Smoking practice of Changshu green beans

Material: peeled raw soybean seeds1000g.

Accessories: salt 2g-5g, sugar 80g, 1 fennel, ginger 2 tablets.

1, peeled fresh edamame.

2. Put 2 slices of ginger and 2g of salt in the pot, add edamame after the water is boiled, and continue to burn for 3-5 minutes after boiling. When the edamame is cooked, pour it into the drain basket and drain the hot water.

3. Then pour cold water into the washbasin, remove the floating bean skin, and repeat it for about 4 times until the floating skin is basically completed, and pour it into the drain basket to drain.

4. Wash fennel, put it in the pot with the drained edamame, boil it, add salt and sugar, and stir-fry with a wooden spoon until the sugar juice is nearly dry.

5. When the beans are soft and cooked, pour them into a bamboo sieve immediately, spread them evenly, and blow them with an electric fan overnight for about 8- 10 hour. The air volume can be properly adjusted, but it should not be blown for too long to prevent the smoked green beans from being too hard and affecting the taste. The next morning, sweet smoked green beans were ready.