1
Put the edamame into the basin, add water (do not submerge the edamame), add more coarse salt, rub the edamame with your hands, use the friction of the coarse salt to remove the dirt on the edamame shell, knead for about 5 minutes, Then rinse the edamame with water.
2
Wash the edamame with scissors to remove the sharp corners on both sides. Add cold water to the pot
3
, add the cut edamame and the seasoning for boiled edamame, turn to a medium heat and cook for 15-20 minutes. It takes about eight minutes for
4
, and the edamame is almost cooked through. Pick up the edamame and place it on a plate to cool for ten minutes. Pick out the seasoning inside, and control the moisture of the cold edamame.
5
Put an appropriate amount of peanut oil in the pot, heat it up, add red dried chilies, green onions and garlic until fragrant. Add the right amount of vinegar, add the amount of vinegar according to personal preference, and add seasonings according to taste.
6
After making the sauce, turn off the heat and cool for three minutes. Pour the cooled edamame into the pot and stir evenly to let all the edamame taste. Then put the edamame on a plate, and pour the sauce on the edamame.
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