How do you make cold edamame delicious? How do you make cold edamame delicious?

Preparation of cold edamame:

1. Wash the edamame several times and soak it in salted water for about 15 minutes. Use scissors to cut off the tips at both ends of the edamame to make it more flavorful during the cooking process.

2. Add an appropriate amount of water to the pot to cover the edamame and pour in the salt. Try to put as much salt as possible, and the taste will be better in the later stage. Pour in the appropriate amount of light soy sauce, not too much. Pour in some red peppers, ginger slices, and green onions to give the edamame a spicy flavor as it cooks.

3. Boil the boiling water for 15 minutes to scoop it up, and then pass it with cold water several times to cool down the boiled edamame.

4. Put the cooled edamame in a large bowl and start making the seasoning now. Cut two garlic heads into minced garlic, two ginger into minced ginger, two green onions into sections, two spoonfuls of chili oil, one spoonful of sesame oil, one spoonful of light soy sauce, one spoonful of salt, four spoons of vinegar, and mix in a large bowl. Then stir well with a spoon to make sure each edamame is dipped in the sauce.

If you like to eat sour and spicy, you can put more vinegar and raw garlic and chili.

Ingredients: 300 grams of edamame, minced ginger, minced garlic, salt, sugar, light soy sauce, balsamic vinegar, chili oil, sesame oil.

Method. 1. Cut the head and tail of the edamame clip (easy to taste) and wash it;

2. Add water to the pot, pour in the edamame clip, add salt and cook until the beans are cooked, then remove the dry water and put it on a plate;

3. Add various seasonings and mix well to eat, put it in the refrigerator for half an hour and then eat, the flavor is better.

Ingredients: Edamame: 1 plate.

Seasoning: 2 tablespoons of salt.

Appropriate amount of vinegar Appropriate amount of green onion (minced).

Ginger (minced) to taste.

Garlic (minced) to taste.

1 star anise peppercorns.

Appropriate amount of cinnamon and appropriate amount of dried chili peppers.

Appropriate amount of light soy sauce and appropriate amount of bay leaves.

Appropriate amount of sugar and chili oil.

Appropriate amount of sesame oil A little vegetable oil.

Water to taste. Method 1. Add refined salt to the rice washing water, put the edamame beans in, soak them slightly, and scrub them repeatedly.

2。Drain the washed edamame and cut off the sharp corners with scissors.

3。Fill the pot with water, add edamame, star anise, bay leaves, cinnamon, add 2 tablespoons of refined salt, bring to a boil over high heat, and cook for about 3 minutes.

4。Prepare a cool boil with ice cubes for later use.

5。Remove 3 medium edamame beans and drain them into ice water in 4 medium to soak and cool, remove and control the water for later use.

6。In a seasoning bowl, add minced garlic, ginger, green onion and chopped dried red pepper.

7。Fill a little oil in the pot, put the peppercorns on medium-low heat until fragrant, then remove and throw away, and continue to heat the pepper oil.

8。"Wash" the boiling oil into the seasoning bowl of 6 medium, mix well, add an appropriate amount of refined salt, sugar, light soy sauce, cold vinegar, red oil (chili oil), pure sesame oil, pour the mixed sauce into the edamame of 5, and mix well.

Ingredients: 1 pound edamame (450g), 8 cups water, 1 tablespoon salt, 2 star anise.

1 tsp freshly ground black pepper, 1/2 tsp salt, 2 tbsp sesame oil.

Method 1. Put 8 cups of water, 1 tablespoon of salt and 2 star anise in the soup pot, bring to a boil, add edamame and boil for 5 minutes, remove (star anise is removed and retained), brew in cold water and let cool, drain and set aside.

2.Transfer the edamame to a large basin, add star anise, black pepper, and half a teaspoon of salt, stir well, let stand for half an hour, add sesame oil and mix well, put it in the refrigerator and serve it cold.

Ingredients: 500g of green edamame pods, 1 bottle (600ml) of finished grains, 2 teaspoons (10g) of minced ginger

Method: Cut off the two sharp corners of the washed green edamame pods one by one with large scissors. Cut off both ends of the edamame pods to make it easier for the marinade to absorb the flavor.

