Salted edamame
Overview
The weather is getting hotter, and lobsters, snails, and edamame are indispensable at night snack stalls. Compared to meat dishes, I still like to order vegetables the most when eating out. I feel mentally clean and hygienic. When I was a kid, when the edamame harvest season came, we would always cook a big pot at home. Even if we didn’t put anything in it, just a little salt water, it would still be so fresh and tender.
Tags
Ingredients
Steps
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Wash the edamame thoroughly and cut off both ends to make it easier to absorb the flavor.
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Prepare your favorite spices.
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Boil a pot of water, put the ingredients in and cook for 3 to 5 minutes until the aroma is released, then add salt. Use more salt than usual for soups and dishes.
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Add the edamame, wait until the water boils again, reduce the heat to low, cover and simmer for 15 minutes.
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After cooking, take it out and let it cool before eating. You can also put it in the refrigerator immediately to freeze it. This can keep the edamame beans green, crisp and tender. Pay attention, as the cooling time of each refrigerator is different, so don't let the edamame beans freeze.
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Finished product
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Finished product
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Finished product
