Salted soybeans are simple and easy to make, satisfying to the taste and satisfying to the taste, making them a must-have dish in summer. You can have friends and dishes, and cook them in a pot. The whole family sits around the yard, listening to frogs chirping and cicadas chirping, shaking a cattail fan, drinking small wine, chatting about small days, and peeling salted soybeans… That’s the best cooling and relaxing summer program. Boiling salted soybean in this way tastes fresh and green and looks good. The method is shared with everyone.
Salted soybeans
Salted soybeans are simple and easy to make, satisfying to the taste and serving alcohol, making them an essential dish in summer.
Equipment
- 1 pot
- 1 Big Bowl
Ingredients
- 500 g Edamame
- 2 tablespoons Salt
- 1 star anise
- 2 sheets Fragrant leaves
- 1 piece dried red pepper
- few drops sesame oil
Instructions
- First, pick off the edamame, scrub it several times, rinse it, and then soak it in salt water for 10 minutes to better remove surface residues.
- Then take it out and drain the water, cut the two ends with scissors, so that there is a small mouth, which is easy to taste.
- Pour it into a casserole, add 2 tablespoons of salt, a dry red pepper, a few peppercorns, two bay leaves, and anise,
- Add water just submerged in edamame and a small amount of sesame oil.
- After the water boils, open the lid of the pot. It can no longer be covered. Turn to medium and low heat and cook for about 5 minutes. When the edamame is cooked, you can turn off the heat.
- Finished product one
- Finished product two
- Finished product three
Notes
Putting salt in advance and adding sesame oil can keep the green color of edamame well, and it is fragrant and tasty. After the water boils, open the lid of the pot, and it can’t be covered anymore. Just pay attention to the heat, and don’t cook for too long.