Edamame hand-pressed vegetable exclusive
Hand-kneaded, salt-brined chopped greens flash-fry with blanched edamame in the classic Ningbo pairing, the greens stay shatteringly crisp and briny while the beans bring buttery sweetness, a perfect light match for rice porridge.
Instructions
- 1
Ingredients: Edamame, greens (washed).
- 2
Shell the edamame and wash them clean.
- 3
Place the washed greens on the cutting board and chop them.
- 4
Put it in a large bowl and add 3 small spoons of salt.
- 5
Then, pinch it with chubby little hands.
- 6
Press down with a heavy object and marinate for 30 minutes.
- 7
Next, squeeze the marinated vegetables to remove the water.
- 8
Then, blanch the edamame in boiling water for 5 to 6 minutes and take them out.
- 9
Heat oil in a wok, then add the marinated greens and stir-fry until just cooked.
- 10
Finally, add the blanched edamame and an appropriate amount of MSG.
- 11
Stir-fry until well mixed and done.
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Ingredients
Main Ingredients
- Edamame350 g
- Green vegetables460 g
Seasonings
- Salt3 tsp
- MSGto taste