Air Fryer Garlic Edamame Quick and Flavorful Snack
Craving a quick snack that’s full of flavor? You’ll love this Air Fryer Garlic Edamame recipe! It’s easy to prep, packed with tasty garlic, and just the perfect crunch. I’ll guide you through essential ingredients, step-by-step cooking, and clever tips to elevate your snack game. Whether you’re hosting friends or just need a tasty bite, this recipe will satisfy your hunger in no time. Ready to get started? Let’s dive in!
Ingredients
Essential Ingredients for Air Fryer Garlic Edamame
For this tasty snack, you need just a few key items:
– 2 cups frozen edamame pods
– 2 tablespoons extra virgin olive oil
– 4 cloves garlic, finely minced
– 1 teaspoon flaky sea salt
– Juice of ½ fresh lime
These ingredients come together to create a snack bursting with flavor. The frozen edamame offers a rich source of protein, while olive oil adds a touch of healthy fat. Minced garlic brings an aromatic punch, and flaky sea salt enhances the overall taste. The lime juice gives it a bright and zesty finish.
Optional Ingredients for Extra Flavor
You can add a little kick to your edamame with some optional ingredients:
– 1 teaspoon crushed red pepper flakes (for heat)
If you enjoy spicy food, add the red pepper flakes. They bring warmth and depth to the dish. If not, feel free to skip this step.
Recommended Garnishes for Presentation
To make your dish visually appealing, consider these garnishes:
– Fresh cilantro leaves
– Sliced green onions
These garnishes not only add color but also fresh flavors. Sprinkle them on top before serving. For an extra touch, serve lime wedges on the side for guests to squeeze. This will allow everyone to enjoy a burst of citrus flavor according to their taste.
Step-by-Step Instructions
Preheating the Air Fryer
First, set your air fryer to 390°F (200°C). Preheating helps the edamame cook evenly. This step takes just a few minutes. While you wait, gather your ingredients.
Preparing the Edamame Mixture
In a big mixing bowl, add 2 cups of frozen edamame pods. Pour in 2 tablespoons of extra virgin olive oil. Next, add 4 cloves of finely minced garlic. Sprinkle in 1 teaspoon of flaky sea salt. If you like heat, toss in 1 teaspoon of crushed red pepper flakes. Mix everything until the edamame is well coated.
Air Frying Process
Now, place the seasoned edamame into the air fryer basket. Make sure they are in a single layer. If your air fryer is small, cook in batches. Air fry the edamame for 8 to 10 minutes. Shake the basket halfway through cooking. This step helps them cook evenly. Keep an eye on the garlic to avoid burning. You want a nice golden color. Once done, take the edamame out carefully. Squeeze juice from half a fresh lime over them. This adds a fresh kick. Garnish with fresh cilantro or sliced green onions for a pop of color. Serve in a shallow bowl to show off their vibrant green.
Tips & Tricks
Best Practices for Even Cooking
To cook edamame evenly, spread them in a single layer in the air fryer. Overcrowding can lead to uneven cooking. Shake the basket halfway through to mix them up. This step helps all pods cook well and get that nice crunch. Keep an eye on them as they cook. You want a golden color, not burnt.
How to Avoid Burning Garlic
Garlic can burn fast in the air fryer. To avoid this, add it later in the cooking time. Try cooking the edamame for 4-5 minutes first. Then, add the minced garlic and continue cooking. This method gives you the tasty garlic flavor without the burnt bits.
Serving Suggestions and Pairings
Air fryer garlic edamame makes a great snack or appetizer. Serve them with lime wedges on the side for a fresh squeeze. You can also pair them with beverages like beer or sake. For a fun twist, try them with a dipping sauce like soy sauce or spicy mayo. Garnish with cilantro or green onions for a pop of color.
Variations
Spicy Garlic Edamame with Extra Heat
If you like a kick, add crushed red pepper flakes. This spice boosts the flavor. Use one teaspoon for a mild heat. For more, try two teaspoons. You can mix the flakes in with the olive oil and garlic. This gives every pod a spicy touch. Remember, adjust the heat to your taste!
Asian-Inspired Selections
You can create a fun twist by adding soy sauce or sesame oil. A splash of soy sauce makes the dish richer. You could also sprinkle some sesame seeds for a nutty crunch. Another option is to add a few drops of rice vinegar. This adds a tangy note that pairs well with garlic.
