How to make edamame white, and what is the specific method of edamame?

The method of making edamame is relatively simple, and this dish is also a vegetarian dish, so we don't need it when we make edamame at home, it's too troublesome. We can go to the vegetable market, first buy a coconut white, and then prepare some fresh edamame, the nutritional value of the white is also very rich, usually we can do more at home, it is also a certain benefit to the human body, you can go to heat, shengjin quenches thirst, diuretic and dehumidifying, its effect is also very much, beauty, ** also has a great effect.

First, first cut the white into shreds.

First we peel off the skin of the white skin, then remove the skin, then cut it into slices with an oblique knife, and then cut it into shreds. Making edamame is also more flavorful and delicious.

2. Then put the edamame in the pot and boil it first.

We will boil the fresh edamame kernels in the pot and fry them in the pot, then pour in the white shreds, then stir-fry, and finally put some salt or light soy sauce, so that the fried edamame is very delicious, and it will be eaten with rice.

3. Edamame is not very easy to cook.

When we fry edamame again, we must cook it for a while, because edamame is not very easy to cook, and then put it when the edamame is cooked, and the white is almost the same, because the white is also a very easy ingredient.

Fried edamame is also a very delicious dish, which can be made at home, and it is relatively cheap and natural food, and it is also good for the body to eat, and it is also very good to make it for children at home, because edamame also contains a lot of protein.

This kind of food is also grown in the river, we eat more in the summer, and the taste of the white is also very good, can also be used to fry beef can also be used to fry pork, it is also a variety of ways to fry according to personal taste.

After removing the white skin, cut it into shreds, then put the edamame in the pot and cook it, and then pour in the white water to stir-fry the oil in the pot, and add edible salt and light soy sauce to it.

Wash the two things, cut them into small cubes, heat the oil, add the green onions, ginger and garlic and stir-fry and add edamame, then add sugar, white vinegar, put a little water in it, and then stuff it for a while, put the white water in it, put the chili pepper, and stir-fry evenly.

The production method is very simple, first of all, you should prepare fresh ingredients, heat the oil, pour in the green onion, ginger and garlic and stir-fry, then put the white sauce into the pot, add salt, chicken essence, oyster sauce, light soy sauce, cooking wine, sugar, five-spice powder, stir-fry evenly, and then pour the cooked edamame into the pot and stir-fry it.

To make cocoon white and edamame roasted pork, first blanch the edamame, put the meat into the pot and fry it, and then add edamame and edamame white to stir-fry, so that the fried cocoon white will make the edamame roast pork delicious.

Choose a piece of pork belly that suits you first, wash the pork belly and divide the fat meat and put it together, and put the thin ones together. Heat the pan, pour the fat into the pan, fry the fat out of the fat so that the finished product will not taste too greasy, and add some water so that it will not stick to the pan. Put garlic, bay leaves, and star anise in a pot and stir-fry together, clean the white cocoon, and cut it into hobs for later use.

After frying most of the fat of the fatty meat, pour the lean meat into it and stir-fry it together, pour the dried chili peppers into the pot, add a spoonful, two spoons of light soy sauce and then pour in some cooking wine and stir-fry evenly, and finally pour the white sauce into the pot.

I think you should add a little vinegar when cooking, so that it will not affect the nutrition, but also relieve greasyness.

The method of braising the white in oil is as follows:Ingredients: 4 white calluses.

Excipients: appropriate amount of vegetable oil, 1 tablespoon of sugar, 1 3 tablespoons of salt, appropriate amount of oyster sauce, a little chives.

Steps: 1. Peel off the outer skin, peel off the old roots, and clean them.

2. Cut into slender hob pieces.

3. Finely chop the chives.

4. Put a little oil in the pot, make the mu oil hot, pour the white water into the pot and stir-fry constantly.

5. Heat the white water evenly, turn to medium-low heat, cover and simmer for 30 seconds. Turn over once, cover and simmer for 30 seconds.

6. Scoop a spoonful of sugar into the pot and stir-fry a few times to melt the sugar and distribute it evenly on the white surface.

7. Scoop another 1 3 tablespoons of salt, or adjust the amount according to taste, pour into the pan and stir-fry a few times.

8. Drizzle a little oyster sauce and adjust the umami.

9. Stir evenly, let each piece of coconut white be wrapped in flavor, and sprinkle a little chopped chives after serving, adding color and fragrance.

10. Finished product drawing.

Ingredients: 250 grams of tender coconut white, 100 grams of edamame rice, 1 red pepper, 1 tablespoon of soy sauce, half a teaspoon of sugar, appropriate amount of chopped green onion and ginger.

Operation: 1Peel off the outer skin of the cocoon, cut off the old heel, blanch it in a pot of boiling water, cut it in half, and then cut it into oblique slices; Remove the stems and seeds of the red pepper and cut into small long slices; Cook the edamame rice in a pot of cold water for about 10 minutes and remove it.

2.Put the wok on the fire, put the oil and cook until it is 60% hot, add the minced green onion and ginger to stir up the fragrance, put the coconut white, edamame, red pepper, soy sauce, and sugar and stir-fry to taste.

Coconut white, also known as high melon, mushroom shoots, mushroom hands, coconut bamboo shoots, high bamboo shoots, coconut melon. It is a perennial root-based herbaceous plant of the genus Poaceae. It is divided into double-season cocoon white and single-season cocoon white (or divided into one-season cocoon and two-season cocoon), and the double-season cocoon white (two-cooked cocoon) has a higher yield and good quality.

