How to make boiled edamame pods delicious, boiled edamame pods are made at home

Ingredients. Edamame.

300g excipients. Oil. Amount.

Salt. Amount. Scallions. Amount.

Ginger. Amount. Chili pepper. Amount.

Pepper. Amount.

Aniseed. Amount.

Sesame oil. Amount.

Steps. <>

1.Edamame pods plucked.

Use scissors to cut off both corners so that it tastes good when cooking, and then add it to water.

Scrub with a pinch of salt to wash off the hairs on the pods.

2.Prepare green onions, ginger and chili peppers and cut them into shreds.

3.Put Sichuan peppercorns and star anise in an iron pot and bring to a boil, then pour in the clean edamame pods, then pour in the chopped green onions, ginger peppers and salt and cook together.

4.When boiled again, the edamame pods are cooked.

5.Sprinkle some sesame oil into the plate to make it fragrant.

Tips: Be sure to cut off the two corners of the pods so that they can absorb the flavor when cooking, and add some salt to wash the edamame pods when washing them, so that it is easier to wash the hairs.

Fresh edamame can be used to make boiled edamame with the shell. Here's how:

Ingredients: 500 grams of edamame.

Excipients: 2 bay leaves, 1 star anise, 1 2 teaspoons Sichuan pepper, 1 2 teaspoons cumin, 1 teaspoon salt, appropriate amount of water.

The practice of boiling edamame.

1.First, wash the newly bought edamame.

2.Soak the washed edamame in lightly salted water for a while.

3.Take out the soaked edamame, rinse it with water slightly, then drain it, take a new cauldron, put the edamame in it, pour an appropriate amount of water into the edamame, and then put the bay leaves, star anise, peppercorns, cumin, and salt into the cauldron.

4.First boil the water over high heat, then change to low heat and cook for a while, about 5 to 10 minutes to turn off the heat, do not take it out immediately after turning off the heat, cover the pot and simmer for a while, the edamame is completely cooked, this will be very flavorful, the simmering time is arbitrary, and the flavor is cooked thoroughly.

Here's how to cook edamame:1. The boiling time of Maoluheng beans should not be too long, generally 500 grams of edamame will be cooked in 5 minutes. You can also peel off a grain and taste it, and if there is no raw bean taste, it is cooked.

2. Do not cover the lid. The secret of boiling edamame is to open the lid and cook, not the lid, otherwise the edamame will definitely turn yellow, and the edamame will not only lose its beautiful tender green color and become larger and yellow, but also the taste of the edamame will be greatly reduced. It also loses its crispness and tenderness, and becomes soft and unpalatable.

3. After cooking, simmer in the pot for a while before you can put it out of the pot and put it on the plate. If you can't finish it all at once, you can put it in the refrigerator with the soup that has been boiled, and it will not spoil after two days, and it will taste better.

Here's how to cook edamame:Ingredients: 5 peppercorns, 1 large ingredient, a little cumin and cinnamon; refined salt 2 g; 700g edamame, cooking wine, salt, chili pepper, star anise, cinnamon, peppercorns.

Steps: 1. Wash the edamame knots and cut off the two corners of the edamame.

2. Slice green onion and ginger for later use.

3. Wrap the spices with gauze to make a spice bag and set aside.

4. Make water in the pot, after the water boils, add edamame and refined salt, and then boil with a smile.

5. Turn the heat to low and cook for about 7 minutes, turn off the heat.

6. Continue to soak the edamame in the pot for half a day (about 6 hours) and then remove it.

7. Put a large bowl of water in the pot, add cooking wine, salt, star anise, cinnamon, pepper and other seasonings and boil for 5 minutes.

8. Add the edamame section.

9. Add a little more salt and cook until the edamame is cooked, and turn off the heat.

10. Pour the juice into the crisper box, cool it and put it in the refrigerator for half a day before eating.

1. Rinse the fresh edamame with water and put it in a pot, first add 3 grams of salt, rub the fine hairs on the edamame with salt, and let the salt be evenly distributed on the skin of the edamame as evenly as possible.

2. Pour water into the basin (just before the edamame), soak the edamame for 40 minutes to let the edamame taste, remove the edamame, taste the salty edamame, and make sure that you know the source of the situation.

3. Put water on the pot, put in the pepper, star anise, cracked red pepper, cumin, bay leaves, boil for 5 minutes, and add salt according to the salty edamame just tasted.

4. Boil the pot water, add a few drops of oil, put in the edamame, do not crack the lid of the pot, cook for a few minutes, pour the juice into the fresh-keeping box when the edamame rice is ripe, cool it and put it in the refrigerator for half a day to eat.

5. Put more water in the water for boiling edamame, and don't add more water during the cooking process. Boiling edamame with an open lid is the key to keeping the edamame green after cooking. It is also possible to cut the ends of edamame into small mouths before cooking them to allow them to absorb the flavor, but the consequence of this is that the edamame tastes more watery and has an undesirable taste.

