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 Soy Asparagus "Fuzhu" Recipe
What is interesting about asparagus fuzhu - it contains a very serious mass of soy protein-45g per 100g of dry product. There is still 20g of fat and 4g of carbohydrates, and when cooking, we will add more vegetable oil, but after that we will get not only delicious, but also suitable for the ratio of nutrients salad.
Course Dinner Dishes, Hot Dishes, Second Course Dishes
Cuisine Korean Cuisine
Keyword Medium
Cook Time 300 minutes
Servings
Ingredients
  • 500 gram Asparagus
  • 2 pieces Onion (here I put a salad red onion for color. If the color is not important. and the toad suddenly woke up-take the cheapest and most vicious onions. Here he is no worse, because after frying his anger will subside. Two onions (130g each) for half a kilo of dry fuju.)
  • Sesame oil (An additive for the taste, in no case the main oil for frying, because the richness of the smell and taste of it is simply mighty. If this ingredient is not stored-it's okay, it is rarely added at all.)
  • 2 tsp Monosodium glutamate
  • Coriander
  • Soy sauce
  • 8 cloves Garlic
  • 2 tsp Vinegar
  • 100 gram Sugar
  • Red hot pepper
  • Black pepper
  • 2 tbsp Sesame
Course Dinner Dishes, Hot Dishes, Second Course Dishes
Cuisine Korean Cuisine
Keyword Medium
Cook Time 300 minutes
Servings
Ingredients
  • 500 gram Asparagus
  • 2 pieces Onion (here I put a salad red onion for color. If the color is not important. and the toad suddenly woke up-take the cheapest and most vicious onions. Here he is no worse, because after frying his anger will subside. Two onions (130g each) for half a kilo of dry fuju.)
  • Sesame oil (An additive for the taste, in no case the main oil for frying, because the richness of the smell and taste of it is simply mighty. If this ingredient is not stored-it's okay, it is rarely added at all.)
  • 2 tsp Monosodium glutamate
  • Coriander
  • Soy sauce
  • 8 cloves Garlic
  • 2 tsp Vinegar
  • 100 gram Sugar
  • Red hot pepper
  • Black pepper
  • 2 tbsp Sesame
Instructions
  1. First of all, fill our asparagus with warm water for at least an hour. I fill it in at all for at least 4 hours, otherwise it is still too harsh in my opinion. You can even put it on overnight.
    First of all, fill our asparagus with warm water for at least an hour. I fill it in at all for at least 4 hours, otherwise it is still too harsh in my opinion. You can even put it on overnight.
  2. Pour some oil into the pan-enough to fry the onion normally, plus a little more. Turn on the fire under the pan. Crumble the onion into cubes and throw it into the oil when it warms up.
    Pour some oil into the pan-enough to fry the onion normally, plus a little more. Turn on the fire under the pan. Crumble the onion into cubes and throw it into the oil when it warms up.
  3. Then, while the onion is warming up, we decide what to do with the garlic. I crush it and throw it to the onion - let it popasseruetsya a little. You can do the same, or you can leave the whole garlic cloves - then you need one and a half times more. You can also not fry the garlic, but put the crushed garlic from the chesnokodavki already in the cooling dressing. Then it should be half as much.
    Then, while the onion is warming up, we decide what to do with the garlic. I crush it and throw it to the onion - let it popasseruetsya a little. You can do the same, or you can leave the whole garlic cloves - then you need one and a half times more. You can also not fry the garlic, but put the crushed garlic from the chesnokodavki already in the cooling dressing. Then it should be half as much.
  4. Onions can be slightly browned, or you can fry until black. It depends on whether you put everything from the pan in the dressing, or just the oil. If only oil, then add more oil and fry the onions more strongly. But I prefer it for a variety of reasons, and even recommend that you add everything as a dressing, not just oil.
    Onions can be slightly browned, or you can fry until black. It depends on whether you put everything from the pan in the dressing, or just the oil. If only oil, then add more oil and fry the onions more strongly. But I prefer it for a variety of reasons, and even recommend that you add everything as a dressing, not just oil.
  5. While the onion and garlic are browning, we will crush our coriander in a mortar.
    While the onion and garlic are browning, we will crush our coriander in a mortar.
  6. I also grind pepper in the same mortar.
    I also grind pepper in the same mortar.
  7. When the onion and garlic are browned, add sesame oil to the pan and let it warm up a little, then throw everything from the pan into a small bowl or mug. Renegades who put only oil with the smell of garlic and onion in the salad, respectively, drain the oil. We throw the crushed spices. Then we add vinegar to this bowl - two tablespoons per pack of asparagus, you can then add more to taste: we make salad dressing and not marinade. This includes sugar, black pepper, glutamate, salt, soy sauce-the mixture should be sweet and salty and extremely rich.
    When the onion and garlic are browned, add sesame oil to the pan and let it warm up a little, then throw everything from the pan into a small bowl or mug. Renegades who put only oil with the smell of garlic and onion in the salad, respectively, drain the oil. We throw the crushed spices. Then we add vinegar to this bowl - two tablespoons per pack of asparagus, you can then add more to taste: we make salad dressing and not marinade. This includes sugar, black pepper, glutamate, salt, soy sauce-the mixture should be sweet and salty and extremely rich.
  8. Next, we drain the water from the fuzhu, cut it into pieces of 1-6 cm, put it back in the salad bowl, send the dressing there, and mix everything. We leave it for at least an hour. We eat.
    Next, we drain the water from the fuzhu, cut it into pieces of 1-6 cm, put it back in the salad bowl, send the dressing there, and mix everything. We leave it for at least an hour. We eat.
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