Soy Meat - Delicious and Proper Recovery

Category: Culinary recipes
Soy Meat - Delicious and Proper Recovery

Ingredients

Soy meat 100 g
soy sauce 50 ml
paprika (powder) 1-2 tsp
honey 1 tsp
parsley bundle
dry herbs 1-2 tsp
(oregano, sage, mint ...)
spicy berry seeds taste
(caraway, juniper, barberry)
hot water (100 С) 300 ml

Cooking method

  • If you've tried textured soy, called soy meat on the market, cooked according to the package recommendation, the best thing you can say is "well, protein, but ..."
  • There are not so many high-protein foods for vegetarians, and I had to experiment more than once with dry and tasteless soy meat - and all without a result that satisfies our tastes ...
  • Until all ideas about proper cooking were turned upside down. Or rather - on the contrary, everything fell into place!
  • Many years ago I came across a printout of recipes claimed to be Korean (no more, no less!). And among the banal in terms of preparation and composition of dishes, I found a completely gourmet way to restore soy meat.
  • And for many years now, none of the guests who accidentally come to a family dinner have politely pushed incomprehensible pieces to the edge of the plate ...
  • Those who have tried to cook soy meat remember that it is necessary to boil it in water.
  • WE WILL NOT DO THIS!
  • If you fill dry pieces with water, the same taste (or rather, tastelessness) will remain, whatever you later try to fix it - sour cream, tomato or something else: the taste will only be in the gravy-sauce, but inside Soy Meat - Delicious and Proper Recovery
  • These are the products that we need (from herbs in the photo - oregano, dried berries - barberry).
  • Soy Meat - Delicious and Proper Recovery
  • In a suitable bowl, combine the soy cubes with chopped parsley and ground paprika.
  • We boil honey, soy sauce and fragrant herbs-berries-seeds with boiling water, after dissolving the honey, pour soy with this marinade, quickly stir and heat until soft-filling (over low heat or in a double boiler, as in the photo).
  • And then turn on your imagination and make from soy:
  • Beth Stroganoff
  • Soy Meat - Delicious and Proper Recovery
  • Sauté the leeks cut into rings in vegetable oil for 2-3 minutes over medium heat. Add soy and fry for 3-5 minutes with onions, stirring occasionally; pour in the Krasnodar tomato sauce, season with spices (coriander, nutmeg, pepper) and simmer for 10 minutes under a lid over low heat.
  • "Krasnodar" sauce is made on applesauce - this refines the taste and eliminates modified starch as a thickener.
  • If you are cooking not on fasting days, try pouring sour cream instead of tomato paste - it will also turn out very juicy and tasty.
  • A warm salad of Chinese cabbage with tomatoes and nigella (kalindzhi, nigella, sedan) is good as a side dish. Fry everything quickly in sequence - nigella, tomatoes, cabbage until half cooked: so that it turns out hot and vitamins are preserved.
  • Eggplant medallions
  • Soy Meat - Delicious and Proper Recovery
  • Grind soybeans and onions in a blender-combine-meat grinder (not in mashed potatoes!), Add semolina and soy cheese as a binder (if not fasting - egg, semolina and grated hard cheese).
  • Cut the eggplant into slices, pour over the marinade: lemon juice, oil and salt.
  • Make cakes of minced meat the size of eggplant mugs, put them in a turret (meatballs on circles) and bake in a preheated oven for 15-20 minutes.
  • As a side dish, I often use fresh vegetable salads: I really love the juicy Iceberg salad with cherry tomatoes and toasted nuts - with a lemon-garlic dressing.
  • Cutlets
  • Soy Meat - Delicious and Proper Recovery
  • Mix minced meat from chopped soybeans, onions and garlic with semolina (if not fasting - with egg, semolina and curd cheese).If the lean option, then it is better to bake in the oven, and if the binder is an egg, then it is possible in a pan.
  • On fast days, you need to combine different protein foods to get the full spectrum of amino acids. Very tasty and healthy: cut the eggplants into strips; hot red pepper, peeled from burning seeds, and finely chop a clove of garlic; fry the garlic and pepper quickly over high heat, add the eggplant, salt and fry over medium heat for seven minutes, sprinkle with sesame seeds.
  • And you can also make fillings from reconstituted soybeans: for pizza - lasagne - moussaka - zrazy ...
  • Experiment!

