As soon as summer, the locusts in her husband's stomach began to remember two kinds of street food in Wuhan: shrimp balls and edamame. Wuhan's edamame is so delicious, but we can't eat these delicious foods in the cities we live in, so we think about how to restore the taste in memory. After several attempts, I was able to do it relatively close. It is said that it is a cold mix. In fact, it is a "hot mix". The key to good food is that the edamame can't be cooked too much. It is still crisp at the entrance, and the taste is good.
The cold edamame is not peeled and eaten. It is best to soak it. After washing, cut off the two sharp corners.
The key to the delicious edamame is the taste. My method is to pour the edamame after the water is opened, and cook it until the water boils without boiling the lid. After the water is boiled, cook for another 2 minutes. Immediately after the edamame is broken, it is fished out.
When the edamame is cool, you can prepare ingredients.
After the pot is hot, put the oil, pepper, dried red pepper, ginger into the pan, and fry the scent.
Pour in soy sauce, vinegar, add a little sugar, salt to taste, turn off the fire. Pour the garlic into the end after turning off the fire.
Pour the cooked edamame into the pot and mix well with the prepared sauce.
Loading. If you like a little acid, you can put more vinegar after the pot. Once you can't finish it, put a fresh box, take it out the next day, and add flavor. The sour and delicious Wuhan cold edamame is ready~