Select high-quality soybeans. 2, poured into the pressure cooker, soybeans can not be more than two-thirds of the pressure cooker, into the water, in order to not over the height of the back of the hand is appropriate, that is, higher than the soybeans about one centimeter is appropriate.

3, the pressure cooker on high heat to the pressure cooker alarm siren, open the minimum fire pressure 20 minutes appropriate.

4, such as pressure cooker pressure disappears, you can open the lid, open the pressure cooker, pour out the pressure of good soybean into the bamboo dustpan spread evenly. To pinch the soybean soft and hard moderate appropriate, not too soft pressure, too soft, if the future made of edamame preservation time is not long.

5, to be cooled soybean set on a clean plastic bag, I set this set of 2 plastic bags, positive set a, reverse set a, put out of the light waiting for fermentation. I was put in a foam box. Covered with something on top to avoid light.

6, a week later to observe the fermentation, the following picture on the fermentation is good. If it's not, keep waiting until it's ready.

7, the fermented soybeans into the pot, mixing loose soybeans into a grain. Add seasonings to four pounds of soybeans, for example: 120 grams of salt, chili powder (according to the degree of personal preference to add), 10 grams of pepper, 10 grams of ginger, a little monosodium glutamate (MSG), mixing altar. To each soybean body are wrapped in seasoning as appropriate.