How do you boil edamame so that it doesn t change color, how do you cook edamame, and how do you boi

Summer is coming, a large number of fresh edamame beans are also on the market, and many people like to cook some edamame at home as a daily snack, but some people always appear to turn black when cooking edamame, and they always feel that the color is not as good as the cooked edamame sold outside, what is going on? How do you boil edamame to make it not discolor? I'll tell you more about it next.

How to cook edamame so that it does not change color.

1. Edamame will not change color under boiling water.

When we usually cook edamame, we always like to put edamame in a pot with water and seasonings, so that the boiled edamame is easy to turn black, the best way is to boil the water in the pot first, and then put the washed edamame into the pot to cook, so as to avoid the occurrence of edamame blackening.

2. Put some oil in the water to avoid the discoloration of edamame.

When cooking edamame at home, you can also add an appropriate amount of cooking oil to the water in which the edamame is boiled, which can reduce the oxidation reaction of edamame, and also prevent its surface from turning black, which will make the boiled edamame green in color and attractive in taste.

3. Boiled edamame with the lid open is not easy to change color.

When many people cook edamame, they put edamame and water and seasonings into the pot and cover the lid to cook, which will make the edamame oxidation reaction occur in the process of cooking, so that the color of its surface becomes darker, if you open the lid when boiling edamame, ** boiling, it will let some oxidized components volatilize with the steam, and the boiled edamame will not change color.

1. When choosing edamame, you must first be fresh, green, and plump. Don't let those who are already old and yellowed.

2. Add salt: If you want to blanch edamame to emerald green, you can add an appropriate amount of salt. Wash the edamame and put it in a basin, sprinkle it with salt (put more) and rub it by hand, you can remove the hair on it, which is convenient for the flavor, and pour it into cold water to soak for 15 minutes after rubbing, if there is less salt, you can soak it for a while.

Because salt can stabilize chlorophyll, prevent it from being destroyed by high temperatures, and thus do not change color. Since edamame contains more potassium, it can maintain a balance with the sodium in table salt, so the adverse effects of salt can be eliminated.

3. Add edamame after the water boilsIndeed, adding edamame with cold water will make the edamame more flavorful, but this will also make the chlorophyll of the pod decompose more, and the color will not be so good-looking. If you want the edamame pods to remain emerald green, it is recommended to put the edamame after the water has boiled.

4. Add enough water at one time: Before boiling edamame, it is recommended to add enough water at one time, and do not add water halfway, which will prolong the cooking time of edamame, so that the chlorophyll of edamame pods will be destroyed more, so that the color will not be so green. At the same time, keep the moisture in a boiling state all the time when cooking.

5. Drip oil or add alkaline water when "flying water": boil edamame in salt water, add two drops of oil to better keep it green. That is, the edamame is first boiled with boiling water and some oil to "fly water". Or add an appropriate amount of edible alkaline water when flying water, and the boiled edamame will also be green.

6. Open the lid and cook: During the process of boiling edamame, it is recommended to keep it boiling over medium heat, and do not cover the lid to simmer, otherwise the temperature in the pot will be raised, so that the chlorophyll will decompose faster, and the edamame will quickly turn yellow.

7. Control the cooking time: Edamame should not be boiled for too long, for example, do not cook until the edamame is cracked, so it will be easy to turn yellow. The boiling time of edamame should be about 5 to 10 minutes after boiling water, and if you cook it for too long, the chlorophyll of the pod will be completely decomposed, and it will not be possible to turn into emerald green edamame.

8. Immediately after cooking, take out the cold water: Do not soak the edamame in hot water for a long time after cooking, so that the edamame will soon turn yellow, you should quickly take it out, put it in cold water or ice water, take it out and cool it immediately, rinse it several times until it is basically cool, and then add a small amount of salt to the cold water to make it flavorful. Guess.

Be sure to go before putting the pot after the water is boiling, and you should add all the water at once, and it is best not to cover the pot when boiling, and the boiling time should not be too long.

If you want to cook edamame more green in color, add a few drops of cooking oil (this is a key step for edamame to change its color), then pour in edamame, turn on high heat to bring it to a boil, without a lid, boil the water for 10 minutes, you can adjust the time according to your preference, if you like softer, cook it for a while, but the edamame will become more yellow the more you cook. Once the lid is closed, it will definitely turn yellow.

