1. For the fresh edamame purchased at the vegetable farm, the sharp corners of the two ends of the edamame are usually cut off by the sellers. Buying this kind of edamame saves cooking time. The two pieces are cut off to make the edamame more delicious.
2. Pour the edamame into a basin and wash it with clean water. In order to eat it more hygienic, use both hands to help scrub the surface of the edamame in the process of rinsing with clean water.
3. Drain the washed edamame and set aside.
4. Pour an appropriate amount of water into the pot and bring it to a boil.
5. After the water boils, pour the edamame into the boil for about 5-8 minutes. During the cooking process, you can use the chopsticks to taste the edamame. When it is cooked, turn off the heat.
6. The boiled edamame is quickly drained and drained. At the same time, it is poured into the pre-prepared cold boiled boil and filtered again. The first function is to quickly cool down, and the second is to maintain the taste of the edamame.
7. Sprinkle an appropriate amount of table salt.
8. Sprinkle an appropriate amount of caster sugar.
9. Sprinkle the right amount of Lee Kum Kee cold sauce. My cold dishes basically use this, which is easier. If you can't buy cold sauce, you can also mix it with a suitable amount of soy sauce, white vinegar, and oyster sauce.
10. Pour an appropriate amount of sesame oil.
11. Sprinkle with minced garlic.
12. Finally, stir all the ingredients evenly and serve them on a plate. Because our son is afraid of spicy food, he didn't put chili peppers. Those who like spicy food can drizzle chili oil according to their preferences.
