Potassium content is 27 times that of cucumber and 16 times that of banana! “No. 1 for Potassium Supplementation in Summer,” hurry up and eat before the beginning of the heatstroke period.

Potassium content is 27 times that of cucumbers and 16 times that of bananas! “Top 1 in Potassium Supplementation in Summer”, hurry up and eat before the onset of summer heat.
“In summer, supplementing potassium, your body will lack nothing.” It is necessary to eat more of these high-potassium foods to keep your legs strong and your spirit full.
During the hot and rainy summer with hot and humid weather, many people tend to sweat easily. Especially for those who sweat a lot, sweating more during this time easily takes away the body’s potassium element. Loss of potassium elements can lead to fatigue, lack of energy, and at this time, you should drink more water, drink some diluted saline water, and eat foods with high potassium content, which can replenish the body with potassium elements, help the body recover strength, and keep the legs strong and the spirit fuller.
When it’s hot, our diet often includes cucumbers because of their high water content and their ability to clear heat. The potassium element in bananas is also good, so it’s a good idea to eat some bananas in moderation, as they have the added benefits of relieving fatigue and aiding in detoxification. But there’s another vegetable with a high potassium content that you shouldn’t overlook, and that’s edamame.
Edamame is rich in high-quality plant protein, which helps maintain normal bodily functions and muscle growth. Dietary fiber promotes intestinal motility, prevents constipation, and maintains intestinal health. Contains vitamin C, vitamin E, and others, with antioxidant properties to help protect cells from free radical damage. In addition to its high potassium content (about 1503 mg/100 g), it is also rich in minerals such as iron, calcium, magnesium, and zinc, which play an important role in maintaining normal metabolic and physiological functions.
Five-Spice Braised Edamame.
Select fresh and plump edamame, put them in a large basin, add plenty of clean water. Then add two spoonfuls of salt to the water, gently stir with your hands to dissolve the salt completely. Soak for 15-20 minutes, which can help remove impurities and pesticides that may remain on the surface of the edamame.
After soaking, rinse the edamame thoroughly with clean water. Use scissors to carefully cut off the pointed ends of the edamame pods. This not only allows the edamame to better absorb the flavor of the sauce during the braising process but also makes it easier to peel when eating.
Braised Edamame Recipe.
1. Take a large pot, add enough clean water. Bring the water to a boil over high heat.
2. After the water boils, add a little vegetable oil to the pot. Adding vegetable oil is to help the edamame maintain its green color during cooking, making it more attractive.
3. Next, gently pour the prepared edamame into the pot. Keep the heat high and cook for 3-5 minutes. This step is mainly for preliminary blanching to remove the raw taste of the edamame. Do not cook for too long to prevent the edamame from becoming too soft. Once cooked, quickly remove the edamame, drain excess water, and place them in a colander.
Another pot should be prepared, add the appropriate amount of clean water. The amount of water should completely cover the edamame. Add star anise, cinnamon, fragrant leaves, peppercorns, dried chili peppers (if you like spicy taste), crushed garlic cloves, and sliced ginger slices to the pot.
Bring the water to a boil over high heat, then simmer for 5 minutes over low heat. This will allow the flavors of the spices to fully infuse into the water.
Add the appropriate amount of salt, adjust the salt level according to personal taste and the amount of water. In general, it should be slightly saltier than usual cooking, for better seasoning of the edamame. Then add an appropriate amount of light soy sauce to enhance flavor, a little dark soy sauce for color. Add 2-3 rock sugars to make the braising liquid more flavorful.
Put the pre-cooked and drained edamame into the five-spice braising liquid. Bring the braising liquid to a boil over high heat, then simmer over low heat for 10-15 minutes. During this time, gently stir the edamame occasionally to ensure that each edamame absorbs the flavor of the braising liquid evenly.
Once cooked, turn off the heat. But don’t rush to remove the edamame. Let the edamame soak in the braising liquid for 30 minutes to 1 hour. The longer the soaking time, the more flavorful the edamame will be.
After the soaking is complete, remove the five-spice braised edamame, plate, and serve.
Precautions:
1. Be sure to control the cooking time when blanching edamame, as cooking on high heat can easily make edamame lose its texture and color.
2. You can adjust the taste of the braising liquid according to personal preference during the cooking process.
3. If you have leftover edamame after cooking, you can store them in the refrigerator, but it is recommended to consume them within 1-2 days to ensure texture and hygiene.
