Clean the edamame and cut off the ends of edamame slightly with scissors. Be careful not to cut too much. If you cut too much edamame, it will fall off easily. Boil the water in the pot, and then pour in the chopped edamame. After the edamame is put into the pot, don't cover the pot and open it for cooking. After the edamame is put into the pot, put less baking soda, then add salt and octagonal cinnamon. It can be boiled in cold water or put in a pot with edamame. Boil edamame for five to seven minutes, then turn off the heat and take it out.
Why is it easy to cook edamame? The salted edamame cooked in restaurants is green and looks particularly refreshing and appetizing, while the edamame cooked by many people who cook edamame with salt at home is yellow and black. Why is this happening?
There are many reasons for the yellowing of boiled edamame. For example, when boiling edamame, the pot should be covered. Some people cook edamame in cold water with salt, but the edamame is not fished out in cold water immediately after cooking. These reasons will cause the hue and taste of boiled edamame to be discounted.
How to keep boiled edamame from turning yellow baking soda is the simplest way to keep boiled edamame from turning yellow. Some friends may worry that food with baking soda is not healthy enough. In fact, many pasta we eat contain baking soda. As long as you use less baking soda instead of eating it for a long time, it is harmless to the human body. I'm afraid I can't grasp the amount of baking soda when cooking edamame. Too much baking soda when cooking edamame can easily lead to diarrhea.
You can cook green salted edamame without baking soda. Cut the edamame and soak it in salt water. Put fragrant leaves, cinnamon, star anise and fennel into a pot. If you like spicy food, you can add some dried peppers. Add more salt, boil it in cold water, pour a little vegetable oil into the pot and float it on the salt water. Pick up the soaked edamame and cook it in the pot without covering the lid. Cook for five to seven minutes, then turn off the heat and take it out.
After the edamame is cooked and fished out, it is immediately soaked in cold water, and the cooled edamame is fished out to control the moisture. When the brine cools, the cooked edamame can be soaked in the pot for at least three hours, and you can eat as much as you want. Such salted edamame is delicious and beautiful in color.