Boiled edamame in salt water
Overview
Edamame has a sweet and mild taste. It has the functions of strengthening the spleen, dehumidifying, moistening and detoxifying. It is also rich in nutrients. It contains protein, calcium, iron, vitamins and other nutrients. It has the therapeutic effect of nourishing qi and strengthening the spleen. Now is the season for eating edamame in summer. Edamame can be eaten stir-fried or braised. My family likes boiled edamame the most. Whenever I watch TV, listen to music, or drink beer, I have a small dish of ice-cold marinated edamame. What a treat!
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Ingredients
Steps
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Prepare the spices needed for marinating.
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Soak the edamame in water, rub it with salt to remove the fluff on the surface, rinse it with clean water, drain the water, and then use scissors to cut off both ends of the edamame to make it more flavorful.
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Put an appropriate amount of water in the pot, add star anise, cinnamon, Sichuan peppercorns, cloves, bay leaves, fennel and dried chili peppers, simmer over low heat for 15-20 minutes until fragrant.
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Turn on the high heat and put the cut edamame into the brine. After the water boils, add an appropriate amount of salt, a few drops of oil and a little sugar. The amount of salt is twice that of the usual soup. The sugar is to enhance the freshness. During the entire cooking process, the lid of the pot is open.
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Cook the edamame on high heat for 6 minutes, then turn off the heat and pour in 1 bottle of high-strength white wine so that the color of the edamame will not turn yellow and it will have a light aroma of wine.
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Now you can put it on a plate and start eating😊
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You can also soak the edamame in brine overnight before eating it. Put the edamame together with the brine in the refrigerator. The chilled edamame has a strong flavor of the brine and tastes cool and very enjoyable😊
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I habitually pose for photos😄
