It's time to eat edamame again, boiled edamame, summer carnival night side dishes, the most energetic cold dishes, summer must-have wine dishes, beer best partner, this is the right time to enjoy the situation. For many young people, while eating edamame while chasing dramas and watching balls, there is no more enjoyable than it, this is the most correct way to open the summer night, it is simply a gift from heaven!
Many people have asked me, why are the edamame beans made in the night market food stalls not black and very flavorful? Today, I will share the home-cooked recipe of the summer fairy delicacy of spiced edamame.
The first thing to know is what edamame is? In fact, it is a ripe, turquoise soybean, that is, a young soybean. I remember when I was a child, the material was not very rich, when we were children, we did not have any snacks to eat, every season, my mother would harvest a large bundle of edamame pods from the field stem, put water in a large pot and sprinkle some salt to cook, after cooking, seven or eight brothers and sisters carried a large string to eat, after eating even the fingers did not let go, five fingers have to lick the kind, now look back on that era, eating edamame is really a good memory.
Yesterday, I also harvested some pods from the vegetable garden, first plucked the whole bean bun, cleaned it and then cut off the head and tail of the edamame with scissors, so that the edamame is more flavorful when cooking.
Next prepare the soul ingredients for the edamame. Minced garlic and millet spicy into a bowl, into which you add a spoonful of soy sauce, a spoonful of balsamic vinegar, and two rings of sesame oil. Then put the oil in the pan, pour in the peppercorns and chopped dried chili peppers, fry until fragrant, pour the hot oil into the seasoning bowl just now, stir well and set aside.
Put water in the pot, add star anise, cinnamon, fragrant leaves, then pour in the edamame, add two spoonfuls of salt, a little cooking oil, and finally add a spoonful of edible noodle alkali, which is the key to keeping the edamame still green and not black after cooking.
Bring to a boil over high heat and cook for four or five minutes, or for seven or eight minutes if you prefer a softer texture. After cooking, pinch out the large pieces of star anise cinnamon leaves. Drain the edamame, pour in the prepared sauce, put on disposable gloves and mix well before you can plate and eat, put it in the refrigerator and eat it better, and the endless edamame is put into the refrigerator for refrigeration, and it will not change color.
This sucking finger delicacy five-spiced edamame is very enjoyable to eat, and people can't stop eating. Learn to try it too!
I have edamame, do you have a story?
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