Cooking with alkali does not change color. Boil with low fire (the water surface bubbles or rolls slightly) 10 minute, then soak until it is cold, and then refrigerate for five hours to taste. A small amount of star anise, fennel, pepper, cinnamon and clove can be added to add five flavors. Boil edamame in cold water, and add star anise, cinnamon, fragrant leaves, dried peppers and (to remove the fishy smell of edamame and increase the flavor) salt (the salt taste is heavier because edamame is not easy to taste). It takes about 5 minutes to cook. Don't throw away the original soup of boiled edamame, pour it into a container to soak the cooked edamame until it cools.
Fresh edamame shells just picked will have a vertical layer of fluff. If the fluff you see is soft or not, it means that the edamame is not fresh and the picking time is long. Boiled edamame can be soaked in the pot for half an hour to make edamame more tasty. You can also boil the spiced star anise and cool it, and soak the cooked edamame in spiced water to taste.
After washing the edamame, we cut off more than two ends of edamame with scissors. This has the advantage that when we cook edamame, we can make edamame taste better. We pour a proper amount of water into the pot and add prepared pepper, star anise, fennel, fragrant leaves, dried peppers and so on. First, cook the edamame before adding it. The high temperature of boiling water will instantly turn the skin color of edamame into green. Then continue to cook the edamame until it is cooked, so that the color of the edamame will not be covered with yellow. The quantity is very high, and it is rich in protein.