Fuju is a product that is often used in East Asian cuisine. In the article we will talk about the taste, benefits and features of the preparation of the product.
What is fuju and how is it useful
Fu Zhu is a popular ingredient in Chinese and Japanese dishes. It is a dense film removed from soy milk and has a pleasant neutral taste, which allows it to be combined with various sauces, vegetables, seafood, meat and poultry.
The composition of fuzhu includes trace elements necessary for health - potassium and sodium compounds, iron. It is also rich in important vitamins D, E, group B. A large amount of fiber makes fuju an indispensable product that promotes the removal of toxins and reduces the harmful effects of fatty foods on the body.
How to soak fuju
First you need to soak dry fuju sticks for several hours in cold water, ideally overnight. They must be completely covered with water, otherwise they will be saturated unevenly, so it will be inconvenient to cook and eat them.
Dry fuzhu in a deep container and fill with clean cold water. Press down on top with a plate or some other weight so that the product is completely in the water. Leave the fuju for about 12 hours at room temperature, changing the water periodically.
What spices are suitable for fuju
Fuju sticks absorb pork fat, soy sauce, wine, sugar, and anything else you put in (cinnamon sticks, anise sticks, cloves, chili peppers, etc.).
Marinade option
Transfer the asparagus to a bowl and stir in the soy sauce, vinegar, chili oil, sesame oil, garlic, and onion. Mix well. 6. Cover and refrigerate for 30-60 minutes.
