Edamame: The Autumn Superfood You’re Overlooking

1. After the beginning of autumn, it is the hidden “nutrition champion”

As soon as the beginning of autumn is over, everyone in my circle of friends is drying lotus root and pork ribs soup, pumpkin and millet porridge, but I, a “gourmet” who has been eating grains for thirty years, have to fight for edamame! “Don’t look at it as green as a little one. The moment you peel off the pods, the sweet aroma bursts out with real nutrients!” . Two days ago, I made dried edamame-flavored stir-fried minced meat for my daughter. The little guy didn’t even mention two bowls of rice. The rope skipping competition in the afternoon actually broke the school record—— Let me say, this is as effective as any health product.

I remember my grandfather, a Chinese medicine practitioner, often said, “The more expensive the autumn tonic, the better, and you have to choose the right seasonal one.” At this time, the edamame was so full that it seemed to be breaking its coat, and its nails would bleed with just a pinch. It contains as much vegetable protein as an egg, 3 times as much dietary fiber as celery, not to mention those potassium, magnesium, and B vitamins, which are simply tailor-made to relieve autumn fatigue . Last week, my neighbor Aunt Li complained to me that her hands and feet were weak. Yesterday, I met someone who was walking fast with two bags of vegetables. When I asked, I found out that I used my method to fry edamame every day.

2. This home-cooked dish hides the magic that makes your taste buds dance

When it comes to fried minced pork with edamame-flavored jerky, don’t think you’re just messing around. The secret to deliciousness is to have three ingredients in the pot for a “trio”: the fresh and sweetness of edamame is the main theme, the fragrant and dried bean flavor is the bass part, and the grease of minced meat is the best chord. I remember the first time I made it for my husband. He stunned and mixed the soup at the bottom of the plate with rice. He said vaguely: “This taste is very similar to what my grandma used to fry on an earthen stove when I was a child.”

Let’s explain the key steps first:

Edamame pretreatment : Boil the water, add a spoonful of salt, cook for 3 minutes and immediately add cold water. The color is brighter than jade

Spicer Selection : Choose braised dried incense that will rebound when pressed, and you can smell the faint five-scent smell when diced

Minced meat marinated : “If you are fat and thin, use cooking wine and light soy sauce to make the gel, and the taste will be tender and smooth!”

(Suddenly lowering his voice) Tell you a little secret—— The last minced garlic to be sprinkled is the soul ! The moment the aroma of garlic mixed with the aroma of beans rushes into the nasal cavity, you are guaranteed to hear the sound of the whole family swallowing. Last time my best friend came to the house to eat, she clearly said she was losing weight, but she silently served the third bowl

3. In this way, nutrition can “lock” 90% of the time

Now know why the edamame in the restaurant is not as fresh as at home, right? They fry directly to save trouble, soaking the nutrients in the oil . My mother-in-law taught me how to make a farmhouse: stir-fry the minced meat in a hot pan with cold oil, and then stir-fry the edamame slowly when the oil seeps out. At this time, turn to medium heat and stir-fry slowly. You can see that the surface of the edamame gradually appears with tiger skin lines, and the fragrance is also It has changed from fresh to mellow compound fragrance.

Here comes the point! When pouring light soy sauce, pour it along the edge of the pot. The aroma of the sauce that comes out with a “thorn” sound is the key . Once I was so impatient that I poured it directly on the dish, and the taste was several notches off. Don’t forget to add half a spoonful of Shanxi mature vinegar before serving. It not only freshens up, but also allows the iron in edamame to be better absorbed—— This is an effective method tested by my cousin who is a nutritionist.

When it comes to preserving nutrition, I have to mention my serious chemistry PhD classmate. He “tested the edamame with pH test paper, blanched it first and then fried it quickly. The vitamin C retention rate was 42% higher than that of fried it directly”. Now at every class reunion, he calls me out to make this “scientifically certified” regimen.

4. “Eat in a variety of ways, never the same for a week”

If you feel that just frying is not enough, I will give you a few more secret recipes:

Edamame : Steamed edamame beans are pureeed with olive oil, and the bread is more fragrant than peanut butter

Cold Double Crisp : “Mix edamame with lotus root tape and pour pepper oil on it. It’s so crisp that you can hear a “click” sound”

Edamame : Stew it with potatoes, add a handful of cashews when broken, the milky aroma is rich and not greasy

(Laughing and shaking his head) My little ancestor has recently become obsessed with edamame ice cream. He froze and crushed the cooked edamame and banana, and it was surprisingly delicious. In fact, there is no need to suffer a lot in maintaining health. Just like this emerald green edamame, you can easily eat health into your stomach .

Disclaimer: All photos used in this blog are generated by artificial intelligence (AI). These images are original creations produced by AI technology and do not depict real people, places, or events. They are provided for illustrative purposes only and cannot be claimed or used as real photographs.