When choosing edamame, you can pay attention to its pod and its fine hair. If the pod color is normal and the fine hair is shiny, it means fresh edamame. Generally speaking, stale edamame may be soaked in water, with yellow pods, dim fine hairs, easy cracking of pods and separation of pods. It is not recommended to buy at this time.
Fresh edamame will have hard pods, and there will be 2-3 beans in each pod. Generally speaking, beans are green or white-green, and the surface is covered with a translucent seed coat. Gently pinch the pod with your hand and the juice will flow out. Such fresh edamame will be crisper and taste better after cooking.
The peeled edamame can be stored in cold storage. Put it in a plastic bag, seal it, store it directly in the refrigerator, and then take it out as fresh as before, which can basically keep fresh for one month. Long-term preservation of edamame can be preserved by blanching. Pour peeled soybean kernels into a pot and blanch for about 30 seconds, then remove and drain. When the water is dry, put it in a fresh-keeping bag and put it in the frozen layer of the refrigerator.
Pay attention when cooking edamame. Don't cook directly. Cut off both ends of edamame with scissors first, so that the boiled edamame will taste better. In addition, cold water will cook edamame for too long and turn edamame yellow, so the key to keep edamame green is hot water.
Processed edamame can't contain raw water, so it should be packaged in separate bags, sealed and isolated from air, and then stored in the freezer. Take as much frozen edamame as you want, and avoid repeated thawing and freezing, which will destroy the taste of edamame.