The dish is designed for

2 - 3 servings

Note

Honey, paprika, soy sauce and parsley are inviolable

You can play with taste by changing only those ingredients that are in parentheses. And remember that this is just a prelude - the main melody will be created by you while preparing a dish from prepared soybeans.

When I didn't have a double boiler, the whole process took place on the stove in a saucepan.
Here it was necessary to take into account several nuances:
- soy is light and floats to the surface, but we need it to swell and absorb the marinade;
- moreover, the marinade is not water, it is impractical to pour it out, therefore there is as much of it as is needed for soaking, and not swimming in it; and the cubes on top may remain half dry ...;
- I had to cover it with oppression - I took a plate of slightly smaller diameter than the saucepan, turned it upside down and pressed the soybeans, and a filled steel thermos on it as a weighting agent ...

And on a small fire - it shouldn't boil! We just maintain the temperature to speed up the process (you can also not on fire - then it will soak longer - night, for example)

I am currently using a double boiler (see photo) - this is the fastest and most hassle-free way: 20 minutes and you're done! oppression is not needed and the readiness test is easier to remove. The only thing is that you need to mix two or three times so that the upper pieces are soaked not only with steam ...

Nagira
A LITTLE ABOUT SOY

Soy is not just a source of protein, but protein that is assimilated by the body more completely and with less energy consumption than regular meat. It contains in the optimal ratio essential amino acids, fatty acids, micro- and macroelements (iron, calcium, potassium, phosphorus, zinc, etc.). Soy is rich in vitamins of group B, D, E, which are called vitamins of longevity.

Soy is also a medicinal product: soy production is included in the national anti-cancer programs not only in Japan, but also in the USA and some other countries. Soy is also included in the diet for diabetes, cardiovascular diseases, and radiation injuries ...

Soy meat Is a textured soy protein. The defatted soy flour is pressed until the protein fibers change their structure. It is then that they are given the shape and texture of various meat products - minced meat, goulash or chops. Of course, this is not real meat, but it has more than half of the protein, little fat and no cholesterol at all. However, it also contains little isoflavones and vitamin B6 necessary for humans. Therefore, additions of correctly selected herbs and spices, soy sauce (in which a complete set of amino acids and B vitamins) and red wine are welcomed.

Soybean sprouts extremely useful: they contain active protein and almost all the vitamins a person needs. However, they cannot be eaten raw, they can be poisoned. To prevent this from happening, it is enough to blanch the soybean sprouts in boiling water for about 30 seconds - this is for salads. Or put in a cooking dish at the very end and simmer for 2-3 minutes with stirring.
Nagira
Well, I'll tell you about my favorite spices a little later.
So far, I only reserve a place so as not to confuse it with other information.
celfh
Irina, can this moment be for the stupid?
We boil honey, soy sauce and fragrant herbs-berries-seeds with boiling water, after dissolving the honey, pour soy with this marinade, quickly stir and heat until soft-filling (over low heat or in a double boiler, as in the photo).
That is, you put soy in a regular cup, fill it with marinade and put a cup in a double boiler? Am I getting it right?
The question arose because I usually put everything on the wire rack in the steamer and, of course, there is no question of any sauce.
Asteria
In-oh-from. I, too, never boil porous pieces or soak them in plain water (with the exception of soy asparagus). I always make herbal-vegetable broth first and only put soy into it. Usually I have a worker-peasant style: marjoram or Provencal herbs, onion and garlic, tomato paste. Well, soy sauce. Other herbs are possible.

