Summer classic cold edamame, the most taboo is to cook directly in the pot, master 3 points, the color is green and spicy

Today I will share with you the method of the family version of cold edamame, cold edamame is a very classic cold dish, the family version of the method is very simple, as long as you master 3 points in the production process, the color of the edamame is green, spicy and flavorful;

The first point is alkaline noodles, alkaline noodles are the key to the green of edamame, alkaline noodles can not be put too much, generally a small half spoon on the spoon at home is enough, alkaline noodles can make edamame not discolored for a long time, even if it is refrigerated in the refrigerator for 1-2 days, it will not change color;

The second point is the sauce, the ingredients in the sauce, minced garlic and millet spicy must be choked with hot oil first, or fried in a pot to make the fragrance, so that the edamame is easier to absorb the fragrance when it is cold, and the taste will be better;

The third point is pickling, after doing a good job, you must refrigerate and marinate, refrigerated pickling can not only make the texture of edamame more crisp and tender, but also add more flavor, master these 3 points, you can make a cold edamame that is more delicious than the food stall at home, friends who like it can try it!

【Ingredients】edamame, garlic, millet spicy, salt, sugar, light soy sauce, oyster sauce, aged vinegar;

【Preparation of cold edamame】

1. Clean the edamame you bought home, and soak it in salt water for 10 minutes after cleaning, because the cold edamame is not peeled, in order to eat more at ease, soaking in salt water can sterilize and remove pesticide residues;

2. Cut off the head and tail of the edamame that has been cleaned and soaked in salt water, so that the flavor can be better in the back;

3. Boil the water in the pot, add 1 tablespoon of salt, a little cooking oil, a small spoon of alkaline noodles after boiling, boil the prepared edamame in a pot, the water needs to be submerged in the edamame, add alkaline noodles, salt and cooking oil to make the boiled edamame green and not yellow, salt can also increase the bottom taste of edamame, and then boil the water for about 5 minutes, edamame is more difficult to cookCook for a little longer;

4. When boiling edamame, prepare some ingredients, millet spicy cut into chili rings, garlic minced;

5. After the edamame is cooked, take it out and let it cool down, which can make the edamame more green in color and crisp in taste.

6. Heat the pot, add cooking oil, the oil temperature is 5 hot, add the minced garlic and millet spicy to burst the fragrance, after the fragrance bursts, pour it out and put it in a large bowl;

7. Add light soy sauce, aged vinegar, salt, sugar, and sesame oil to a large bowl, cool a little, stir well, and the juice will be adjusted;

8. Pour the prepared sauce into the edamame, stir well, cover with plastic wrap, and refrigerate in the refrigerator for more than 1 hour, which is one of the keys to the deliciousness of edamame, which can make the taste of edamame more crisp and tender, and the marinating time is a little longer, and it can also add more flavor;

9. Refrigerated and marinated well, take some when you want to eat, take it as you eat, it is very convenient, spicy and flavorful, the family version of the cold edamame is ready, the taste is not lost to the food stalls, and it is a good choice for snacks or snacks at ordinary times;

Summary of the preparation of cold edamame:

1. The spiciness of cold edamame depends on how much millet you put in the spicy, millet is more spicy, and the spicy taste is heavier;

2. Edamame contains a lot of vegetable protein, whether it is boiled, cold or stir-fried, the edamame must be completely cooked, otherwise it may cause food poisoning;

【How to choose edamame】

Edamame wants to be delicious, the selection is skillful, the surface of the edamame is shiny, the color is green, the beans are bulging, and they are full and firm to the touch, which is relatively fresh, on the contrary, if the color is yellow, the pods are deflated, and the pods will crack when you pinch them, or they are moldy and rotten, this kind of edamame must not be chosen, this kind of edamame is not fresh;