To boil edamame, cold or boiled water? Learn 3 tricks, edamame is green and crispy, and it is especially delicious

Summer is coming, and it's time to eat boiled edamame and boiled peanuts, yesterday my friend invited us to dinner, so I took us to eat barbecue, eat some big fish and meat, and then come to the light edamame, instantly relieve greasy, edamame fragrant, crisp and tender taste, it is really unsatisfying.

In summer, you can eat more edamame, which is rich in dietary fiber, minerals, vitamins, proteins, etc., and eating edamame often has a good effect of clearing heat and dissipating heat.

Cooking edamame is very simple, but you also need to master the skills, otherwise the color will turn yellow, the beans will not taste good, and it will taste tasteless.

I have a question for you, do you use boiled or cold water when cooking edamame? There is a big difference between these two, and in addition to some small tricks, you need to master them, learn these 3 skills, and the boiled edamame will be particularly flavorful, and green and crisp.

【Boiled edamame】

Used: edamame, cinnamon, bay leaves, star anise, dried chili, Sichuan pepper, salt, sesame oil

1. Pour the edamame into a small basin, add an appropriate amount of water, then 1 tablespoon of salt, and start to rub until the surface hair is washed off, then rinse with a basin of clean water, rinse twice and drain.

2. Next, cut off the ends of each edamame with scissors, and cut off a little bit, which is more convenient to taste, which is the first trick. Then prepare the pot, add cinnamon, bay leaves, star anise, dried chili peppers, and peppercorns to the pot, and then add water to the pot.

3. After pouring in enough water, start boiling water on high heat until it boils thoroughly, and then pour the edamame into it. Whether to boil edamame with boiling water or cold water, do you understand here? It should be boiled in boiling water, and the color will not turn yellow, but it will be more crispy and tender, which is the second trick.

4. After pouring the edamame into it, then add a few drops of sesame oil to the pot, which can not only increase the flavor, but also keep the edamame bright and green color. Then add some salt to the pot, the amount of salt can be more, so that it is easier to absorb the flavor, and then keep the heat high and start cooking.

5. During the cooking process, you must not cover the lid, it is easy to turn yellow when the lid is covered, not only yellowing, but also simmering the edamame until it is soft and collapsed, so you must open the lid to cook it to ensure that the color is emerald green, which is the third skill. Just cook it for about 5 minutes, take out one and taste the taste, you can take it out when you think it's appropriate, and let it cool before eating!