Edamame (soybeans)A type of food rich in high-qualityproteinfiber, carbohydrates, and various vitamins and trace elements, which can supplement the body's essential nutrients.Specifically, the B vitamins contained in edamame can maintain the normal function of the digestive glands and intestinal peristalsis, inhibit the activity of choline esterase, and help digestion and increase appetite.In addition, sour edamame, made from edamame, has the characteristics of appetizing and promoting digestion. It has a fresh, fragrant, tender, and crisp taste, and can be eaten alone or used as a delicious ingredient for stir-frying, boiling, roasting, or stewing.Today, let's take a look at the method of making sour edamame.

Method 1 for making sour edamame

Ingredients:

EdamameSalt, water,Star aniseHigh-quality white wine

1. Wash the edamame thoroughly, add sufficient water to a non-oily pot, bring to a boil, and add the edamame to the boiling water to blanch and cook until tender. Remove and drain.

2. Place the pre-washed and drained edamame in a clean jar or container. Pour in the drained star anise water until the edamame is completely submerged, leaving some space at the bottle mouth, and add white wine. Seal and store.

3. Place the jar in a cool place for about one week. You can use a dry, oil-free chopstick to pick out the fermented edamame and eat it.

1. Wash and drain the fresh edamame.

2. Place the drained edamame in a clean, dry pot and add salt (in a 2:1 ratio). Rub the edamame with salt until it turns a vibrant green.

3. Place the vibrant green edamame with the salt in a fermentation jar. Pour in cool water to cover the edamame.

4. After a week of fermentation, you can eat it.

1. Wash and drain the edamame.

2. Wash and dry the container used for making sour edamame.

3. Place the processed edamame in the container and press firmly. Place a clean weight on top, and then pour in the completely cooled seasoning water.

4. Add high-quality white wine, seal the jar, and store in a cool, ventilated place. If using a glass jar, be sure to avoid direct sunlight.It can be eaten after about one week in the summer, and about 15 days in the winter.

1. In a non-oily pot, add water, salt, and star anise and bring to a boil.

2. Add edamame, garlic, fresh chili peppers,maltosesugar, one by one to the jar, and pour in the cooked star anise water. The water should cover the edamame.

3. Add a little white wine.

4. After sealing the jar, pour a water seal around the mouth. In summer, it can be fermented for about 5-7 days, and in winter, it can be eaten after about 7-10 days.