The summer heat always seems to be distracting, and you can smell the heat of the road when you walk down the street. At this time, sitting on the cool balcony or courtyard with a plate of bright green and tender edamame in front of you, accompanied by a glass of cold beer or a glass of refreshing lemonade, is simply a little luck in summer. Edamame is not only delicious, but more importantly, nutritious, it is a rare and healthy delicacy in summer.
Edamame is rich in protein and is an excellent source of plant-based protein, which aids in the body's repair and maintenance. It is also rich in dietary fiber, which is helpful for promoting digestive health and maintaining intestinal balance. These little beans also contribute to blood sugar control and the prevention of cardiovascular disease.
In addition, edamame is also rich in vitamin C and potassium, which help maintain the body's electrolyte balance, helping us to maintain high energy and good immunity in the hot summer months. Vitamin C also helps protect your skin from UV rays, giving you healthier skin while basking in the sun. Moreover, the folic acid in edamame is especially important for pregnant women and contributes to the healthy development of their babies. At the same time, calcium and iron also provide strong nutritional support for people of different ages.
The health benefits of edamame are endless. But have you ever noticed that when you cook edamame, you occasionally encounter the trouble of yellowing and not smelling? Don't worry, let's talk about boiling edamame in hot or cold water to make it fresh and delicious this summer. The main goal of boiling edamame is to ensure that the beans are well cooked while maintaining their color, texture, and nutrients. The outer shell of the edamame needs to be softened to release the flavor, and the inside of the bean should be kept tender and fully absorbed with the seasoning. This process involves fine control of water temperature, boiling time, and seasoning steps.
When you use hot water to cook edamame, the whole cooking process will be relatively fast. The hot water heats directly to the boiling point, which means that the edamame will start cooking quickly, usually in just a few minutes. One disadvantage of this method is that the color of the edamame may be slightly darker and not as bright green as when boiled cold. However, if the timing is mastered correctly, it is still possible to maintain a nice green color. Boiling in hot water allows the edamame to soften quickly, while the inside of the beans remains firm, which not only has a crisp texture, but also easily absorbs salt or other seasonings, making the edamame's flavor more intense and distinct.
On the other hand, if you choose to cook edamame in cold water, the whole cooking process will be slower. Start with cold water and gradually heat to boiling point so that the edamame will take longer to heat up in the water. This gradual heating helps to preserve the bright green color of the edamame, making the final product more visually appealing. As the temperature rises slowly, the beans are heated more evenly, resulting in a softer texture of the cooked edamame, which is especially suitable for those who prefer a slightly softer texture of the beans. However, due to the lower water temperature, the penetration of the seasoning may not be as effective as when cooked at high temperatures, so the flavor may be relatively light. This requires proper adjustment of the flavor during cooking to ensure that the edamame both tastes good and retains its natural sweetness and umami.
To cook edamame with a brilliant green, crisp and flavorful texture, the key is the following steps:
Picking & Pre-Processing:
Choose edamame with plump grains and a bright green shell. Wash the edamame with water before cooking and remove lint from the surface. Cutting off some of the ends of the pods will help allow the salt and seasonings to penetrate better into the beans.
Seasoning and water temperature:
Boiling edamame in hot water can quickly absorb the flavor, bring the water to a boil and add salt, star anise, peppercorns, and other seasonings, and add chili peppers or other spices in the right amount according to taste. Pour the edamame into the boiling water, making sure the water is completely submerged over the beans.
Boiling time:
Once the edamame is out of the pot, the water temperature will drop slightly, and when the water is back boiling, reduce the heat to medium and continue to cook for 7-10 minutes, making sure the edamame is fully cooked without changing color or being too soft. If you prefer a crunkerier texture, cook for 5-7 minutes.
Cooling & Soaking:
Boiled edamame can be quickly removed and rinsed with cool water to preserve color and texture. After showing, soak the edamame back in the seasoned water of the original boiled edamame for half an hour to 1 hour to get a deeper flavor.
Tasting and preservation:
Soak and remove before serving. If the amount of boiled edamame is large, it can be stored in the refrigerator, but it is recommended to eat it within 2-3 days to maintain the best flavor and texture.
From the above discussion and comparison, we can see that boiling edamame in hot water is a more efficient and taste-tasting option. The hot water quickly penetrates the shell of the edamame, allowing the seasoning to absorb better, ensuring that the edamame is both tender and elastic. In addition, the rapid heating process of hot water helps to reduce the yellowing of the edamame, allowing each edamame to retain its pleasantly bright green color.