How to eat edamame 5 ways to eat edamame

catalog method 1: light edamame 1. put the cooked edamame into a bowl. 2. Sprinkle with pepper and soy sauce. 3. Eat edamame. 4. Store edamame. Method 2: 1. Boil 2 quarts (2.2 liters) of salt water. 2. Put 12 ounces (34g) of fresh edamame with pods into the water. 3. Re-fire and cook edamame for 5 minutes. 4. Put the edamame into a food processor and process it several times. 5. Add half a cup of chopped parsley and process it again. 6, add the rest of the materials and until fully mixed. 7. Serve. Method 3: edamame salad 1. Make ingredients. 2. Stir these ingredients together. 3. Put edamame, corn, black beans, onions and coriander in a large bowl. 4. Pour these ingredients on the vegetables. 5. Refrigerate. 6. Serve. Method 4: Fried rice with edamame 1. Put asparagus slices in a bowl and add 2 tablespoons of water. 2. Heat the bowl in the microwave oven for 3 seconds. 3. Heat 3 tablespoons of rapeseed oil in a pan. 4. Add garlic, ginger powder and Chili powder. 5, 3 cups of thawed edamame, fry for 5 minutes. 6. Add rice and 3 chopped green onions and fry for 1 minute. 7. Serve. Method 5: Other ways to eat edamame 1. Add it to stew or soup. 2. Serve with pasta or shellfish. Japanese soybeans, or edamame, are rich in protein and dietary fiber. Because soybeans are immature in pods, unlike cooked soybeans used to make tofu, the soft texture of this bean makes it a perfect material to add nutrition to any food. After steaming or cooking edamame, sprinkle a little salt and you can enjoy it in various ways. You can eat it directly, make it into bean paste, or use it as an important raw material for fried rice or salad. If you want to know how to eat edamame, just look at the following steps.

method 1: light edamame

1. put the cooked edamame into a bowl.

2. Sprinkle with pepper and soy sauce. Sprinkle 1/2 teaspoon pepper and 1 teaspoon soy sauce on the edamame to make it spicy.

3. eat edamame. When eating edamame, put the edamame pods in your mouth, bite them with your teeth, make the edamame particles slide out, and then throw away the pods. If you don't want to do this every time you eat edamame, you can first remove edamame from the pod, put the beans in a bowl, and then add the ingredients you choose.

4. store edamame. Such edamame can be stored in the refrigerator for at least two days.

Method 2: Soybean paste

1. Boil 2 quarts (2.2 liters) of salt water. Add at least 2 tablespoons of salt to the water. This is the first step to make the bean paste tasty.

2. Put 12 ounces (34g) of fresh edamame with pods into the water.

3. Re-fire and cook edamame for 5 minutes. Until the edamame is cooked and softened. Then rinse with cold water.

4. Put the edamame into the food processor and process it several times.

5. Add half a cup of chopped parsley and process it again.

6, add the rest of the materials and until fully mixed. Add half a cup of water, 1/4 cup of lemon juice, 1-2 teaspoons of salt, 5 drops of Tabasco spicy soy sauce and 3 drops of sesame oil, and then continue processing until they are mixed. If you want the bean paste to look more uniform, add a little more water.

7. Serve. Put the delicious soybean paste into a bowl and serve it with pita cakes, carrots or various slices or vegetables.

method 3: edamame salad

1. make ingredients. Put the lime juice, oil, garlic and sugar in a small bowl. Add 3 tablespoons lemon juice, 2 tablespoons virgin olive oil, 2 tablespoons rapeseed oil, 1 clove crushed garlic and 1/2 teaspoon sugar.

2. Stir these ingredients together. Stir these ingredients to taste them, and then set them aside.

3. Put edamame, corn, black beans, onion and coriander in a large bowl. Add 2 cups of corn, 1 cup of boiled edamame, 1 can of 15 ounces (425g) of dried black beans, 1/2 cup of diced red onion and 1/2 cup of chopped fresh coriander.

4. Pour these ingredients on the vegetables. Stir gently to flavor vegetables and ingredients.

5, cold storage. Refrigerate the prepared salad for at least one hour or even one night to make it fully tasty.

6. Serve. You can enjoy cold salad as a side dish at any time.

Method 4: Fried rice with edamame

1. Put asparagus slices in a bowl and add 2 tablespoons of water. Wash asparagus and cut it into thin slices. This is the first step in making fried rice with edamame.

2. Heat the bowl in the microwave oven for 3 seconds. This will slightly ripen the asparagus.

3. Heat 3 tablespoons of rapeseed oil in a pan. After the oil is heated for one minute, add asparagus. Stir-fry for another minute, and be careful not to fry the asparagus.

4. Add garlic, ginger powder and Chili powder. Add 1 tbsp minced garlic, a small amount of ginger powder and a small amount of Chili powder, and stir-fry these ingredients together until asparagus begins to turn brown.

5 or 3 cups of thawed edamame, stir-fry for 5 minutes. Stir, then add 1 tablespoon of low-sodium soy sauce and 1 tablespoon of water. If the edamame dries or starts zooming, add more water.

6. Add rice and 3 chopped green onions and fry for 1 minute. Stir these ingredients to make them tasty, and fry for about 1 minute until all the ingredients are cooked. Then turn off the fire.

7. Serve. Season the rice with soy sauce and red pepper, and then enjoy it immediately.

Method 5: Other ways to eat edamame

1. Add it to stew or soup. If you don't use common vegetables such as carrots or peas, you can use edamame instead. Soybeans are also a good seasoning for stewing soup.

2. Serve with pasta or shellfish. If you plan to eat shrimp or pasta with seasonal vegetables, it would be nice to sprinkle some edamame on it.

tip: don't eat pods. Remove the pods after cooking the edamame.

don't put edamame in the refrigerator for more than a week. Otherwise, the beans will become sticky and tasteless.

some brands of edamame have been to pods when they are sold. It's convenient. These frozen bags can be heated directly in the microwave oven.

ingredients

light edamame

1 cup cooked edamame

1/2 teaspoon Chili powder

1 teaspoon soy sauce

edamame sauce

12 ounces (34g) fresh edamame with shell

1/2 cup chopped coriander