Vegan and Gluten-Free Modifications
Good news! This dish is already vegan and gluten-free. The ingredients are simple and clean. Use tamari instead of soy sauce for a gluten-free choice. You can also swap in coconut aminos for a sweeter flavor. These changes keep the dish healthy and fun, perfect for all diets.
Storage Info
How to Store Leftover Edamame
To store leftover edamame, let them cool completely. Place them in an airtight container. You can keep them in the fridge for up to three days. If you want them to last longer, freeze the edamame. Just make sure to use a freezer-safe bag. This way, they stay fresh for up to three months.
Reheating Tips for Optimal Flavor
When you’re ready to eat the leftovers, reheat them for the best taste. The microwave works well for this. Heat them in short bursts of 30 seconds. Check often to avoid overcooking. You can also reheat them in the air fryer. Set it to 350°F (175°C) and heat for about 5 minutes. Toss them halfway through to warm evenly.
Expiry and Shelf Life
Frozen edamame can last a long time if stored correctly. Check the packaging for the best-by date. When stored in the freezer, they can last up to one year. Once cooked, eat them within three days for the best flavor. Always check for any signs of freezer burn or off smells before cooking.
FAQs
Can I use fresh edamame instead of frozen?
Yes, you can use fresh edamame. Fresh edamame cooks faster than frozen. You should steam fresh edamame pods for about 3-5 minutes before air frying. This helps to soften them, so they cook evenly. You can follow the same steps as the frozen version, but adjust the time in the air fryer. Keep an eye on them as they may need less time.
How can I adjust the spice level?
To adjust the spice level, you have options. If you want more heat, add extra crushed red pepper flakes. If you like it milder, reduce or skip the flakes. You can also add a dash of hot sauce after cooking. Taste as you go to find your perfect balance.
What other seasonings can I use?
You can get creative with seasonings. Some tasty options include soy sauce, sesame oil, or a sprinkle of smoked paprika. You could also try adding ginger for a bit of zing. Experiment until you find a mix that you love!
This guide covered how to make air fryer garlic edamame from start to finish. We discussed key ingredients, cooking steps, and smart tips to enhance your dish. Explore variations like spicy options or Asian flavors to keep things exciting. Store leftovers properly to enjoy them later. This simple recipe brings a tasty, healthy snack to your table. Enjoy air frying and impress your friends with your skills. Your new favorite snack is just a click away!
![To create this vibrant salad, gather these fresh ingredients: - 1 medium zucchini, sliced into half-moons - 1 bell pepper (red or yellow for sweetness), chopped into bite-sized pieces - 1 small eggplant, diced into uniform cubes - 1 cup cherry tomatoes, halved for a burst of sweetness - 1 red onion, cut into wedges for flavor - 3 tablespoons balsamic vinegar for a tangy kick - 2 tablespoons extra-virgin olive oil for richness - 1 tablespoon honey to balance the acidity - Sea salt and freshly cracked pepper to taste - 1 teaspoon dried oregano for an aromatic touch - 1 cup mixed greens (arugula, spinach, or your favorites) - ¼ cup feta cheese, crumbled (optional, for creaminess) - Fresh basil leaves for a fragrant garnish Not all ingredients need to be set in stone. Here are some smart swaps: - Use yellow squash instead of zucchini. The texture remains similar. - Any color bell pepper works well; green adds a more bitter taste. - Swap eggplant for mushrooms for a different texture and flavor. - Try different vinegars, like red wine vinegar, if balsamic is not available. - Maple syrup can replace honey for a vegan option. - For a dairy-free choice, omit feta cheese or use a vegan alternative. Choosing the right veggies makes a big difference. Here’s how to select the best: - Look for firm zucchini with shiny, smooth skin. Avoid soft spots. - Choose bell peppers that feel heavy and have smooth skin. - For eggplant, pick ones that are shiny and feel heavy for their size. - Cherry tomatoes should be plump and free from blemishes. - Pick red onions that are firm and have a vibrant color. - Visit local farmers' markets for the freshest produce whenever possible. These small choices can bring your Balsamic Roasted Vegetable Salad to life. For the complete recipe, check the [Full Recipe]. First, set your oven to 425°F (220°C). This high heat helps the veggies roast nicely. While the oven heats, grab a large mixing bowl. Add your sliced zucchini, chopped bell pepper, diced eggplant, halved cherry tomatoes, and red onion