The humble ingredients are experts in potassium. Do you know which ingredients they are?

the ingredients that are not worth mentioning are "experts in potassium", and the calcium is much higher than milk, so you should eat more often when sweating. It is very likely that many friends have already guessed that the "delicious cold salad" of this kind of appetizer is pea horn. I am your youth

In the eyes of many old drinkers, a small bowl of cold edamame and a big pot of old wine are the most beautiful fireworks in the whole summer. Before the soybean was full but not perfect, the color was green, and the pea surface was covered with fine plush, so it was called "pea horn". Therefore, some people call the pea horn the "green years" of soybeans. By being tender, taking the pod shell and simply cooking it with salt water, it is all extremely delicious. If you peel off the peas, boil them with salt water, and the smell is full. After picking them up, add a little sesame oil and mix them, which is the cold edamame. Don't underestimate the pea horn, which is a rich and colorful food with potassium content. It is a veritable "God of Potassium Supplement", and the content of calcium and protein is much higher than that of milk. In summer, you sweat a lot, and calcium ions are easily lost. Eating more peas is the most correct choice. The production process of cold edamame

1. When buying pea horns, you must choose the pea horns with full grains. The steamed pea horns are more chewy and more fragrant. Peel off the clean-wool beans, similar to 511 grams, clean them twice, and remove the residual pod skin close to the pea horn.

2. Prepare a brine soup with salt, and boil out the aroma first: put 1 octagonal, 3 grams of cinnamon, 3 pieces of galangal, 111 grams of salt in a stone pot or stainless steel wok, and pour in 1111 grams of cold water. Soak in water for 1 hours first, which is beneficial to the evaporation of spices. Bring the pot to the stove and braise in soy sauce.

3. Add the edamame, 15g of Dongru and 11g of ginger slices, simmer for 6-8min, and boil the peas. Soak in the marinated soup for several hours until it is cool and thoroughly flavored.

4. Remove spices, ginger and garlic, scoop up peas, drain the marinade, and add 5g of sesame oil, which is an extremely simple side dish. This kind of simple and almost primitive cooking method can just stimulate the delicacy of pea horns, and even if you taste one, people will never stop. Many people may be surprised that the most unknown vegetables and fruits such as pea horn are "experts in potassium". Calcium is much higher than milk, so you can eat more when you often sweat in summer.