Spiced edamame Ingredients: fresh edamame 500g, salt, cinnamon, fragrant leaves, fennel, angelica dahurica, star anise and ginger.
Practice: 1) Wash edamame and slice ginger.
2) Put water in the pot, boil it, pour in edamame, and add the prepared seasoning.
3) Pour a proper amount of refined salt and simmer for 10 minute. Don't take it out after turning off the fire. Soak in the soup for another 20 minutes to facilitate the taste.
4) finally loading the plate.
Cold edamame ingredients: edamame 500g, oil, salt, monosodium glutamate, garlic and pepper.
Practice: 1) Cut off the sharp corners at both ends of edamame, wash and drain.
2) Boil the water in the pot and pour in the edamame to cook.
3) While cooking edamame, cut garlic cloves and peppers into powder.
4) Sprinkle chicken essence and salt on the cooked edamame.
5) Sprinkle garlic and pepper.
6) Add proper amount of oil to another pot and heat it.
7) Pour the hot oil into the bowl while it is hot.
8) Add proper amount of vinegar and mix well.
Spicy edamame ingredients: 500g edamame with shell, appropriate amount of dried pepper, appropriate amount of pepper, appropriate amount of star anise, appropriate amount of sugar, appropriate amount of sesame oil and appropriate amount of Chili oil.
Practice: 1) Wash soybeans with running water.
2) Cut off the head and tail.
3) Put the salt, onion, dried pepper, star anise and fragrant leaves into a pot and put them in water for half an hour.
4) Take out and drain for later use.
5) The edamame cooked today tastes spicy, and the method is similar to that of spicy crayfish. Heat oil in the pot, add dried peppers, and the peppers will explode.
6) Pour in the cooked edamame and stir fry.
7) Add the right amount of sugar.
8) Pour in a spoonful of sesame oil.
9) Two spoonfuls of Chili oil.
10. Stir-fry evenly and then take out the pan.
Ingredients: 200g of dried shrimps, 300g of dried soybeans, a little minced garlic, a little Jiang Mo, salt, white pepper, water starch and sesame oil.
Practice: 1) Blanch the edamame for later use ... Wash the shrimps, remove the intestinal mud, cut them into small pieces, and marinate them with salt and water starch for later use.
2) Take the oil pan, saute minced garlic and Jiang Mo, and add shrimps to change color.
3) Add the scalded soybeans and stir fry, add a little water to adjust the taste of the ingredients, and finally add salt and white pepper to taste. Finally, add some sesame oil before cooking.
Stir-fried edamame with shredded pork Ingredients: fresh edamame 300g, oil, salt, lean meat, cooking wine, red pepper, lobster sauce, ginger and soy sauce.
Practice: 1) Slice pork, pour cooking wine and marinate with a little salt for 20 minutes.
2) Boil the fresh edamame in water for 5 minutes, and take it out for later use.
3) After the edamame is cooled, peel the edamame.
4) When the oil in the pan is hot, add shredded ginger, lobster sauce and red pepper and stir fry until fragrant.
5) Pour in the marinated shredded pork and stir fry.
6) Pour in the beans and stir fry.
7) Pour in a little soy sauce.
8) Pour proper amount of water and stew for a few minutes.
9) Sprinkle with salt and mix well.
Dried stir-fried minced meat and edamame ingredients: minced meat 100g, edamame 150g, 2 spiced beans, 2 red peppers, half a spoon of salt, soy sauce 1 spoon, and 0.25 spoon of chicken essence.
Practice: 1) Dried spiced bean curd is diced and red pepper is diced.
2) Boil the water in the pot, add the edamame and cook until the water boils, and drain the water for later use.
3) Heat a little oil in the pot, add minced meat and stir-fry until the oil comes out.
4) Add diced dried beans and red pepper rings and stir-fry until fragrant.
5) Add the scalded edamame and all seasonings.
6) Stir-fry until the edamame is dry.
Ingredients of beer edamame duck: duck meat 300g, beer 300ml, edamame granules 150g, oil, salt, soy sauce 1 tablespoon, ginger, garlic, dried pepper, fragrant leaves, cinnamon and star anise.
Practice: 1) Prepare raw materials.
2) Wash the ducks and chop them into small pieces. Add a few slices of ginger to the cold water in the pot.