Nagira, I will definitely try to make according to your recipe
Nagira
Celfh, Tanya

That is, you put soy in an ordinary cup, fill it with marinade and put the cup in a double boiler? Am I getting it right?


just like that, in the photo the bowl is already in the double boiler (the glass bowl is specially selected for the size of the double boiler bowl, well, I don't like plastic ...)
And if on a wire rack, then you get the same as cooking in water: no additional taste
Margit
Nagira Great recipe!
I never cease to be amazed at your exquisite taste and your original recipes! I would love to be in the shoes of your guests!
Crochet
Nagira
Irisha, tell me please, can soy asparagus be prepared in the same way? I have this asparagus:

Soy Meat - Delicious and Proper Recovery

Kitty
Just about, I would also like to know how it is prepared, we sell dry
Nagira
Girls, thanks!
Crochet, Kitty, I cook asparagus differently: after all, we need to leave its natural color, and soy sauce and red pepper stain
Therefore, I soak it in a potato and vegetable broth: I always cook mashed potatoes with unpeeled onions and garlic cloves (see my recipe for PASTER PIE, I described there).
"Asparagus" for soaking is also in a bowl with pouring into a double boiler, only you must first break it into pieces.

And then marinade. Although this is loudly said I never use vinegar, neither grape nor apple, although I bought them differently when they first appeared: I thought it was an alternative to inedible wood vinegar, which in Soviet times was only ... But it didn't go so I use lemon juice.
Now I won't tell you the proportions - I have to make and write them down, I've been doing it by eye (more precisely, on the tongue) for a long time.

I will list only the main ingredients: lemon juice, vegetable oil, garlic, ground coriander (powder), green (black) pepper. I confess that I play with spices very much like the last "discovery" - galangal root (galanga, galgant, Alpinia galganga). Despite the external resemblance to ginger, the taste is very vaguely reminiscent of it: not so sharp-sharp, more delicate, and even with additional subtle aromas

Returning to the asparagus: not drain all the broth from it, but so that it remains about half immersed, pour in the marinade, stir under oppression and in the refrigerator overnight.
Nagira
Margit, dear, thanks for the heartfelt words!
Quote: Margit

... I would love to be in the place of your guests!

Ooooh, you don't know what you want, I'm experimenting with them
My husband is not at all from the breed of guinea pigs, does not eat suspicious-looking (and except for mashed potatoes, almost EVERYTHING is suspicious) The guest tasting will last for two years - then maybe he will try, but the guests will not get out
Caprice
Quote: Nagira

My husband is not at all from the breed of guinea pigs, does not eat suspicious-looking
My men read somewhere that soy meat is not very good for men. Therefore, they categorically do not allow me to buy this product ... So, my husband Nigirs you can understand ...
Crochet
Nagira
Irish, thank you so much for the detailed instructions on how to make soy asparagus!

Quote: Caprice

My men read somewhere that soy meat is not very good for men. Therefore, they categorically do not allow me to buy this product ... So, my husband Nigirs you can understand ...
Last week there was a TV program (I don't remember the name, I didn't first turn it on), it was about soy meat, and so there, men under 50 were categorically not recommended to use soy ... and women, on the contrary, were very much recommended, especially after 35 ...

P.S.My husband doesn't even want to hear about soy meat, and he hasn't seen this program ...

sazalexter
Before that, there was still a program about the fact that 90% of soybeans are grown in the USA and only genetically modified
Caprice
Quote: Krosh

Nagira
Last week on TV there was a program (I don't remember the name, I didn't first turn it on), it was about soy meat, and so there, men under 50 were categorically not recommended to use soy
Exactly! This is exactly what I wrote about.My peasants now look askance at soy sauce
Margit
Quote: Nagira

Ooooh, you don't know what you want, I'm experimenting with them
My husband is not at all from the breed of guinea pigs, does not eat suspicious-looking (and except for mashed potatoes, almost EVERYTHING is suspicious) The guest tasting will last for two years - then maybe he will try, but the guests will not get out
Oh, I'm afraid! I join your husband's opinion, I will ask for it in two years, after all the guest tastings!
Nagira
Oh boy girls, how much you've written about soy
In general, there are many horror stories in our life, but believe everyone ...

