Silver Bud Soy Edamame

Name: Silver Bud Soy Edamame
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Green bean sprouts; Some Fresh Edamame; 3-4 cloves garlic; 1 tbsp Soy sauce; 1 tbsp Balsamic vinegar; Some Chicken Bouillon Powder; 2g Sugar; 1/2 tablespoon Cold sauce (you can leave it alone); Some sesame oil; 2g salt

by Falling cherry

5.0 (1)

Favorite

1

Difficulty

Easy

Time

10m

Serving

2

Yinya is mung bean sprouts, which are rich in vitamin C, riboflavin and dietary fiber.
Edamame, also known as green beans, is fresh soybeans with pods. Now this season is when a large number of edamame is on the market. The most commonly eaten is boiled edamame. Today, if you change your eating method and taste, you will have different taste buds. Feel, I believe you will like it after you try it. "

Silver Bud Soy Edamame

1. The edamame is broadcasted with bean grains and rinsed.

2. Pinch off the mung bean sprouts to remove the old roots and rinse them off.

3. Mash the garlic into a mashed garlic or chop into minced pieces.

4. Add light soy sauce, balsamic vinegar (or mature vinegar), cold sauce (not put), chicken essence or MSG, sugar, salt (taste the taste to see if you need to add salt), sesame oil, and make a juice for later use.

5. Add water to a boiling pot, add a little salt, and blanch the mung bean sprouts with cold water. After the edamame is blanched, let cool water.

6. Pour the mung bean sprouts and edamame after the cold water into the plate, pour the mixed juice and mix well. You can add a little chili oil if you like.

Tips:
1 The blanched mung bean sprouts can keep the crisp taste of the mung bean sprouts after another cool water.
2 The sauce can be adjusted according to your own preferences and tastes.