Do you want to cover the pot with boiled edamame?

Boiling edamame can be covered with a lid, but the lid time needs to be adjusted according to cooking needs. Covering the pot lid can accelerate cooking and preserve nutrients, while prolonged coverage may affect color and taste.

Covering the pot to cook edamame can shorten cooking time, and steam circulation evenly distributes heat, making the pods easier to soften. Boil over medium heat and then simmer over low heat to fully release the protein and dietary fiber in edamame, while reducing the loss of water-soluble vitamins. If you pursue a emerald green color, you can open the lid of the pot and boil it after the water boils to avoid chlorophyll from decomposing and turning yellow due to heat. Adding a little salt or baking soda can help maintain bright colors.

Covering the entire pot may cause the edamame to become excessively soft and tender, especially when cooked for a long time, the pods are prone to cracking. Suggest adding a lid for the first 5 minutes to accelerate heating, and then half opening the lid to control the heat. Gently poking the bean pods with chopsticks can determine ripeness, and immediately removing supercooled water after turning off the heat can lock in nutrients. The elderly or those with weak digestion are suitable for the fully cooked and soft covered method, while pursuing a crispy and tender taste can reduce the covering time.

When cooking edamame, pay attention to choosing plump and tender pods. After cleaning, cut off both ends for better flavor. refrigerated edamame requires extended cooking time and can be paired with spices such as star anise and Sichuan peppercorns to enhance flavor. gastrointestinal sensitive individuals should control their intake to avoid excessive dietary fiber causing bloating. Cooking and eating freshly can maximize the retention of vitamin B and potassium elements. Overnight edamame needs to be reheated and sterilized before consumption.