It's about to start summer.,Summer officially kicked off after the beginning of summer.,Today,I'll introduce you to a food that is loved by people in summer.,It's also the favorite of many people who drink skewers.,Edamame.。
In early summer, edamame is frequently found in restaurants, barbecue stalls, and everyday family tables, and our most common boiled edamame can be used as an appetizer, a great accompaniment to a snack, and an after-dinner snack that is refreshing and greasy. Don't look at edamame as inconspicuous, but it's very nutritious.
Edamame is rich in protein, dietary fiber, vitamin C, vitamin K, B vitamins and minerals such as iron, potassium and magnesium. These nutrients provide nutrients to the body and are essential for health. Summer is coming, don't miss eating it, let's share with you 6 kinds of edamame delicious practices, let's take a look.
1. Edamame
Ingredients: 1/2 kg of fresh edamame, garlic, dried red pepper, star anise, cinnamon, chili powder, Sichuan pepper, salt, light soy sauce, vinegar, chicken essence, sugar, oyster sauce
Method:
1. Wash the edamame with salt water and cut off the two ends for easy flavoring;
2. Boil in cold water, add salt (two spoons), 4-5 drops of cooking oil, star anise (3-5 pieces), cinnamon (half a root), Sichuan pepper (30 pieces), put the edamame beans on high heat and cook for 5-7min (edamame cracks can be), soak them in ice water after they are removed, and remove the edamame beans after they become cool and set aside;
3. Shred the dried red pepper, cut the garlic into garlic paste, add chili powder (one spoonful), one spoonful of salt, half a spoon of sugar, add shredded chili pepper to heat oil in a hot pan and fry it, pour it into other ingredients after the fragrance comes out;
4. Add 2 tablespoons of light soy sauce, 2 tablespoons of vinegar and 1 tablespoon of oyster sauce to the seasoning, stir well, pour over the edamame and mix well, put it in the refrigerator for 2h before serving;
2. Fried shredded pork with edamame
Ingredients: 200g edamame, a little lean meat, 1 green and red pepper, 2 cloves of garlic
Method:
1. Chop the lean meat into minced pieces, put it in a bowl, add light soy sauce and cornstarch, and marinate for 15 minutes. Meanwhile, cut the green and red peppers into rings and set aside.
2. Boil water in a pot, pour the edamame into the boiling water and boil for 2 minutes, then remove it, drain and set aside.
3. Heat the oil in a pan, add the marinated lean meat and minced garlic, and stir-fry until the lean meat changes color. Next, pour in the edamame, add a spoonful of light soy sauce and a spoonful of salt, and stir-fry well.
4. Pour a small amount of water into the pot and bring to a boil for one minute. Then, add the green and red peppers and sauté until raw. Next, pour in a small amount of starch water to thicken, stir-fry evenly and remove from the pan. If you prefer edamame with a softer texture, you can extend the cooking time appropriately.
3. Roasted edamame with pork ribs
Ingredients: Edamame rice, pork ribs, millet pepper, ginger, garlic, oil, cooking wine, light soy sauce, dark soy sauce, oyster sauce, salt, chicken essence
Method:
1. Put the pork ribs into clean water to remove the blood and impurities on the surface. Put the washed pork ribs in a bowl, add an appropriate amount of salt, mix well with your hands, and let stand for 10 minutes. After 10 minutes, rinse the ribs again with water, then remove the ribs, drain and set aside.
2. Rinse the edamame with water, drain the washed edamame and set aside.
3. 1 small piece of ginger, pat loose with the back of the knife, then slice; a few cloves of garlic, crush with the back of the knife and cut into minced pieces; appropriate amount of millet pepper, wash and cut into rings, set aside.
4. Add an appropriate amount of oil to the pot, add ginger slices and minced garlic after the oil is hot, and stir-fry over low heat to bring out the fragrance. Put the processed ribs in a pan, turn on medium heat, and stir-fry with a spatula until the surface of the ribs is slightly browned. At this time, add cinnamon, star anise, bay leaves, 2 tablespoons of cooking wine, 1 tablespoon of light soy sauce, 1 teaspoon of dark soy sauce, and stir-fry evenly. Pour in enough hot water to cover the ribs, then cover the pot and simmer for 30 minutes.
