Edamame

Edamame

1. Soak the purchased edamame in clean water, then pour out the dirty water, and add 1 tablespoon of flour;

2. Add 1 teaspoon of salt and mix with edamame repeatedly for a while;

3. Then rinse the edamame twice with water until it is completely refreshed;

4. Use this method to remove the dirt on the surface of the edamame, and trim the edamame after cleaning;

5. Bring the water to a boil, add 1 teaspoon of edible baking soda, pour into the edamame knots, boil for 3 to 5 minutes without a cover (depending on the edamame variety); after turning off the heat, immediately remove the cold water to cool down, and finally drain with pure water dry;

6. Prepare a clean fresh-keeping box for edamame knots, immerse in the dregs (the dregs can be slightly salty, add a little pure water), put them in the refrigerator for about 3 to 4 hours before eating.

Tips:

Edamame edible in shell must be cleaned carefully before eating comfortably; when cooking edamame, add baking soda, open the lid to cook and quickly cool down with cold water, etc., all to maintain the bright green color of edamame; no baking soda can be replaced by edible salt ; Different brands have different seasonings and can be adjusted by themselves; general vegetables are soaked for 3 to 4 hours, and meat dishes are soaked for more than 6 hours.