Marinated Edamame

On a summer night, the roadside is full of various food stalls, with few smoke, intertwined coveting, blushing people, hands holding cups, and the noise is not only the voices, but also the hearts of the people.
Edamame is actually a soybean without elders. It is picked and eaten when it is green. The fine plush, verdant and lovely colors, are particularly attractive.
I don’t know when the food stall’s dinner table has an extra portion of salt-boiled edamame. The diners who were waiting for the dishes were chatting about the homework while peeling the edamame with their hands, gently pinching the edamame with their thumb and index finger, and the bulging edamame came out of the pod, and then was thrown into the mouth with bubbling. The beer gurgled down.
It looks like ordinary boiled edamame, but it adds to the fun of eating. Waiting for a delicious snack before the meal, the appetizer is fun, the vegetable shop especially likes the process of peeling the edamame by hand. Looking at the pile of pods on the table, there is an inexplicable sense of accomplishment in my heart. (Do you guys have it?)
On summer nights, there is a plate of stewed edamame with wine, and you will forget the troubles! "