400g of green vegetables

200 grams of soybeans

Dried peppers and fresh millet peppers are also acceptable.

Salt 1.5-2 teaspoons

Sugar 1-2 teaspoons (can be omitted)

Practice of pickling vegetables by explosion method

Wash the vegetables and prepare to chop them. Fold them neatly first.

Cut the leaves and stems at both ends like this.

Leaves partially rolled up

cut up

Cut the stem longitudinally with three knives.

Then cut it horizontally.

Pour it all into a big pot, sprinkle with salt, and the dosage is 1.5-2 tsp. Just cook more according to your own taste. Grabbing hard and curing for 3-4 hours.

Peel edamame while pickling.

Chop the dried peppers.

Add edamame and water.

By this time, the vegetables are almost salted. Try the salinity of vegetable juice first. If it is too salty, rinse it with water and squeeze it out. If it is not salty, add some salt when cooking edamame in the future.

Put the dried edamame and pepper water together in a pot and bring to a boil with low heat.

Boil until the water is dry and the edamame becomes soft. Stir-fry with some oil.

Stir-fry dehydrated vegetables together

Finally, add some sugar, stir well according to personal taste, and you can go out of the pot!