Three copper coins, one portion of spiced pickled edamame
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Recipe for Spiced Pickled Edamame in Soy Sauce 1. Prepare fresh edamame. 2. Use scissors to cut off the ends. 3. Soak in lightly salted water, and rub to remove the fluff while washing. 4. Prepare various ingredients. 5. Add water to a small pot and insert the washed edamame. 6. Add the spices from the ingredients. 7. Add salt after bringing to a boil over high heat. 8. Cover and cook for about 8 minutes until the beans are done. 9. Pour into a strainer to drain the water. 10. After air-drying, place it in a preservation bowl. 11. Add the fermented brine and plain boiled water. 12. Place in the refrigerator and refrigerate for 4 hours, then take it out to eat. Cooking tip 1: When eating, use clean chopsticks to pick up the desired ingredients; the braising sauce can also be reused once. After too long, the sauce will become cloudy, and it’s best not to use it. 2: For meat dishes marinated in this sauce, such as chicken feet or beef, it’s best to soak them in the marinade for over a day, as this will help them absorb the flavors thoroughly.
Beer with peanuts, and seasoned edamame
Marinated dishes are one of the essential dishes in the Jiangsu and Zhejiang regions during the summer; they can be made with meat or vegetables. With pre-made marinating sauces available nowadays, preparing them has become even simpler and more convenient. Ever since I tried pickled brine last year, I fell in love with its flavor, so this summer, I naturally made dishes using it as well. A few days ago I prepared pickled brine chicken, and it was instantly snapped up the moment it was served; not even a piece was left, haha... Now that it’s the season for edamame, let’s start with a dish of pickled brine spiced edamame. Served with ice beer and my favorite RIO cocktail – it’s truly delightful. Love yourself by loving good food first…
Good edamame. OP, your navel is showing; why not stick a edamame bean on it?