The method of boiling edamame is actually very simple. Usually, green foods turn yellow when heated, but with the trick of leaving them uncovered, the beans will retain their beautiful color after cooking.

6. The origin of boiled edamame may not be examined, but the way to eat it in the north and south is different, which shows that it has a long history. The northern way to eat is simple, put edamame beans into salted water and boil them to eat, if you put some ginger and other condiments, it is the best quality; The edamame in the south should be carefully cut off the two corners, remove the hair, and then soak it with the dregs and marinade, but the salty ground still has a little aroma of rice wine, refreshing and refreshing, and the aftertaste is endless.

Edamame, a must-order in food stalls, is not difficult to make by yourself.

Ingredients. Soybean.

300g excipients.

Bayberry. Amount. Salt. Amount.

Cinnamon. Amount.

Steps. 1.Prepare the edamame.

2.Wash the edamame with salt water.

3.Cut off 2 heads of washed edamame.

4.Bring water to a boil in a pot and pour in the edamame.

5.Add salt. 6.Add bay leaves and cinnamon. Cook until edamame is cooked.

7.Finish.

Pour water into the pot, add dried chili peppers, green onions, ginger, garlic, cinnamon, star anise, boil, add edamame, and then leave for 2 hours, it is fragrant.

Ingredients. Ingredients.

Fresh edamame. 250 grams.

Accessories. Aniseed.

1 pat. Salt.

Amount. Bayberry.

2 tablets. Cinnamon.

1 piece. Steps.

1.A plate of fresh edamame.

2.Cut off the corners with scissors.

3.Rinse with clean water.

4.Put star anise, bay leaves, and cinnamon into tea bags.

5.Boil water in a pot and put it in a tea bag.

6.Add salt to taste and bring to a boil over high heat.

7.After the water boils, put in the sheared Maoqiao leaky beans.

8.Cook uncovered over high heat for 10 minutes, remove and serve.

Tips: 1. Edamame is easy to turn yellow during the cooking process, and there are two tricks to avoid yellowing: one is to put in the edamame after the water is boiled, and the other is not to cover it during the cooking process.

2. The amount of salt should be added a little more, and the saltiness of the soup should be ensured, so that it can be flavored.

3. Boiled edamame can be put in the refrigerator together with the soup, and the taste will be better after refrigeration.

1.Wash the mushrooms, remove the roots and cut them; Wash the edamame, drain and set aside; Dried chili peppers chopped.

2.Thin oil in a pot, add edamame and stir-fry, until the edamame is evenly coated with oil, then add straw mushrooms and dried chili peppers and stir-fry. Add salt and continue to sauté.

3.When the mushrooms are broken, add half a bowl of water. Cover and simmer for 5-6 minutes until the soup is exhausted.

4.Drizzle with a little sesame oil and stir-fry once or twice out of the pan.

Put the beans and bamboo shoots in a pot, add water, until the water surface is level with the beans, and cook.

I put soy sauce and sugar, and I added teriyaki soy sauce (for coloring, there is caramel in it, so it is very dark), so it is ugly.

Cook for about 20-30 minutes until the flavor is absorbed, at this time the water should be boiled dry or there is a little left, this spine soup is very salty, but it has the umami of bamboo shoots and soy sauce, and the taste is also good.

Ingredients: 500 grams of loofah, 200 grams of edamame rice.

Seasoning: chopped green onion, minced ginger, salt, appropriate amount of chicken powder, a little water starch.

1. Scrape off the skin of the loofah, peel off the two ends, and cut the loofah into large diamond-shaped pieces;

Wash the edamame, cook it in a pot of boiling water, skim off the tender skin of the edamame, drain and set aside.

2. Put the wok on the heat, put the oil and cook until the imitation reed is hot, add the green onion and ginger to fry the fragrance, then put in the edamame and stir-fry until green, add a small half cup of water, add chicken powder, cook over medium heat for about 10 minutes, and put it out when the edamame is ripe and ready for use.

3. Put the wok on the heat again, heat the oil until it is 70% hot, put in the loofah and stir-fry until it is soft, pour in the edamame, add an appropriate amount of chicken powder, cook for about 2 minutes, wait for the loofah to taste, add water starch to thicken, and it is ready.

Tips: Edamame should be burned over medium heat until ripe, and when burned with loofah, it should be cooked quickly to keep the color green and fragrant; If there is cooked ham, it can be minced and sprinkled on the plate to tempt the appetite.

1.Edamame peels off the pods, just the kernels.

2.Wash the mushrooms, soak them in warm water in advance, rinse them several times with water, and cut them into small pieces.

3.Bring water to a boil in a pot, blanch the edamame and remove it.

4.Put oil in the pot, add minced green onion and garlic to burst the fragrance, stir-fry the snow cabbage, and then add edamame and stir-fry evenly.

5.Add salt and monosodium glutamate to adjust the taste, and add a few drops of sesame oil when it comes out of the pot.

