Shanghainese’s Favorite Rice Dish [zao Edama]

Name: Shanghainese’s Favorite Rice Dish [zao Edama]
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 600g Fresh Edamame; 400ml brine; 3 pcs Dried chili; 2 pcs star anise

by coffee. Mocha

4.6 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

In summer, Shanghainese are good at loulou. In the summer, every household will start to make salty, fresh and refreshing, simple-to-use loulou dishes.

Its biggest feature is its inclusiveness. Whether it is pork belly, white chicken, pork belly, edamame, peanuts, or vegetarian chicken, it can become a summer delicacy after being soaked in bad marinade and refrigerated overnight.

In addition to being delicious, it can be soaked in gravy marinade. It can also extend the shelf life of food in summer. Take a plate out of the refrigerator when eating. It is cool and cool and then comes with a glass of beer.

Actually, lousy stewed vegetables are not eaten only in summer. They are home-cooked dishes that are always kept in the refrigerator in all seasons."

Ingredients

600g Fresh Edamame
400ml Brine
3 pcs Dried Chili
2 pcs Star Anise

Shanghainese’s Favorite Rice Dish [zao Edama]

1. Wash the edamame, minus two ends

Shanghainese’s Favorite Rice Dish [zao Edama] recipe

2. Add water to the pot and boil

3. Pour in edamame, dried chili and star anise, boil without a cover for 5 minutes

4. Immediately after the fire, remove it and put it in cold boiling water to cool down

5. Drain again

6. Prepare a clean fresh-keeping box for edamame, add marinated marinade (the marinated marinade can be slightly salty, you can also add a little pure water), and put it in the refrigerator

7. It can be eaten in about 3 to 4 hours

Tips:
The bad bite is delicious, and there are some details to pay attention to. For example, don't cook edamame so that it is too crispy to turn yellow. It is best to prepare a large bowl of cold water in advance to retain a bit of crunchy texture. Mainly keep edamame from yellowing and keep the emerald green marinated ingredients. Soak the general vegetables for 3 to 4 hours, and soak the meat dishes for more than 6 hours.