In hot summer, salted edamame and spiced edamame are all favorite side dishes. It is very good to cook a plate at home and snack when watching TV and reading books. Although everyone has eaten boiled edamame, it takes a little skill to really make edamame fragrant, soft and green. What is the specific method of cooking edamame?

1 Rinse the fresh edamame with water and put it in a pot. First, add 3g of salt, rub off the fine hairs on the edamame with salt, and at the same time let the salt distribute evenly on the edamame skin.

2. Pour clear water into the basin (just after passing the edamame), soak the edamame for 40 minutes to make the edamame taste, remove the edamame, and taste the edamame, so as to be aware of it.

3. Add water to the pot, add pepper, star anise, dried red pepper, fennel and fragrant leaves, and cook for 5 minutes first. Add salt according to the salty edamame just tasted.

4, boil water, add a few drops of oil, add edamame, do not cover the lid, cook for a few minutes, when edamame rice is ripe, pour the juice into the crisper, cool it and put it in the refrigerator for half a day to eat.

Boil edamame with more water, and don't add any more water during cooking. Boiling edamame with open cover is the key to ensure that edamame remains green after cooking. You can also cut small mouths at both ends of edamame before cooking, but the result is that edamame tastes "watery" and tastes unsatisfactory. The method of cooking edamame is actually very simple. Usually, green food will turn yellow after heating, but using the trick of not covering, peas will still keep beautiful color after cooking.