How to cook edamame to maintain its green color

The key to keeping green when cooking edamame is to control the cooking time and pH, which can be achieved by using methods such as cold water, salt or baking soda. Boiling edamame in cold water can slow down chlorophyll decomposition. After boiling, keep it on medium heat for 5-8 minutes before removing it. The wax layer on the surface of fresh edamame pods can temporarily isolate high temperatures, and short-term heating will not damage green pigments. Boiling with 1% concentrated salt water can help stabilize the structure of chlorophyll, and sodium ions in salt can form complexes with chlorophyll molecules. The water should completely submerge the edamame to avoid partial oxidation and yellowing when exposed to air.

Adding a small amount of edible alkali or baking soda can neutralize the organic acids in edamame and maintain the pH in a weakly alkaline environment of 7-8. Use 1 gram of baking soda for every 500 grams of edamame, excessive use can cause the texture to become too soft. Immediately supercooling after cooking can quickly cool down and terminate the residual heat effect, while ice water has a better effect. Using cling film to isolate the air during refrigeration can delay the occurrence of browning reaction. Boiling with pods can better protect the fresh green color of the internal beans than peeling them.

Choose plump and tender green beans, and remove yellowed or damaged pods. Soak in salt water for 10 minutes before cooking to kill bacteria and enhance color retention. Avoid using iron or copper pots, as metal ions can accelerate chlorophyll degradation. Cooking and eating freshly can best maintain the emerald green color. If storage is required, it is recommended to pack and freeze. A dipping sauce seasoned with lemon juice or white vinegar can temporarily restore the color of partially oxidized chlorophyll in an acidic environment.