What steps should be added if you want boiled edamame to not turn yellow?

If you want to make edamame green and not yellow, you must first do these two things.

The first point: If edamame wants to be green and not yellow, you must choose fresh edamame. Edamame overnight doesn't work well.

Point 2: When boiling edamame, eat more than half a spoonful in water, which is a key step to keep edamame green and not yellow.

First, before boiling edamame, you can add more water, and add a few drops of oil to the pot to keep the water in a boiling state, and add some salt and baking soda during the cooking process to effectively prevent edamame from turning yellow.

Put the edamame in a pot, soak it in water, add a spoonful of salt when cleaning, soak it for 10 minutes, then rinse it with water, add water to the pot and add green onions, ginger slices, dried chili peppers, boil over high heat, open the water to the edamame, add salt, five-spice powder, chicken essence, open the lid and cook for eight minutes, soak for half a day, and the edamame will taste good. Do not cover the lid, edamame cover the lid and cook it is easy to put yellow.

If you want to boil edamame and not let it turn yellow, you can add an appropriate amount of salt and a little sesame oil after the water is boiled, and then put the edamame down to boil, so that the boiled edamame is very bright.

If you want the boiled edamame to not turn yellow, after the edamame is cleaned, cut off the ends and soak it in salted water for 20 minutes. To boil edamame, boil the pot under water, and do not cover the pot after the edamame is put into the pot, but open the lid to cook.

After buying the edamame, rinse it in clean water, then add two tablespoons of salt to the edamame, rub the edamame with both hands until all the plush on the edamame is clean and then wash it again. Many people find that they cook edamame sedan chairs at home for the New Year, and they are prone to yellowing, mainly because of the layer of fluff on the edamame. After washing off the layer of fluff on the edamame, the edamame is not easy to turn yellow.

1. When boiling edamame in the morning, you can add some salt and edible oil to the water. Second, the edamame should not be boiled for too long. 3. When boiling edamame, don't cover the pot. Fourth, soak it for a long time before cooking.

1.If you want to keep the edamame green all the time, you can add some salt when you cook the edamame, which can make the chlorophyll of the edamame more stable and prevent it from being destroyed by high temperature.

2.When boiling edamame, add enough water at a time, and if you add water halfway, it will make the edamame boil for a longer time, and the chlorophyll of the edamame will be destroyed.

3.It's also a good idea to open the lid and cook edamame. Keep the edamame boiling for a long time, and don't simmer it with a lid, so that the temperature in the pot will not rise and the edamame will not turn yellow.

4.When boiling edamame, you need to control it well, not too long, it is best to boil the water for about ten minutes, if it is boiled for too long, the green leaves of the beans will be decomposed, so that you can no longer see the green edamame.

Edamame is sweet in taste, flat in nature, and enters the spleen and large intestine meridian. It has the effects of strengthening the spleen and widening the middle, moisturizing and dissipating water, clearing heat and detoxifying, and invigorating qi. Edamame has outstanding effects in carbuncle poisoning, traumatic bleeding, pregnancy poisoning, abdominal distension and thinness, and diarrhea, and the effects are very good.

Edamame is a fresh legume vegetable that is rich in plant protein, a variety of beneficial minerals, vitamins and dietary fiber. Among them, the protein is not only high in content, but also of high quality, which can be comparable to the protein in meat and eggs, and is easy to be absorbed and utilized by the human body.

1. Put water in a pot and add some salt, baking soda and ingredients, and wait for the water to boil and add the edamame. 2. Cover and cook for about 10 minutes, see a small amount of pods slightly cracked, turn off the heat and put out. Don't wait for the beans to crack, just boil, boiled and easy to yellow.

3. Cool the edamame in cold water, then control the water and mix with salt and monosodium glutamate. Generally, edamame is green if it is undercooked, and the chlorophyll is not destroyed, but edamame will be bloated if it is not cooked and eaten. The boiled edamame sold outside is green and fresh with additives, for the sake of safety or cooking, especially for the elderly, children, the beans are easy to digest when boiled, but such edamame clips will be boiled yellow.

Ingredients: edamame, salt, Sichuan pepper, star anise, cinnamon, bay leaves, dried chilies, oil. Steps:

Step 1: Prepare an appropriate amount of edamame, edamame is best to choose a good color, relatively tender, full of grains, pick a good edamame first soak in light salt water for a while, then scrub it with your hands, and finally rinse it with water, after washing the edamame, use scissors to cut off the head and tail of the edamame, so that it is convenient to taste.

