The Wuhan night market comes with edamame as standard

The former colleague is a native of Wuhan, a native of Wuhan, more good at eating, her parents cook very delicious, once we went to Wuhan to play together, eat at her house, his father made this fried edamame, especially delicious, at that time I was also the first time to eat this kind of edamame, here in the summer are spiced edamame with peanuts , so I asked my uncle how to do it, although they all think this is too homely is not surprising but the smell of fireworks is indispensable in summer, uncle while using Wuhan dialect, my sisters while translating, At that time, I was afraid that I forgot to take a small notebook and write it down~ At that time, my uncle and aunt laughed and said that this is also a memory? It's not a rare treasure, haha~ After coming back, with his own culinary foundation , he quickly figured out the taste he ate at his colleague's house, and then slowly adjusted, and then when the edamame came down that summer, it was out of control, and it was perfect with chilled pineapple beer~

Ingredients

Edamame 2 catties

Chubanglightsoysauce 150 g,about10 spoonsofceramicspoon

oystersauce 1 spoon

salt 10 grams

sugar 10 g

greenpepperoil appropriateamount

Cooking Instructions

The edamame in this season is big and tender, but the edamame used in authentic Wuhan is smaller and greener in color, our statement is local edamame, which is generally what ingredients to use, the key is the method~
Cut off the two corners of the edamame, so it tastes good! This step is a must!
After boiling water in the pot, put in a small half spoon of salt, add a base taste, and put half a spoonful of baking soda to make the edamame more green in color, no can be added without ha~
After boiling over high heat, change to medium heat and boil raw, that is, almost cooked, the time is mastered, I cooked for more than 3 minutes, if it is too tender, the time should be shortened, and the beans inside the beans have come down and run out after cooking~ If you are not sure whether it is cooked, you can take one and taste it, don't burn your hands ~
Prepare ice water, take out the edamame and pass it through the ice water, one is to make the edamame green in color, and the other is to make it crisp and refreshing!
Prepare millet spicy, ginger shreds, minced garlic, more garlic, and less spicy millet that is afraid of spicy~ The soul of these three things!
Put more oil in the pot, soybean oil, peanut oil, rapeseed oil can be! Heat the pan with cold oil, add Sichuan pepper and pepper, then add millet, spicy garlic, shredded green onions, and stir-fry over low heat to bring out the fragrance~
Then add the light soy sauce of Chubang, oyster sauce, a small amount of salt and sugar, you can taste it for the first time if you don't grasp the saltiness, the main saltiness comes from the light soy sauce~
After the sauce is boiled, add edamame~
After stir-frying evenly, stir-fry on high heat for a minute and turn off the heat~ There are a few drops of sesame pepper oil at home, which is perfect~
There is no filter to shoot in real time, and the emerald green is very appetizing~
This is an hour after the flavor has been applied, and it is soy sauce colored~
It's so fragrant that I can't help but have a plate first, and put the rest in the crisper box, and the refrigeration will be more flavorful......