1. Soy harm for men: if it were so, there would not be so many Chinese, and the Japanese would not be so smart
I have never met recommendations for soy "only for women" in oriental cuisine
The fact that soy is definitely good for us does not mean that it is bad for men - otherwise GINGER would be forbidden for women. Are you ready to give it up? (this is not a sazalexter) but this is the strongest sexual stimulant FOR MEN. What if it kills the female libido? !!
Of course, a measure is needed, as in everything - not three times a day, seven days a week, there is soy ...
IMHO - they say a lot of nonsense on TV

and Nagira's husband has been eating soy for a long time, two test years ended somewhere in 1998. Not complaining

2. Soybeans from the USA and genetically modified - some amount of American soy is probably imported, but mainly to reduce the cost of production of meat products (sausages, dumplings - do you eat them? we - no ...
And we buy our soybeans, our GM-cultivation is prohibited (and the matter is surprisingly EXPENSIVE, and the same Americans from Monsanto (who created GM-soybeans and seized the market since 1995) have already come to the conclusion that it is not more profitable to grow such a soybean, than the classically bred

I was born in the Krasnodar Territory and I know that both in the Stavropol Territory and in the Rostov Region soybeans have been growing since 1924!
Although Michurinians worked most of all in the Far East - first of all, this is the Amur Region, which gives up to 60% of all domestic soybeans, the Primorsky Territory, the Khabarovsk Territory, in addition, soybeans are also grown in the non-black earth - in Samara I (just like before in the Kuban , and then in the Urals) I buy local soybeans on agricultural markets, and I know several companies that produce everything from this soy, except for soy sauce.

In general, if you are afraid of everything, then in winter only carrots-cabbage-beets and no bananas-oranges, and even more so cucumbers-tomatoes ...
Reasonable Approach Distinguishes Knowledge from TV Noodle
Caprice
Quote: Nagira

for women would be forbidden GINGER. Are you ready to give it up?
Personally, I am easy. I am rather indifferent to ginger. But I regularly buy it for some dishes and for my husband who likes ginger.
sazalexter
Nagira Once a plant has changed, it will never become what it was in nature. Changed or not? apples, such as American varieties, have been grown in our Caucasus somewhere since the beginning of the 80s, very interesting fruits, not like Antonovka and Pepin saffron, he tried it himself, and his father, an agronomist by profession and vocation, told something about So there are soy or not....
Something about soy 🔗
Do the interviewed technologists believe that the soybeans used in their enterprise are genetically modified?
The 300 responses received were distributed as follows:
in 63 responses to the question posed, they responded positively;
103 gave a negative answer;
found it difficult to answer in 126 cases;
use occasionally in 8 answers.
milvok
Nagira, what a smart girl you are !!!! Everything is detailed, intelligible, clear, not sparing time, clever. I'll share my work with soybeans here. : girl_red: I put salt and spices in hot water, you can take ready-made mixtures (khmeli-suneli, curry, for meat, garam masala, etc.) depending on the desired result and cook until soft, then, if for salad, leave to marinate at night. I wash it in the morning, yes, yes, to wash off the pieces of spices, otherwise they can spoil the appearance and consistency of the dish, for example, winter salad, I squeeze it out if necessary. Here.
Asteria
I am very sorry for soy too. The product itself is wonderful, if not for this genetic engineering. But if it comes to that, now you can't trust anyone and you need to have your own laboratory to test ALL products. I don’t know whether or not to believe the inscription on the packaging "made from non-genetically modified Amur soybeans" ...
And how to choose potatoes? There are no inscriptions on it at all. And now even summer residents acquire an unknown seed from which potatoes grow with the locust or Colorado potato beetle gene, or even humans. I don’t know ... Over the past 10-15 years, I have never gotten crispy and aromatic potatoes, like in childhood. Everything falls apart into porridge and tastes completely different.