Step 2: Then we prepare the spices, an appropriate amount of star anise, a small piece of cinnamon, an appropriate amount of bay leaves, a pinch of Sichuan pepper, an appropriate amount of dried chili, and then pour all the above spices into the wok, then add an appropriate amount of salt, turn on low heat and keep stir-frying, fry until the salt turns yellow, and then pour in an appropriate amount of water to boil after smelling the fragrance of the spices.

Step 3: After the water is boiled, add a few drops of cooking oil, then pour in the processed edamame, boil again and continue to boil over medium heat, cook for about 10 minutes, do not cover the pot during the whole process, turn off the heat after 10 minutes, remove the edamame, rinse with cold water until the edamame is completely cooled, you can eat it directly, or you can put it back in the previous salt water to soak in the flavor, the longer the soaking time, the more flavorful.

1. If edamame wants to maintain its emerald green color, it must be boiled in a pot. This is because if you cook it under cold water, the chlorophyll of the edamame will break down more and the color will turn yellow. A few drops of oil while cooking can also keep the edamame green.

3. It is also very important that you must not cover the pot when boiling edamame. Because the lid will raise the temperature inside the pot, so that the chlorophyll will break down faster, and the edamame will turn yellow quickly. Therefore, when boiling edamame, keep it boiling over medium heat, and do not cover and simmer.

4. The edamame should not be boiled for too long, after the water is boiled, it can be boiled for about 10 minutes, and if the cooking time is too long, the chlorophyll will be completely decomposed, and the color will definitely turn yellow.

5. Don't soak the edamame in water for a long time after cooking, so that the edamame will also turn yellow. After cooking, take out the edamame and rinse it thoroughly so that the edamame can maintain its green color for a long time. If you are afraid that the flavor will not be enough, after the edamame has cooled, put the edamame back into the soup that has cooled and soaked it.

First, the edamame is boiled in water and then boiled in the pot.

Clause. 2. When boiling edamame, add a few drops of oil to the pot.

Clause. 3. The heaviest point is that you can't cover the pot and cook edamame during the whole process.

How long does it take to cook edamame to cook:

Put the edamame in the pot and boil it for about 10 minutes. I cooked it at home for 8 minutes, just enough not to be very bad, if you like to eat something cooked, you can cook it for another 2 minutes, turn off the heat, soak for a few hours and wait for a few hours to taste before eating.

Five Steps to Cooking Edamame Properly:

First of all, prepare 500 grams of edamame, ginger slices, dried chilies, bay leaves, cinnamon, star anise, Sichuan pepper, salt and other seasonings.

1. To absorb the flavor of edamame, you must cut off both ends of the edamame first. After that, change the water twice more and scrub your hands for the first time to remove impurities from the surface fluff.

2. Put water into the pot, add 4-5 slices of ginger, 4 dried chilies, an appropriate amount of bay leaves and peppercorns, 2 star anise and a little cinnamon, and bring to a boil.

3. After the water boils, add the washed edamame, cover and bring to a boil.

4. After boiling, wait for 5 minutes and add 3 teaspoons of salt. If you put salt grains, just 1 teaspoon, just the right amount of saltiness.

5. It only takes 5 minutes to cook edamame over medium heat, and the edamame cooked at this time is crispy and has a good taste. Don't take it out immediately after turning off the heat, wait for half an hour for the water to cool before eating.

Tips on how to tell if edamame is good or bad:

Fresh edamame is easy to cook and has a good taste. When buying, pay attention to whether the edamame pods are fresh and whether the skin of the pods is shaggy or shiny. Fresh pods are firmer, with 2-3 beans per pod.

The beans should be green or greenish-white in color, tightly wrapped with a translucent seed coat (white membrane around the seeds), and the juice will flow out by pinching it by hand. Stale edamame is often soaked in water, if the pod is yellow, the color of the hair is dull, the pod is easy to crack, and the bean grain is separated from the seed coat when peeled, indicating that the bean is no longer suitable for fresh bean consumption.

Finally, I would like to remind you that the cooked edamame is refrigerated and refrigerated, and the refrigerated edamame will taste better.

How to cook edamame green without yellowing.

1.Prepare a container, add an appropriate amount of water to the container, then add 1 tablespoon of salt, stir well, before boiling edamame, put the edamame into salt water to soak for a period of time, the salt water can make the chlorophyll in the edamame tend to be stable, when cooking, it is not easy to be destroyed by high temperature, and it is not easy to change color.

