1. Wash the edamame first, and then cut off both ends to taste. If you cut it first and then wash it, dirty things will run in, which is unsanitary.
2. Boil a pot of boiling water, add edamame, salt, and a small piece of tangerine peel.
3. Boil for about 5 minutes. Most plant-based raw materials need to maintain their original color, so after removing them, drain the water and soak them in cold boiled water/ice water.
4. Remove it and put it in a container, pour in the fermented brine and the spicy millet. If you like spicy, add two more. The brine must completely submerge the edamame, add some cold water if it is not enough, it does not matter, the bad brine of this brand is a bit salty.
5. Sealed and put in the refrigerator to refrigerate for 1.5 hours to prevent deterioration. The temperature in the refrigerator should be kept at 6-8C, because the cooking at this temperature can make the bad aroma more perfect.
6. Just put such a small piece of tangerine peel, it is very fragrant.
Tips:1. When preparing dishes, the salinity of the gravy is generally controlled at 5%-8%. In addition, attention should be paid to controlling the cooking time. According to my experience, vegetarian dishes are usually 1-1.5 hours, and of course it is also salty with the gravy itself. Degree related. If the time is too short, the raw material is not suitable for the taste, and if the time is too long, the raw material will inhale too much salt and cause the taste to increase.
2. The glutinous vegetables are usually used in stale glutinous rice, and the glutinous rice must be discarded after use and cannot be reused.
