The method of making cold mixed edamame

Health benefits

Edamame: invigorates the spleen and qi

Sichuan peppercorns: maintaining skin and mucosal health

Pepper powder: nourishes blood, protects teeth, and protects bones

Ingredients and materials

350 grams of edamame

10g Sichuan peppercorns

Moderate amount of dried chili

10g minced garlic

A little sesame oil

Moderate amount of scallions

10 grams of soy sauce

2 grams of salt

A little pepper powder

Moderate amount of vinegar

A small amount of sugar or monosodium glutamate

Appropriate amount of rapeseed oil

Half a bowl of cold boiled water

The method of making cold mixed edamame

1. Cut off the stems of the edamame, wash it, and put it in a pot of boiling water to cook

2. You can look at the opening, it should be loose

3. Take it out and soak it in cold boiled water until it cools down

4. Prepare a small bowl and mix well with seasonings other than Sichuan peppercorns and rapeseed oil

5. Heat the hot oil in a wok and add Sichuan peppercorns until fragrant

6. Pour into the seasoning bowl and mix well

7. Remove the edamame, drain the water, and place it in a dish

8. Pour the seasoning from the bowl onto the edamame and start eating from the bottom of the plate after serving

9. Finished product drawings

Tips

Don't cook the edamame too cooked, as it will drop off the beans and rice when it's tender, and the taste won't be fresh or fragrant anymore.

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