The first thing is to ensure the freshness of edamame, so try to choose fresh ones. Then wash it carefully for several times, and then cut a corner from each end of the edamame. After cleaning the edamame, soak it in salt water for about two hours, and the green color will be easier to maintain and will not turn yellow because of high temperature.

Add some salt to the water, put the edamame into the boiling pot after the water is boiled, and we can also put some white wine in it when cooking, which will not only enhance the flavor of edamame, but also make the green of edamame more obvious.

Don't cook the edamame for too long, you can keep the taste of edamame, you can take it out in about five minutes, and you should always cook it with the lid open. If stewed, it will also affect the color of edamame. After that, we will cool the edamame, put it in the previous soup and refrigerate it for about two hours. The salted edamame made in this way is perfect in color and taste, and it is not too complicated, so it is very suitable for home cooking.