Soybeans are fragrant and crispy, and they are eaten differently in different places. For example, there are bad edamame in Shanghai, salted edamame in the north, and cold edamame in Wuhan. Soak the edamame in water and pour it with thick garlic-flavored cold sauce. It's a simple method. It tastes hot and sour, crisp and delicious, and it can be eaten with porridge as a snack. Not only adults like to eat cold edamame, but also children like it! Children are not fit to eat spicy food, we just need to remove the pepper.

The most indispensable part of cold dishes in summer is cold edamame. First, put the edamame in cold water and add a little salt, so that it will be cooked. When cooking, add some anise pepper with fragrant leaves and cook for about ten minutes. After cooking, drain it out, put it in a basin and mix it with the sauce just prepared. After pickling 15 minutes, you can serve it on a plate!

Tutorial on the practice of cold edamame Cut off the two ends of edamame and wash them for later use. Don't bother. First, it's convenient to taste. Second, it's much easier to eat later. With a gentle bite, the bean rice will come out of the shell. Chop garlic, ginger, and dried peppers (you can put more spicy ones) and cut them for later use. When the pot is hot, add an appropriate amount of cooking oil, turn to low heat and add pepper particles to stir-fry the fragrance, and then remove the pepper particles. Add minced garlic, Jiang Mo and dried chili, stir-fry until the minced garlic turns slightly yellow, and then turn off the heat. Heat a pot of water while stir-frying. When the water boils, add 1 tablespoon of salt, add edamame, and cook until edamame is emerald green. Pour the edamame into the sieve basket to drain the water, then pour it into a larger basin, pour the stir-fried seasoning into the basin while it is hot, and then add salt, sugar, chicken essence, soy sauce, balsamic vinegar and sesame oil and mix well. Pour into a covered container, cool at room temperature, cover and marinate for more than half an hour to make the edamame more tasty. The most tasty method is to prepare a pot of water, add two spoonfuls of salt, put the edamame in it, rub it clean by hand, then drain the water, and then cut off both ends of the edamame with scissors (convenient for tasting) to prepare a pot of water. After the water boils, add salt (you can add a little more salt because it is difficult to taste because the cooking time is short), add a few drops of cooking oil, add a few Chinese prickly ash star anise to enhance the flavor, and cook it in the pot (for about 5 to 6 minutes, and after cooking, do not cover the pot for a few minutes (Don't cover the pot when cooking, it will be easy to boil and turn yellow.) Put the drained edamame into a large bowl, add salt, vinegar, soy sauce, white sugar, pepper oil, oil spicy seeds, sesame oil, minced garlic, a tablespoon of sugar, (minced garlic and millet are spicy, pepper is placed on the top), put on gloves, and stir well.