Appropriate amount of edamame, salt and water.
Star anise 1, cinnamon 1, pepper 1, fennel 1.
No matter what spices you have, the ones commonly used at home will do. Don't overdo it, it will be too strong, except for heavy mouth. )
Cooking oil 1 drop
Practice: Northeast recipe home cooking practice
1, wash the edamame, and cut a small mouth at each end to facilitate the taste;
2. Add the right amount of water and all seasonings, including salt, to the pot; You can add more salt. )
3. Keep boiling for 2 minutes after the fire is boiled, and then add a drop of vegetable oil (I use corn oil);
4. Add edamame and keep the fire boiling;
5, turn to a small fire, do not cover the pot, cook for about ten minutes, and the edamame can be cooked.
Tips:
1, how to judge whether it is ripe or not? The most "stupid" way is the most "good" way-take out one and try it!
2. Give it a try. Boiled to the end, it is still green, greener. When it is served, it will not change color in the end.
Cut the edamame one by one. The cutting method is to diagonally cut the head and tail scissors of each edamame. In order to make the edamame more tasty, cut it and soak it in rice washing water or salt water for about 20 minutes. Slice garlic and ginger, cut chives into sections, and chop dried peppers.
Put oil in medium heat, add shallots and garlic in the pot, then pour in the washed edamame and stir fry quickly. Then pour half a bottle of beer and add some water to ensure that the soup is not over edamame.
Add cinnamon, pepper, star anise and other spices in turn, as well as seasonings such as salt, vinegar, soy sauce and Chili sauce, and stir slightly with a spatula to make the seasonings evenly distributed.
Boil edamame for about ten minutes, it will change color slightly. It shouldn't be long. If the bean skin is cooked too soft, it doesn't taste good.
Precautions:
Soybeans must be cleaned.
It takes fire to stir-fry edamame.
Boiled edamame should not be too long or too short. If you don't know, you can taste it while cooking.