Peeled edamame 200g

60 grams of sausage

3 grams of dried auricularia auricula

2 grams of salt

2 grams of chicken essence

Practice steps

1, cut and match: wash edamame with clear water and drain for later use; After the sausage is unpacked, it is cut into diced soybeans; Put dried auricularia into a large bowl, soak it in warm water and tear it into pieces the size of edamame.

2. Preheating: Take out the perforated steamer in Tai Fang steamer, fill the water tank with water, then close the door, turn on the power supply, turn on the machine, select the "steaming vegetable" mode, set the temperature to100℃ for 20 minutes, and press Enter to start preheating the steamer.

3. Seasoning: Add salt to edamame, sausage, fungus and chicken essence, mix well, and then plate.

4. Steaming: Put the plate in the steamer. After the prompt tone of the steamer is preheated, quickly put the steamer into the steamer, close the steamer door, and take out the steamer after the steamer works.

skill

1, you must choose tender edamame, because old edamame is not delicious when steamed. 2. It is suggested that dry auricularia auricula be soaked in 40℃ warm water for 3 hours, and the nutrient retention will be better. 3. Sausages mainly play a role in adjusting the color and taste of dishes, which can be selected according to personal preference, and can also be replaced by sausages, bacon and sausages from Taiwan Province Province. 4. If you want the edamame to taste more crisp, you can steam it for a few minutes less; If you want the edamame to taste softer, steam it for a few more minutes.