Edamame
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Uzoq Sharqda, Yaponiya , Koreya, Xitoy va Gavayida iste'mol qilinadigan pishmagan (hali yashil) soya loviyalaridan tayyorlangan preparat. Bu loviya ko'pincha restoranlarida, ko'katlarda, ishtahani qo'shishda, pivoga qo'shimcha sifatida taqdim etiladi.
Etimologiya
Yaponcha nomi so'zma-so'z ma'nosini anglatadi. loviya novdasi ", eda ( mí )" ma'nosi tiqilib qolgan » va mame ( lí ), « loviya ". Bu ibora yosh novdali soyaga tegishli [1] .
Hikoya
Yaponiyada edamame haqida eng qadimgi ma'lumot 1275 yilga to'g'ri kelib, mashhur rohib Nichiren o'z ma'badiga edamame sovg'a qilgani uchun minnatdorchilik izhor qilgan.
Yapon tayyorlash
Soya po'stlog'i, sariq , qora donli navlar etuklikdan oldin yashil rangda olinadi. Edamame qaynoq suvda pishiriladi yoki bug'lanadi.
Tuz har doim edamame qaynoq suvda yashil soya po'stlog'ini tushirishdan oldin yoki pishirgandan keyin qo'shiladi. Edamame odatda sovutilgandan keyin xizmat qiladi. Uni issiq holda ham iste'mol qilish mumkin.
Soya allergiyasi bo'lgan odamlar tomonidan edamame iste'mol qilmaydi..
Oziqlanish
Edamame oqsil, E vitamini, tola kabi ozuqaviy moddalarga boy. Ular spirtli ichimliklarni hazm qilishga hissa qo'shadi. Yaponiyada sake va pivoga hamrohlik qilish juda mashhur.
Manbalar
- ↑ „毛豆主題館“ (zh). 2013-yil 31-avgustda asl nusxadan arxivlangan. Qaraldi: 2022-yil 9-dekabr..
Qo'shimchalar
Bibliografiya
- Boelen, M.. [[[:Andoza:Google Livres]] Utilisation des aliments tropicaux. Graines oléagineuses tropicales], Organisation des Nations unies pour l'alimentation et l'agriculture (FAO) (fr), Rome (Italie), 1990 — 38-bet. ISBN 92-5-202800-5. , consulté le 20 décembre 2010.
- Histoire des edamame, du soja vert et des légumes verts (1275-2009) (Wayback Machine saytida 2013-09-14 sanasida arxivlangan)
Havolalar
Vikiomborda „Category:Edamame“ mavzusi boʻyicha mediafayllar bor.
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