Snake Gourd with Braised Edamame.
Select fresh and plump edamame pods, wash off the surface dust and impurities with clean water. Hold the tail of the edamame pod with one hand, and gently squeeze the front end of the edamame pod with your thumb and forefinger to squeeze out the edamame beans. Place the shelled edamame beans in a large bowl, add clean water, gently stir to let the floating bean skins and impurities float to the surface, then pour off the water, repeat the cleaning process 2-3 times to ensure that the edamame beans are clean and free of impurities.
Select a zucchini with uniform thickness and smooth skin, carefully peel the outer skin with a peeler, ensuring that the green hard skin is completely removed, as it could affect the texture. After peeling the zucchini, cut it into thick slices, soak in fresh water with a little salt added, this prevents the zucchini from oxidizing and turning black in the air.
Peel the garlic, crush with a knife, then slice into minced garlic. Cut the ginger into strips, thin or thick according to personal preference. Rinse and slice the wax gourd, remove all mud from the wax gourd’s surface, carefully peel the skin at the root and indentation areas. Cut the peeled wax gourd into thick slices, then dice it into small pieces, and soak in clean water to prevent oxidation and discoloration.
Peel and slice the carrots, rinse off and peel the outer skin with a peeler. Cut the carrots into uniform sections, then cut each section into four equal parts, finally, dice them into small dices, as similar in size to other ingredients as possible.
Peel the garlic, crush with a knife, then slice into minced garlic. Cut the ginger into strips, thin or thick according to personal preference.
Preparing a large pot, add enough clean water. Bring to a boil over high heat, then add a little salt and a few drops of vegetable oil to the water, this helps to maintain the bright color of the vegetables and adds a hint of flavor. First, add the edamame beans and cook for 3-5 minutes. Stir occasionally with a spoon to ensure even heating of the edamame beans. Once cooked, quickly remove the edamame beans, soak them in cold water for a while, then drain them. This will keep the edamame beans crispy and green.
Then immerse the sliced zucchini in boiling water for 1-2 minutes. Observe the color of the zucchini, as soon as it becomes greener, remove it from the pot. Remove it and immediately place it in the previously prepared ice water to quickly cool down and maintain the zucchini’s crispiness and color.
Continue cooking with medium heat. Add vegetable oil to the pan, once the oil is slightly smoking, add minced garlic and ginger strips to stir-fry until fragrant. Gently press the garlic and ginger with a spatula to ensure they make full contact with the bottom of the pan so that the aroma is easily released. Add the boiled edamame beans to the pan, stir-fry over high heat for 2-3 minutes. During the stir-frying process, keep stirring to ensure even heating of the edamame beans to avoid scorching in some places and undercooking in others. Add the zucchini chunks and continue to stir-fry over high heat. Be careful not to break the zucchini chunks while stirring.
Add an appropriate amount of salt, adjust according to personal taste and the amount of ingredients. Start by adding a small amount, taste the flavor, then decide if more is needed. Pour in some light soy sauce, which adds flavor and color to the dish, making it more appetizing. Slowly pour in, while continuing to stir-fry. If you prefer a more delicious flavor, you can add a little chicken essence for an extra punch. If you are sensitive to chicken essence or prefer not to use it, you can omit this step.
After adding the seasonings, continue stir-frying over high heat. This allows the edamame beans and zucchini to fully absorb the flavor of the seasonings. You can continue to stir-fry for another 2-3 minutes if you want the dish to be fully cooked and flavored. If you prefer a thicker sauce, you can add a little cornstarch slurry before serving. This will make the sauce coat the ingredients better and enhance the richness of the dish. Turn off the heat, plate the dish, sprinkle some chopped spring onions for garnish, and a delicious zucchini stir-fried with edamame is ready.
Precautions:
1. When blanching the zucchini and carrots, be sure to control the cooking time to ensure they are cooked through but not overcooked or undercooked.
2. During stir-frying, constantly stir to ensure even heating and seasoning.
3. Adjust the amount of soy sauce accordingly, as too much can darken the dish’s color and enhance the saltiness.
4. If you have leftover stir-fried edamame, you can store them in the refrigerator, but it is recommended to consume within 1-2 days to ensure texture and hygiene.