Eati Chinese Food
Main: Chinese Food Articles about Chinese Food Chinese food Facts Chinese Food Recipes Chinese Food Books Main menu

Soybeans: Why We Don't Eat Them Like Other Beans

Even after lengthy boiling, soybeans remain quite tough and a little bitter. More importantly, due to a digestive enzyme called trypsin which interferes with protein digestion, soybeans are largely indigestible even after cooking. Most of the bean's highly valuable protein just passes through your system. No doubt it is for these reasons that the Chinese learned to process the bean in other ways before cooking and consuming. These processes include pressing oil from the beans, grinding and boiling to make soy milk, grinding, boiling and adding a coagulating agent to make tofu, and fermenting to create products like soy sauce and black beans. Whole fresh beans (ripe beans picked before they are dry and hard) are cooked in their pods and eaten as a vegetable.

Source: On Food and Cooking

















Featured Chinese Food Recipe
Mung bean soup recipe  

Dongpo Pork

Featured Chinese Food Snippets

Who First Brought Tea to Europe?

Though traders must have long carried tales of tea and even tea samples from China and Japan to Europe, a Portuguese Jesuit missionary, Jasper de Cruz was the first person to document his experiences of making and drinking the stuff. That was in 1560 … read more

More Chinese Food Facts

Chinese Cooking Tips