A home-cooked dish on the tip of the tongue—fired edamame
Overview
Fired edamame is a Hangzhou-style home-cooked dish. Its predecessor was fired sweet beans, which I modified to become fired edamame. The soul of this dish is diced ham, so you must not use diced pork instead, otherwise the taste will be mediocre. The characteristics of this dish are bright color, rich aroma, salty fragrance and long taste. Let’s make it below
Tags
Ingredients
Steps
-
The raw materials and accessories are: edamame kernels, five-spice dried tofu, Jinhua ham, half boiled winter bamboo shoots
-
First, blanch the edamame kernels in water. There is a thin film on the surface of the edamame beans that will detach when heated and float on the water. The edamame kernels will sink to the bottom, so gently pour out the water and the edamame kernels will flow out together. Then add water and repeat several times to remove all the film. You will have clean and refreshing edamame kernels. Take them out and set aside
-
Then add water, repeat several times to remove all the film, and you will have clean and refreshing edamame kernels. Take them out and set aside
-
Cut off the fat part of the ham, dice it, and place it in a separate bowl
-
Cut all the dried fragrant seeds, winter bamboo shoots, and ham into cubes and set aside
-
Add oil to the pot, then add ham and fat cubes and stir-fry
-
Then pour in the diced sesame seeds, diced ham, and diced bamboo shoots and stir-fry
-
Then add edamame, salt, MSG, appropriate amount of clear soup, stir-fry and mix evenly, then thicken it into a thin layer and mix well before serving. (The cooking method of this dish is stir-frying. Stir-frying does not reveal the gravy, but in order to ensure the moistness of the dish, it is necessary to thicken it into a thin layer, also known as gravy)
