The edamame is probably one of the foods that Chinese people don't understand the most. Obviously is fermented food, was included in the "unhealthy food", but some people say that the water is actually a medicine, not only as a seasoning software, often eat on our health benefits.

Guangdong people and is the Chinese ground more understanding of the water tempeh people, he put the role of the water tempeh to play to the fullest, a fish plus a spoonful of water tempeh, steamed after the fragrance of the room; pangolin and water tempeh smothered in canned fruit, pangolin bones by oil infiltration to the crispy, the water tempeh flavor occupies all the fruit canned fruit, it is simply the Guangdong people, "Laogangmao! "

Water tempeh, a traditional Chinese specialty fermented soybean condiment, entered our tables at a very early stage. Because edamame contains protein, carbohydrates, lactic acid bacteria, phosphorus, magnesium, calcium and many other nutrients, and because naturally fermented edamame has a flavor that makes you want to use it in rice dishes, it is paired in many special dishes.

After that, people have discovered that eating edamame has the effect of dispersing wind, tonifying the body, clearing heat and removing toxins, and getting rid of boredom, so if you have a wind-cold cough or a headache that makes you lose your appetite, a spoonful of edamame is the right thing to do. Contemporary pharmacology has also discovered that edamame has a very high content of soy protein kinase, this enzyme has the effect of thrombolytic.

So it seems that edamame is indeed very, very good, but be aware that edamame is afraid of constant heat. Water tempeh in the bean protein kinase in the ambient temperature exceeds 80 ℃ rapid transsexual inactivation, so in the water tempeh seasoning, it is best to are after the fire is turned off. However, nowadays people no longer want to split the two-step practical operation, immediately put in the water tempeh, resulting in a large number of water tempeh nutrients outflow.

It sounds like the same fermented soybean products, why water tempeh can only be fashionable in a small part of China, such as Guangdong, Fujian part of the region, but in northern China, people very rarely eat water tempeh, or water tempeh used to cook vegetables. Compared with the neighboring country of Japan's fermented soybean products, our country's water tempeh popularity is indeed too small.

Reason 1: Contemporary health science development concept

The shelf life of nattokinase is much shorter than that of water tempeh. In today's era with washing machines, people favor these small videos with a shorter shelf life, while the production process of Nattokinase has long preached the development of the concept of not using food salt and other additives, which can also be accepted by people with health preferences. The salt content of water edamame is very high, and nattokinase contrast, more unsuitable for a day to eat.

Reason 2: publicity and planning level to be compared

Although both are fermented foods, both will use germs, the original is not easy to be digested by the body of soybeans into a good digestive carbohydrate food, but Nattokinase and tempeh is not the same, depending on the nutritional use of these foods is completely different value.

The flavor of edamame lies in the seasonings used, such as ginger, mace, and chili peppers, and a lot of table salt is added to take care of any germs in the edamame. To ensure safe use, it is important that the edamame is applied with heat and fried or stewed so that it does not cause food poisoning incidents.

The traditional way of making nattokinase is to ferment it with bacteria from wheatgrass, with a little mold thrown in, which is why the traditional style of nattokinase tastes more foul. In the last hundred years, Japan's superb production of nattokinase expertise, fully automated nattokinase almost replace the handmade nattokinase, processed nattokinase basically no other mold, the nutrient content is still relatively high.

For this production process, the Japanese people will Nattokinase safety, health and their own people to spread, so the Japanese people from childhood to understand eat Natto is good for the body, Natto mix can be eaten for a long time. Not like water edamame, because of the high salt content, despite the high nutrition, but has been the Chinese people to control the amount of intake, fear of salt over the standard.