The ancients called it white"Mushrooms"。Before the Tang Dynasty, it was cultivated as a food crop, and its seeds were called wild rice or carved hu, yes"Six grains"One of the (稌, millet, millet, sorghum, wheat, mushroom). Later, it was found that some mushrooms did not head due to infection with powdery mildew, and the plant had no signs of disease, and the stems continued to expand and gradually formed a spindle-shaped fleshy stem, which is now eaten as a white mushroom.

In this way, the powdery mildew fungus was used to prevent the white from flowering and fruiting, and to propagate this diseased deformed plant as a vegetable. It can be used as medicine. The only countries in the world that cultivate the white water as a vegetable are China and Vietnam.

It is known as one of the three good (three good that is, the white cocoon, the spring bud, and the wild duck egg) in Shandong Xintaibai Zhuangzi, which has been passed down since ancient times. It grows mostly in the Yangtze River and lake area, and is suitable for growing in fresh water.

If you want to stir-fry edamame rice, you should cut it into strips or small pieces, or you can cook it with edamame.

Stir-fried edamame, which is a nutritious and delicate dish, is made as follows:

Method:1Peel off the edamame and leave the seeds, blanch and cook thoroughly.

2.While waiting for the edamame to ripen, the fungus is soaked and torn into small flowers. Cut the white callus, green onion, ginger and meat into shreds, and marinate the shredded meat with dark soy sauce for a while.

3.Put ginger and shallots in a hot pan, stir-fry the shredded meat until it changes color, stir-fry the edamame seeds, callus white and fungus together, add an appropriate amount of light soy sauce, a little sugar and salt. Add a little water and let it simmer for five minutes, then serve on a plate.

There are fungi, vegetables, beans and meat, and a simple dish can be nutritionally balanced. The reason why I remember it is because it is very easy to eat, suitable for me who loves rice, there is no chili pepper and the taste is not strong, it is the kind of comfortable home cooking.

I like to eat fungus, the fungus itself doesn't have much flavor, so it is very suitable for stir-frying with other dishes, and it has always been very popular in my family's meals.

It just so happens that the white in this dish itself has no taste, and it has no sense of existence for me, and the color of the sauce and ginger shreds after frying makes me stupid and unclear.

Fried shredded pork with edamame seeds and white fungus grew up with me quickly, and after leaving home, I slowly withdrew from my daily diet.

Edamame fried with white cocoons.

Ingredients. Edamame, white cocoon, red pepper.

Accessories. Green onion and ginger.

Edamame fried coconut white preparation steps.

1.Peel off the skin, cut off the old heel, cut it short first, cut it into shreds, and blanch it in a pot of boiling water and remove it;

2.Edamame is also blanched in a pot of boiling water for about five minutes, remove and set aside;

3.Put oil in the ignition rack pot and boil until it is 60% hot, add green onions, ginger, and stir until fragrant;

4.Season with white callus, edamame and red pepper to taste.

Ingredients - 200 grams of coconut white.

100 grams of edamame.

20 grams of carrots.

Rapeseed oil. Amount.

3 dried chilies.

Garlic. 4 petals. Salt. Amount.

Essence of chicken. Amount.

Starch to taste. Light soy sauce.

Amount. Sugar to taste.

Method:1Cut the white into cubes;

2.Cut the carrots into cubes;

3.Ingredients: edamame, callus white, carrots;

4.Ingredients: Slice garlic cloves, chop dried chilies;

5.starch blended into water starch;

6.Blanch the ingredients in a pot and remove them;

7.Cool in clean water to control dry water;

8.Put the ingredients into the pot and stir-fry to bring out the fragrance;

9.Stir-fry all ingredients in a pan;

10.Add an appropriate amount of light soy sauce, salt, sugar, and chicken essence to taste;

11.water starch thickening;

12.Pour oil over the pan;

13.Remove from the pan and serve on a plate;

Ingredient breakdown. Brown white.

Amount. Edamame grains.

Amount. Ginger.

Amount. Shredded peppers. Amount. Salt.

Amount. Pepper.

Amount. Light soy sauce.

Amount. Essence of chicken.

Amount. Light. Taste. Fry.

Craft. Ten minutes.

Take. Simple.

Difficulty. Steps to make fried edamame.

Steps to make fried edamame with white sauce: 1 1 The raw materials are shown above.

Steps to stir-fry edamame: 2 2 Boil water, blanch the green beans and drain them in cold water.

Steps to stir-fry edamame: 3 3 Blanch the white and drain with cold water.

Steps to make stir-fried edamame with white sauce: 4 4 Stir-fry shredded ginger and red pepper with a little oil.

Steps to stir-fry edamame: 5 5 Add edamame, salt, light soy sauce, a tablespoon of water, and boil dry.

Steps to make fried edamame: 6 6 Add the white and pepper. Stir well. Turn off the heat and add some chicken essence to taste.

Tips. Afterword:

Stir-fry on high heat throughout the process.

The reason for blanching: edamame is difficult to ripen, the white cocoon absorbs oil, and it is fried quickly on high heat after blanching, and it tastes very good.

The time to put salt and light soy sauce is to go down with the edamame grains, because edamame is difficult to taste, so cook it and it will absorb the flavor.

Ingredients. Brown white.

400 grams. Soybean.

100 grams. Accessories. Oil. Amount.

Salt. Amount. Monosodium glutamate. Amount.

Steps. 1.Wash and shred the white callus, 2Peel and wash the edamame.

3.Put oil in a pan and stir-fry with chopped green onions until fragrant.

4.Pour in the white water and stir-fry.

5.Pour in the edamame and stir-fry well.

6.Add salt to taste.

7.Add an appropriate amount of MSG.

8.Stir-fry until the edamame beans are ripe and ready to be put on a plate.