Hello, everyone, welcome to my food question and answer. I am the creator of the food field: "Focus on food and make life more interesting." It's an indispensable side dish in summer. The more you eat it, the more addictive it becomes. How to make spiced boiled edamame? Today, at the request of the subject, I will talk about the practice of spiced edamame. The detailed formula is: 500 grams of edamame, 60 grams of salt, clear water 1000 grams, 2 grams of star anise, 4 grams of dried Chili 10 grams, 4 grams of cinnamon, 2 grams of dried tangerine peel, 3 grams of fragrant sand, 2 grams of fennel, 5 grams of dried pepper, 3 grams of licorice, 2 grams of clove, 2 grams of angelica dahurica and 2 grams of thirteen incense.

Production technology: (1) First, pour the edamame into the basin, inject clean water, and clean the impurities on the surface. Then remove it. Drain the water, then pour it into a pot, sprinkle with salt and cook it evenly to remove bacteria and viruses on the surface of edamame, then inject clean water, wash it twice or three times, and drain the water for later use. When choosing edamame, choose the one with full particles, green color and no wormholes! (2) Trim off the head and tail sides of edamame, which is both beautiful and easy to taste. Never trim before cleaning, or impurities will easily enter the inside of edamame.

(3) Take a pot, fill it with clear water, pour in spices, boil it with slow fire, then add salt, thirteen spices, chicken essence, sugar, edamame, and marinate for 15 minutes with low fire, otherwise the edamame will burst easily. Secondly, don't cover it when marinating. Covering and stewing will make the edamame yellow. (4) Then take out the edamame, pour it into ice water, and ice it. The purpose of this is to quickly cool the edamame and make it taste better. Secondly, it can avoid yellowing caused by stewing the edamame. There are no ice cubes, which are quickly dispersed when taken out, and cooled by blowing with a fan. This is the trick of not yellowing edamame. Every detail is full of dry goods, so it is recommended to collect it first. (5) Take a glass container, take out the edamame, pour it into it, then pour the cooled brine into the container, which is equal to the edamame, cover it, and put it in the refrigerator for constant temperature and cold storage for six hours, then it can be eaten. The taste is more mellow and delicious. (6) After six hours, put on a plate for decoration. I hope everyone will like this work. See you next time.

Cooking for a long time, quietly enjoying, there is always a dish that warms the heart. No matter how time passes, keep the food, and the beauty will always accompany you! This article was originally produced by Liu Chu, the creative idea of the tip of the tongue. Without authorization, it is forbidden to carry and copy!