How to cook edamame until it turns water red

It is normal for edamame to turn water red after cooking, which may be related to the natural pigments in edamame, water quality, or cooking methods. Fresh edamame skin contains water-soluble pigments such as anthocyanins, which can dissolve in water when exposed to heat and cause the soup to turn red in color; If the water quality is alkaline or cooked in an iron pot, it may also accelerate the oxidation and discoloration of pigments. But if accompanied by an odor or abnormal bean kernels, one should be alert to the possibility of spoilage. The anthocyanins in edamame are easily soluble in water at high temperatures, especially when cooked for a long time, and the release of pigments is more pronounced. This type of natural pigment is harmless to health and has antioxidant properties. If the edamame variety itself has a darker color or higher maturity, and there is more deposition of skin pigments, the water color after cooking will be more reddish brown. The use of chloride ions or iron ions in tap water may promote pigment oxidation reactions, leading to darkening of color. In some cases, the water red color may indicate abnormalities. If the edamame is not stored properly or has slightly spoiled, the water color after cooking may appear unnatural reddish brown with a sour taste. In some areas, the mineral content in the soil is high, and the metal ions in the planted edamame accumulate more, which may also cause abnormal color during cooking. Boiling with hard water with high alkaline content will damage the chlorophyll structure and make the red color more prominent.

It is recommended to quickly blanch fresh and plump edamame and then chill them to better maintain their emerald green color. If you find that the boiled bean water is abnormally bright red or emits a strange odor, you should stop consuming it. Ceramic or stainless steel pots can be used for daily cooking to avoid prolonged contact between iron pots and edamame. Adding a little salt or dropping lemon juice during cooking can help stabilize the pigments. Pay attention to observing whether the beans are intact and free of mold before consumption to ensure food safety.