Soy egg can also be made with a substitute cultivated by coagulating soy milk also known as what
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Soy egg A soy egg is a type of Chinese egg cooked in soy sauce, sugar, water, as well as other optional herbs and spices. Tofu also can use same way to cook it, called soy tofu.
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Tofu Tofu, also known as bean curd, is a food cultivated by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in East Asian, Southeast Asian and West African cuisines. Tofu can be soft, firm, or extra firm. Tofu has a subtle flavor and can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish.
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Soy yogurt Soy yogurt, also referred to as Soya yogurt, Soygurt or Yofu (a portmanteau of yogurt and tofu), is yogurt prepared with soy milk.
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Tamagoyaki Tamagoyaki (卵焼き or 玉子焼き , literally "grilled egg", also called tamago or dashimaki) is a type of Japanese omelette, which is made by rolling together several layers of cooked egg. These are usually prepared in a rectangular omelette pan called a makiyakinabe.
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Kuku (food) Kuku also spelled as kookoo (Persian: کوکو‎ ‎ , Azerbaijani: "kükü" ) is an egg-based Iranian dish. It is frequently a vegetarian dish, made with whipped eggs which then are folded in with various ingredients. It is similar to the Italian dish frittata or an open-faced omelette. Kuku typically has less egg than a frittata, and it cooks for a shorter amount of time, over a low heat, before turned over or grilled briefly to set the top layer.
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Kōrēgusu Kōrēgusu (Japanese: コーレーグス from Okinawan: 高麗胡椒 こーれーぐす "kooreegusu", a type of hot chilli pepper) also called "kōrēgūsu" (コーレーグース ) and "kōrēgusū" (コーレーグスー ) is a type of Okinawan hot sauce made of chillis infused in awamori rice spirit and is a popular condiment to Okinawan dishes such as Okinawa soba.
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Eggplant (disambiguation) Eggplant ("Solanum melongena") is a species of nightshade grown for its edible fruit.
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Soy sauce Soy sauce (also called soya sauce in British English) is a condiment made from a fermented paste of soybeans, roasted grain, brine, and "Aspergillus oryzae" or "Aspergillus sojae" molds. Soy sauce in its current form was created about 2,200 years ago during the Western Han dynasty of ancient China and spread throughout East and Southeast Asia where it is used in cooking and as a condiment.
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Mozzarella Mozzarella ( ; ] ) is a traditionally southern Italian dairy product made from Italian buffalo's milk by the pasta filata method. Mozzarella received a Traditional Specialities Guaranteed certification from the European Union in 1998. This protection scheme requires that mozzarella sold in the European Union is produced according to a traditional recipe.
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Evaporated milk Evaporated milk, known in some countries as unsweetened condensed milk, is a shelf-stable canned milk product with about 60% of the water removed from fresh milk. It differs from sweetened condensed milk, which contains added sugar. Sweetened condensed milk requires less processing since the added sugar inhibits bacterial growth.
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Jangajji Jangajji (장아찌 ) or pickled vegetables is a type of "banchan" (side dish) made by pickling vegetables. Unlike kimchi, "jangajji" is non-fermented vegetables, usually pickled in soy sauce, soybean paste, or chili paste. "Jangajji" dishes are usually preserved for a long period of time, and served with a drizzle of sesame oil.
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Vitellogenesis Vitellogenesis (also known as yolk deposition) is the process of yolk formation via nutrients being deposited in the oocyte, or female germ cell involved in reproduction of lecithotrophic organisms. In insects, it starts when the fat body stimulates the release of juvenile hormones and produces vitellogenin protein. It occurs in all animal groups other than the mammals. In cockroaches, for example, vitellogenesis can be stimulated by injection of juvenile hormone into immature females and mature males.Chemically yolk is lipoprotein composed of proteins, phospholipids and neutral fats along with a small amount of glycogen.The yolk is synthesised in the liver of the female parent in soluble form.Through circulation it is transported to the follicle cells that surround the maturing ovum, and is deposited in the form of yolk platelets and granules in the ooplasm.The mitochondria and Golgi complex are said to bring about the conversion of the soluble form of yolk into insoluble granules or platelets.
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Methoxymethylfurfural Methoxymethylfurfural (MMF), also 5-methoxymethylfuran-2-carbaldehyde, is an organic compound derived from dehydration of sugars and subsequent etherification with methanol. This colorless liquid is soluble in a wide range of solvents including lower alcohols. The molecule is a derivative of furan, containing both aldehyde and ether (methoxymethyl) functional groups. MMF has been detected in the leaves and roots of Chilean "Jaborosa magellanica" (Solanaceae) and is a component of mammary and uterus care herb tea. It has a typical odor suggestive of maraschino cherries. MMF can be made from a wide range of carbohydrate containing feedstocks including sugar, starch and cellulose using a chemical catalytic process and is a potential "carbon-neutral" feedstock for fuels and chemicals. The company Avantium is currently building a pilot plant to upscale the continuous production of this key YXY building block.
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Aspergillus oryzae Aspergillus oryzae, known in English as koji (Japanese: 麹 , Hepburn: kōji ) , is a filamentous fungus (a mold) used in Chinese and other East Asian cuisines to ferment soybeans for making soy sauce and fermented bean paste, and also to saccharify rice, other grains, and potatoes in the making of alcoholic beverages such as "huangjiu", "sake", "makgeolli", and "shōchū". The domestication of "A. oryzae" occurred at least 2000 years ago. "A. oryzae" is also used for the production of rice vinegars.
