Spiced salted edamame

Looking at these fluffy, plump and bright little beans, they are so cute and really tempting. However, the smell of cloves inside is a little strong. I don't like it very much. If I had known, I wouldn't have put it down. This is a nutritious little snack. It's not as greasy as barbecues and the like, and it doesn't get angry. It's clean and refreshing. It's really indispensable when watching movies.

Recipe Recommendations

edamame appropriate amount
chili appropriate amount
ginger slices appropriate amount
qingshui appropriate amount
salt appropriate amount
pepper appropriate amount
geranyl appropriate amount
octagonal appropriate amount
cinnamon appropriate amount
clove appropriate amount

spiced
pickled
several hours
ordinary

Steps for Spiced salted edamame

Appropriate amount of edamame, cut off the mouths at both ends.

Convenient to taste.

Rub it under running water first.

Pepper, ginger slices, pepper, fragrant leaves, star anise, cinnamon, cloves.

Put all the ingredients into a casserole, add appropriate amount of water and salt. I used five flat teaspoons of salt. Soak edame should be relatively salty, and boil it for later use.

Boil water in the pan, add edamame and blanch the water first.

Wait for the water in the pot to boil.

Pour it out and rinse it under running water.

At this time, edamame is semi-ripe.

Add edamame, bring to a boil over high heat, cover and cook over low heat for 10 minutes, and then turn off the heat.

Add the chopped pepper rings, soak and let cool, place them in the refrigerator, and after a few hours of tasting, serve them out and you can eat the cold and refreshing edamame.