Harvesting from late May to late June; The growth period of the second medium-mature variety is 90- 120 days, and it is harvested from early July to early August. The third late-maturing variety, whose growth period is longer than 120 days, has the best quality, and is generally harvested from late September to late June 10. After the water is boiled, add the soaked edamame and add salt according to your own taste. My experience is that you can add a small handful of salt water to taste. Star anise, pepper, fragrant leaves and cinnamon can also be fried with salt first and then boiled in water.
Soak edamame in light salt water for 5 minutes, then wash it in a basin, usually 2-3 times. When washing edamame, pay attention to grasping edamame by hand and rubbing against each other, so that edamame can be washed clean. After washing, use scissors to cut off the tips at both ends of edamame, which is convenient to taste and beautiful. Quick cooling refers to taking it out and cooling it in mineral water immediately after cooking, so that it will not change color. Salt can be put directly in cold water, and the taste is still the same. Usually, the greater the acidity of the juice or water of boiled edamame, the faster the chlorophyll in edamame changes color. Therefore, add any seasoning (such as cooking wine, rice vinegar, etc. Adding acidic components to the juice or water of boiled edamame will make edamame turn yellow easily.
Soybean is 1. If you want to choose, that kind of bean has been shaped, and it is not particularly soft to touch with your hands. 2. Choose edamame in the market, preferably the one on the edamame stalk. The edamame looks full and light green. Choose according to the above two points, so that we have completed the first step. Many people choose to put it in cold water, which is not recommended for health reasons, because there are bacteria and impurities in tap water, which are easy to adsorb on the surface of edamame after soaking.