Boiled Edamame in Brine
1.
Prepare the spices needed for marinating.
2.
Soak the edamame in water, scrub with salt to remove the fluff on the surface, rinse with clean water, drain the water, and then cut off both ends of the edamame with scissors to make it more delicious.
3.
Put an appropriate amount of water in the pot, pour in star anise, cinnamon, pepper, cloves, bay leaves, fennel and dried chili, simmer for 15-20 minutes, and boil the aroma.
4.
Turn on a high fire, put the cut edamame into the brine to marinate. After the water boils, add an appropriate amount of salt, a few drops of oil and a little sugar. The amount of salt is twice as much as the usual soup, and the sugar is fresh. During the whole cooking process, the lid of the pot is opened.
5.
Boil the edamame on high heat for 6 minutes, turn off the heat, pour a bottle of high liquor with a cap, so that the color of the edamame will not turn yellow, and there will be a light wine aroma.
6.
At this time, you can put it on the plate and eat😊
7.
You can also let the edamame soak in the brine overnight before eating. The edamame and the brine are put in the refrigerator. The iced edamame has a strong marinated fragrance, and it tastes cool, very enjoyable😊
8.
Take a habit of posing 😄
Tips:
1. When cooking edamame, be sure to open the lid and cook to avoid yellowing.
2. The cooking time of edamame should not be too long, just cut off. Time yourself.
3. Spices can be tied tightly with gauze bags and put in a brine pot for marinating.
4. For those who like light taste, just add 1 star anise and a proper amount of salt water to boil it.
5. The effect of adding a few drops of oil after the water is boiled is that the edamame is less likely to turn yellow after being boiled in water. You don't need to add it, because white wine is used later, which also plays a role.
6. The edamame is grown by a neighbor, and the appearance is not very good, it will be marinated, and the taste is still good.
