Speaking of braised vegetables, Master Hu and Master Hu’s friends have already explained a lot to you. There are both meat and vegetable dishes. Since it is summer, Master Hu also wants to teach you some seasonal recipes for braised vegetables. Today, Master Hu invites Master Liu, who has been making braised vegetables for 19 years and has been specialized in braised edamame for 19 years. Braised edamame is his unique skill. It is not only delicious, but also super tasty. Let him explain to you some secret recipes of spiced braised edamame. Once you learn the secret of cooking edamame without turning brown, you can eat it as you like, and it will taste no worse than in a restaurant.
Braised edamame beans
Secret recipe for braised edamame beans: 5 grams of star anise, 2 grams of cumin, 2 grams of pepper, 3 grams of cinnamon, 3 bay leaves, 1 grass fruit, fragrant 1 gram of thatch, 5 dried chili peppers.
Ingredients: 800g fresh edamame, 10g ginger slices, 1 green onion segment, 10g minced garlic, 20ml spicy fresh dew, 5ml light soy sauce, 20ml vinegar (optional), salt, cooking oil , pepper and MSG in appropriate amounts.
Method:
1. Wash all the spices first, soak them in water for half an hour, drain the water and set aside.
2. Add appropriate amount of oil to the bottom of the pot, add spices and ginger slices, stir-fry until fragrant, stir-fry over low heat for about 3 minutes, then add an appropriate amount of boiling water, bring to a boil over high heat, then reduce to low heat and simmer for about 18 minutes , add pepper and MSG, and let the brine cool.
3. Remove the heads from both sides of the edamame, then wash them, put them into cold brine, soak them for 1 hour, then turn on the heat, uncover the pot, and cook over high heat. Add it when the pot is about to start. Just the right amount of salt!
4. Then remove from the pot, quickly cool down, then put on a plate, stir in minced garlic, minced ginger, spicy fresh dew, light soy sauce, and vinegar, top with appropriate amount of hot oil and serve (or add the above seasonings) You can mix them together and eat them as a dip).
Braised edamame beans
Techniques for cooking edamame beans without turning brown:
1. The edamame beans should be cooked in cold brine. If you add hot brine, they will turn yellow immediately. .
2. When stewing edamame, you need to add salt last. If you add salt in advance, it will turn yellow.
3. During the stewing process, be sure not to cover the pot, otherwise it will turn yellow immediately.
4. The braised edamame needs to be cooled down quickly. If they are all nestled together, they will turn brown!
5. Soak the edamame before lifting it up in the brine to allow the edamame to absorb the aroma of the brine in advance.
6. Mix the prepared braised edamame with chili oil, it is also very spicy and refreshing. Braised edamame
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This is the technique and recipe for cooking edamame that I will teach you today. The recipe is very simple. It does not use particularly complicated marinades and spices that can easily cause the brine to turn black, because as long as the marinade is properly matched, it can be cooked. If it is good, it tastes very good. The vegetables have the taste of the ingredients themselves. Try to retain the original flavor of the ingredients as much as possible. Everyone learns Master Liu’s method to ensure that everyone loves to eat it.