We can add an appropriate amount of baking soda to the process of boiling edamame, which will make the color of the edamame more green and beautiful, and there will be absolutely no yellowing.

How do you cook edamame to be green and flavorful? It turns out that there is a trick to teach you how to make the restaurant, which is simple and delicious!

It's the season to eat boiled edamame again, and at this time of year until summer, boiled edamame is a must-have appetizer for barbecue stalls, food stalls and restaurants.

Edamame is rich in nutrients, usually eat edamame, it is very good for the body, edamame is rich in plant fiber, often eat edamame can help us detoxify**, prevent constipation, is a very good green food, so I often buy it home and cook it myself.

When it comes to boiled edamame, many friends will think that it is too simple, it is nothing more than pouring edamame into a pot and cooking it. In fact, the simpler the food production, the more skill is required, just like boiling edamame, "boiling" is very simple, but to cook it deliciously and beautifully, green and delicious, it takes a little skill.

For this reason, I specially consulted my cousin, who is a chef in a restaurant, and he told me that as long as you keep these "3 points" in mind when cooking edamame, you can cook delicious edamame beans that are as beautiful as a restaurant, green and more flavorful

1.Rinse the edamame twice with clean water, rinse off the dust on the surface, add 2 tablespoons of salt, then scrub by hand to scrub off the fluff on the surface of the edamame, and finally rinse with water.

The yellowing of edamame is caused by the destruction of the chlorophyll in the edamame, and the addition of salt during cleaning can keep the chlorophyll in the soybeans stable. It is not easy to change color in subsequent cooking.

2.Scrub the cleaned edamame and cut off both ends with scissors.

This step is not omitted, the purpose is to make the edamame more flavorful and shorten the cooking time (the longer the edamame is cooked, the easier it is to turn yellow).

3.Add an appropriate amount of water to the pot, then pour star anise, Sichuan pepper, cinnamon and bay leaves, then add an appropriate amount of salt (add 20 grams of salt to a pound of edamame), then pour in edamame, drop a few drops of cooking oil, do not cover the pot, boil over high heat and turn to medium heat and cook for another 10 minutes. When the time is up, turn off the heat and take out the edamame, and be sure not to stay in the pot for too long, because the edamame is easy to turn yellow after a long time.

When boiling edamame, be sure to cook in a pot under cold water, and cook in an open pot, if the lid is tightly closed, the temperature in the pot will rise rapidly, which will accelerate the decomposition of chlorophyll, causing the soybeans to turn yellow! In addition, adding a few drops of cooking oil when boiling edamame can also stop oxidase from destroying chlorophyll to a certain extent.

3 tips for boiling edamame:

1.Rubbing with salt during washing not only sterilizes but also prevents edamame from turning yellow.

2.Cutting off both ends before cooking not only enhances the flavor of the edamame, but also shortens the cooking time and prevents the edamame from turning yellow due to long cooking.

3.Be sure not to cover the pot when boiling edamame, and add a few drops of cooking oil to prevent the edamame from discoloring.

Boiled edamame, the most taboo to cook directly in the pot, keep in mind the above 3 points, edamame is green and not yellow, delicious and more flavorful! Learn this method, the boiled edamame will be delicious and beautiful, and it will save face for entertaining guests, and of course, we should not shorten the cooking time because we are worried that the edamame will turn yellow after cooking for a long time, and the edamame must be cooked before eating! Undercooked edamame can easily cause nausea, vomiting, and diarrhea after eating.

The correct way to make edamame in salt water, a trick, edamame is green and not yellow, and it is better than a barbecue stand.

When boiling edamame, you must not cover the pot, after covering the pot, the secretion of chlorophyllin will be accelerated, and the edamame will turn yellow. In this way, the edamame is green and will not turn yellow. It is best to soak the boiled edamame overnight to make it more flavorful.

First of all, we put the edamame in water, add the right amount of salt, spices, cinnamon, 8 corners, and then add the right amount of baking soda, so that the cooked edamame is particularly green.

When we cook edamame, we can add a small amount of salt to the pot, so that the edamame is delicious and does not make the edamame yellow, and the boiled edamame is also particularly delicious.

