How to cook edamame to make it green and tasty? It turns out there’s a trick, I’ll teach you how to make it in a restaurant, it’s simple and delicious!

It’s the season to eat boiled edamame again. From this time of year until summer, boiled edamame is a must-have side dish at barbecue stalls, food stalls and even big restaurants. The main course has not yet been served. When it's served, you can drink two cups just from it. It can be said that everyone loves it!

Edamame is rich in nutrients. Eating edamame regularly is very good for the body. Edamame is rich in plant fiber. Eating edamame regularly can help us detoxify, lose weight, and prevent constipation. It is a very good green food, so I I often buy it and cook it myself.

When it comes to boiled edamame, many friends think it is too simple. It is nothing more than pouring the edamame into a pot and cooking it. In fact, the simpler the food, the more skills it requires to make it. Just like cooking edamame, "cooking" it is very simple, but cooking it deliciously, beautiful, green and tasty requires a little skill.

For this reason, I specifically asked my cousin who is a chef in a restaurant for advice. He told me that as long as you keep these "3 points" in mind when cooking edamame, you can cook it as beautiful and greener as in a restaurant. Tasty and delicious edamame:

1. Rinse the edamame twice with water first, rinse off the dust on the surface, then add 2 tablespoons of salt, then scrub with your hands to remove the fluff on the surface of the edamame, and finally Rinse well with clean water.

The yellowing of edamame is caused by the destruction of the chlorophyll in the edamame. Adding salt during cleaning can keep the chlorophyll in the soybeans stable. Resistant to discoloration during subsequent cooking.

2. Use scissors to cut off both ends of the washed edamame.

Do not omit this step. The purpose is to make the edamame more flavorful and shorten the cooking time (the longer the edamame is cooked, the easier it is to turn yellow)

3. Add an appropriate amount of water to the pot , then pour in the star anise, peppercorns, cinnamon and bay leaves, then add an appropriate amount of salt (20 grams of salt for one pound of edamame), then pour in the edamame, add a few drops of cooking oil, do not cover the pot, boil over high heat and turn to medium Cook over high heat for another 10 minutes. When the time is up, turn off the heat and take out the edamame. Be sure not to stay in the pot for too long. The edamame will easily turn yellow over time.

When cooking edamame, be sure to boil it under cold water and open the pot. If the lid is tightly closed, the temperature in the pot will rise rapidly, which will accelerate the decomposition of chlorophyll and cause the soybeans to turn yellow! In addition, adding a few drops of cooking oil when cooking edamame can also prevent oxidase from destroying chlorophyll to a certain extent.

Three tips for boiling edamame:

1. Add salt and rub it with water when cleaning, which not only sterilizes the edamame but also prevents the edamame from turning yellow.

2. Cut off both ends before cooking, which not only makes the edamame more delicious, but also shortens the cooking time and prevents the edamame from turning yellow due to long cooking.

3. Be sure not to cover the pot when cooking edamame, and add a few drops of cooking oil to prevent the edamame from changing color.

When cooking edamame, avoid cooking it directly in the pot. Keep the above 3 points in mind. The edamame will be green and not yellow, making it more delicious! If you learn this method, the cooked edamame will be delicious and good-looking, and you will also have face when entertaining guests. Of course, we should not shorten the cooking time because we are worried that the edamame will turn yellow after being cooked for a long time. The edamame must be cooked before it can be eaten! Eating undercooked edamame can easily cause nausea, vomiting, and diarrhea.