Wine-Pickled Edamame
Master a few key points to make fragrant, flavorful drunken edamame—refreshing, chewy, perfect with drinks or rice, and enjoyed by all ages.
Ingredients
Edamame
500g
Sichuan peppercorns
20 pieces
Star anise
3 pieces
Bay leaves
3 leaves
Salt
to taste
Pickled wine brine
400g
Instructions
1
Step 1
Trim both ends of the edamame, then wash them in water to remove the fuzz and any impurities, and soak them in clean water briefly.
2
Step 2
Add an appropriate amount of water to a pot, and add the star anise, Sichuan peppercorns, and bay leaves.
3
Step 3
Once the water comes to a boil, add salt to taste, stir well, and let the salt dissolve.
4
Step 4
Once the water is fragrant and boiling, add the cleaned edamame. Bring it to a boil over high heat, then reduce to medium-low and simmer for about 12 minutes. Do not cover the pot while cooking, so the edamame stays bright green and doesn't turn yellow.
5
Step 5
Once cooked, remove the edamame and rinse with cold water. Then return them to the pot, add the pickled wine brine, and soak for 4 hours before eating. You can also refrigerate them overnight before serving.
6
Step 6
This aromatic and savory wine-pickled edamame is chewy and refreshing — perfect as a drinking snack or side dish with rice, suitable for all ages.
