Edamame
by Eyebrow
Favorite
4
Difficulty
Easy
Time
30m
Serving
2
It's the season of edamame again. I like edamame very much and I can't get tired of it. Dried edamame is a very popular cold dish to go with wine. The color is green and lovely. The taste is also cold and refreshing, salty and delicious.
This dish uses a unique seasoning-lees, which is refined from aged distiller's lees, which is rich in aroma and mixed with spicy sauce. The scented glutinous rice is transparent and has no precipitation, highlighting the aroma of aging brewed lees. The fresh and salty taste is moderate. It can be dipped in meat and vegetables. It is suitable for steaming, glutinous rice, soup and stir-fry.
To make edamame, try to keep the edamame as green as possible. Here are some tips:
1. Add a little salt and oil to the water, boil the edamame.
2. Add half a teaspoon of baking soda when serving edamame, which not only keeps the green soybeans, but also makes the edamame crispy as soon as possible.
3. Don't cook for too long, not only will the color of the edamame become yellow if it is cooked for too long, but the edamame will lose its taste if it is too crispy.
This dish uses a unique seasoning-lees, which is refined from aged distiller's lees, which is rich in aroma and mixed with spicy sauce. The scented glutinous rice is transparent and has no precipitation, highlighting the aroma of aging brewed lees. The fresh and salty taste is moderate. It can be dipped in meat and vegetables. It is suitable for steaming, glutinous rice, soup and stir-fry.
To make edamame, try to keep the edamame as green as possible. Here are some tips:
1. Add a little salt and oil to the water, boil the edamame.
2. Add half a teaspoon of baking soda when serving edamame, which not only keeps the green soybeans, but also makes the edamame crispy as soon as possible.
3. Don't cook for too long, not only will the color of the edamame become yellow if it is cooked for too long, but the edamame will lose its taste if it is too crispy.
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