Cook the sheared edamame pods in boiling water over high heat for 3-5 minutes, remove and drain when cooked, and spread out on a plate to cool. Edamame pods should not be boiled for too long to avoid a lack of crispness.

Put the cooled edamame pods into a container, add minced ginger and marinade and soak for about 30-50 minutes, take them out and drain, and serve. The process of soaking in the flavor will work better if it is in the cold compartment of the refrigerator.

Ingredients: 600 grams of edamame, 6 grams of refined salt, 4 grams of monosodium glutamate, 15 grams of soy sauce, 15 grams of sugar, 15 grams of balsamic vinegar, 10 grams of chopped green onion, 20 grams of garlic, 10 grams of minced ginger, 20 grams of red oil, 40 grams of fresh soup, 40 grams of sesame oil Special This dish is light green in color, crisp in texture, salty and slightly sweet in taste, and excellent with wine. Vegetable Recipe 1. Wash the edamame, cut off the edamame, blanch it in a pot of boiling water until it is broken, and then remove it to cool. 2. Put chopped green onions, minced ginger and garlic into a large bowl, pour the boiling sesame oil into the bowl, add soy sauce, sugar, refined salt, monosodium glutamate, balsamic vinegar, fresh soup and red oil, and mix into a comprehensive sauce.

3. Pour the edamame into a large bowl, mix well with the mixed juice, let it sit for about 10 minutes, and put it in a small dish.

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

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.

Be sure to boil edamame in an underwater pot.

The side dish "cold edamame".

Be sure to boil edamame in an underwater pot.

The side dish "cold edamame".

The side dish "cold edamame".

Be sure to boil edamame in an underwater pot.

Edamame salad. Ingredients required

Appropriate amount of edamame, appropriate amount of salt, 2 slices of cinnamon, 1 star anise, 1 small handful of Sichuan pepper, appropriate amount of cooking oil, 1 teaspoon of edible alkali, appropriate amount of millet spicy, appropriate amount of minced garlic, appropriate amount of sugar, appropriate amount of light soy sauce, appropriate amount of steamed fish soy sauce, appropriate amount of aged vinegar, and a little sesame oil.

Steps] 1. Prepare an appropriate amount of edamame, put it in a basin, add a spoonful of salt, pour water and soak it for a few minutes, then scrub it clean. Then use scissors to cut off the two ends of the trillion book, mainly to facilitate the flavor. Heat the pot, do not put oil, add 2 pieces of cinnamon, 1 star anise, 1 small handful of peppercorns, and stir-fry over low heat to bring out the fragrance.

Then pour in an appropriate amount of water, boil the water and cook for another 3 minutes to thoroughly bring out the fragrance of spices.

2. Then remove the peppercorns, add twice as much salt and a small amount of cooking oil to the pot, and pour in edamame. The point is to add a small spoonful of edible alkali, so that the edamame color family ruler macro is greener, and it will not turn black for a long time. Cook over low heat for 20 minutes without covering, then remove the cooled water.

3. Cut a little more millet spicy and minced garlic, put them all into an empty bowl, and pour hot oil on them twice to stimulate the fragrance. Finally, add 1/2 tablespoon of salt, 1 tablespoon of sugar, 2 tablespoons of light soy sauce, 2 tablespoons of steamed fish soy sauce, and 1 tablespoon of aged vinegar. If you like to eat sesame oil, you can also add a little sesame oil to it.

4. Then pour the seasoned sauce over the edamame, stir well, and serve on a plate. You can also seal the plastic wrap and let it be refrigerated in the refrigerator for 2 hours, which will make it more flavorful and have a better taste.

Steps to prepare edamame coldly.

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1.Use kitchen scissors to subtract the corners at both ends.

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2.Wash the edamame, wash off the coarse hairs on the face, and you can wash it more cleanly with salt water.

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3.Add water to the pot, at least no more than the edamame, and add a spoonful of salt.