About corn and peas, which I love very much generally keep quiet And about fruits and vegetables without taste and smell ...
So the soy isn't the only one to blame. The problem is global. Soy was just made the scapegoat.
BlackHairedGirl
Nagira Very interesting stuff! Thank you for bringing up this topic and sharing your experience with us. And I made soy meat with fresh ginger, which is also very tasty. Honey, soy sauce, garlic and grated fresh ginger. Well, this is my usual marinade for chicken wings, well, soybeans began to do this too. But I was interested in your recipe, I'll try it too, be sure !!! Interestingly with coriander, tell us the proportions pliz ... And the galangal, too, is the first time I hear that they use it. What is this anyway ??? How much do you need? And in combination with what, so as not to hamper the taste?
As for the GMO question ... I tried making soy meat and eating soy products seven years ago when I started fasting. Since then, I, and my husband, and the younger child, both in fasting and not in fasting. Because it's delicious !!!
Nagira
Milvok, Asteria, BlackHairedGirl girls, thanks for your support!

And I am pleasantly surprised that you also do not grind soybeans in water, this is what creativity means.

BlackHairedGirl , I also love ginger, but lately it seems to me too intrusive, wherever I put it
And I finally saw the information that was always at hand - about the richer and more delicate aroma of galangal from the same Ginger family, and so I wanted ... but where to look
And I know that the power of thought is a great thing, but the meeting with the galgant still turned out to be unexpected at the Crossroads ...

Kalgan (galanga, galgant, alpinia)
(lat.Alpinia officinalis, Alpinia galanga, Alpinia chinensis (family Zingiberaceae-Ginger)
Not to be confused with the pharmacy galangal - Erect little cinquefoil (lat.Potentílla erécta) (family Rosaceae - Pink) - without understanding that there is a double in name - happy, I brought Potentilla roots from the pharmacy None ...
Well, then there was a meeting at the Crossroads with a real galangal-galgang ...

The outgrowths of the rhizome of Galgant present are thinner and lighter than that of ginger and the skin is visually as if divided into ring segments.
And the aroma exceeded all expectations, not aggressive, soft and refreshingly strong, even my husband really liked the aroma, although he did not catch anything from ginger in it, and I perceived it quite clearly as a background.
It tastes like ginger and is much harder; I forgot about it, it's good that I cut it into small, small cubes.
I found only one photo on the Internet and it was not good enough for dating, but mine is over yet ... I'll buy it and take a photo, ok?

I forgot to write that galangal, like ginger, is very often used in powder form, but since ginger in powder is the MOST unloved spice, the option with galangal powder is for me
BlackHairedGirl
Tell me, is there a lemon scent in galangal, like in ginger? Or a different smell?
Nagira
BlackHairedGirl, oh brunette, you made me a completely blonde
spent the whole evening in research, even Tanya-Zhivchik fiddled with - "but what, really, ginger smells like lemon"

Although I enjoy / suffer from smells more than those around me, my nose (or my brain) cannot decompose them into micro-components ... In general, I perceive smells as bouquets And I can name individual "flowers" only if their share is at least 25%, and this is the macro-composition, which is usually indicated in the etheric components.

Zhivchik delivered an unambiguous verdict - fresh ginger smells like lemon ... And I went to dig into the micro-composition (these are ingredients that are less than 5% in oil, or even tenths, or even hundredths of a percent)
In general, citral in ginger (which is "responsible" for the lemon aroma), although in a scanty amount (up to 2%, depending on the place of growth!), Is present, but not in galangal.

And yet - the main aroma of ginger (lat. Zingiber) Is 70% zingiberena (zingiberen), and this component is absent in kalgan. They have only one macro-component in common - cineole (monocyclic terpene with camphor-etheric odor ...) And also in galangal 25% eugenol (he is responsible for the clove scent, hee).