wedges. Mix them well. This step ensures every bite is packed with flavor. Next, take a small bowl. In it, combine 3 tablespoons of balsamic vinegar, 2 tablespoons of extra-virgin olive oil, and 1 tablespoon of honey. Add a pinch of sea salt and freshly cracked pepper. Finally, mix in 1 teaspoon of dried oregano. Whisk these ingredients together until smooth. This vinaigrette will bring a tangy and sweet kick to your salad. Now, line a baking sheet with parchment paper. Spread your mixed vegetables in a single layer. Make sure they are not crowded, as this helps them roast evenly. Place the baking sheet in the oven and roast for 20-25 minutes. Stir the vegetables halfway through. This mix ensures they cook evenly and get that lovely caramelization. Once the veggies are tender and golden, take them out and let them cool for a few minutes. In a large serving bowl, add your fresh mixed greens. Then, toss in the roasted vegetables. Gently mix until the greens and vegetables blend well. If you like, sprinkle ¼ cup of crumbled feta on top. Finally, add fresh basil leaves for a fragrant touch. Enjoy your colorful and tasty salad! For the full recipe, check out the details provided above. To get the best flavor, cut your vegetables into similar sizes. This step helps them roast evenly. Place them in a single layer on the baking sheet. Crowding the pan can cause steaming instead of roasting. Stir the vegetables halfway through cooking. This simple action helps them brown nicely on all sides. Always dress your salad right before serving. This keeps the greens fresh and crunchy. Use just enough dressing to coat the veggies. A light touch prevents sogginess. When mixing, toss gently to avoid bruising the greens. If you prefer more flavor, add more balsamic vinegar or a splash of lemon juice. Fresh herbs can elevate your salad. Try adding chopped parsley or cilantro for a fresh twist. You can also add a pinch of red pepper flakes for a kick. Experiment with spices like cumin or paprika for unique flavors. These additions can make your salad truly special and memorable. {{image_4}} You can mix and match veggies to suit your taste. Try adding carrots for sweetness or broccoli for crunch. Swap in asparagus for a fresh twist. You can even use sweet potatoes for a hearty base. The options are endless! Each veggie brings its own flavor and texture. You can create a new salad every time. Want to make this salad filling? Add proteins like grilled chicken or shrimp. Chickpeas or black beans also work well for plant-based options. They boost the protein without altering the salad's great taste. If you want a creamy touch, add avocado slices. These options turn your salad into a complete meal. This salad is easy to make vegan and gluten-free. Just skip the feta cheese or use a plant-based alternative. Use gluten-free grains like quinoa for added texture. You can also mix in nuts or seeds for crunch. These simple swaps keep your salad tasty while meeting dietary needs. Enjoy the fresh flavors without worry! For the full recipe, check out the Balsamic Roasted Vegetable Salad. Store leftover Balsamic Roasted Vegetable Salad in an airtight container. Make sure the salad is cool before sealing it. This keeps the flavors fresh and prevents sogginess. Try to eat the leftovers within three days for the best taste. I recommend using glass containers for storing your salad. Glass is non-reactive and helps keep the food fresh longer. If you prefer plastic, choose BPA-free containers. Make sure they fit your salad snugly to limit air exposure. To reheat roasted vegetables, place them on a baking sheet. Heat your oven to 350°F (175°C) and roast for about 10-15 minutes. This keeps the veggies crispy and warm. You can also reheat them in a skillet over medium heat for a few minutes. Just stir often to avoid burning. If you want to add a little moisture, a splash of balsamic vinegar can help revive the flavors. Enjoy your meal! Yes, you can make this salad ahead. Roast the veggies and prepare the salad. Keep the roasted veggies and greens separate. Store them in the fridge. Mix them just before serving for the best taste and texture. Mixed greens work great with roasted veggies. I love using arugula, spinach, or kale. They add crunch and a fresh taste. You can choose any greens you enjoy. Just pick ones that won’t wilt fast. Balsamic roasted vegetables last about 3 to 5 days in the fridge. Store them in an airtight container. The flavors will deepen over time, making them even tastier. Just reheat them before serving for a warm dish. You can use frozen vegetables, but fresh is best. Frozen veggies may release more water while cooking. If using frozen, roast them a bit longer. This helps them get nice and crispy. Balsamic roasted vegetable salad is easy and fun to make. We covered the ingredients, step-by-step instructions, and tips for the best results. You can customize this salad with different veggies or proteins. Proper storage keeps leftovers fresh, and I shared FAQs to answer common questions. Try this salad for a tasty and healthy meal. Enjoy making it your own!](https://goldendishy.com/wp-content/uploads/2025/06/26f5156f-9b75-49f6-aa69-260bfc3a782d-768x768.webp)