1. Remove the stalk of the eggplant and cut the hob cube.

2. Put it in a frying pan and fry thoroughly.

3. Stir-fry the chili peppers in a hot pan with cold oil.

4. Add edamame and stir-fry to change color.

5Add soy sauce, sugar and a small amount of water, cover and simmer.

6. Put in the eggplant cubes.

7Add light soy sauce, salt, chicken powder and stir-fry to taste.

1. After boiling water, boil edamame. Steps: Wash the edamame.

After buying the edamame, you need to treat the edamame so that the chain contains it to make the edamame cleaner, wash it twice with water, and then soak the edamame in salt water for a while, so that it can be cleaner. After soaking, rinse it several more times to make the edamame cleaner.

2. Put an appropriate amount of water in the pot, then put the garlic, star anise, bay leaves, dried chili peppers and peppercorns into the pot, then turn on the induction cooker, boil the water until boiling, and cover the pot, so that it is easier to make the water in the pot easier to boil and save electricity. Shack scumbags laughed.

3. In the process of boiling water, edamame can be processed, in order to add more flavor to edamame, you need to use scissors to remove the tail at both ends of edamame, so as to make the edamame cleaner. So use scissors to cut it slightly, but don't cut it too big, otherwise it will be easy for the beans inside to fall out and it will become very salty.

4. When the water in the pot is boiling, add an appropriate amount of salt and chicken essence to taste, so that it is easier to make the edamame flavorful, and add appropriate oil to make it more fragrant.

5. Pour the edamame into the boiling water and continue to boil, you can put the edamame into the pot, then cover the lid, and let the edamame cook in it for a few minutes, not too long, otherwise the edamame is too bad and not delicious. After cooking for a few minutes, you can use the residual heat to simmer the edamame, which will be more delicious.

6. In order to make the edamame more flavorful, you can put it in the boiled soup and put it in the refrigerator for about half a day, 2 to 3 hours, and finally take out the edamame, so that the edamame is cold and delicious, and it is very suitable for casual eating.

1. Pour all the spices and salt into the water. Bring to a boil over high heat for 5 minutes to bring out the flavor. After 5 minutes, pour in edamame and cooking oil, cook over medium heat for 25 minutes, turn off the heat and let cool before serving.

2. Method: 1Cut off the edamame and make the corners of the locust first, then wash and set aside.

2.Give cold water to the bottom of the pot, add an appropriate amount of salt and cooking oil, put in edamame, and cook without covering the pot with a lid. 3.

Boiled edamame is served in ice water, let it cool quickly, and then serve on a plate. 4.Mince the ginger, garlic, and chili peppers, then place all the seasonings on top of the edamame.

5.Heat oil in a pan, pour over the seasoning, mix well and serve.

3. When boiling edamame, put an appropriate amount of salt at the bottom of the pot to prevent discoloration, and also make the edamame taste and remove the beany smell.

1. 200 grams of edamame, 1 gram of cumin, 1 gram of cloves, 2 grams of star anise, 1 piece of cinnamon, 2 dried chili peppers, 2 grams of Sichuan pepper, 1 bay leaf, 5 grams of salt. Put 200 grams of edamame into a bowl, pour water to clean, cut off the two ends of edamame, put water in the basin, pour in edamame, add cumin, cloves, star anise, cinnamon, dried chili, pepper, bay leaves, salt, boil over high heat, turn to low heat and cook for 5 minutes, remove and eat.

2. 500 grams of edamame, 2 teaspoons of salt, 5 grams of Sichuan pepper, 5 star anise, 3 slices of ginger, 2 dried chilies, 10 grams of cinnamon, 10 grams of small incense. Soak the edamame in lightly salted water for 5 minutes, then wash it in a basin, generally 2-3 times, and when washing the edamame, pay attention to grab the edamame with your hands and rub each other, so that the edamame can be washed. After washing, use scissors to cut off the tips of the edamame, pour the prepared ginger slices, Sichuan pepper, star anise, small incense, cinnamon, and dried chili peppers into the water, until the water boils, then balance and cook for 5 minutes, and when you can smell the spices, pour in the edamame, and add 2 tablespoons of salt.

Cook over medium heat for another 5-10 minutes, turn off the heat after cooking, let the edamame soak in the soup all the time, and then you can take it out and eat it after half an hour.

3. Appropriate amount of edamame, a little star anise pepper, a dried chili pepper, and an appropriate amount of salt. Wash the edamame, sprinkle in a pinch of salt and soak in an appropriate amount of water for 30 minutes. Remove the soaked edamame and prepare dried chilies and an appropriate amount of star anise.

Put water, dried chili peppers, and star anise peppercorns into the pot in the soup pot, and bring to a boil over high heat to bring out the flavor of the ingredients. After the water boils, pour in the edamame, change the heat and continue to cook. Cook until the edamame turns dark green, then turn off the heat, sprinkle salt until melted, and soak the edamame in the water to add saltiness.

Finally, drain and serve.