How to cook edamame? It tastes delicious and doesn't change color

The key to maintaining the emerald green color when cooking edamame lies in controlling oxidation and acid-base balance. Methods such as boiling water quickly, adding salt, or baking soda can be used. The discoloration of edamame is mainly related to the decomposition of chlorophyll, and this process can be effectively delayed through pretreatment and cooking techniques.

Boiling water quickly can inactivate oxidase and reduce chlorophyll damage. After the water boils, add the washed edamame and simmer over high heat for 3 minutes. At this point, the pods are just broken and have a bright color. Do not cover the pot during the cooking process to avoid the loss of magnesium chlorophyllin caused by simmering. Immediately cool down with supercooled water after removal, which can quickly stop the residual temperature from continuing to function. Adding a small amount of edible alkali or baking soda can adjust the pH value. Alkaline environment can help stabilize the structure of chlorophyll molecules. Adding 1-2 grams of baking soda per liter of water is sufficient, as excessive amounts can cause the pods to become soft and rotten. Adding salt in traditional methods also has a similar effect. Cooking with salt water not only protects the color but also enhances the flavor. It is recommended to use 10 grams of salt for every 500 grams of edamame. If you pursue a better taste, you can soak the beans in ice water for 10 minutes after cooling to make them fuller and firmer.

Choosing fresh and plump edamame is the foundation, and it is recommended to pick, boil or refrigerate them. Before cooking, use coarse salt to scrub and remove surface fuzz, and cut off both ends for better flavor. The recommended daily intake is 100-150 grams, and for those with weak digestive function, it should be appropriately reduced. Edamame is rich in high-quality protein and dietary fiber, but has a high purine content. People with high uric acid levels need to control their intake frequency. When storing ripe edamame, it is necessary to drain the water and refrigerate. It is recommended to consume it within 24 hours to ensure the best flavor.