Edamame is a nutrient-rich and unique ingredient that usually needs to be blanched before cooking to remove impurities and odors and improve cooking quality. So, how about blanching the peeled edamame for a few minutes?
Generally, it takes about 10 minutes to blanch the peeled edamame. The specific operation steps are as follows:
- Prepare a pot of water, add salt and oil, bring to a boil and add the peeled edamame.
- When blanching, it is necessary to maintain medium heat to allow the edamame to tumble in the water so that it heats evenly.
- Control the blanching time to about 10 minutes, be careful not to take too long, so as not to turn yellow and hard.
- After blanching, remove the edamame, rinse with cold water, drain and set aside.
The blanching time can be adjusted according to the individual's feelings and needs. If you like edamame with a harder taste, you can shorten the blanching time to about 8 minutes; If you like edamame with a softer taste, you can extend the blanching time appropriately.
In short, it takes about 10 minutes to blanch the peeled edamame, to ensure that the edamame is cooked and does not change color, but also to be careful not to over-blanch, so as not to affect the taste and quality of edamame. What fruits are generally offered for fruit, and which fruits cannot be used as fruits
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