Cooking method of Japanese edamame;
The color of home-cooked edamame will be slightly darker and the taste of beans will be softer. Moreover, this specially cooked edamame is green in color, tastes very fresh and crisp, and has a taste of fresh beans.
1. Wash the edamame, carefully knead it with sea salt, and then let it stand for 10 minutes to let the salty taste penetrate into the edamame.
2. Put the pickled edamame into the pot, add the water that has just soaked edamame, bring it to a boil with high fire, and then simmer for 5 minutes.
3. Then immediately remove and drain the water, let it stand and let it cool.
Boiled edamame is based on edamame. Make it at will, you can choose your favorite taste and put all kinds of seasonings.
Soybean, also known as vegetable soybean, is a vegetable soybean specially used for fresh and tender pods in soybean crops. Soybean is a fresh soybean with pods, which can dispel evil spirits, relieve pain, eliminate edema, remove stomach heat, dredge blood stasis and detoxify drugs. Because there is hair on the pod, it is called edamame.
The general practice is as follows:
1. Wash edamame and cut off both ends.
2. After washing with clear water, rub it with coarse salt.
3. Boil water in the pot, add star anise, pepper, fennel and ginger slices, cook the fragrance and add edamame.
The fire is boiling. Turn off the heat, open the lid and cook for about 7 minutes. After boiling, skim off the froth and season with salt.
4, often open the lid, cover the edamame is easy to soften and turn yellow, just fine. Turn off the fire, you can taste it if you don't take it out, and it won't change color if you take it out, as you like.