Hello everyone, welcome to my food Q&A. I am a creator in the food field: "Focus on food and make life more flavorful." Many people love to eat cold edamame as a side dish with drinks. Do you know any methods? Today I will tell you about one way to make edamame. I love eating it myself and can make it at home. Follow the recipe and you can make it taste like a chef. The more common ones we see on the market are salted edamame, spiced edamame, braised edamame, etc. Today I will introduce to you an uncommon method called: vinegar and pepper edamame, which is an appetizer and a drink, simple and practical.

The detailed recipe of vinegar and pepper edamame is: 300 grams of edamame, 90 grams of vegetable oil, 15 grams of spicy fresh dew, 35 grams of oyster sauce, 15 grams of Veda, 30 grams of Donggu Yipinxian, 40 grams of rice vinegar, 20 grams of white sugar, 30 grams of garlic, 15 grams of spicy millet, 15 grams of ginger, 5 grams of dried Sichuan peppercorns, 5 grams of dried chili peppers, and 5 grams of MSG. Production process: (1) First trim off the head and tail of the edamame to make it more beautiful. It’s also more flavorful. Chop ginger, garlic, and spicy millet separately and set aside. Then take a bowl, pour it all into the bowl, add dried chili peppers and dried Sichuan peppercorns, and stir evenly. (2) Heat the oil in the pot. When the oil temperature reaches 60% and starts to smoke, pour the oil into the bowl several times and sauté until fragrant. Stir while pouring to ensure even heating and avoid scorching. (3) Take a basin, pour the cut edamame into it, sprinkle with appropriate amount of salt and wait for a while, then pour in water and wash it two or three times, then drain the water and set aside.

(4) Pour an appropriate amount of water into the pot, bring to a simmer and add a little more salt. This will allow the flavor of the edamame to penetrate well into the edamame during the cooking process, adding a little more base flavor. Add the edamame and simmer for about five minutes without covering the lid to prevent the edamame from turning yellow due to simmering. In order to achieve the emerald green effect, many friends can add a little edible alkali. It is recommended not to add it if it is ready for use. (5) After the edamame is cooked, take it out and put it in ice water to chill it. If there is no ice, the edamame will remain warm when you take it out. It also heats, which increases the chance of yellowing. Chilling it will reduce the yellowing. It also adds a crispy texture! (6) Take a glass container, add Donggu Yipin Xian, Wei Da Mei, spicy fresh dew, oyster sauce, sugar, rice vinegar, MSG and stir evenly, then add the ingredients just poured with oil, add them together and stir well, then add the edamame Take it out, pour it into it and stir evenly, then cover it and put it in the refrigerator to brew for three hours before eating. (7) Just place it on the plate and decorate it. I hope everyone likes this work. See you in the next issue.

Cooking takes a long time, and you can enjoy it quietly. There is always a dish that warms your heart. No matter how time goes by, keep your food and the good things will always be with you. This article is originally produced by Liu Chu, the creator of A Tip of the Tongue. Unauthorized reproduction is prohibited.