There are two common methods of edamame in life: salted edamame and cold edamame. They are simple and easy to make, delicious, and loved by adults and children. They can be used as side dishes and snacks, so they will be liked by many people.
There are two key points to make edamame delicious. First, it can be fully seasoned and tastes particularly fragrant; Second, you can keep it green. Only the edamame made in this way is delicious and more appetizing. So what are the main points of making edamame well? First, choose edamame.
Choose fresh edamame, which is the basis of ensuring color and flavor. First of all, the appearance of edamame is green, while some yellow ones are older and taste much worse. The appearance of edamame is fresh, tender and straight, and the hair is a little old if it is less soft; The number of soybean knots is more than three, full and uneven, indicating freshness. If it is flat, it is often immature. Fresh edamame, the color of the beans inside is as green as the color of the shell, but if the beans are white, it means they are old and definitely have a bad taste.
Second, clean edamame.
Because there is a layer of hair on the soybean shell, adding salt or starch when cleaning can remove impurities well. After cleaning, cut off the head and tail of the pod with scissors, and be careful not to leak the beans inside, so as not to cook the beans when cooking or mixing. This is to make the edamame delicious.
The third point is boiled edamame.
Boiling or soaking edamame with salt, onion, ginger, aniseed and other seasonings is to add flavor to edamame; Add a little cooking oil when cooking to keep it bright green, and add a little alkaline noodles or baking soda after cooking for a few minutes to keep it green; Don't cover the pot when cooking, so as to avoid the discoloration of edamame; Cooking time should not be too long. Generally, after boiling, cook for about 5-6 minutes. The two ends of the pod are slightly cracked, and it can be clearly seen that the beans are ripe. After cooking, take it out quickly and put it in cold water for rapid cooling, so it is not afraid of shading and tastes more crisp and tender.
Fourth point
"Salted edamame" has no other seasoning after cooking, so the best way is to boil a pot of salt water and let it cool (cooked with salt and spices), boil edamame and let it cool, and then soak it in salt water, which is more delicious.
"Cold edamame" is cooked with salt and spices and then cooled. When it is cold, it can be flavored again with seasoning, so it tastes good.
You have mastered the key points of making colorful and delicious edamame. Let's take a look at the specific operation steps of these two flavors of edamame. -Salted edamame
Ingredients: 400g of edamame, one piece of ginger, two pieces of star anise, one piece of cinnamon, three or four pieces of fragrant leaves and a little pepper.
30 grams of seasoning salt.
Specific process
(1) Put edamame in water, add a little salt or starch, rub it clean, and then rinse it for later use. Cut ginger into ginger slices for later use.
(2) Boiling salt water: add clean water without edamame into the pot, add about 30g of salt, add ginger slices, pepper, star anise, cinnamon and fragrant leaves, boil the water, boil it for another two minutes, and then pour it into a basin for cooling.
(3) Add clean water without edamame into the pot again, add about 5g salt to the bottom flavor, and pour in a little cooking oil to keep edamame bright and green. At this time, add edamame, boil over high fire, and continue to cook over low fire for about 5 minutes. At this time, add a little alkaline flour or baking soda (in order to keep the green of edamame, and finally put it in order to keep vitamins as much as possible. Of course, you don't have to like it in this process. Cook for about 1 minute, and watch the soybean clip rise at both ends and want to crack. Can vaguely see beans, taste one, which means crisp and tender, not cotton noodles, which means ripe and just right.
(4) Pick up the edamame quickly and put it in cold water (this will not only keep the color, but also make the taste more crisp and tender), then pick up the edamame and cool it (it is best to soak it in salt water after cooling, so that the color is greener). After cooling, pour it into the same cooled brine and soak it for about two hours, which will be more delicious and better after refrigeration.
-"cold edamame"
Ingredients: 400 grams of edamame, one piece of ginger, two pieces of star anise, one piece of cinnamon, three or four pieces of fragrant leaves, a little pepper, four pieces of garlic and three pieces of millet spicy.
20g of seasoning salt, steamed fish soybean oil 10g, soy sauce 10g, 20g of balsamic vinegar and 2g of sugar.
(1) Wash edamame, slice ginger, mash garlic with a knife and chop it into small particles, and cut millet into rings.
(2) Add clean water to the pot, without adding edamame, add 20g of salt, add ginger slices, star anise, cinnamon, fragrant leaves and pepper, add a little cooking oil, then add edamame, bring it to a boil over high fire, and cook for about 5 minutes, then add a little baking soda or alkaline noodles (if you don't like it) and cook for about 1 minute.
(3) Put the edamame in a small pot, boil the oil (about 40g), and add a little pepper to stir fry. At this time, add minced garlic and millet pepper rings to stimulate the fragrance, immediately turn off the fire, let it cool slightly, pour the oil into the edamame, add a little salt, steam fish black soybean oil 10g, soy sauce 10g, and balsamic vinegar.
The above is my answer to the question "What cold dishes do I like to order at food stalls and why do I like them?". "Salted edamame" and "cold edamame" are excellent companions for cold beer and crayfish, and it seems to be the first choice for many people.