Do you have a habit of eating edamame in your hometown? How to make it delicious?

Yes, it is sold in many stores, and we usually boil it directly in water and eat it as a snack after cooking.

In our hometown, when the edamame is about to ripen, the edamame vines are pulled back and washed together, put in a pot and boiled together, put salt and chili peppers, and the taste is salty, spicy and spicy, and the taste is particularly good. We all love eating this edamame. They are also sold on the street.

Now we have edamame here in the ripening season, and the market is full of edamame, and I like to eat edamame, so I bought some and came back to cook it, and it tasted very good.

There is one of the most classic ways to eat edamame in our hometown, which is edamame roast duck, I don't know if you have eaten it. Southerners love to eat duck, especially when it is eaten boiled and stewed, and northerners seem to have never seen any other way except roast duck. Peel the shells of the edamame, wash it, soak it a few times, and remove the white film on the outside.

Chop half a duck and blanch it for later use. Then prepare dried chilies, green onions, ginger, star anise, salt, cooking wine, and light soy sauce. If you think the whole duck is not easy to clean up, you can use two or three duck legs.

Heat the pan with cold oil, after the oil is hot, put in the blanched duck pieces, keep stir-frying, until the fat in the duck skin is fried out, the duck meat is slightly browned, and the fried oil can be poured out a little. Add star anise, green onions, ginger slices, and dried chili peppers and stir-fry, pour in cooking wine and light soy sauce and continue to stir-fry. Pour in boiling water that can last the duck meat, a small amount of bottom salt, bring to a boil, turn on low heat and simmer for half an hour and 50 minutes.

The duck legs can be simmered for a while and the ducks can be simmered for a while. If the water runs dry, add boiling water. After adding the edamame, turn on high heat and stir well, after boiling, turn on medium heat and cover for about 10 minutes, add salt to taste, open the lid and collect the soup.

Autumn is the most suitable season to eat duck meat to treat and replenish yin, remove autumn dryness, and nourish qi and replenish deficiency.

Every summer, the family makes a cold edamame every once in a while. In this hot summer, the cold edamame has already brought people a cool feeling, and the sour, cool, and slightly spicy taste makes people even more appetizing. Attentive people will find that at the street barbecue restaurant, it must be the dish with the highest order rate.

Prepare the ingredients, wash and chop the carrots, edamame, dried beans, diced meat, and red pepper separately and set aside. Pour oil into a hot pan and sauté the carrots for a while. Then pour in edamame and other ingredients, stir-fry quickly, add a bowl of water, cover the pot and simmer for a while.

After about ten minutes, lift the lid of the pot, add salt, stir-fry properly, and use a spatula to cut the beans to see if they can be cut. When it is cooked thoroughly, it can be taken out of the pan.

Drain the edamame and remove the head and tail with scissors to better absorb the flavor. Put an appropriate amount of water in a pot, pour in the edamame, add a little oil, dried chilies, and salt. Boil the edamame until it is 7 ripe and rinse with water.

After showing, use minced ginger, garlic, salt, sugar, light soy sauce, balsamic vinegar, chili oil, and sesame oil to serve on a plate.

Edamame, is a fresh soybean with a pod, boiled wine here people like to eat, the next county has a special industry to grow edamame, only sell fresh edamame, basically a few dollars a catty, early edamame beans on the market in the spring five yuan a catty. It is much more beneficial than dried soybeans. Locals like to plant several batches a year for their families to eat fresh, freshly flowering autumn edamame.

Fried meat with edamame: Blanch the tender edamame in an appropriate amount and cook it, slice the lean meat and mix it with water starch to thicken it, a little chili pepper, a few cloves of garlic, boil the oil in the pot, stir-fry the chili garlic until fragrant, pour the meat slices into the stir-fry, and then put the edamame and fry for a while, then you can season out of the pot.

I only like spiced edamame, so I will introduce the method of spiced edamame: take the basket to my own field, pick the green edamame and go home, pour it into the basin and wash it with water a few times, then put the edamame in the pot, add pepper, star anise, ginger, salt and water, the amount of water can see that it can overflow the beans, boil the pot over high heat, and then simmer for a while, and wait until you smell the fragrance of edamame all over the yard, you can turn off the heat. After turning off the heat, stop for a few more minutes and let the edamame soak for a while longer, which will ensure that the beans in the pot will taste better.

Eating edamame may have been invented by Sichuan people. Northerners eat edamame very simply, buy beans after washing, add water and salt to cook, eat them, southerners pay attention to a little bit, cut off the two ends with scissors, wash and put it in the pot, add water (higher than edamame), add salt and red dried peppers, and also put a few star anise, add a few drops of salad oil to cook together, first boil over high heat, and then cook over medium heat until the soybeans can be crushed. You can also mix a small bowl of sauce to dip and eat (add two chopped millet spicy to a small half bowl of light soy sauce, add some sesame oil, monosodium glutamate, and cooked sesame seeds).

