Chinese style edamame
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.
