Can edamame be cooked in five minutes

Roasted edamame can usually be cooked for five minutes, but the specific time depends on the size of the edamame and the heat. Fresh and tender edamame can be cooked in boiling water for about five minutes before consumption, while old and hard edamame may need to be extended to eight minutes. The maturity of edamame directly affects cooking time. The shell of the tender hairy bean pods is relatively thin, and the moisture content of the beans is high. Heating them for a short period of time can soften the fibers and preserve the sweet taste. After the water boils, keep it on medium high heat. When the color of the pods changes from green to dark green and the edges are slightly cracked, they can be removed. In this state, edamame can maintain a crisp and tender texture while ensuring that plant blood cell agglutinin and other anti nutrients in the beans are fully destroyed. If edamame is harvested and stored for a long time or if the variety itself is older, the fiber in the pods will significantly thicken. At this point, it is necessary to extend the cooking time to about eight minutes, and gently poke the bean pods with chopsticks to feel a noticeable softening. However, excessive cooking can cause the beans to turn yellow and have a powdery texture, and some water-soluble nutrients such as vitamin C and B vitamins can also be lost. It is recommended to take out a single edamame and taste it during the cooking process to confirm that the beans have no astringency.

Soaking edamame in salt water for ten minutes before cooking can help enhance flavor, and removing it with supercooled water can maintain its bright color. People with weak gastrointestinal function should control their consumption and avoid excessive intake of dietary fiber, which can cause bloating. Cooking with ginger slices or star anise can enhance the flavor, but hypertensive patients need to reduce salt addition.