How to make steamed edamame rice

With the arrival of hot summer and the scorching sun, people's appetite decreases. At this time, we can use some light food, such as steamed edamame rice. Some friends may not know what edamame rice is. In fact, edamame rice is fresh edamame with the skin removed. There are many ways to cook edamame rice. You can add some meat filling to the edamame rice, which will make it taste more tender and more nutritious. Let’s talk about the method below.

Method of steaming edamame rice: 1. Wash the edamame rice. 2. Drain the water and put the beans and rice in a suitable container and add appropriate amount of salt and oil. 3. Add water to the pressure cooker and put the container with beans and rice into the pressure cooker. Steam for about 20 minutes after it starts to steam. The time can be adjusted according to the amount of beans and rice. 4. After the pressure cooker has cooled, stir slightly and serve. Method 2 for steamed edamame rice: 1. Prepare the ingredients, peel the edamame, wash and drain.

2. Add a spoonful of light soy sauce, a little salt and a spoonful of cooking wine to the minced pork. Wash your hands and stir vigorously in one direction. Occasionally, grab the minced meat and beat it vigorously into the bowl. 3. During the process of stirring the meat filling, you need to add water two or three times. After adding water each time, stir it vigorously in one direction with your hands until the water is completely absorbed by the meat filling, then add water again. (The amount of water added depends on personal proficiency. Generally, you can add no more than 1/3 of the amount of meat filling. Those who are just trying it can add about 1/4 of the amount of meat filling. In short, the amount of water added should be based on whether the meat filling can completely absorb it. If you feel that the meat filling can no longer absorb the water, don't add any more water). Then keep beating until the meat filling becomes sticky and firm. 4. Add chopped green onion to the firm minced meat and mix well. 5. Place the washed and drained edamame in a layer along the bowl and put the stirred meat filling in the middle. 6. Pour a spoonful of light soy sauce along the edge of the bowl, then cut two pickled peppers and place them in the middle of the meat filling. 7. Put it into the steamer, bring to a boil over high heat, then steam over medium-high heat for about 15 minutes.

8. Open the lid, pour half a spoonful of steamed fish soy sauce on the surface of the minced meat, cover and continue steaming for one minute. Cooking tips: 1. The meat filling is sandwich meat with a 30% fat-70% lean ratio. In my experience, the most appropriate ratio of fat to lean meat is 30%-70%. The meat filling does not feel too firm due to too much lean meat, nor does it feel too greasy due to too much fat. 2. When seasoning the meat filling, use a little light soy sauce to give the meat filling a little color so that the steamed meat patties will not be white and colorless. 3. The key to making the meat filling tender: Use your hands (wash your paws in advance) to vigorously stir the seasoned meat filling in one direction. Occasionally, you need to constantly grab the meat filling with your hands and beat it into the bowl. Add water to the meat filling two or three times during the stirring process. Stir vigorously each time until the water is completely absorbed by the meat filling, then add it again. The amount of water to add should be 1/3 or 1/4 of the meat filling (inexperienced people may only add 1/4 of the water). In short, it is done when the meat filling feels full of water. Then keep beating until the meat filling becomes sticky and firm. The meat filling that is beaten to perfection will be very smooth and tender when steamed.

<<: The harm of long-term drinking at night

>>: What are the dangers of skipping dinner