In the hot summer, we are always not interested in chicken, duck and fish, but we always like to drink two glasses of cold beer with meals and midnight snack, so that the heat of human body can be taken away with the intervention of healthy alcohol drinks, and the human body and brain can be cool. With wine, of course, delicious side dishes are inevitable, and the dishes and classifications of side dishes are also varied, and no expensive food is needed. Even a simple and spicy fried flower shell, stir-fried snail, spicy lobster and boiled peanuts are enough to make people drink wine and have a big appetite. However, among many side dishes, spiced braised edamame has a place. A simple dish of braised edamame, plus a draft beer, all the troubles go up in smoke.

The most essential side dish for drinking in summer is more delicious than fried peanuts, salty, spicy, crisp and waxy, and it is not easy to get angry. Because it is the dog days of summer, it is also the peak season of peas. Needless to say, many of them are sold at very low prices, and the taste is crisp and refreshing, and the soybean flavor will be stronger. Simply add spices to carry out sauce and marinate, and make a big pot simply! Compared with fried peanuts, which are dry, fragrant and crisp, but easy to get angry and heat flow, the spiced pea horn is delicious and easy to pass, fragrant and fragrant, crispy and glutinous, and it is important or difficult to heat flow when eating more. The lamb below shares the practice of spiced braised edamame with everyone. If you love drinking, don't miss this delicious side dish.

Process1| First, trim the two sharp ends of the pea horn with scissors. The cut pea horn means that the inner pod is excellent, and the sauce can be marinated more in the process of marinating. Process 2 | Soak the cropped pea horn in normal saline for 30min, take it out and then wash it by hand. Wash the dust on the surface of the pea horn by hand. Salt water can also have a certain sterilization effect, and control the water to dry and put it in a basin for reservation. Process 3 | During the soaking period of peas, all kinds of spices, dried Chili, garlic, ginger slices and other seasonings are prepared in advance. Process 4 | Put appropriate oil into the pot, boil it, pour all spices, dried Chili, garlic, ginger slices and other seasonings, and stir-fry with slow fire to get a strong spicy aroma.

Process 5 | Pour in the pea horn, stir-fry it with seasonings, add seasonings such as soy sauce, sugar, salt and bean paste halfway according to the taste, stir-fry evenly, and wrap the pea horn with sauce flavor. Process 6 | Pour in clear water that can flood the corner of peas, bring to a boil, and gradually carry out marinating. Process 7 | Slow marinate for about an hour after changing to slow fire, and stir moderately halfway, so that the peas can be digested and absorbed into the flavor. When the marinated beans are cooked to the point, they will win a great victory. After turning off the fire, the marinated edamame can be taken off directly, or it can be eaten after waiting for cooling in the refrigerator for one night, so that the marinated edamame is more mellow and tasty. Every root of halogen edamame is full of halogen fragrance, and the fragrance explodes and provokes the smell. As soon as it is sucked, the peas will be pod-removed, the grains will be fragrant and glutinous, and the juice will be round, which is much more delicious than the fried peanuts that are crisp and easy to get angry. It is suitable for chatting and chasing dramas and sending white wine to the next meal.