How to make edamame delicious in autumn, and how to make edamame delicious in winter

Edamame is a common food in all seasons, edamame has the effect of nourishing the skin and moisturizing the skin, effectively improving the loss of appetite is deeply loved by people, edamame is rich in nutritional value, contains more fat, has effectively improved fat metabolism, women to maintain a slim figure, coronary heart disease and other diseases have a good preventive effect, with the upper shredded meat for cooking can play the nutritional value of edamame, which is convenient and easy to do.

Method 1: 1. Recipe Introduction Edamame is a favorite thing for people in Jiangsu and Zhejiang, and it is often eaten in all seasons. Many families will name their children 'edamame'.

The fried shredded pork with edamame and red pepper becomes more fragrant the more you eat it, and it is very appetizing, especially in summer. However, when making this dish, it is uncomfortable for those who stir-fry, and those who eat it enjoy it, because the chili pepper is very spicy.

2. Materials. 300g edamame, 1 red pepper, 50g pork, 1 2 tsp salt (3 g), 2 tsp sugar (10g), 2 tbsp water (30ml), 2 tsp soy sauce (10ml), 1 2 tsp sesame oil (3ml), 2 tbsp oil.

3. Practice. 1. Peel off the shell of the edamame, wash and drain. Remove the stems and seeds of the red peppers, wash and cut into thin strips.

2. Cut the pork into thin strips, add a little oil, and mix evenly.

3. Pour the remaining oil into the wok, and when it is 60% hot, add the edamame and stir-fry until the edamame turns green, and add the red pepper shreds. Then add sugar and salt and stir-fry a few times, add water, and then add soy sauce.

4. After the water in the pot boils, put the shredded meat in, stir-fry a few times, and add sesame oil.

Fourth, tips.

When stir-frying shredded pork, use a little oil to grasp and stir-fry, so that the fried shredded meat is tender and will not make the soup thick.

Method 2: 1. Recipe introduction Quick dish.

2. Materials. Edamame, mung bean sprouts, lean meat, corn starch, light soy sauce, dark soy sauce, salt, chicken powder, oyster sauce, cooking wine, green onion, ginger.

Method. 1.Remove the roots of the mung bean sprouts, soak them in cold water, set aside the edamame, chop the green onions, and shredded ginger.

2.Lean meat shredded with salt, cooking wine, chicken powder, light soy sauce, corn starch, grasp and marinate, 3Blanch the bean sprouts in boiling water, and then set aside in cold water, 4

Stir-fry chopped chives and ginger in oil in a hot pan, add lean meat and stir-fry, add dark soy sauce to adjust the color, pour in bean sprouts and edamame and stir-fry, add chicken powder, salt, light soy sauce to taste, and it is ready.

Edamame fried shredded pork is a common home-style dish, which is easy to make, and it is also tender, sweet and delicious to eat, and has extremely high nutritional value, so it is also a good choice as a meal, be careful not to cook for too long, so that the nutritional value of edamame will be lost, and the pork will lose its original fragrance because it has been cooked for too long.

When it comes to boiled edamame, I think you will be familiar with it, this is one of the most famous popular seasonal dishes in the north! In the summer, almost every household cooks edamame as an accompaniment or snack.

Although everyone has eaten boiled edamame, it takes a little skill to really make edamame fragrant, soft and green. So, how exactly should edamame be cooked? How do you cook edamame?

Today, I would like to share with you some of my experience in cooking edamame.

Preparation of boiled edamame:

Ingredients: Edamame.

Excipients: green onion, ginger.

Spices: Sichuan pepper, spices, cumin, cinnamon.

Seasoning: refined salt.

Production steps: 1. Wash the edamame with water and set aside.

2. Slice green onion and ginger for later use.

3. Wrap the spices with gauze to make a spice bag and set aside.

4. Make water in a pot, add edamame and refined salt after the water boils, and bring to a boil over high heat.

5. Turn the heat to low and cook for about 7 minutes, turn off the heat.

6. Continue to soak the edamame in the pot for half a day (about 6 hours) and then remove it.

ps: 1. Put more water in the water for cooking edamame, and don't add more water during the cooking process.

