Chinese style edamame
This is salt-boiled Chinese-style edamame that allows you to enjoy the flavor of sansho pepper. The key is to let both the salted water and edamame cool thoroughly before mixing.
How to make it
1
Sprinkle the edamame with salt and rub salt to remove the fine hair. Fill a pot with about 1 liter of hot water, add the edamame and boil for about 6 minutes.
2
Once boiled, remove the pot from the heat and let the pot stand at room temperature and cool. When the edamame has cooled, fried it in a colander and cut off both ends of the pod with kitchen shears.
3
Thinly slice the ginger for salted water. Put the salted water ingredients in a pot, bring to a boil, then transfer to a bowl and cool.
4
Pour the salted water from [3] into a glass container, place the edamame from [2] and place it in the fridge for about a day. Take it in a bowl and topped with sansho pepper if desired to finish.
material
-
- Edamame
- 200g
-
- salt
- 10g
-
[brine]
- water
- 300cc
-
- salt
- 10g
-
- ginger
- One round
-
- Powdered pepper
- A little
[PR]
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