대두 콩을 삶은 후 메주를 만들어 소금물에 담가 발효시킨 후 거른 액은 간장이고 나머지 덩어리는 된장으로 씁니다. 청국장은 간장, 된장과 달리 소금을 넣지 않고 속성으로 발효시킨 것을 말합니다. 콩을 갈아서 끓인 후 걸러서 비지를 제거하면 두유(콩국)를 얻으며 두유에 응고제를 넣어 굳힌 것이 두부입니다. 두부를 튀겨서 기름이 많이 밴 것이 유부입니다.
대부분 농작물은 단백질이 그리 많지 않은 편인데 걔 중에서 단백질 함유량이 가장 많은 것이 콩입니다. 그래서 식단을 구성할 때 콩을 곡류 식품군으로 생각하지 않고 고기나 생선과 같은 어육류 식품군으로 치는 이유가 그것입니다.
매일 두유 340ml 또는 두부 57g을 매일 두 번 먹었을 때 혈중 콜레스테롤치를 8~9%까지 낮췄다고 했습니다.
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I can't recommend this raw bar enough if you're a fan of fresh seafood. I recently had dinner there, and it was one of the best seafood experiences I've had in a long time. The setting is cozy and unpretentious, but the food is anything but ordinary. I started with a classic-oysters on the half shell-and they were absolutely divine. Fresh, plump, and served with the perfect mignonette, they were a great way to kick things off. Next, I tried the shrimp cocktail, which was equally impressive. The shrimp were large, juicy, and had that perfect snap when you bite into them. But the highlight of the meal was the lobster roll. The bun was buttery and toasted to perfection, and it was stuffed with generous chunks of sweet, tender lobster meat. The balance of flavors was spot on, and I honestly didn't want the meal to end. The service was excellent as well, with staff who were both attentive and knowledgeable. They made sure everything was just right, from the wine pairings to the pacing of the meal. Whether you're a local or just visiting, this raw bar is a must-visit for anyone who appreciates good seafood. You won't be disappointed. https://pjclarkes.com/raw-bar/
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