How to cook edamame without changing color

Summer is here, and a lot of fresh edamame is on the market. Many people like to cook some edamame at home as a snack. However, some people always find that the edamame turns black when they cook it, and they feel that it is not as good as the cooked edamame sold outside. What's the matter? How can you cook edamame without discoloring it? Let me tell you in detail.

How to cook edamame without changing color

1. Edamame does not change color in boiling water

When people usually cook edamame, they always like to put the edamame, water and seasonings into the pot and cook them. This way the edamame will easily turn black. The best way is to boil the water in the pot first, and then put the washed edamame into the pot and cook them. This can avoid the edamame turning black.

2. Adding a little oil to water can prevent edamame from changing color

When cooking edamame at home, you can also add a proper amount of cooking oil to the water. This can reduce the oxidation reaction of the edamame and prevent its surface from turning black. It will make the cooked edamame emerald green in color and taste tempting.

3. Cooking edamame with the lid open is not easy to change color

Many people cook edamame by putting edamame, water and seasonings into the pot, covering it with a lid and turning on the fire. Doing so will cause an oxidation reaction in the edamame during the cooking process, causing its surface color to darken. If you open the lid and turn on the fire while cooking the edamame, some of the oxidizing components will evaporate with the steam and the cooked edamame will not change color.