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Doenjang-guk Doenjang-guk (된장국 ) or soybean paste soup is a "guk" (soup) made with "doenjang" (soybean paste) and other ingredients, such as vegetables, meat, and seafood. It is thinner, lighter, and milder than "doenjang-jjigae" (soybean paste stew). Similar food include Japanese miso soup.
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(S)-Equol ("S")-Equol, or ("S")-(–)-4',7-isoflavandiol, is the ("S")-enantiomer of the naturally occurring isoflavandiol estrogen, equol. It is a nonsteroidal, selective agonist of ERβ (K = 16 nM), with 13-fold selectivity for ERβ over ERα. Relative to ("S")-equol, ("R")-equol is less potent and, in contrast, binds to ERα (K = 50 nM) with 3.5-fold selectivity over ERβ. Under the code name AUS-131, ("S")-equol is under development for the treatment of menopausal symptoms such as hot flashes and benign prostatic hyperplasia. Human intestinal bacteria metabolize the soy isoflavone daidzein into ("S")-equol, and it has been determined that ("S")-equol is exclusively produced.
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Soup soy sauce Soup soy sauce is a type of Korean soy sauce ("ganjang") made entirely of fermented soybean("meju") and brine. It is also a byproduct of "doenjang" production. Both lighter in colour and saltier than other Korean "ganjang" varieties, soup soy sauce is used mainly in "guk"(soup) and "namul"(seasoned vegetable dish) in modern Korean cuisine.
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Gomashio Gomashio (hiragana: ごま塩; also spelled gomasio) is a dry condiment, similar to furikake, made from unhulled sesame seeds (ごま, "goma") and salt (塩, "shio"). It is often used in Japanese cuisine, such as a topping for "sekihan". It is also sometimes sprinkled over plain rice or "onigiri". Some commercially sold gomashio also has sugar mixed in with the salt.
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Mitsumame Mitsumame (みつまめ ) is a Japanese dessert. It is made of small cubes of agar jelly, a white translucent jelly made from red algae or seaweed. The agar is dissolved with water (or fruit juice such as apple juice) to make the jelly. It is served in a bowl with boiled azuki beans, often "gyūhi", "Shiratama dango" and a variety of fruits such as peach slices, "mikan", pieces of pineapples, and cherries. The mitsumame usually comes with a small pot of sweet black syrup, or "kuromitsu" which one pours onto the jelly before eating. Mitsumame is usually eaten with a spoon and fork.
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Rompope Rompope is an eggnog-like drink made with eggs, milk, and vanilla flavouring. The egg yolks impart a yellow hue to the emulsified beverage. It is a traditional drink known as such in Costa Rica, Nicaragua, El Salvador, Belize and particularly in Mexico, where, it is believed to have been originally made in the convents of the city of Puebla, Mexico. The word rompope is a derivation of the word "rompon", which is used to describe the Spanish version of eggnog that came to Mexico. The Spanish version utilizes rum as its main ingredient, hence the root of both words rom-pon and rom-pope, but in Central America, Guatemala, Honduras and El Salvador, there is also a similar beverage known as rompopo. For example, Salcaja, in Guatemala offers one known version of this rompopo drink and in South America, the country of Chile has among its most popular drinks rompon and cola de mono or monkey’s tail, the latter containing coffee making it dark instead of yellow, but also containing the other ingredients commonly found in rompope.
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Hand-pollination Hand pollination, also known as mechanical pollination is a technique that can be used to pollinate plants when natural or open pollination is either undesirable or insufficient. This method of pollination is done by manually transferring pollen from the stamen of one plant to the pistil of another. This is often done with a cotton swab or small brush, but can also be done by removing the petals from a male flower and brushing it against the stigmas of female flowers, or by simply shaking flowers in the case of bisexual flowers, such as tomatoes. Common reasons for choosing this method include the lack of pollinators, keeping control of cross-pollination between varieties grown together, and creating specific hybrids. Examples of this are vanilla plants, which are transported to areas where its natural pollinator doesn't exist, or plants grown in greenhouses, urban areas, or with a cover to control pests, where natural pollinators cannot reach them. Pollinator decline and the concentrated pollination needs of monoculture can also be a factor. However, these are not the only reasons, and variable techniques for hand-pollination have arisen for many specialty crops. For instance, hand-pollination is used with date palms to avoid wasting space and energy growing sufficient male plants for adequate natural pollination. Because of the level of labor involved, hand-pollination is only an option on a small scale, used chiefly by small market gardeners and owners of individual plants. On large-scale operations, such as field crops, orchards, or commercial seed production, honeybees or other pollinators are a more efficient approach to pollination management. Despite this, hand-pollination is a fairly widespread practice. Pears grown in Hanyuan County, China have been hand-pollinated since the 1980s, because they can't be pollinated with other varieties that have different flowering times; also, lice infestation requires the use of many insecticide sprays, which causes local beekeepers to refuse to lend beehives.
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Jing Jiang Rou Si Jing Jiang Rou Si (simplified Chinese:; traditional Chinese:; pinyin: Jīng jiàng ròu sī), Sauteed Shredded Pork in Sweet Bean Sauce, is a traditional dish in Beijing. Its main ingredient is pork tenderloin. Stir-fry the ingredient with soya paste or sweet soya paste to season the flavour. The dish is served with shredded leek (only using its white stalk) and "doupi" (dried tofu layer) to wrap. Vegetarian dish uses fried tofu puffs in substitute for pork. It may be prepared and consumed wrapped in "doupi"， or rarely with bing. Some versions are prepared using hoisin sauce.