Cold edamame
Overview
An essential cold dish on the summer table, simple and delicious! If you want to know more about the food making process with pictures and texts, you can follow the WeChat public account Ning You Tao, where new recipes will be released every week!
Tags
Ingredients
Steps
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When buying fresh edamame at the vegetable market, most vegetable sellers will cut off the sharp corners at both ends of the edamame. Buying this type saves cooking time, and cutting off two sections is to make the edamame more flavorful.
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Pour the edamame into a basin and wash it with clean water. In order to make it more hygienic to eat, use both hands to help scrub the surface of the edamame while rinsing with clean water.
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Drain the washed edamame and set aside.
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Pour appropriate amount of water into the pot and bring to boil.
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After the water boils, add the edamame and cook for about 5-8 minutes. During the cooking process, you can use chopsticks to taste the edamame. When it is cooked, turn off the heat.
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Quickly remove the cooked edamame and drain the water. At the same time, pour it into the prepared cold boiled water and filter it again. The first function is to quickly cool down, and the second is to maintain the taste of the edamame.
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Sprinkle with appropriate amount of table salt.
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Sprinkle with enough caster sugar.
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Sprinkle an appropriate amount of Lee Kum Kee cold sauce. I basically use this for cold dishes at home. It is easier to make. If you really can’t buy cold sauce, you can also mix it with an appropriate amount of light soy sauce, white vinegar, oyster sauce, etc.
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Drizzle with appropriate amount of ground sesame oil.
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Sprinkle with minced garlic.
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Finally, mix all the ingredients evenly and serve. Because our son is afraid of spicy food, we did not add chili pepper. Those who like spicy food can drizzle chili oil according to their own preferences.
