"Soybean Lab Soybean Meat" that can be used as a substitute for meat. It is made from soybeans by heating, pressurizing and drying.
Perfect for suppressing cholesterol and fat, it is useful in various dishes. Here are three recipes that the editorial department tried. * Refer to the Marukome recipe
◆ Eggplant with Mao
[Material (for 2 people)] Soybean Lab Soybean Meat Minced Meat 1 Bag Eggplant 2 Peppers 2 Water-soluble Potato Starch Powder Appropriate Amount Sesame Oil Appropriate Amount
(A) * Tube is OK
1 teaspoon ginger
1/2 teaspoon garlic
Doubanjiang Appropriate amount
(B)
1 tablespoon soy sauce
1 tablespoon liquor
1/2 teaspoon sugar
Chicken soup 50cc
[How to make] 1. Cut the eggplant and peppers into bite-sized pieces.
2. Heat the sesame oil in a frying pan, fry the eggplant and peppers quickly, and take them out once.
3. Put soybean meat and (a) in a frying pan and fry, then add (b) and let it boil.
4. Put the eggplant and peppers back in and thicken with water-soluble potato starch to complete.
The soybean meat that melts in the mouth goes well with the bell peppers that have a crunchy and crispy texture. It is a taste that is pulled after ginger and garlic are effective. Even if you don't use meat, it's not unsatisfactory, and the rice goes on and on!
◆ Ginger pork
[Material (for 2 people)] Soybean Lab Soybean meat fillet 1 bag 1/2 onion cabbage Appropriate amount Salad oil Appropriate amount Potato starch Appropriate amount
(A)
1 tablespoon soy sauce
1 tablespoon liquor
2 tsp mirin
Appropriate amount of ginger
[How to make] 1. Combine (a), season the soybean meat, and sprinkle with potato starch.
2. Slice the onion.
3. Heat the salad oil in a frying pan and fry the soybean meat and onions.
4. Serve on a plate with shredded cabbage and you're done.
The texture is quite meat! You can enjoy a juicy and moderate chewy texture that is similar to a slightly shrunk pork that has been heated by stir-fry. The taste is light, but when you put it in your mouth with a lot of sauce and cabbage, it tastes like meat.
◆ Mapo tofu
[Material (for 2 people)] Soybean Lab Soybean Meat Minced Dry Type 25g (0.88oz)
1 cotton tofu 1/2 green onion Ginger Appropriate amount Garlic Appropriate amount Salad oil Appropriate amount Chicken soup 200cc
Doubanjiang Appropriate amount Tianmian sauce Appropriate amount Water-soluble potato starch Appropriate amount
[How to make] 1. Rehydrate the soybean meat with boiling water and drain it.
2. Dice the tofu.
3. Heat the salad oil in a frying pan and fry the ginger and garlic.
4. When the scent comes out, add soybean meat, doubanjiang and tianmian sauce and fry.
5. Add chicken broth and tofu, let it boil, and add water-soluble potato starch.
6. Add the chopped green onions and mix quickly to complete.
The taste of the sauce and the spicy spiciness make it easier to concentrate on the meat, so it looks just like the usual mapo tofu. Of course, if you combine it with tofu, you may not notice that it is not real meat even if you pinch only minced meat.
Although it is not completely meat, "Soybean Lab Soybean Meat" is definitely more "meaty" than the replacement recipe using tofu. It is recommended to combine it with various ingredients and use it for deep and complex seasoned dishes (Chuka, stew, etc.).