Put the edamame into the pot and boil it for about 10 minute. Generally, it means that edamame is in bloom. I cooked it at home for 8 minutes and it won't rot. If you like it cooked, you can cook it for another 2 minutes, turn off the fire and soak it for a few hours before eating.
2. How to cook edamame correctly
First, prepare 500 grams of soy beans, ginger slices, dried peppers, fragrant leaves, cinnamon, star anise, pepper, salt and other seasonings.
1, edamame must be cut off at both ends first. After that, change the water twice and rub it by hand for the first time to remove impurities from the surface fluff.
2. Put water in the pot, add 4-5 slices of ginger, 4 dried peppers, appropriate amount of fragrant leaves and pepper, 2 star anise and a little cinnamon, and bring to a boil.
3. After the water is boiled, add the washed edamame and cover the pot to cook.
4. After boiling for 5 minutes, add 3 teaspoons of salt. If you put salt granules, you only need 1 teaspoon, which is just salty.
5. It only takes 5 minutes to cook edamame on medium heat. The edamame cooked at this time is crispy and delicious. Don't take it out immediately after turning off the fire, wait for half an hour for the water to cool before eating.
3. How to distinguish the quality of edamame?
Fresh edamame is easy to cook and crisp, and tastes good. Pay attention to whether the hairy pods are fresh and whether the pod skin is shiny when buying. Fresh pods are hard, with 2-3 capsules per pod. The color of beans should be green or green-white, and the translucent seed coat is tightly wrapped (there is a white film around the seeds), and the juice will flow out when squeezed by hand. Stale edamame is often soaked in water. If the pod is yellow and dull, it is easy to crack, and the bean is separated from the seed coat when peeled, indicating that the bean is no longer suitable for fresh food.
Finally, I would like to remind you that the cooked edamame will be refrigerated in the refrigerator, and the refrigerated edamame will taste better.