Soybean 1 plate

Seasoning:

Two tablespoons of salt.

Proper amount of vinegar

Appropriate amount of onion (chopped)

Appropriate amount of ginger (powder)

Appropriate amount of garlic (powder)

Octagonal 1 piece

Sichuan pepper

Cinnamomum cassia proper amount

Appropriate amount of dried pepper

Proper amount of soy sauce

Appropriate amount of fragrant leaves

Proper amount of sugar

Appropriate amount of Chili oil

Sesame oil right amount

A little vegetable oil

Proper amount of water

working methods

1。 Add refined salt to the rice washing water, put the edamame in it, soak it a little, and then scrub it repeatedly.

2。 Drain the washed edamame and cut off two sharp corners with scissors for later use.

3。 Pour water into the pot, add edamame, star anise, fragrant leaves and cinnamon, add 2 spoonfuls of refined salt, boil over high fire and cook for about 3 minutes.

4。 Prepare cold boiled water with ice cubes for use.

5。 Take out the edamame in No.3 and drain it, then quickly put it in the ice water in No.4 to soak and cool it. Take out the water control for later use.

6。 Put minced garlic, Jiang Mo, chopped green onion and dried chilli into a seasoning bowl.

7。 Pour a little oil into the pot, add small and medium-sized peppers, remove and throw them away, and continue to heat the pepper oil.

8。 Pour the boiled oil into No.6 seasoning bowl, mix well, add appropriate amount of refined salt, sugar, soy sauce, cold vinegar, red oil (Chili oil) and pure sesame oil, then pour the mixed sauce into No.5 edamame and weigh it.

skill

1. washing: washing with rice washing water and refined salt (containing 2%-3% salt solution), slightly soaking and washing can effectively remove dirt and eggs attached to the fur layer of the shell.

2, cooking: cooking time should be well grasped, not too long, the crispy texture of beans in the finished bean skin is better. In addition, edamame is not easy to taste, so it is best to add refined salt when cooking.

3, stirring: cold edamame, a little more minced garlic, edamame with thick garlic juice is enough. It's better to put the mixed edamame in the refrigerator for a while before serving, which is more delicious and refreshing.