Fire Ding Edamame

Name: Fire Ding Edamame
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g Edamame; 80g Spiced dried tofu; 80g Boiled winter bamboo shoots; 60g Jinhua ham

by Liangsheng deliberately, falling flowers ruthless

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

Dinged edamame is a home-cooked dish with the flavor of Hangbang cuisine. Its predecessor was scalloped edamame, which was improved by myself to become diced edamame. The soul of this dish is diced ham, so you should never use diced meat instead. Otherwise, the taste will be unremarkable. The characteristics of this dish are bright in color, rich in aroma, salty and delicious, and the taste is long. Let’s make it below.

Ingredients

Fire Ding Edamame

1. The raw materials and accessories are edamame, dried five-spice tofu, Jinhua ham, half boiled winter bamboo shoots

2. First, blanch the edamame kernel in water. A film on the surface of the edamame will detach after heating. When it floats on the water, the edamame kernel will sink to the bottom. So gently pour out the water and the edamame film will flow out together, and then add water. After several times to remove all the film, it will be clean and refreshing edamame kernels, remove them for use

3. Then add clean water, and after repeated all the film out several times, it will be clean and refreshing edamame kernels, remove them for later use.

4. Cut the fat part of the diced ham, cut into cubes, and put them in a bowl separately

5. Dice the fragrant dried, winter bamboo shoots and ham

6. Add oil to the pot, then pour the ham fat and fry it

7. Then pour in, fragrant dried diced, diced ham, and diced bamboo shoots and fry

8. Then add edamame, add salt, monosodium glutamate, and stir-fry evenly with an appropriate amount of clear broth, then add a thin slice of glutinous rice and stir well to get out of the pot. , So I have to hook up a thin gorgon, also known as stealing gorgon)