Shanghai Edamame

Name: Shanghai Edamame
Total time: 10 min
Yield: 4
Cuisine: Chinese
Ingredients: 350g Edamame; 3g salt; 150ml Bad oil; 50ml Huadiao Wine

by Xianger Kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

4

Grained edamame is one of the characteristics of Shanghai cuisine. It has a green color and a mellow and delicious taste. It is really a good choice for summer food and wine. The fresh fragrance has a slight scent of glutinous rice and you can’t stop eating it. This time I added it. There is a hint of wine in the scent of a little Huadiao distiller’s grains, which is really a bit of a feeling of intoxicating and self-intoxicating, which is great. To make bad edamame, you should choose fresh edamame with full grains as the raw material. When cooking, you need to boil an underwater pot. Add a little salt to keep the color of edamame unchanged. Try it if you like.

Ingredients

350g Edamame
3g Salt
150ml Bad Oil
50ml Huadiao Wine

Shanghai Edamame

1. Prepare edamame

2. After washing, cut off both ends of the edamame

3. After the water in the pot is boiled, add salt and mix well

4. Pour the edamame and cover and cook for about 10 minutes, then turn off the heat and remove

5. Prepare glutinous oil and Huadiao wine

6. Mix the glutinous oil and Huadiao wine according to the ratio

7. Pour the edamame into the fresh-keeping box, pour the seasoning, cover and put in the refrigerator for more than 2 hours

8. Serve

Tips:
1. I use Huadiao Liquor to dilute the glutinous oil that is too salty. If you don’t use Huadiao Liquor, you can add cold water to dilute it. If you don’t use glutinous oil, you can also use lees. It is generally sold in some supermarkets.
2. Pick edamame that is full and tender.