Salted Edamame

Salted Edamame

1. Cut off both ends of the edamame pod for easy tasting. Pick out the worm-eaten and rotten pods.

2. Put clean water in the pot, the amount of water is subject to the edamame pod, add 2 teaspoons of salt, a little oil, and bring to a boil. In addition to seasoning, adding salt can also make the edamame greener. Adding oil is also to make the edamame greener. You don't need more, just a few drops.

3. After the water is boiled, pour into the edamame pod, cover and boil.

4. Cook it to the level of softness and hardness you like, and then you can pick it up. I will try it halfway through, first to see the softness and hardness of the beans, and second to taste the taste, to see if I need to adjust it. I served half of it, and continued to cook the rest until my parents-in-law liked it.

5. I like to chill the salted edamame, that is, put it in the refrigerator, and it is great with rice or wine!

6. To keep the green color of edamame, apart from adding oil and salt, it should not be cooked for a long time.

Tips:

1 To maintain the green color of edamame, add a few drops of oil and salt to the water, boil the water first, and then add the edamame. It should not be boiled for a long time.
2 It tastes better when iced.
3 Adjust the amount of salt according to your own taste. It is recommended to add less first, and then adjust when the taste is weak.
4 If there is an elderly person at home who has a bad mouth, add more water. After the edamame is boiled, turn it to a low heat and simmer more easily, but the color will not be maintained.