Green five-spice edamame

Overview

The most important thing when cooking edamame is to maintain its emerald green color. Although the color has almost nothing to do with the taste, it is still delicious even if it is cooked until it turns yellow, but the green color is pleasing to the eye and more appetizing after all - in fact, it is very simple. Just add more seasoning and pay attention to two points. Cooking a plate of green edamame is a piece of cake - Seasoning: a drop of oil. Point 1: Add the edamame after the water boils. Point 2: Don't cover the pot, open the pot and cook.

Tags

• hot dishes
• vegetarian dishes
• home cooking
• common dishes
• children
• old man
• dinner with friends
• summer recipes
• dinner
• cinnamon
• clear water
• edamame
• star anise
• zanthoxylum bungeanum
• cumin
• fragrant leaves
• salt

Ingredients

Steps

1. 1 Wash the edamame and cut a small opening on each end to facilitate the flavor;

   

2. 2 Add appropriate amount of water and all seasonings, including salt, to the pot; (you can add more salt)

   

3. 3 Bring to a boil over high heat and keep boiling for 2 minutes until fragrant, then add a drop of vegetable oil (I used corn oil);

   

4. 4 Add the edamame and keep it boiling over high heat;

   

5. 5 Turn to medium-low heat, do not cover the pot, and cook for about 15 minutes until the edamame is cooked.