2. Turn off the heat after boiling again, and it should be almost cooked when it is boiled again.
In this way, it can be fished out. Don't cover the pot in this process, it will turn yellow if it is covered.
The method of blanching other vegetables is also to follow this point, so that the vitamins in vegetables will not lose too much and the color will turn yellow.
Of course, the boiling time must not be too long. Other leafy vegetables are easier to cook and can be fished up in half a minute.
The edamame will not be cooked until it is boiled again. In the meantime, remember to stir it with a spoon or chopsticks so that each edamame is evenly heated in boiling water.
Main ingredients:
Soybeans
Accessories:
Onions and ginger.
Spices:
Zanthoxylum bungeanum, aniseed, fennel, cinnamon.
Seasoning:
Refined salt
Production steps:
1, wash the edamame with clear water for later use.
2. Slice the onion and ginger for use.
3. Wrap the spices with gauze and make them into spice bags for later use.
4. Make water in the pot. After the water is boiled, add edamame and refined salt and boil it over high fire.
5. Turn off the fire after turning down the fire and open the cover for about 7 minutes.
6. Soak the edamame in the pot for half a day (about 6 hours) and then remove it.
ps：
1, put more water for boiling edamame, and don't add any more water during cooking.
2. Cooking edamame with open cover is the key to ensure that the hair is still green after cooking.
3. You can also cut small mouths at both ends of the edamame before cooking to taste it, but the consequence of doing so is that the edamame tastes "watery" and the taste is not ideal.