![For a delightful Easy Cucumber Slaw, you need simple, fresh ingredients. Here’s what you will gather: - Cucumbers - Carrot - Red bell pepper - Green onions - Fresh cilantro - Dressing components: - Rice vinegar - Honey or maple syrup - Sesame oil - Soy sauce - Seasoning: - Salt - Pepper - Sesame seeds This vibrant mix of veggies adds color and crunch. The dressing ties everything together with its sweet and tangy flavor. Each ingredient plays a role in making this slaw both refreshing and satisfying. You can find the full recipe for preparation details. Enjoy making this easy side dish that complements any meal! To start, gather your fresh veggies. You need 2 large cucumbers, 1 medium carrot, 1 red bell pepper, and 3 green onions. First, slice the cucumbers into thin rounds. Next, julienne the carrot into thin strips. Then, slice the red bell pepper into strips. Finally, chop the green onions into small pieces. Place all the veggies in a large mixing bowl. Next, let’s make the dressing. In a small bowl, combine 1/4 cup of rice vinegar, 1 tablespoon of honey or maple syrup, 1 tablespoon of sesame oil, and 1 teaspoon of soy sauce. Whisk this mixture until it is smooth and well combined. This dressing will add a delightful flavor to your slaw. Now it’s time to put everything together. Pour the dressing over the mixed vegetables in the large bowl. Toss gently to coat all the veggies evenly. Add 1/4 cup of freshly chopped cilantro and season with salt and freshly cracked pepper to taste. Mix it all again with gentle motions. Let the slaw sit for at least 10 minutes. This resting time helps the flavors blend nicely. Just before serving, sprinkle sesame seeds on top for extra crunch. Enjoy your Easy Cucumber Slaw! For the full recipe, please check the link. Letting the slaw sit is key. After you mix the veggies and dressing, rest it for at least 10 minutes. This time helps the flavors blend. The cucumbers soften just a bit, making every bite tasty. The longer you wait, the better the slaw tastes. You can even let it sit for up to 30 minutes if you want a stronger flavor. Presentation makes a big difference. Serve the slaw in a bright, shallow bowl. This way, the colors of the veggies shine. Add a few sprigs of cilantro on top. This adds extra green and freshness. You can also serve the slaw with a side of lime wedges. This gives guests a chance to add a zesty kick. Want to boost the taste? Consider adding lime juice. Just a squeeze before serving brightens the whole dish. You could also add sliced jalapeños for some heat. If you like crunch, try adding chopped nuts like peanuts or cashews. For a sweet twist, mix in some diced mango or pineapple. These small changes can make your Easy Cucumber Slaw unique and exciting. {{image_4}} You can mix in many other vegetables for added crunch and flavor. Try adding shredded cabbage for a nice texture. Radishes also bring a peppery bite that pairs well with cucumbers. You might enjoy diced tomatoes, which can add some juiciness. You can swap in green bell peppers for a milder taste. Even thinly sliced snap peas can add a fun pop! Feel free to experiment based on what you have at home. The dressing can change the whole vibe of the slaw. For a creamier option, mix in some Greek yogurt or mayo. You can also try a zesty citrus dressing with lime or lemon juice. If you want a spicy kick, add some chili paste or Sriracha. A sesame peanut dressing can give a rich, nutty flavor. By changing the dressings, you can create a new dish each time! If you're vegan, simply use maple syrup instead of honey. This slaw is already gluten-free if you choose gluten-free soy sauce. You can also leave out the soy sauce for a fresh taste. If you want a low-carb version, try using spiralized zucchini instead of cucumbers. These options make this slaw friendly for many diets, so everyone can enjoy it! To keep your Easy Cucumber Slaw fresh, store it in an airtight container. This keeps moisture out and prevents sogginess. If you have leftover slaw, ensure it cools to room temperature first. Once cooled, seal it tightly and place it in the fridge. I recommend eating it within three days for the best taste. For the best quality, consume the slaw within three