1. Boiling underwater edamame: Boil the water in the pot and put the washed edamame beans into the pot to boil, which can avoid the black edamame. 2. Put some oil:

Add an appropriate amount of cooking oil to the water in which the edamame is boiled to reduce the oxidation reaction of the edamame and prevent the surface of the edamame from turning black. 3. Open the lid to cook edamame: When cooking, open the lid of the pot and boil, which will allow some oxidized components to volatilize with the steam.

1. Boiling water edamame: Boil the water in the pot and put the washed edamame into the pot to boil to avoid the edamame from turning black.

2. Put some oil: drop an appropriate amount of cooking oil in the water in which the edamame is boiled, which can reduce the oxidation reaction of edamame and prevent the surface of edamame from turning black.

3. Open the lid to cook edamame: When cooking, open the lid of the pot and boil, which will allow some oxidized components to volatilize with the line or steam.

Put the washed edamame into a pot and boil it, and drop an appropriate amount of cooking oil in the water in which the edamame is boiled, which can reduce the oxidation reaction of edamame and prevent the surface of the edamame from turning black and filial piety. Or when cooking, open the pot and roll the lid skillfully, ** boiling, which will allow some oxidized components to volatilize with the steam.

Do not cook edamame in a pot under cold water. When some people cook edamame, they will put the edamame in a pot of cold water and then put it on the fire to cook slowly. In this way, the edamame will slowly change color as the water temperature gradually heats up.

You can put down the edamame directly in a pot under boiling water, so that the boiling water will instantly lock in the color of the edamame and will not change color.

Nowadays, for most people, in fact, many times we will automatically eat all kinds of food at home, and in the process of making food, there will actually be some abnormal situations, such as boiling edamame is a complex project, so some people will have such doubts, that is, how can boiling edamame not change color? In my personal opinion, I think we can cook it without peeling the shell, and we can soak the peeled edamame in salt water for a few minutes.

1 Can be cooked with the shell attached

I believe that everyone has a certain understanding of boiling edamame, we all know that in our daily life, boiling edamame itself is a very normal thing, and it is also a food that many people like to eat very much. At the same time, he can also play a role in beauty and slimming, but when cooking, it is likely to change color, if we encounter this similar situation, we can use the shell of edamame to cook it in the pot, you can avoid this phenomenon.

2 Soak in salt water for a few minutes

I believe that everyone has a certain understanding of salt water, and we all know that we only need to put a little salt in the water. Stir well, and then put these edamame beans in it and soak them for a few minutes, so that the edamame will not change color, and at the same time, we don't need to put salt anymore.

Therefore, in our daily life, we should also pay more attention to this aspect of the problem, for everyone. Understanding this aspect of the problem is of certain benefit to me and the big guys, and now that we live in such an era, in fact, no matter what kind of problems we encounter, we can take some effective ways to solve them. In my personal opinion, I actually think that boiled edamame is still very tasty, and his method is very simple, we only need to use water to do it.

When boiling edamame, make sure that the lid is open, and add a few drops of oil and salt to the pot to ensure that the edamame does not change color.

You can add some peppercorns and ingredients when boiling edamame, or you can add some table salt, so that the boiled edamame will not change color.

When boiling edamame, you can put some salt in the pot water, or control the time of cooking edamame, and learn the skills of cooking edamame.

The reason why boiled edamame is not delicious and discolored is generally because the salt is put early, and the second reason is that in the process of boiling edamame, the pot is covered. Therefore, boiled edamame should ensure that it is delicious and does not change color, do not put salt too early, and it is recommended to open the lid and cook it throughout the cooking process.

Edamame is also known as soybean, and soybean was called soybean in ancient times. Soybean is a general term for various types of soybeans such as yellow, green, black, brown, and bicolor. It has been cultivated for more than 5,000 years and originated in southern China.

Edamame is an annual crop, the stem is thick and hard and has fine hairs, its pods are flattened, and there are fine hairs on the pods, so people call them edamame, when fresh, the beans rot and destroy the pods tender green, verdant and lovely.

Edamame has been cultivated in China for more than 5,000 years and originated in China. About ninety percent of the Chinese plantation of eggplant silver is yellow soybean, which is abundant in Pingxiang, Jiangxi, and Hutang Village, Lixian County, above Pingxiang, with the most special taste.