Edamame roasted pork ribs

Ingredients:Edamame, pork ribs.

Seasoning:Olive oil, light soy sauce, chicken broth mix, corn starch, dark soy sauce, sugar, pepper, sesame oil.

Steps:

1. Wash the ribs, chop them, and blanch them in boiling water for a few minutes.

2. Prepare a small plate, pour in olive oil, dark soy sauce, light soy sauce, corn starch, chicken powder and pepper, mix well, add the pork ribs and marinate for 2 minutes.

3. Heat the red pot, pour in sesame oil, stir-fry the marinated pork ribs until fragrant, and add the edamame kernels when they are 8 ripe.

4. Pour in an appropriate amount of water, stir-fry edamame and pork ribs, cover and simmer for about 10 minutes, after the ingredients are almost cooked, reduce the juice on high heat, and add salt to taste.

Nutritional value:

1. Good for the eyes.

Edamame and pork ribs are both good tonics, edamame contains ingredients that are very good for the eyes, and the nutritional value of stewed with pork ribs is greatly improved. Therefore, edamame's nourishing effect on the eyes is maximized, so edamame pork rib soup is very good for the eyes.

2. Supplement protein.

Edamame is also rich in vitamins and minerals, and pork ribs are rich in protein, so stewed edamame pork rib soup can supplement the protein and nutrients needed by the human body, which is of great benefit to the human body.

3. Replenish energy.

The calories of 500 grams of Chinese cabbage are equivalent to 70 grams of edamame, which shows that the calories of edamame are very high. Therefore, the nutritional value and efficacy of edamame are there, but there are many misunderstandings in the process of eating. Edamame can be eaten, but it must not be excessive.

Edamame is the most likely food to be exceeded, so as long as you control the amount when eating, its nutritional value can be very high.

15-20 minutes to get the edamame in salted water.

When chasing dramas, the soda in the left hand and the edamame in the right hand are so cool that I almost sigh at life. The point is that edamame is much faster to make than crayfish.

Ingredients: Edamame: one pound.

Cinnamon star anise peppercorns are remarked below.

Minced garlic and red pepper. Salt light soy sauce, oyster sauce, vinegar.

15-20 minutes to get the preparation of edamame in salted water.

1.Edamame bath (I rubbed it 7 times) and cut off both ends to make it taste good.

2.Put water, a handful of peppercorns, a slice of cinnamon, and two tablespoons of salt in a pot and bring to a boil.

3.Put the edamame, pour in some oil (it can make the edamame green), open the lid and cook for 10 minutes (you can adjust the time according to the firmness of the edamame).

Scooped up cold water a few times.

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While the edamame is boiled, chop the minced garlic and red pepper and pour in the hot oil.

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2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of salt, and 1 spoonful of vinegar (it doesn't matter if it's salty, edamame doesn't taste easy).

If you feel that the soup is not enough, you can also add half a bowl of water to the above seasoning and put it in a pot to boil).

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Mix the cooled edamame in the sauce, and if you eat it fresh, you can eat it with the broth on the bottom. Put it in the refrigerator and eat it the next day to taste better.

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Tips When washing edamame, rub gently and prick your hands carefully.

You can also put flour to scrub, but it's troublesome, I'm too lazy to do it.

Add oil and cook edamame without a lid so that it won't turn yellow.

Please quantify the seasoning by yourself.

Efficacy and efficacy of boiled beans.

1. Reduce fatigue.

Edamame can also improve the body's ability to resist fatigue and promote the body's recovery, because edamame is rich in carbohydrates and proteins, and also rich in trace element potassium, which can not only replenish rich energy for the human body, but also enhance the body's anti-fatigue ability, and can meet the vitamin A required for normal metabolism of the human body, therefore, edamame has a strong anti-fatigue effect, which can prevent excessive loss of the body's internal nails, and can also improve the body's anti-fatigue performance.

2. Skin care products.

Edamame can nourish the skin and effectively improve appetite loss and general fatigue. Legumes such as beans, tofu, soy milk, etc., contain a large number of plant compounds that protect collagen. In animal tests, supplementing with isoflavones from food can reduce wrinkles caused by UV light, making ** smoother.

3. Cleanse the blood.

Edamame contains a large amount of linoleic acid and linolenic acid, these unsaturated fatty acids can promote the discharge of fatty acids in the human body, thereby accelerating the metabolism of human fat and cholesterol, which is the main effect of edamame, because edamame is rich in linoleate, cholesterol and other unsaturated fatty acids, can promote the body's absorption of triglycerides and cholesterol, can reduce blood viscosity, and can also promote blood circulation.