2.After the water in the pot is boiled, add the edamame, and when boiling the edamame, it is best not to cover the pot, and then add 1 tablespoon of salt and 1 tablespoon of cooking oil to the pot, so that the color of the boiled edamame will be more green and better.

3.After cooking, take out the edamame and soak it in a bowl with cold water for a while, so that the boiled edamame will be green and delicious.

Edamame generally doesn't turn yellow if it's not particularly soft when cooked, but this edamame doesn't necessarily have the flavor and doesn't have that glutinous. In addition, when edamame is cooked, you either don't open the lid and cook it, or you keep the lid on it, which will change color a little slower.

In the season of eating edamame, we buy cooked beans really not affordable, and it costs more than 10 yuan for a serving. In fact, fresh edamame is only 3 yuan a catty, we can buy 10 yuan, and we can eat several meals after it is done, and it is clean and affordable. Many people are reluctant to cook beans at home, mainly because they don't taste right after cooking, and the color is also yellow, which makes them look unappetizing.

The cooking method I shared today can ensure that the color of edamame is still green when cooked.

Ingredients: 1 pound of edamame, 4 dried chili peppers, 2 bay leaves, a section of cinnamon, 1 pinch of Sichuan pepper, a little edible alkali, 3 tablespoons of salt.

The bean husk has a layer of fluff, which is washed directly with water, it is necessary to soak it in salt water for 20 minutes, so cleaning will make the beans taste better. When boiling beans, it is cooked directly, plus 1 step, the green green leaves are not yellow. After cleaning, don't cook directly, the first little trick of the day, you have to cut off the ends of the beans, this is a key step for taste, most people are ignored, cut off the ends, there are two small holes, when boiling, it will taste naturally, don't bother, less, add 1 step, refer to this step.

Add an appropriate amount of water in the pot, cover the pot, boil the pot, boil, cold water will make the soybeans yellow, keep them green, open the pot directly, pour the ingredients into the pot, add the onion, ginger, bay leaves, octagonal, pepper, pepper, salt, stir well, boil the second bean, do not cover the pot after the pot, open and boil, so it will not be yellow, the temperature of the lid is too high, this will make the edamame also ignore, do not think that the lid boils, it will be counterproductive. After turning on a saucepan again, it will cook for about 6-8 minutes, which is honest, the fire is removed, and the delicious boiled water is in progress.

Finally, to summarize the experience, first soak the edamame in salted water for 20 minutes, then cut off the ends of the washed edamame, which is the key to flavor, and finally boil the pot under water, open the lid and cook, do not cover the pot. According to my method, I can make sure that the edamame is green and not yellow, and that it tastes better than the restaurant.

Add a little salt when cooking, because table salt will keep the edamame fresh, and the color will remain green no matter how long it is cooked.

Wash off the fluff and reduce the time it takes to boil. When boiling edamame, the edamame turns yellow because the chlorophyll in the edamame is destroyed, if you want to cook the green and bright edamame, you only need to pay attention to the following three tips: scrub the edamame carefully and rub off the fluff; Cut the edamame at both ends, so that it is not only easy to absorb the flavor, but also does not have to cook for a long time; On the basis of ensuring that it is cooked, the cooking time can be appropriately shortened.

Step 1: Prepare an appropriate amount of edamame, edamame is best to choose a good color, relatively tender, full of grains, pick a good edamame first soak in light salt water for a while, then scrub it with your hands, and finally rinse it with water, after washing the edamame, use scissors to cut off the head and tail of the edamame, so that it is convenient to taste. Step 2:

Then we prepare the spices, an appropriate amount of star anise, a small piece of cinnamon, an appropriate amount of bay leaves, a pinch of peppercorns, an appropriate amount of dried chili peppers, and then pour all the above spices into the wok, then add an appropriate amount of salt, turn on low heat and keep stir-frying, fry until the salt turns yellow, and then you can smell the fragrance of the spices and then pour in the appropriate amount of water to boil. Step 3: After the water is boiled, add a few drops of cooking oil, then pour in the processed edamame, boil again and continue to boil over medium heat, cook for about 10 minutes, do not cover the pot during the whole process, turn off the heat after 10 minutes, remove the edamame, rinse with cold water until the edamame is completely cooled, you can eat it directly, or you can put it back in the previous salt water to soak in the flavor, the longer the soaking time, the more flavorful.

Add two tablespoons of salt to the water when washing edamame, so that the chlorophyll in the soybeans will remain stable and will not turn yellow in subsequent cooking.