Pickled cucumber and edamame
Overview
At the beginning of autumn, edamame is at the end of the harvest season. The grains are plump and the beans are fragrant. Hurry up and eat the last season.
Tags
Ingredients
Steps
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Peel the edamame by hand, wash and drain; dice the pickled cucumber and rinse with water to dilute its salty taste; dice the meat, add salt, sugar and cornstarch and mix well.
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Heat a little oil in the wok and stir-fry the marinated diced meat until cooked.
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Then stir-fry the edamame until mature, add diced pickled melon and diced meat in sequence, cook with a little cooking wine or water, drain and serve.
