1. Remove the heads and tails of the edamame, wash and put in a basin, sprinkle with salt (please put more) and rub with your hands to remove the hair on the top and make it easier to taste.
2. After rubbing, pour into cold water and soak for 15 minutes. If there is less salt, soak for a while. Because salt stabilizes chlorophyll, prevents it from being destroyed by high temperature, and thus does not change color.
3. After the water boils, add three tablespoons of salt, a few drops of salad oil, pour in the processed edamame and cook for about 8 minutes.
4. Put the cooked edamame in cold water, pour it into a container, add a little salt, sesame oil, two spoons of vinegar, one spoon of dark soy sauce, one spoon of light soy sauce, one spoon of oyster sauce and mix well.
5. Prepare auxiliary materials!
6. Pour oil in the wok, add Chinese pepper and dried red pepper and stir-fry until it is fragrant. Don't pick it up. If you like spicy food, you can add a few more dried peppers, then add red pepper, ginger, garlic, and finally coriander and chives, and mix well. Can be out of the pot.
7. Pour the popped condiments into the edamame.
8. Just mix well. ✌According to personal taste, you can add some salt if you feel the taste is weak.
Tips:1. Add edamame after the water is boiling.
2. Open the lid and cook.
3. Remove the cold water immediately after cooking.
4. Boil edamame in salt water and add some oil to keep it green better.
5. Adding edamame in cold water will make the edamame more delicious, but it will also decompose more chlorophyll in the pod, and the color will not be so good. If you want the edamame pods to remain emerald green, it is recommended to put the edamame after the water boils.
