Soya Bean
|
[ 
] |
(Pronounce in Mandarin Pinyin: Huang Dou)
 |
| The soya (or soy)
bean is thought to be obe of the most widely
researched health-promoting foods around boasting
a host of vitamins and minerals, high-fibre
content, essential fatty acids and high quality
protein. Research suggests that soy beans
can improve kidney function and protect against
disease. As well as enjoying this legume as
a bean in salads, casseroles and soups, you
can also reap the benefits of the soy bean
in Soya
milk and Soya
sauce. |
| Nature: Neutral |
| Channel of Meridians:
Spleen and stomach |
| Benefits: Commonly
used for difficulty in urination, expels the
heat in the stomach and etc |
| |
| Soya Milk |
| [
] |
(Pronounce in Mandarin Pinyin: Dou Nai)
|
| Soya Milk is made from soya beans that have
been soaked, then ground with water, boiled
and filtered. |
| Nature: Cold.
Soy bean is neutral in nature but when compressed
into soy milk become cold in nature. |
| Benefits: Clears
the heat, encourages urination, strengthens
the spleen. |
| |
| Soy Sauce |
| An essential condiment in Southest Asia.
It naturally brewed salty liquid made from
fermented soya beans mixed with wheat, water
and salt. The mixture is injected with yeast
and bacteria and left to ferment for 3 months
before it is filtered to extract the sauce.
|
| Light Soy Sauce |
| [
] |
(Pronounce in Mandarin Pinyin: Sheng Chou
/ Jiang You)  |
| Also called soy sauce. It has a light, delicate
flavour, but is saltier than dark soy sauce. |
| Dark Soy Sauce |
| [
] |
(Pronounce in Mandarin Pinyin: Hei Jiang
You)  |
| Less salty, thicker and darker than light
soy sauce as it has fermented for longer and
is usually mixed with caramel and molasses. |