days. After that, the cucumbers can become too soft. If you notice any signs of spoilage, like an off smell or sliminess, it’s best to throw it away. The quicker you eat it, the fresher it will taste. You don’t need to reheat cucumber slaw. It’s best enjoyed cold. If you want to freshen it up after storage, add a little more dressing or a splash of vinegar. This will revive the flavors and keep it crisp. Enjoy it straight from the fridge for a refreshing bite! For the full recipe, check out the [Full Recipe]. For the best slaw, I recommend using English cucumbers. They are long and slender, with thin skin and few seeds. Their taste is mild and crisp, which makes them perfect for salads. You can also use Persian cucumbers. They are smaller, crunchy, and sweet. Avoid regular garden cucumbers, as they can be bitter and watery. The right cucumber gives your slaw a fresh flavor. Yes, you can prep your cucumber slaw the night before. Just cut the cucumbers and other veggies, and store them in an airtight container. Keep the dressing separate until you are ready to serve. Mixing them right before serving keeps the veggies crisp and fresh. This way, you save time and still get great taste. Cucumber slaw can last about 2 to 3 days in the fridge. To keep it fresh, store it in an airtight container. As time passes, the cucumbers may release water. If that happens, just drain the excess liquid before serving. Always check for any off smells or changes before eating. Enjoy your slaw while it’s still at its best! This blog post covered the key ingredients and steps to make a fresh cucumber slaw. I shared tips for storage, serving, and variations that keep it tasty. Remember that resting the slaw boosts its flavor. Whether you use different veggies or dressings, make it your own. Storing leftovers properly helps maintain freshness. Enjoy your slaw as a side dish or snack. It’s easy, fun, and delicious! Happy cooking!](https://goldendishy.com/wp-content/uploads/2025/07/45f43f4c-bd14-4cdb-930e-3d5f55452c18-768x768.webp)
![- Bell pepper (red, yellow, or green) - Zucchini and yellow squash - Red onion and cherry tomatoes - Mushrooms When I make grilled veggie skewers, I choose a mix of colorful vegetables. They not only look great but also taste fantastic. Bell peppers are a must. You can pick red, yellow, or green. Each type adds a sweet taste. Zucchini and yellow squash are next. Their soft texture and mild flavor work well on the grill. I like to cut them into thick rounds. This helps them hold their shape while cooking. Red onions add a nice bite. I cut them into wedges so they cook evenly. Cherry tomatoes are fun and juicy. I use them whole, so they burst with flavor when grilled. Finally, I love mushrooms. They soak up the marinade and get smoky when grilled. - Olive oil, garlic powder, smoked paprika - Salt and black pepper To bring out the flavors, I use a simple marinade. I drizzle extra virgin olive oil over the veggies. It helps the spices stick and adds richness. I sprinkle garlic powder for a savory kick and smoked paprika for a hint of smoke. Don’t forget to add salt and black pepper. They enhance all the natural flavors. I mix everything well, so each piece is coated. This step is crucial for a tasty outcome. - Fresh basil leaves After grilling, I like to add fresh basil leaves. They give a burst of color and flavor. Just tear them up and sprinkle on top of the skewers. This final touch makes the dish even more inviting. For the full recipe, check out the [Full Recipe]. First, we need to get our grill ready. Preheating is key to good grilling. It helps to cook the veggies evenly and gives them nice grill marks. Set your grill to medium-high heat. This temperature is perfect for cooking our colorful skewers. Let’s prep our vegetables. Start by cutting them into pieces. Cut the bell pepper into 1-inch chunks. Slice the zucchini and yellow squash into thick rounds. Cut the red onion into wedges. Keep the cherry tomatoes whole and use whole mushrooms or half them if they are large. Next, we’ll mix the veggies. Place all the cut veggies in a big bowl. Drizzle them with olive oil and sprinkle in garlic powder, smoked paprika, salt, and black pepper. Now, toss everything gently with your hands or a spatula. Make sure each piece is well-coated with the seasoning. This step adds a lot of flavor! Now comes the fun part: assembling the skewers. Take a skewer and start threading the veggies. Alternate the types of veggies to create a colorful mix. This not only looks great but also adds different flavors in every bite. Be careful when handling the skewers. The ends can be sharp, so keep your hands clear when you thread the veggies. Once you finish, your skewers are