3) Pour the duck pieces into water and drain.
4) After a little oil in the pot is slightly hot, add ginger, garlic, dried red pepper, star anise and cinnamon and stir-fry for 1 min. Add the duck pieces and continue to cook. Until the duck pieces are significantly reduced and the oil is squeezed out.
5) Pour a proper amount of salt, take 1 tablespoon of soy sauce and 300ml of beer. When the fire boils, turn to low heat, cover the pot and stew.
6) When the water volume is 1/3, add beans and rice to boil, then turn to low heat and burn for about 10 minute. Finally, open the lid and collect the juice over high fire.
Sauté ed rice with minced edamame Ingredients: onion 30g, edamame 50g, 2 bowls of plain rice, 3 mushrooms with water, carrot 30g, minced meat 30g, half a spoon of salt, chicken essence 0.25 spoon, soy sauce half a spoon and white pepper 0. 125 spoon.
Practice: 1) Eggs are beaten into egg liquid. Heat the oil in the pot and pump the oil through the pot once to make the bottom of the pot full of oil. Pour the egg liquid into the pot, fry until 7 minutes cooked, and take it out for later use.
2) Stir-fry minced meat in a pot until cooked, then add onion and stir-fry until fragrant. Add edamame, diced carrot, salt 1/2 teaspoons and stir-fry until cooked.
3) Add white rice and stir well.
4) Finally, add the eggs and stir fry, add 1/2 tablespoons of soy sauce and 1/8 tablespoons of white pepper, stir fry until the rice grains burst and the water is completely drained, and then take out the pot.
Sauté ed edamame with sauerkraut Ingredients: 200g edamame, 80g sauerkraut, 2 red peppers, a little Jiang Mo, a little sugar, a little salt, and an appropriate amount of cooking oil.
Practice: 1) Pour an appropriate amount of oil into the pot, and when the fire is heated to 40% heat, add Jiang Mo and red pepper and stir-fry until fragrant.
2) Add edamame and stir fry for 2 minutes.
3) Pour in the cabbage and stir well.
4) Add a little water until the height of edamame is less than 1/4, and cook for a while.
5) Finally, add a little sugar and salt according to your own taste, and dry the soup with big fire.
Sauté ed kohlrabi rice with edamame Ingredients: edamame 400g, red pepper 50g, kohlrabi 200g, lean pork 150g, oil, salt, corn flour, soy sauce, chicken essence and pepper.
Practice: 1) 250 grams of soybean rice, washed, boiled in boiling water for 3-5 minutes until cooked, and fished out for later use.
2) Dice red pepper and kohlrabi, rub with warm water repeatedly, soak in clear water for 5- 10 minutes, then take out for later use, dice lean pork, add a little salt, corn starch, soy sauce and water and mix well.
3) Pour an appropriate amount of oil into the pot. When the fire reaches 80% heat, add diced meat and cook it, and remove the meat for later use.
4) Reheat the fried meat oil, add diced red pepper, stir-fry slightly, then add edamame rice, add a spoonful of salt and stir-fry evenly.
5) Stir-fry until the edamame rice is tasty, add the diced kohlrabi, continue to stir-fry, add a little water and simmer for 1-2 minutes, so that edamame can fully absorb the flavor of pickles.
6) Finally, add diced meat, add a small amount of chicken essence and pepper, stir-fry evenly, and then take the pan and put it on the plate.
Sauté ed diced chicken with edamame Ingredients: chicken breast 100g, edamame 150g, carrot half, oil, salt, onion, ginger, garlic, soy sauce, starch, egg white, sesame oil and cooking wine.
Practice: 1) Carrots are peeled, washed and diced, and chopped with onions, ginger and garlic for later use.
2) Dice the chicken breast and put it in a bowl. Add half onion, ginger, garlic, salt, soy sauce and egg white, mix well and marinate for ten minutes.
3) Wash the edamame and blanch it in boiling water.
4) Carrots are cooked in boiling water.
5) Heat the wok, add oil to heat it, add the remaining onion, ginger and garlic, and stir-fry until cooked.
6) Add edamame and carrot and stir fry.
7) Add a little cooking wine, a little salt and a little soy sauce and mix well.
8) thicken the water starch, pour in a little sesame oil, stir fry evenly, and then take out the pot.