamic goodness and excellent nutrition, and it is not for nothing that the Chinese hav...")
Revision as of 12:17, 3 February 2017
- 1 Soya beans (Ta Tou)
- 1.1 Soya bean flour (Ta Tou Fen)
- 1.2 Soya Sauce (Chiangyu)
- 1.3 Soya bean sweet (Ta Tou T'ang)
- 1.4 Roasted soya beans (Ta Tou Ch'ao)
- 1.5 Roasted soya bean sweets (Ta Tou Ch'ao T'ang)
- 1.6 Soya sauce pickled vegetables (Chiang Ts'ai)
- 1.7 Soya bean milk (Ta Tou Nai)
- 1.8 Soya bean curd (Ta Tou Fu or Tou Fu)
Soya beans (Ta Tou)
The most valuable of vegetables is the soya bean, for it is a of dynamic goodness and excellent nutrition, and it is not for nothing that the Chinese have cultivated it for thousands of years. It is the only vegetable that contains complete nourishment and protein, such as Vitamins A, B, E, and plenty of Vitamin C, copper, iron, calcium, magnesium, nitrogen, zinc, phosphorous, potassium, sulphur and in addition to all these it is very rich in lecithin. Lecithin is essential for tissues of the nervous system and the brain, as it aids the development of internal energy, and it is therefore important to help strengthen the nervous energy within the body. In addition to all this, it helps break up excess fat in the body, so it is an excellent food for all those people who are carrying too much weight. At home you can easily grow soya beans in a bottle in a few days, and they can either be used as a cooked vegetable, or eaten raw as part of a salad.
Soya bean flour (Ta Tou Fen)
It might surprise you to know that you can get Soya bean flour, and it can be used in bread, cakes, biscuits, and it makes them very tasty, and it can also be used to mix with other flours, where an added flavour is required. It can also be added to soups and gravies for the same reason. In addition to the soya bean being used as a nutritional flour, here are a few more of its uses either as a good or as a drink.
Soya Sauce (Chiangyu)
This is a fermented preperation from soya beans, and has been in China for at least 4,000-5,000 years. It adds to the flavour of food if used in reasonable quantities, and whilst it is rich in vitamins and minerals it also contains about 18 per cent salt.
Soya bean sweet (Ta Tou T'ang)
Boil the soya beans in syrup, drain, and then serve as a sweet.
Roasted soya beans (Ta Tou Ch'ao)
Soak the soya beans overnight, then roast them in a dry pan.
Roasted soya bean sweets (Ta Tou Ch'ao T'ang)
Roast the beans, then boil them in syrup, drain and serve.
Soya sauce pickled vegetables (Chiang Ts'ai)
Pickling vegetables in soya sauce not only gives them a wonderful flavour but gives them further nourishment.
Soya bean milk (Ta Tou Nai)
This has been used in China for thousands of years, and would always be used in preference to cows' milk, even to feed the young babies. You can make it yourself, by the same method as grain milk, or you can buy it in powder form. It is cheaper than other milk, and your health shop may already stock it. Go and ask.
Soya bean curd (Ta Tou Fu or Tou Fu)
This is one of the very old traditional foods of Chinda and is also rich in protein. It can be used raw or added to soups and gravies and other dishes. This is the way you can make it yourself. You will need half to one pound of soya beans, a little milk, some yeast, and sea salt to taste. Cook the beans; then, when nearly done, drain off most of the water into a bottle and seal it so that it is air-tight. Continue cooking until beans are tender, then empty them into an earthenware dish and leave over-night. Reheat the next day and drain off then rest of the fluid. Add this to the liquid you had drained off the previous day. Pass the beans through a fine mesh sieve; add the puree to the liquid; and add a little milk, and some of the yeast, to aid fermentation, and add a little salt to suit your own taste. Divide into the sizes that you prefer, and allow it to set. Soya bean curd is also used as a compress to relieve aches and pains in areas of the body that are inflamed.