Stir-fried Edamame Pods with Pickled Peppers
1.
The fresh edamame pods are processed in the same way as the garlic edamame. After washing them, cut off both ends and set aside.
2.
Cut the ginger and garlic into the end for later use.
3.
Two kinds of pickled peppers are also cut into the end.
4.
Heat the pot with oil, pour in minced ginger garlic and minced pickled pepper until fragrant.
5.
Pour into the edamame pods.
6.
Stir fry for 2 minutes until the case of the edamame pods becomes more emerald green.
7.
Pour in a little cooking wine and stir well.
8.
Add a spoonful of salt and stir well.
9.
At this time, it is a bit dry, then add a little water and pour along the side of the pot, about one-third of the edamame pods, and cook for 3 minutes on low heat.
10.
When the water is dry, add a little Lee Kum Kee Steamed Fish Soy Sauce and stir well.
11.
Finally, add vegetable essence and stir-fry evenly.
Tips:
1. When frying the edamame pods, it will be very dry. When the edamame is slightly dry for the first time, add cooking wine to remove the smell of edamame and reduce the phenomenon of dry pot; add a little water for the second time to make The edamame is cooked; the third time the Lee Kum Kee steamed fish soy sauce is added to increase the freshness and flavor, and also to make the edamame pods a little watery.
2. Don't be too dry, save some soup, wait a few minutes, the soup will be absorbed by the edamame pods, and it will be more flavorful! When eating, start from the bottom, hehe...
3. Friends who can’t eat spicy food can skip chili, or add chili that is not spicy! But pickled peppers taste better, a little bit sour, but spicy enough!
4. At the end, it's verbose, pick a fuller and tender pod! !
