Garlic Edamame

Garlic Edamame

1. Choose plump and shelled edamame, rinse the case first, and then add an appropriate amount of salt water to soak for about 20 minutes.

2. Repeatedly scrub the case, drain the water, and cut off both ends of the pods.

3. Put an appropriate amount of water in the pot, add the edamame pods, and add a few drops of salad oil.

4. Add 1 tablespoon of salt.

5. Cook together on medium-low heat for about 15 minutes, until the pods are cooked. Drain the water and let cool for later use.

6. Mash 4 and a half garlic into garlic paste, add half a spoon of salt, a little sugar, 1 spoon of balsamic vinegar, half a spoon of soy sauce, and 1 spoon of sesame oil, and mix well.

7. Put the cold edamame pods into a large clean bowl, and pour in the seasoning.

8. Stir it again, put it in the refrigerator for 1 hour, then you can eat it!

Tips:

1. The edamame pods must be cooked, but don't take too long, otherwise the edamame will be rotten and affect the taste. I used a medium heat for 15 minutes! But the specific situation is still determined by the firepower of your own home!

2. I added salt to the edamame pod twice, once when it was boiled, and once when it was mixed. The salt tastes just right, so you can season it as you like. (Of course, the first addition is not counted, because it is washed off, mainly to wash the fluff on the upper side.)

3. Put it in the refrigerator and refrigerate for a while, the flavor will be better! If you like spicy food, you can add chili oil or something. The red chili shreds I added later are used for taking pictures!