Soybeans are cooked for a long time, and the taste is easy to make dough, so special attention should be paid to controlling the time. After turning off the fire, don't take it out immediately, let the edamame continue to soak until it is naturally cooled, and it is particularly delicious when eaten. Wash the edamame, put it in a pot, sprinkle with salt (put more) and rub it by hand, which can remove the Mao Mao on it, facilitate the taste and reduce the cooking time of edamame. After rubbing, pour in cold water and soak for 15 minutes. If there is less salt, soak for a while. When it comes to cooking, always keep boiling with medium fire, and cook for about 10 minutes.
If the cooking time of edamame is not prolonged, the taste of edamame will be worse, but it should not be too short. If it is too short, edamame will not be completely cooked, and the cover of edamame should not be covered during cooking, otherwise it will lead to the yellowing of edamame. Don't eat edamame immediately after cooking. You can cool edamame first and then eat it better.
Methods and precautions for cooking edamame
1, cleaning: put the edamame into a colander, rinse it with clear water, and remove the unsuitable and immature edamame.
2. Boiling water: Boil a proper amount of water in the pot, add a small amount of salt and a spoonful of oil to increase the flavor and taste.
3. Boil edamame: Put the washed edamame into boiling water and let the water continue to boil.
4, time control: according to the size and hardness of edamame, the cooking time needs to be controlled accordingly. 8 to 10 minutes is the cooking time for medium-sized edamame, but larger edamame takes longer, while small edamame can be cooked in 5 to 6 minutes.
5, pay attention to the taste: when cooking edamame, you should let edamame be cooked but not cooked, in order to maintain the aroma and taste of edamame, and keep the taste fresh and tender.
6. Take out and drain: Take out the cooked edamame with a colander and drain the water. You can sprinkle a small amount of salt and pepper on the surface of edamame to increase the taste and taste.