🍽️ How to Make Laozhi Maodou (Marinated Edamame)

🧆 Ingredients

• 300g fresh edamame (in pods)
• 2 tablespoons light soy sauce
• 1 tablespoon vinegar
• 1 tablespoon sugar
• 1 tablespoon chili oil
• 2 cloves garlic (minced)
• 2 slices ginger
• 1 tablespoon Sichuan peppercorns
• 1 star anise
• Water for boiling

🍳 Steps

1. Selecting and Preparing the Edamame:

   • Choose fresh, green edamame pods that are plump and free from blemishes. The best edamame should feel firm to the touch and have a vibrant color, indicating freshness and optimal maturity.
   • Rinse the edamame thoroughly under running water to remove any dirt or debris. For extra cleanliness, you can soak the pods in a bowl of water with a teaspoon of salt for 5 minutes, then rinse again.
   • Trim the ends of the pods with kitchen scissors if desired. This helps the marinade penetrate better later.

2. Boiling the Edamame:

   • Fill a large pot with enough water to cover all the edamame. Add the ginger slices, Sichuan peppercorns, and star anise to the water for extra aroma.
   • Bring the water to a rolling boil before adding the edamame pods. Boil for 5-8 minutes, stirring occasionally to ensure even cooking.
   • Test a pod for doneness: the beans inside should be tender but still have a slight bite. Overcooking will make the beans mushy and less enjoyable.
   • Once cooked, immediately drain the edamame and rinse under cold water or place in an ice bath to stop the cooking process and preserve the bright green color. Let the pods cool completely.

3. Preparing the Marinade:

   • In a large mixing bowl, combine the light soy sauce, vinegar, sugar, chili oil, and minced garlic. Stir until the sugar is fully dissolved and the marinade is well blended.
   • Adjust the amount of chili oil to your preferred level of spiciness. For a milder flavor, reduce the chili oil or omit it entirely.
   • Taste the marinade and adjust the seasoning if needed, adding more vinegar for tanginess or sugar for sweetness.

4. Marinating the Edamame:

   • Add the cooled edamame pods to the marinade. Toss thoroughly to ensure all pods are evenly coated.
   • Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour. For the best flavor, marinate overnight. The longer the edamame sits in the marinade, the more intense and complex the flavor will become.
   • Stir the edamame occasionally during marination to promote even absorption of the marinade.

5. Serving and Presentation:

   • Serve the marinated edamame chilled as a refreshing appetizer or snack. For a more attractive presentation, sprinkle with extra chili oil, toasted sesame seeds, or chopped fresh herbs such as cilantro.
   • Provide a small bowl for discarded pods if serving to guests.
   • This dish pairs well with cold beverages and is ideal for summer gatherings.

Additional Tips:

• Always use fresh edamame for the best texture and flavor. Frozen edamame can be used in a pinch but may not absorb the marinade as well.
• If you prefer a stronger garlic flavor, add an extra clove or two of minced garlic to the marinade.
• For a citrusy twist, add a few strips of orange or lemon zest to the marinade.
• To ensure food safety, keep the marinated edamame refrigerated and consume within 2 days.
• If you want to make the dish ahead of time, prepare the edamame and marinade separately, then combine a few hours before serving.
• Taste and adjust the marinade before adding the edamame to suit your personal preference.
• When selecting edamame, avoid pods that are yellowing or shriveled, as these indicate age and loss of freshness.

💡 Tips

• Marinate longer for deeper flavor.
• Adjust chili oil for desired spiciness.
• Use fresh edamame for best texture.
• Serve cold for maximum refreshment.