2. Boiling edamame with an open lid is the key to ensuring that the hair is still green after cooking.

3. You can also cut the ends of edamame into small mouths before cooking to absorb the flavor, but the consequence of this is that the edamame tastes more "watery" and the taste is not ideal.

Boiled with seasonings and served with skewer beer!

Preparation of edamame:Ingredients: 300 grams of edamame, appropriate amount of garlic.

Excipients: appropriate amount of star anise, appropriate amount of dried chili pepper, appropriate amount of salt, appropriate amount of sharp cinnamon, appropriate amount of Sichuan pepper, appropriate amount of bay leaves. Sell congratulations.

Method: 1. Cut off the two ends of the edamame.

2. Boil water and pour in salt, garlic and dried chilies.

3. Pour in the peppercorns, cinnamon, bay leaves, star anise.

4. Pour in an appropriate amount of cooking oil and pour in the edamame.

5. Soak for a period of time after cooking.

6. The finished product is as follows. <>

1.Wash the mushrooms, remove the roots and cut them; Wash the edamame, drain and set aside; Dried chili peppers chopped.

2.Thin oil in a pot, add edamame and stir-fry, until the edamame is evenly coated with oil, then add straw mushrooms and dried chili peppers and stir-fry. Add salt and continue to sauté.

3.When the mushrooms are broken, add half a bowl of water. Cover and simmer for 5-6 minutes until the soup is exhausted.

4.Drizzle with a little sesame oil and stir-fry once or twice out of the pan.

Put the beans and bamboo shoots in a pot, add water, until the water surface is level with the beans, and cook.

I put soy sauce and sugar, and I added teriyaki soy sauce (for coloring, there is caramel in it, so it is very dark), so it is ugly.

Cook for about 20-30 minutes until the flavor is absorbed, at this time the water should be boiled dry or there is a little left, this spine soup is very salty, but it has the umami of bamboo shoots and soy sauce, and the taste is also good.

Ingredients: 500 grams of loofah, 200 grams of edamame rice.

Seasoning: chopped green onion, minced ginger, salt, appropriate amount of chicken powder, a little water starch.

1. Scrape off the skin of the loofah, peel off the two ends, and cut the loofah into large diamond-shaped pieces;

Wash the edamame, cook it in a pot of boiling water, skim off the tender skin of the edamame, drain and set aside.

2. Put the wok on the heat, put the oil and cook until the imitation reed is hot, add the green onion and ginger to fry the fragrance, then put in the edamame and stir-fry until green, add a small half cup of water, add chicken powder, cook over medium heat for about 10 minutes, and put it out when the edamame is ripe and ready for use.

3. Put the wok on the heat again, heat the oil until it is 70% hot, put in the loofah and stir-fry until it is soft, pour in the edamame, add an appropriate amount of chicken powder, cook for about 2 minutes, wait for the loofah to taste, add water starch to thicken, and it is ready.

Tips: Edamame should be burned over medium heat until ripe, and when burned with loofah, it should be cooked quickly to keep the color green and fragrant; If there is cooked ham, it can be minced and sprinkled on the plate to tempt the appetite.

1.Edamame peels off the pods, just the kernels.

2.Wash the mushrooms, soak them in warm water in advance, rinse them several times with water, and cut them into small pieces.

3.Bring water to a boil in a pot, blanch the edamame and remove it.

4.Put oil in the pot, add minced green onion and garlic to burst the fragrance, stir-fry the snow cabbage, and then add edamame and stir-fry evenly.

5.Add salt and monosodium glutamate to adjust the taste, and add a few drops of sesame oil when it comes out of the pot.

1. Remove the stalk of the eggplant and cut the hob cube.

2. Put it in a frying pan and fry thoroughly.

3. Stir-fry the chili peppers in a hot pan with cold oil.

4. Add edamame and stir-fry to change color.

5Add soy sauce, sugar and a small amount of water, cover and simmer.

6. Put in the eggplant cubes.

7Add light soy sauce, salt, chicken powder and stir-fry to taste.