Cold Edamame

Name: Cold Edamame
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Edamame; Some Star anise cinnamon; Some Chicken Bouillon Powder; Some garlic; Some salt; Some Soy sauce; Some Oyster sauce; Some sesame oil; Some Balsamic vinegar; Some Pepper oil

by Yuanchen's mother

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Edamame is a seasonal dish, and cold edamame is a frequent customer on the table. It is a good match with rice and wine. The cold dressing I shared tastes very good, even a little white in the kitchen can easily use it! "

Cold Edamame

1. Cut off both ends of the edamame, wash and set aside.

2. Put an appropriate amount of water in the pot (preferably edamame), throw in star anise cinnamon, and put more salt.

3. Pour the edamame and cook on high heat.

4. When cooking, cut a lot of minced garlic and mix with seasonings: chopped pepper, sugar, chicken essence, light soy sauce, oyster sauce, balsamic vinegar, sesame oil, and pepper oil.

5. After the edamame is cooked, drain the water, rinse it again with a cool boil, pour it into a pot or a large container for easy mixing, and pour in the mixed seasoning.

6. Pour in the minced garlic and stir evenly. If it is too light, add some salt or light soy sauce.

7. Mix well and serve on a plate.

8. Finished product.

Tips:
If you don’t like spicy, you can omit the chopped pepper and pepper oil.
The proportion of various seasonings is adjusted according to personal taste. I personally think that garlic, vinegar, oyster sauce and sugar should be added more.