5. Start another pot, add water to boil, add 1 tablespoon of salt and 1 tablespoon of oil, then pour the washed edamame into the pot, continue to cook for 1 minute after the water boils, immediately remove the edamame with a leaky net, quickly put it in cold water to cool, and then drain the water for later use.
6. When the pork ribs simmer until there is about a bowl of soup left in the pot, add the blanched edamame to the pot. Add 1 teaspoon of oyster sauce and an appropriate amount of salt, turn on high heat, reduce the juice until the soup is thick, then add the chopped millet pepper rings and an appropriate amount of chicken essence, quickly stir-fry evenly, when the soup is thickened, you can turn off the heat, put the pork ribs and roasted edamame beans out, and put them on a plate.
4. Roasted chicken pieces with edamame
Ingredients: half a chicken, edamame, green onion, ginger, peppercorns, star anise, cinnamon, bay leaves, and a piece of hot pot base
Method:
1. After peeling the skin of the edamame, wash it with water. Then boil water in a pot, blanch the edamame for about a minute, and then remove it into cold water, at this time, the skin on the surface of the edamame is very easy to remove.
2. I bought half a chicken in the supermarket, and let the boss chop a small piece. After coming back to wash, use boiling water, then cook for a few more minutes, remove and clean.
3. Put oil in the pot, pour the cleaned chicken pieces into the pot and stir-fry for a while, then add the ingredients, add a spoonful of soybean paste, stir-fry until fragrant, add dark soy sauce to color, then add a can of beer, and cook slowly over low heat.
4. After simmering for about 20 minutes, add the edamame. If there is not enough water in the pot, you can add some water appropriately. Then add oyster sauce and thirteen spices to taste. Cover the pot and simmer the green beans for another 10 minutes. Just add a little chicken bouillon before cooking. (If there are few dishes, you can do not add salt, because soybean paste, dark soy sauce, and oyster sauce are all salty)
5. Edamame loofah
Ingredients: edamame, loofah, garlic, chicken essence, starch
Method:
1. Two loofahs cut hob; Garlic and peeled edamame
2. Stir-fry the garlic granules in hot oil, then add the edamame, stir-fry until it changes color, add the loofah and stir-fry together, and quickly stir-fry along the edge of the pot with a small spoonful of water to prevent the pan from sticking to the pan
3. When the loofah begins to soften slightly, add salt to taste, and add a little chicken essence to enhance the freshness
4. Prepare a little starch water, put it into the loofah three times, and stir-fry it quickly at the same time as the starch water each time to prevent the pan from sticking to the pan or the uneven pasting pot
6. Edamame fragrant dried fried meat foam
Ingredients: 1/2 plate edamame, dried fragrant, minced meat, chili, minced garlic, ginger, chopped green onion, light soy sauce, oyster sauce, dark soy sauce, sugar, salt, starch
Method:
1. Add a spoonful of minced meat and a spoonful of oyster sauce and a spoonful of light soy sauce to marinate for about 10 minutes, add edamame and cook for 2 minutes, then add dried tofu and blanch for 30 seconds.
2. After the oil is hot, add the minced meat and stir-fry until it changes color, then add the minced garlic, chili pepper and ginger, and pour in the pre-prepared sauce (2 tablespoons of light soy sauce, half a spoon of dark soy sauce, 1 tablespoon of oyster sauce, sugar, salt, half a bowl of water, starch)
3. After boiling to boil, pour in edamame and fry for 2 minutes (if you like softer, you can fry for a while until the juice is completely reduced,
4. Add chopped green onions to the pot and put on a plate, if you like bibimbap, you can add a little more water, quack is delicious!
Committed to using the simplest ingredients, to share the most delicious dishes for you, the above shared 6 kinds of edamame practices, have you learned, learned to try to make it at home, welcome to like, follow, forward and collect, thank you for your support!