The method and recipe of edamame lo mei, the method and recipe of braised edamame are spicy

Speaking of braised vegetables, Master Hu and Master Hu's friends have explained a lot to everyone, both meat dishes and vegetarian dishes, because in the summer, Master Hu also wants to teach you some seasonal recipes for braised vegetables, today Master Hu invited Master Liu, to do braised vegetables for 19 years, and to make braised edamame professionally for 19 years, braised edamame is his unique skill, not only delicious, but also super flavorful, let him explain to you some of the secret recipes of spiced braised edamame and the trick of edamame cooking not yellow, learned, you love to eat, not worse than the taste of the restaurant at all.

Braised edamame. Secret recipe of braised edamame: 5 grams of star anise, 2 grams of cumin, 2 grams of Sichuan pepper, 3 grams of cinnamon, 3 bay leaves, 1 grass fruit, 1 gram of lemongrass, 5 dried chili peppers.

Ingredients: 800 grams of fresh edamame, 10 grams of ginger, 1 green onion, 10 grams of minced garlic, 20ml of spicy fresh sauce, 5ml of light soy sauce, 20ml of vinegar (optional), salt, cooking oil, Sichuan pepper, appropriate amount of monosodium glutamate.

Method:1Wash all the spices first, soak them in water for half an hour, pour out the water, drain the water and set aside.

2.Give an appropriate amount of oil at the bottom of the pot, add spices and ginger slices and stir-fry until fragrant, fry over low heat for about 3 minutes, then put in an appropriate amount of boiling water, boil over high heat, change to low heat and cook for about 18 minutes, add pepper and monosodium glutamate, and let the brine cool.

3.Remove the heads on both sides of the edamame, then wash them, put them in cold brine, soak them for 1 hour, and cook them over high heat without covering them.

4.Then remove from the pot, quickly cool down and put on a plate, mix with minced garlic, ginger, spicy fresh sauce, light soy sauce, vinegar, drizzle with an appropriate amount of hot oil and serve (or mix the above seasonings together and dip them to eat).

Braised edamame. Edamame boiled not yellow tips:

1.Edamame should be boiled in cold brine, and if the brine is hot, put it in it, and it will turn yellow all at once.

2.When marinating edamame, you need to put salt at the end, and if you give salt in advance, it will turn yellow.

3.During the marinating process, be sure not to cover the pot, as it will turn yellow immediately.

4.The marinated edamame needs to be cooled down quickly, and they are all nested together, and they will also be stewed!

5.Edamame is soaked in the brine before lifting it to allow the edamame to absorb the aroma of the brine in advance.

6.The cooked braised edamame, mixed with chili oil, can also be very spicy and refreshing.

Braised edamame. Please need 2650 sauces and snack recipes, please send the word "sauce" in a private message.

This is the skill and recipe for boiling edamame taught to you today, the recipe is very simple, there is no particularly complex marinade and spices that can easily cause the brine to turn black, because as long as the marinade is well matched and cooked well, the taste is very good, and the vegetables are the taste of the ingredients themselves, as much as possible to retain the original taste of the ingredients, everyone learns Master Liu's practice, to ensure that everyone loves to eat.

Cut off the two ends of the edamame so that it is easy to absorb the flavor, wash it with water, and soak it in salted water for 20 minutes.

Prepare ginger, garlic, and chili peppers.

Star anise, cinnamon, tangerine peel, wash. You can leave it without tangerine peel.

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Heat 4 pots, first put ginger, garlic and chili peppers and stir-fry twice, then add star anise, cinnamon and tangerine peel, and stir-fry together until fragrant. I forgot to take pictures. Then pour in the edamame and stir-fry together.

Add another 2 tablespoons of light soy sauce and stir-fry for a while. Then add water to boil, and if you like it to be rotten, add more water. After the water is boiling, turn off the low heat, add salt and continue to cook.

Cook the edamame until it turns this color, try the taste, and you're almost ready to serve.

Tools Raw materials.

Edamame, dried chilies, Sichuan peppercorns, sliced ginger, star anise, salt.

Step Method.

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Use scissors to cut off both ends of the edamame for a better flavor.

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Pour water into a pot and add star anise, Sichuan peppercorns, ginger and dried chilies.

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Once the heat is boiling, add the sliced edamame beans and salt, turn to medium-low heat and cook for 5 minutes.

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After 5 minutes, turn off the heat and simmer the edamame with the remaining heat.

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It is recommended to study in a professional training institution.

You can go to a professional training institution to find out.

The recipe and recipe of spicy marinated edamame are as follows:

Ingredients: edamame, cooking oil, sesame oil, dark soy sauce, thirteen spices, star anise, cinnamon, bay leaves, dried chilies, ginger, garlic, Sichuan pepper.

1. Soak the edamame in water and salt for 30 minutes, then scrub it in the salt water repeatedly to clean the dirt on the edamame.

2. Preparation of condiments: star anise, cinnamon, bay leaves, dried chili peppers, ginger, garlic seeds, and Sichuan peppercorns, wash and slice ginger and set aside!

3. Heat the red and add oil to fry the condiments until fragrant.

4. Scoop two spoons of bean paste and other condiments and stir-fry.

5. Pour in the edamame and stir-fry for one minute, so that the edamame is stained with red oil and watercress.

6. Pour water over edamame, pour in sugar, oil, salt, vinegar, thirteen spices, dark soy sauce, boil over high heat and change to low heat and boil slowly for 30 minutes.

7. When the soup boils to 1 3, add chicken essence and sesame oil to enhance the flavor, and leave some soup if the soup cannot be completely boiled, so that the edamame can be soaked in the soup.

