Boiled beans

1

(b) First boil water in the pot, then put the halogen in the bag for 10 minutes, and the halogen smell is thick

2

Bean washes and cuts the tipping edges with scissors

3

Keep the fire running, pouring the beans, two spoons of salt and a few drops of oil

4

Don't cover the whole trip, cook it for about 10 minutes, turn off the fire

5

Put it in the pot for more than an hour. Make the beans taste good

Cooking edamame is not difficult. Master these three key points, and the boiled edamame will turn out a fresh green color: 1. Boil the edamame in boiling water; 2. Remember to add a few drops of oil; 3. Do not cover the pot at any time during the process. Of course, it’s not enough for the edamame to just look good; it needs to be flavorful too. Here are another three key points: 1. Cut off the sharp tips at both ends of the edamame pods with scissors; *If you don't want to cut the ends, buy them early in the morning, wash them, sprinkle with salt, and marinate for the morning to let the flavor soak in before boiling. 2. Be generous with the amount of salt when boiling; 3. After boiling, let them soak in the pot for over an hour. *Ready-made spice packets are available at the supermarket; a small packet contains various spices inside a gauze bag and is very convenient to use. *If you don't have one, substitute with spices like star anise, Sichuan peppercorns, dried tangerine peel, cinnamon bark, etc. If you like it spicy, just add some dried chili peppers.