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4.Bring to a boil over high heat, turn to low heat and simmer for about five or six minutes.

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5.Scoop up the edamame, pass it with cool boiled water, drain and set aside.

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6.Put the edamame in a bowl and add the minced garlic and chopped green onion (forgot to take a picture).

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7.Pour in a scoop of light soy sauce.

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8.A spoonful of vinegar.

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9.A pinch of sugar to enhance freshness.

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10.Finally, add sesame oil, stir evenly Yanbozhou, our son does not eat spicy, so he made non-spicy, if he likes to eat spicy, he can put oil and pour chili, the taste will be better.

Method. Wash the edamame, and in order to make it easier for him to enter, you can sprinkle a little salt and let it stand.

Bring the water to a boil, add salt and edamame, and boil for 3 to 5 minutes.

Drain and let cool, you can also add some minced garlic, sesame oil and black pepper to make a lead to enhance the flavor.

Edamame can be cooked with salt, but it must be cooked.

Ingredients: Edamame to taste.

Seasoning: appropriate amount of salt, appropriate amount of vinegar, appropriate amount of green onion, appropriate amount of eggplant, appropriate amount of ginger, appropriate amount of garlic, 2 star anise, appropriate amount of Sichuan pepper, 1 small piece of cinnamon, appropriate amount of dried chili pepper, appropriate amount of light soy sauce, 3 bay leaves, a little sugar, appropriate amount of chili oil, appropriate amount of sesame oil.

Method. 1.Add 1 teaspoon of refined salt to the rice washing water, put the edamame beans in, soak them slightly, scrub them repeatedly, rinse them with running water, drain the water and use scissors to cut off the sharp corners of the two ends of the hairy beans for later use.

2.Fill the pot with water, add edamame, star anise, bay leaves, cinnamon, add 1 tablespoon of refined salt, bring to a boil over high heat, and cook for about 3 minutes.

3.Prepare to add ice cubes to cool and boil, take out the blanched edamame and drain it and quickly put it in ice water to cool, remove the water and set aside.

4.In a seasoning bowl, add minced garlic, ginger, green onion and chopped dried red pepper.

5.Pour 2 teaspoons of oil into the pot, boil the peppercorns in the pot, remove and throw away after the medium and low heat is fragrant, and continue to heat the pepper oil until the oil is bubbling;

"Wash" the boiling oil into the seasoning bowl to stimulate the fragrance, add an appropriate amount of refined salt, sugar, light soy sauce, cold vinegar, red oil, and pure sesame oil and mix well.

6.Pour the sauce mixture into the edamame, mix well and marinate a little before serving.

Practice 2. Ingredients: fresh edamame, 1 garlic, 2 star anise, 5 dried red peppers, and a large cup of cold boiled water.

Method. 1.Wash the edamame and wash off the hair on the face, which can be washed with salt water, which has a good effect.

Use scissors to subtract the corners at both ends, so that one is convenient to taste, and the other is to eat much easier to eat later, and with a light bite, the beans will come out of the shell.

2.Edamame, star anise, and an appropriate amount of salt pour into the pot, add water and boil, the amount of water should at least not exceed the edamame.

Add 1 teaspoon of oil, and the color of the dish is beautiful. After boiling, continue to cook for three to five minutes, scoop up the edamame, pass it with cold boiled water, and then drain and set aside.

3.When boiling edamame, let's prepare the condiments: mince the garlic, add 2 tablespoons of balsamic vinegar, half a tablespoon of dark soy sauce, a little sugar, mix well, and pour over the boiled edamame.

4.Wash the pot and wipe it dry, put 2 spoons of oil, use scissors to chop the dried chili peppers (cut them directly in the pot, saving you from jumping around), turn on low heat and fry until fragrant (you can turn off the heat when you smell the aroma of chili peppers).

5.Pour the chili pepper with oil, pour it over the edamame and condiments, and mix well.

Be sure to boil edamame in an underwater pot.

Simple and delicious appetizer, cold and sour and hot edamame.

The side dish "cold edamame".