1: Wash the edamame rice, add a teaspoon of salt to the water in the pot, pour in the edamame rice, cook for 3 to 4 minutes, and then pick it up for use. Add a little salt to the eggs and beat them into egg liquid for use. 2: Heat the pan, pour in the oil to heat it, add some shredded ginger and saute until fragrant, then add the edamame rice and add salt to stir fry. 3: Pour in the egg liquid, stir-fry for a few times when the egg liquid is solidified, and then you can start the pot. If you like spicy food, you can also add some small dried Chili segments appropriately. 4. It's a simple light dish. I cooked several dishes related to edamame this summer. They all taste good. You can try to make them. The practice of burning eggplant with edamame (vegetarian dish) Material eggplant 300 g edamame 40 g garlic 2 petals small red pepper 1 root (not allowed)
Seasoning sweet noodle sauce 1 tablespoon oyster sauce 1/2 tablespoons soy sauce 1/2 tablespoons sugar 1 a little salt.
method of work
I. Powdering method
A layer of starch on the outside of eggplant is like putting a coat on eggplant to prevent oil from entering.
1. Wash eggplant and cut into pieces;
2. Mix well with enough dry starch, so that every piece of eggplant can be covered, especially the cut surface of eggplant. Then gently shake off the excess powder;
3. Pour the oil into the pot, and when the oil temperature is 70% hot (the state is that there is smoke on the oil surface, and there are big bubbles around the chopsticks, which will make a slight popping sound when the raw materials are put in), clip in the eggplant pieces, fry them until they are slightly yellow and color;
4. Remove the fried eggplant to control the oil, and use kitchen paper towels to absorb the oil on the surface;
5. Boil the edamame in boiling water, then rinse it with cold water and drain it; Cut the pepper into circles and dice the garlic;
6. Leave a little oil in the pot (about 1/3 of the usual cooking), and stir-fry half the garlic powder;
7. After that, pour in eggplant and edamame and stir fry carefully;
8. Add all seasonings and the remaining half of minced garlic and stir well. Tips]
1. Eggplant can be taken out after being fried until the appearance is colored and the eggplant body is stiff. At this time, the eggplant is basically cooked. If it is fried for a long time, it is easy to be soft and not shaped after cooking.
2. Don't stir fry the fried eggplant vigorously or for a long time when frying it in the pot, so as not to destroy the shape of the eggplant;
3. In fact, some details can further reduce the intake of oil. For example, use paper towels to absorb oil in the process, and then put only a little oil when cooking again, because the fried eggplant is already very greasy.
4. Eggplants can also be licked before they are out of the pot;
5. the skin of purple eggplant is rich in vitamin e and vitamin p, which has a positive effect on protecting cardiovascular system and delaying human aging, so don't remove it. Sauté ed minced meat with edamame rice. Sauté ed diced chicken with edamame is the same as scrambled eggs. Soup with edamame, vegetables and eggs (vegetarian dishes) Material: 50g edamame, vegetables 100g, 2 eggs, and salted chicken essence. Proper amount of sesame oil
Practice:
1. Wash edamame, put it in a soup pot and boil it. Add vegetables and boil it, then add eggs, add salt, chicken essence and sesame oil.