After boiling over high heat, cook over medium heat for another 6-10 minutes.
Poaching edamame seems simple, but the heat and time are not easy to master. If the cooking time is too short, the edamame will still taste raw. Even if some people like a crunchy texture, this is not acceptable, because undercooked beans are poisonous and cannot be eaten. If cooked for too long, the texture of the edamame will become doughy, not chewy, and the color will not look good. ?
Actually, adding oil when cooking edamame is to keep the edamame green in color and make it look better. Of course, the edamame cooked with oil will taste more fragrant. If you don’t want to add oil when cooking edamame, you can also fry the edamame in oil before cooking. This will not only taste delicious, but also cook faster and make it easier to taste.