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.

Boiled edamame in salted water is definitely very delicious, put the cleaned edamame into the pot, add the appropriate amount of salt, green onion and ginger slices, and then add the appropriate amount of baking soda, so that the color is better, and it will be cooked for about 15 minutes.

Edamame needs to be cooked in water, and some seasoning is added during the cooking process so that the cooked edamame will have a flavor.

Boiling edamame is the easiest way to eat, wash the edamame, soak it in salted water for a while, pour it into a boiling pot, sprinkle it with an appropriate amount of salt, add peppercorns, spices, star anise, fennel leaves, etc., boil together, and then soak for a while after boiling to make it more flavorful.

The practice of boiling edamame, we buy some fresh edamame, clean him up, use scissors to cut off his two ends, so that when cooking edamame, the edamame can quickly taste, we use a basin, put the cut edamame into the pot, soak it in water for a period of time, then rinse the edamame and drain it, then clean the pot of stir-frying, add an appropriate amount of water, put the edamame into the pot, and then we prepare some other accessories, after cleaning the pepper, star anise and chili pepper, Do the same in the same pot in which the edamame is boiled. Then prepare some ginger slices, cut them into thin slices with a knife and put them in the pot. This is ready, and then continue to cook on high heat for about five or six minutes, and after cooking, add some appropriate amount of salt according to taste, so that the very delicious boiled edamame is ready.

Boiled edamame is a very common home-cooked dish, what precautions do we have when making boiled edamame? For example, don't add some water during the cooking process, don't cover the pot when cooking edamame, so that the edamame is still green, and be sure to remove both ends of the edamame before cooking, so that it is easier to make the edamame taste when cooking.

Brine edamame + snow turquoise.

At the time of eating, have a plate of edamame and drink a little beer, which tastes particularly good, edamame is rich in fiber, which is good for the human body. In the past, many people thought that celery stalks had the highest fiber content, but in fact, edamame was the number one deservedly. In the area of Fuzhou, the Chongyang Festival is commonly known as the Edamame Festival, Qing Zeng Wenbing's "Changting County Chronicles" volume 30:

Chongyang, steamed chestnut cake at home, edamame in the field, called the edamame festival. "During the Chung Yeung Festival, when there is a bumper harvest of edamame, Fuzhou people will pick edamame beans from the fields and give them to each other, which is also to convey the joy and hope of the harvest. Neighbors get together to peel edamame, boil edamame, and eat edamame, and have a good time, and there is less lovesickness for distant relatives.

Sprite is a must-have for many people to catch up on dramas in summer, and snacks and carbonated drinks are also unique when paired with carbonated drinks.

Two: Jasmine + shredded chicken, jasmine scrambled eggs.

"Materia Medica" has a record: it can clear the void fire, remove cold accumulation, cure sores and poisons, and eliminate tumors. "The Diet Recipe for Living with Rest":

and the middle and lower gas, dispel the turbidity. Treat dysentery and abdominal pain. Jasmine is steamed and eaten, and it is no wonder that the side dishes are eaten and drunk raw, with shredded chicken, with scrambled eggs, which can reduce the greasy feeling, and jasmine tea with shredded chicken can also quench thirst and promote digestion.

Edamame in soaking sauce. Ingredients:

300 grams of fresh edamame, 1 package of spices, 25 grams of ginger, 30 grams of salt, 10 grams of dried chili peppers, 10 grams of sugar, 30 ml of aged vinegar, 10 ml of white wine, 30 ml of white vinegar, 5 ml of light soy sauce, 500 grams of boiled water.

Method: 1) Wash the edamame, cut off the two ends, and slice the ginger.

2) Add water to the pot, pour in the edamame after boiling, add 30 grams of salt, 10 grams of dried chili peppers, 50 grams of spice powder, 3) Simmer for 3-5 minutes, remove and wash, and control the water.

4) Final sauce: 10 grams of sugar, 30 ml of aged vinegar, 10 ml of white wine, 30 ml of white vinegar, 5 ml of light soy sauce, 500 grams of boiled water.

5) Pour the edamame into the sauce, stir well, and refrigerate.

Spiced edamame. Ingredients:

500g fresh edamame, appropriate amount of salt, 1 package of spices, appropriate amount of ginger.

Directions: 6) Wash the edamame and slice the ginger.

7) Sit in a pot with water, pour in the edamame and add 80 grams of prepared spices.

8) Pour in an appropriate amount of refined salt and simmer for 10 minutes. After turning off the heat, don't rush to remove it, soak it in the soup for another 20 minutes to make it easier to absorb the flavor.

9) Finish on a plate.