At the night market, if spicy crayfish is "safflower", then boiled edamame is "green leaves", which is a must-order appetizer for wine friends. Boiled edamame has a crisp and spicy taste, one bite of beans

At the night market, if spicy crayfish is "safflower", then boiled edamame is "green leaves", which is a must-order appetizer for wine friends.

The boiled edamame has a crisp and spicy taste, and the taste is not to mention how beautiful it is. Every year from May to August, when fresh edamame is on the market, I have to cook edamame 3 to 4 times a week, put them in the refrigerator, and eat a few when it is hot, refreshing and unsatisfied.

1 pocket of edamame / 1 pot of water / 1 handful of salt / 15 peppercorns / 1 large ingredient

1, buy home edamame wash and rub, dirty things and surface of the floating hair wash.

2, find a pair of scissors, the washed clean edamame cut a cut, I generally is a cut, in the tip of the edamame, so that more flavor.

3: Add water, peppercorns, large ingredients and salt to the cut edamame.

4: Cook the edamame beans over high heat.

5. After the pot is opened, the timer will begin.

6: After boiling, change the heat to low and cook, then count down for six minutes! Best time!

7, after six minutes to turn off the heat, edamame control water fishing out, boiling edamame water retention, wait for it to cool down.

8, wait for the edamame water to cool after pouring edamame, after which to soak a bubble, I usually do it in the afternoon, soak until the evening to eat.

It must be boiled over high heat and then turned on a low heat.

Six minutes is a perfect time,

After that, the edamame and soup are left to cool separately,

The edamame beans made in this way will not change color.