In summer, I remembered what my grandmother once nagged: it is better to eat edamame than fish and meat in summer. As the saying goes, edamame is a vegetable soybean that eats tender pods in soybean crops. Generally, there are edamame on the market in summer, which is a necessary summer food for barbecue stalls and food stalls in summer.

Soybean is extremely rich in nutrition, with double nutrition of beans and vegetables. Compared with ordinary soybean, it has higher water content but much lower oil content. It is not only rich in plant protein and vitamins, but also contains extremely high dietary fiber. Eating edamame every once in a while in summer can stimulate appetite and prevent heatstroke.

Soybeans can be said to be standard on the wine table in summer. Many friends have been working all day. At home, I made an appointment with three or five friends, cooked a big plate of edamame, ate barbecue with beer, ate and drank, and spit out my heart. The fatigue of the day disappeared unconsciously, and I was very tired. So how to cook edamame is delicious. The edamame cooked by many friends is not delicious. Let me share the delicious method of edamame:

1. Wash the edamame first, and then cut off both ends of the edamame with scissors. Many friends washed the edamame and poured it directly into the pot. Without this step, it is no wonder that it is tasteless.

2. Add water to the pot, then add two star anises, two fragrant leaves and a handful of pepper. In order to make the cooked edamame greener, add a few drops of cooking oil, then pour in edamame and boil it over high fire.

3. After cooking, in order to further ensure that the boiled edamame is not black or yellow, and to make the boiled edamame softer and more delicious, add a spoonful of edible alkali, and then continue to cook for 5 minutes.

In addition, in the process of cooking edamame, be sure to open the pot without covering it. This is also the secret to ensure that edamame is green and does not change color.

4. When cooking edamame, we prepared a sauce: put oil in the pot, add half minced garlic and millet spicy rings when the oil temperature is 50%, stir fry, turn off the fire and serve, then add the other half minced garlic, add a spoonful of salt, a spoonful of sugar, a proper amount of rice vinegar, soy sauce, oyster sauce and a little sesame oil, and stir well.

5. After the edamame is cooked, take out the cold boiled water, then take it out under water control, put it in a big bowl, then pour the juice prepared before, stir it evenly, and put it in the refrigerator for 2 hours before eating.

The marinated edamame made in this way is spicy and delicious, cool and refreshing, and especially appetizing. You can put it in the refrigerator more than once and eat it at the same time, which is very convenient! When making pickled edamame, remember three points: 1. Cut off both sides of edamame before cooking to make it more delicious; 2. Adding a small amount of cooking oil and a spoonful of edible alkali during cooking, and leaving the cover all the time, is the key to keep the green of edamame unchanged. 3. Boil edamame in cold water, which tastes good. You can eat it in the refrigerator for two hours. It tastes better and more delicious.

Soybeans are delicious, but they contain no food. You shouldn't eat more at once. People with poor renal function should not eat it. And the edamame must be cooked before eating. Eating undercooked edamame can lead to food poisoning.