As a result, I can deduce: in cooking, the replacement of ginger with galangal is primarily due to their sharpness, but in the tenth - just the presence of a spicy aroma
BlackHairedGirl
Nagira Eh ... I recognized so many new words at once ... And this one, cingiberen ... cineole ... ev genol ... That's all, they were crushed by the intellect And he smells more of a lemon to me and that's it ... In general, he has a very interesting smell ... But galangal (galgant) is not found in our area.It's like a spice, at least, I haven't met yet. And therefore I will not bother. Anyway, thanks for the interesting information.
Nagira
BlackHairedGirl Well, I ... not on purpose ... did not want to crush anyone ... neither intellect nor anything else

Well, I referred to the verdict of our main nazo-aroma expert - Tanya-Zhivchik: she said "smells like lemon!" and I dug out (dug for myself) - that there is citral, albeit in a small amount - here I, as it were, took off my hat in front of you and Zhivchik that you are so sensitive, and did not dispute your feelings ...
Lozja
Tell me girls, if I hate soy sauce, will I not like soy meat either? I've never tried it before.
BlackHairedGirl
Nagira You have infected me. Now I'm everywhere in the markets looking for this galangal or galgant. I also already think ginger is too strong in smell. And what is Crossroads?
Caprice
I also got infected with the idea of ​​making soy "meat". I bought "beef-flavored soybeans" in a special store (one can only guess that there was no trace of taste there, and it differed from "chicken-flavored soybeans" only in the darker color and shape of the pieces). I collected herbs-seasonings "from what was (c). Ginger was found in the house only dried ground. For the smell I added freshly grated horseradish root. I brewed everything with honey, added soy sauce and simmered for 6 minutes at low power in the microwave. At the same time I fried the onion. with carrots with tomato paste (well, Krasnodar sauce does not live with us as a species), seasoned, added boiling water and that structure that was languishing in the microwave. Now it is stewing on low heat, let's see what happens.
Caprice
Quote: Lozja

Tell me girls, if I hate soy sauce, will I not like soy meat either? I've never tried it before.
Juice sauce has a pronounced taste and smell, soy meat, as such, has no taste or smell. In seasoned soy sauce, you will only soak these pieces. Then make whatever gravy you want and beat the flavor of the soy sauce. Personally, this is how I understand it ...
Nagira
Sorry for the long absence. For good reasons
AND Caprice - special thanks for all the clarification answers

Quote: BlackHairedGirl

Nagira You have infected me. Now I'm everywhere in the markets looking for this galangal or galgant. I also already think ginger is too strong in smell. And what is Crossroads?

Tanya, terribly ashamed, led astray
"Perekrestok" is a chain of stores in many of our cities, but you have ...Sorry, I didn't look where you live when I started seducing

Probably, you can grow galangal yourself if you have a garden. Here we do not, I was not at all puzzled where to get the seedlings. But surely you can
Caprice
By the way, I did find Krasnodar sauce in one of the Russian stores. True, post factum. But I bought it anyway, just in case. The beef-flavored soy meat didn't inspire me, although the sauce was delicious. On occasion, I will try chicken-flavored soy meat. Maybe it will be softer and tastier ...
BlackHairedGirl
Nagira It's okay. We also have supermarkets of all kinds, it's just unrealistic to go around everything at once. Surely there is this galgant somewhere. Will seek! (c) Here soy meat disappeared from sale somewhere
celfh
Quote: Nagira

Probably you can grow galangal yourself,
Dried galangal is sold at the pharmacy. Or did I say something wrong?
Yogi
Removed at the request of the hostess.
BlackHairedGirl
Yogi No, we are not talking about abuse, because basically I take it for the post, but now I don't see it anywhere ...
Nagira
Quote: celfh

Dried galangal is sold at the pharmacy. Or did I say something wrong?
Tanyusha, nope, back in April I wrote:
Quote: Nagira

Kalgan (galanga, galgant, alpinia)
(lat. Alpinia officinalis, Alpinia galanga, Alpinia chinensis (family Zingiberaceae - Ginger)

Not to be confused with the pharmacy galangal - Erect paw (lat. Potentílla erécta) (family Rosaceae - Pink) - I did not understand that there is a double in name - happy, I brought Potentilla roots from the pharmacy None ...
Well, then there was a meeting at the Crossroads with a real galangal-galgang ..