ready for the grill. For the full recipe, check out the details above. Grilling veggie skewers is simple and fun. Aim for a medium-high heat. This ensures your veggies cook well. Grill them for about 10-12 minutes. Turn them often to get nice grill marks. You want them tender but not mushy. To boost flavor, try adding spices like cumin or dill. A splash of lemon juice also brightens the taste. For a smoky flavor, use smoked paprika or a dash of liquid smoke. Marinades can add depth, too. A blend of olive oil, vinegar, and herbs works great. For a beautiful presentation, stand skewers upright in a holder. You can also lay them on a platter. Drizzle with olive oil and sprinkle fresh herbs. Pair the skewers with dips like hummus or tzatziki. These add flavor and make serving easier. Check out the Full Recipe for more ideas! {{image_4}} You can mix and match veggies for your skewers. Seasonal vegetables make great choices. In summer, try zucchini and corn. In fall, use butternut squash and Brussels sprouts. You can also add eggplant for a nice smoky taste. Asparagus gives a nice crunch and fresh flavor. If you can’t grill, you can bake or roast your skewers. For oven-baking, preheat your oven to 400°F (200°C). Place the skewers on a baking sheet. Bake for about 20 minutes. Keep an eye on them to ensure they don’t burn. Roasting gives a rich taste and helps the flavors blend well. This recipe is easy to adapt for different diets. For a vegan version, stick to the veggies and oil. If you need gluten-free options, all ingredients in this recipe work well. Just make sure to check labels on sauces or seasonings. You can enjoy tasty skewers that fit your needs by making small swaps. For the full recipe, check the details above. To keep your grilled veggie skewers fresh, use airtight containers. Store them in the fridge right after they cool down. Make sure to eat them within three days for the best taste and quality. If you notice any moisture, add a paper towel inside the container to soak it up. You can reheat skewers in the microwave or on the grill. For the microwave, place them on a plate and cover them with a damp paper towel. Heat in short bursts to avoid overcooking. To reheat on the grill, warm it up and place the skewers back on for a few minutes. This keeps the texture nice and doesn't make them soggy. To freeze skewers, wrap them tightly in plastic wrap and place them in a freezer bag. Make sure to remove as much air as possible. They can last for up to three months in the freezer. When you’re ready to eat them, thaw them in the fridge overnight. Reheat on the grill or in the oven to restore their flavor and texture. For the full recipe, check out the details above. I prefer metal skewers for grilling. They heat up quickly and help cook the veggies evenly. They are also reusable, making them eco-friendly. Wooden skewers are lighter but can burn easily. If you use wooden skewers, you need to soak them in water first. This helps prevent them from catching fire. Both types work well, so choose what you like best. Yes, you can use frozen vegetables. They are convenient and save time. However, frozen veggies may not have the same texture as fresh ones. They can become mushy when cooked. If you choose to use them, thaw them first. Pat them dry to remove extra moisture before grilling. This helps keep them from steaming and allows for better grilling. To prevent sticking, coat your vegetables with olive oil. This adds flavor and creates a barrier. Preheat your grill well before adding the skewers. A hot grill helps to sear the veggies quickly. Turn them gently with tongs. Avoid using a fork, as this can pierce the vegetables and let juices escape. Keep an eye on them, so they don't burn. Soaking wooden skewers is a good idea. It prevents them from burning on the grill. Soak them for at least 30 minutes before using. This helps them stay intact while grilling. If you skip soaking, watch them closely as they cook. You might need to turn down the heat to avoid burning. Soaking is a simple step that makes grilling easier. This blog post guides you on making vibrant vegetable skewers. We covered key ingredients, including bell peppers, zucchini, and cherry tomatoes. I shared tips for preparing the grill and veggies, along with assembling skewers safely. Remember optimal grilling time and temperature for the best results. You can try different vegetables or cooking methods for variety. Don’t forget about storing leftovers properly for later enjoyment. With the right techniques, you’ll create tasty skewers that impress. Your grilling skills can elevate any meal!](https://goldendishy.com/wp-content/uploads/2025/06/899b9bee-2fb2-475c-b5a5-3b543ce01d01-768x768.webp)
