Soybeans are fragrant and crisp, and they are eaten differently in different places. For example, there are rotten edamame in Shanghai, salty edamame in the north and cold edamame in Wu Hanyou. Soak the edamame in water and pour the thick garlic salad sauce. This is a simple method. It tastes hot and sour, crisp and delicious, and can be eaten as a snack with porridge. Not only adults like to eat cold edamame, but also children like it! Children are not suitable for spicy food, we just need to get rid of peppers.

The most indispensable cold dish in summer is cold edamame. First, put the edamame in cold water and add a little salt so that it will be cooked. When cooking, add some star anise with fragrant leaves and cook for about ten minutes. After cooking, drain it and put it in a basin to mix with the sauce just made. After marinating 15 minutes, it can be served on a plate!

Cut off both ends of edamame and wash it for later use. Don't bother. First, it is convenient to taste. Second, it will be much easier to eat in the future. With a gentle bite, bean rice will come out of the shell. Chop garlic, ginger and dried peppers (which can be spicy) for later use. After the pot is hot, add a proper amount of cooking oil, turn to low heat, add pepper particles and stir-fry until fragrant, and then remove the pepper particles. Add minced garlic, Jiang Mo and dried chili, stir-fry until minced garlic is slightly yellow, and then turn off the heat. Heat a pot of water while cooking. When the water boils, add 1 tbsp salt, add edamame and cook until edamame is emerald green. Drain the edamame in a sieve basket, then pour it into a larger basin, pour the fried seasoning into the basin while it is hot, and then add salt, sugar, chicken essence, soy sauce, balsamic vinegar and sesame oil and mix well. Pour into a covered container, cool at room temperature, cover and marinate for more than half an hour to make the edamame more tasty. The most delicious way is to prepare a pot of water, add two spoonfuls of salt, put the edamame in, rub it clean by hand, then drain the water, and then cut off both ends of the edamame with scissors (convenient for tasting) to prepare a pot of water. After the water is boiled, add salt (it is difficult to taste because of the short cooking time, so you can add a little more salt), add a few drops of cooking oil, add a few Chinese prickly ash and star anise to enhance the taste, and put it into the pot to cook (about 5 to 6 minutes, don't cover the pot for a few minutes after cooking (don't cover the pot when cooking, it is easy to boil and turn yellow). ) Put the drained edamame into a large bowl, add salt, vinegar, soy sauce, white sugar, pepper oil, chili pepper oil, sesame oil, minced garlic and sugar, one tablespoon (minced garlic and millet are spicy, and pepper is placed on it), put on gloves and stir well.