8. Finished products.

Here's how to make braised edamame:Ingredients: 500 grams of fresh edamame, a pack of fragrant lees, a large bowl of ice water, 2 star anise, 5-6 dried chili peppers.

1. Edamame clips at a glance.

2. Wash, gently scrub with both hands, rub off the surface hair as much as possible, and then rinse several times.

3. In order to add more flavor, reduce the ends of the edamame, don't cut too much, otherwise the grains will fall off when cooked.

4. Wash the chili star anise.

5. Add more water to the pot, add edamame, do not cover the pot, and cook for about 7-8 minutes. Prepare a basin of ice water during the boiling of beans, I have no heating in the big snow house in the northeast, and the tap water is cold when it comes out, and the edamame is immediately poured into the ice water to cool down.

6. Then rinse with tap water and cool thoroughly.

7. Take it out and put it into a container, pour in the fragrant lees marinade, put it in the refrigerator for one night and eat it, the color is very attractive.

Here's how to make braised edamame:Ingredients: 500g edamame.

Excipients: 2 spoons of Pixian bean paste, 1 piece of ginger, 2 cloves of garlic, 2g of cinnamon, 2g of star anise, 2g of Xiangshichai core leaves, 5g of dried chili pepper, 2g of Sichuan pepper, 1 spoon of dark soy sauce, 2 spoons of light soy sauce, 1 spoon of oyster sauce, 2 spoons of sugar, 1 spoon of salt, appropriate amount of pepper, appropriate amount of cooking oil, appropriate amount of water, 1 handful of scissors.

1. Wash the edamame and remove the two ends with scissors to facilitate the flavor.

2. Mix the prepared spices together and set aside.

3. Pour the bottom oil into the pot, put in the Pixian bean paste, and then add the prepared spices and stir-fry until fragrant.

4. Pour in the edamame, pour in the Zhaosun water to cover the edamame 3 cm, then add two spoons of light soy sauce, one spoonful of dark soy sauce, one spoonful of oyster sauce, two spoons of sugar, one spoonful of salt and an appropriate amount of pepper, cover and simmer for half an hour, then turn off the heat, and soak for half an hour to fully absorb the flavor.

5. After cooling, take it out and dig it out to eat.

Method: (1) Pick off the edamame and wash it with water.

2) Put 1500 grams of water in the pot. Add 25 grams of refined salt, 10 grams of green onions, 5 grams of ginger slices, bring to a boil, add edamame, cook over medium heat, remove and drain.

3) Change 1500 grams of water in the pot, add the remaining refined salt, green onions, ginger, add monosodium glutamate, cooking wine, five spice packets, boil for 10 minutes, pour into the basin, put in the boiled edamame marinade for 12 hours.

Edamame is not only nutritious and delicious, but also contains a variety of special nutrients. Edamame has the function of maintaining health and maintaining a slim figure. This dish is rich in plant protein, unsaturated fatty acids and other nutrients, and has a therapeutic effect on obesity, hyperlipidemia, hypertension, diabetes and other diseases.

About 90% of China's cultivation is yellow soybeans. Edamame, which is a soybean with fresh pods, is also called a soybean after drying. There are six sizes of grains:

Very large grains: 100 grains weighing more than 30 grams; Extra-large grains: 100 grams; Large grains:

100 grains of grams; Medium grains: 100 grains weight; Small grains: 100 grains weight; Minimal grains:

100 grains weigh less than 6 grams.

Here's how to make braised edamame:Ingredients: 500 grams of edamame.

Excipients: 1 pinch of Sichuan pepper, 2 star anise, 1 cinnamon, 3 sand kernels, 3 bay leaves, 1 tablespoon of salt.

Steps: 1. Soak edamame in salted water for 5 minutes, then rinse with water.

2. Use scissors to cut off the ends of the edamame.

3. The edamame can be processed in a few minutes.

4. Prepare all the seasonings.

5. Put the edamame and spices into a pot and add enough water.

6. After boiling over high heat, turn to low heat and cook for 15 minutes, then turn off the heat until it is naturally cool.

7. The finished product is as follows.

The method of pro-<> braised edamame is as follows: 400 grams of edamame, 2 star anise, a little pepper, 2 bay leaves, an appropriate amount of garlic, a little baking soda, and an appropriate amount of salt. Method:

1. Wash the woolly cherry pants filial piety beans with water, and then soak them in salted water for 10 minutes, during which they continue to rub to remove the surface impurities of the edamame, and then use scissors to reduce the head and tail of the edamame, which is convenient for flavor. 2. Prepare a cooking pot, pour an appropriate amount of water into the pot, add an appropriate amount of salt water to the pot, then add Sichuan pepper, star anise, bay leaves, minced garlic, turn on high heat to boil, and then pour it out to cool for later use. 3. Brush the pot clean, then pour in an appropriate amount of water, put the edamame into the water, add salt and baking soda, turn on high heat and cook for about 10 minutes, then take it out and immediately put it in cold water for later use.

4. Put the processed edamame into the salt ridge draft water prepared before, soak for more than 4 hours, and mix evenly to better flavor it, and then you can eat it<>

<> "How to make your own braised edamame.

Ingredients. Edamame, chili, Sichuan pepper such as collapsed limbs, ginger and garlic pickpocket, star anise cinnamon bay leaves.

Wash and blanch the edamame, stir-fry the spices, add the edamame and stir-fry a few times, add 1 tablespoon of light soy sauce and half a spoon of dark soy sauce, add rock sugar and water, and boil the ingredients and turn to low heat and cook for 20 minutes, until the soup is thick.