The funny thing is, at the Crossroads, the galangal also disappeared, well, okay, but now I know what it is and what taste
Nagira
Quote: BlackHairedGirl

Nagira It's okay. We also have supermarkets of all kinds, it's just unrealistic to go around everything at once. Surely there is this galgant somewhere. Will seek! (c) Here soy meat disappeared from sale somewhere

Our assortment has also become impoverished - one "chicken steak", and I love it least of all ...
Caprice
By the way, I also read somewhere that soy and products made from it are not useful for male potency ... Maybe you shouldn't risk the sexual health of our loved ones?
Nagira
Quote: Caprice

By the way, I also read somewhere that soy and products made from it are not useful for male potency ... Maybe you shouldn't risk the sexual health of our loved ones?

that is, it does not affect the Chinese - there are still so many of them! and on our men - that ...

Caprice, I admire what you found in Israel !!! Krasnodar sauce But why do you perceive the scarecrow media so trustingly?

I already hinted about my husband ... he has been eating soy since 1998 ... he is 56 years old ... I DO NOT COMPLAIN !!!!
And about the fact that the brain allegedly dries up (from soy) - not true! My husband has published one after another published works - in short: on geological local history. And interestingly, accessible and scientifically ... God forbid everyone, so that the brains work!

It’s just amazing: someone is slipping what kind of horror story - who is afraid of "below the belt" - here you are, be afraid, and who needs a head - so you have a boom!
Caprice
Nagira, I didn’t say anything about "brain drying out". Those who have no brains, those have nothing to dry out And about the potency - well, I read this. And my hubby also read. Therefore, my peasants flatly refused to eat this. In general, I just thought and decided that if they don't want to, then I won't spend my hard earned money on the product that is not popular in the family. No more and no less I think it's quite logical
Nagira
Caprice, sorry, about the brain is not addressed to you, God forbid! - this is all from the same link as about potency:

Quote: Caprice

NagiraIn general, I just thought and decided that if they don't want to, then I won't spend my hard earned money on the product that is not popular in the family. No more and no less I think it's quite logical

quite logical!
Just before you wrote:
Maybe we shouldn't risk the sexual health of our loved ones?
I answered that we have no risk
Caprice
Quote: Nagira

Just before you wrote: I answered that we have no risk
And here it just turns out one thing to another: and you don't spend on a product that will not go to the family, at the same time you take care of your men’s women (who knows, but what if it really does?)
sok
I haven't eaten meat for a year! And I feel amazing.I found out that there are a bunch of other goodies)) that I hadn't even guessed about before ..))

I don't follow anyone. reasons:

1. when I walk past the meat department, I see a "dismemberment"

2. When raising chickens, pigs, etc., hormones and antibiotics are used, after killing, the meat goes through an additional filling from chemistry.

celfh
Quote: sok

I haven't eaten meat for a year!
I don't follow anyone. reasons:
For the same reasons, I would not advise you to eat carp, trout or salmon.
Margit
It seems to me that you need to stick to the golden mean and listen to your body. He will always tell you what he is missing and what exactly he wants to eat.
Lavender
Nagira, thanks for the interesting way of working with soy. Just super!

I don't eat meat either, but I completely agree with Margit that you need to listen to your body! Sometimes I really want fish, although I do not like it at all and then I move away from the smell for a long time. Probably, there is not enough phosphorus or something ...

As for the reasons for refusing meat: I don't think this is important (for discussion); it's just that a person made his choice and lives like this And let him live in peace Provided that he is not a fanatic and does not missionary at every opportunity
Nagira
Quote: Lavender

Sometimes I really want fish, although I do not like it at all and then move away from the smell for a long time.Perhaps there is not enough phosphorus or something ...

Oooh, I thought - I'm the only one ... also fish is not very much because of the smell, and sometimes I can't resist, I "turn off" my sense of smell and eat

Lavender, and in everything else I also agree with you
musya
Thanks for the way to restore soy meat! for the first time it turned out very tasty! cooked with onions, carrots, peppers, Peking cabbage, sesame seeds, oyster sauce + poured in the remaining marinade.
If you don't mind, can you post the recipe itself separately with a link to your "recovery"?
Until then
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