A cold dish in the summer, usually eat salt water edamame, today to make braised edamame, a different flavor
By Emily_lin
<h2>Royalties</h2>
Edamame 500 g
6 dried red peppers
4 cloves of garlic
Salt to taste
Light soy sauce 3 scoops
1 scoop of sugar
Balsamic vinegar 3 scoops
Cooking oil to taste
1 scoop of sesame oil
1 scoop of oyster sauce
1 handful of peppercorns
<h2>Practice steps</h2>
1: Wash the edamame
2, boil the water, put in the edamame, cook on high heat for three minutes, so that the cooked edamame is crisp, you can also add some edible alkali, keep the emerald green color, no can also not add
3, the boiled edamame over cold water, edamame both ends with scissors cut off, so that easy to taste
4. Cut them all and set aside
5: Cut 3 dried chili peppers into small pieces and mince the garlic
6: Peppercorns and 3 dried pepper segments
7: 3 spoons of light soy sauce, 1 spoon of sugar, 3 spoons of balsamic vinegar, 1 spoon of sesame oil, 1 spoon of oyster sauce, pour the chili pepper and minced garlic in step 5 into the sauce and stir well
8: Pour oil into the pan, pour the peppercorns and dried peppers from step 6 into the pan and sauté until fragrant
9: Sauté the fragrant dried chili pepper segments and peppercorns and oil, pour them into the sauce prepared before and mix well
10. Pour the juice prepared in step 9 onto the edamame beans, grasp and mix well
11. Plate loading, finished product
<h2>Nutritional benefits of edamame</h2>
Edamame is sweet and flat, entering the spleen and large intestine. It has the effect of strengthening the spleen and width, moisturizing and eliminating water, clearing heat, detoxification, and improving qi. Indications for the treatment of chancre diarrhea, abdominal distension and thinness, pregnancy poisoning, carbuncle swelling poisoning, trauma bleeding and so on.
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