Bad edamame
Overview
It’s edamame season again. I love edamame so much that I can’t get enough of it. Bad edamame is a very popular dish that goes with wine. It is bright green in color and lovable. The taste is also cool and refreshing, salty and delicious. This dish uses a unique seasoning - lees, which is made from the aromatic lees extracted from aged wine lees, and then mixed with spicy sauce to refine it. Xiang Zao Lu is transparent and has no sediment, highlighting the aroma of aged brewer's grains. It has a moderate fresh and salty taste and can be used for dipping meat and vegetables. It is suitable for steaming, cooking, soup and stir-frying. When making bad edamame, try to keep the green color of the edamame. Here are some tips: 1. Add a little salt and oil to the water, boil it and add the edamame. 2. When adding edamame, you can add half a teaspoon of baking soda. This will not only keep the green color of the edamame, but also allow the edamame to cook as quickly as possible. 3. Don’t cook it for too long. If you cook it for too long, not only will the color of the edamame turn yellow, but it will also become too crispy and lose its texture.
Tags
Ingredients
Steps
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Use scissors to cut off the two sharp corners of the edamame pods and wash them. Put a large pot of water, add peppercorns, star anise, and cinnamon and bring to a boil. You can also add a little salt and oil and bring to a boil.
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Boil the water and pour in the edamame pods.
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Add half a teaspoon of baking soda, bring to a boil over high heat, then open the lid and cook over low heat until it is as soft and hard as you like.
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Take it out, rinse it with cold water, and rinse it with cold boiled water 1 to 2 times.
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Put the washed edamame pods into a container and pour half a bottle of fragrant rice bran into it.
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Add cold water to cover the edamame pods, cover with plastic wrap and refrigerate for more than 1 hour.
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The color is green, the taste is salty, cold and refreshing.
