Do you blanch okra fried meat, do you blanch okra fried?

Before stir-frying meat with okra, it is best to blanch. Although okra can be eaten raw, the taste of this food is somewhat astringent. If okra is dipped in water, the taste will be greatly reduced. Therefore, it is best to dip the meat in water before stir-frying, which will make the gumra taste better.

Blanching with okra is simple. Just bring a pot of water to a boil and add the right amount of salt to the pot. Once boiling, add the okra. Because okra is relatively light and will float on the water, it must be turned constantly after putting it in the pot so that the autumn pants can be heated evenly.

Generally speaking, it usually takes three to five minutes to blanch the okra until the color of the okra becomes darker. If you blanch it for a long time, it may make the okra very soft and affect the taste.

As soon as okra comes out of the pot, it will be immersed in cold water to cool down, and it is even better if it is immersed in ice water to cool down. This is the key to keeping okra crisp and refreshing.

When the okra is completely cool, it can be taken out and dried, and cut into strips or chunks according to the requirements of the dish, so that it can be used to make various dishes.

Okra can be used not only for cold salad, but also for stir-frying various slices of meat. As long as the ingredients are incompatible, they can be cooked together.

When sautéing okra, should you blanch it? If you don't get this 1 step right, it's no wonder that okra is too slimy and bitter to eat.

This vegetable is okra, I believe that many friends rarely eat, have not eaten before, once went to Zhejiang, the dish for the first time to eat okra, although I don't know what kind of vegetable this is, but after cooking it is very delicious, when frying okra, in the end do you want to blanch it? If we didn't get this step right, it's no wonder that our fried okra is slimy and bitter to eat. Let's share with you how to make okra.

How to make garlic okra.

Ingredients: okra, dried chilies, raw garlic, soy sauce, rice vinegar, salt.

Clean the okra first, then cut the okra in half, rinse it with water, wash the pepper and cut it into sections, pat the garlic flat and peel and chop it into minced garlic.

After the water boils, put the cut okra into the boiling water, and then add oil and salt to the water to blanch, so as to ensure that the okra does not fade when blanching. After blanching the okra, take it out and soak it in cold water to ensure the crisp and tender taste of the okra.

Heat the oil, turn the oil to low heat after the oil is hot, then pour the minced garlic into the pot and fry until the minced garlic turns yellow, then put the dried chili peppers in, add a spoonful of rice vinegar and three spoons of light soy sauce to the pot after the fragrance is stirred, turn off the heat after stirring evenly, and pour this soup on top of the okra, so that our garlic okra is ready.

Tips: Many friends have never eaten okra, so they don't know how to cook it, okra will have a layer of pubescence on the outside, and there will be a lot of mucus in it, which will be slimy to eat, so many people don't like to eat okra, but as long as we deal with it, okra can also be very delicious, that is, first cut the okra in half, rinse it with water, and then blanch it in boiling water, so that the okra will not be sticky to eat, and it can also remove the bitter taste.

There are many ways to cook okra, in addition to making garlic okra, you can also use it to stir-fry meat, scrambled eggs, and there is a dish with a very high appearance, that is, okra mashed potatoes, first cut the okra into segments of the same size, and then spread the okra segments at the bottom of the bowl, the center is empty, the center is put into the mashed potatoes, and the inverted catty plate is a starry mashed potato.

That's how okra is cooked.

I think it should be possible.

Stir-fry okra to blanch.

Efficacy and role of okra:

It is said that long-term moderate consumption of okra can improve resistance to hypoxia. In addition, the mucus of okra can promote gastrointestinal peristalsis, help digestion, benefit the stomach and intestines, and reduce blood lipids in the blood. Secondly, although the calcium content of okra is the same as that of fresh milk, the absorption rate of calcium is far higher than that of cow's milk.

The most famous thing is that okra contains a lot of cellulose in its mucus, which is good for fighting cancer. Moreover, eating okra in moderation for a long time can not only eliminate fatigue, but also quickly restore physical strength, which is really beneficial.

Okra is a good food for women who love beauty, okra is a low-energy food, and eating it in moderation for a long time will not gain weight and balance the body. Moreover, the flavonoid content of okra is not only anti-oxidant, but also anti-aging.

A small okra, with great nutrition, was once labeled as a "divine vegetable". However, I still want to remind everyone that no matter what kind of vegetables, no matter how high the nutritional value is, they should be eaten in moderation, otherwise it will affect normal absorption. And if you eat okra raw, it will hurt the stomach and intestines due to the small fluff on the surface, so here is a reminder that it is best not to eat it raw.

In general, okra can be stir-fried meat. Okra and meat have high nutritional value, and eating meat and vegetables together will make the nutrition more balanced. However, some friends want to know, should okra stir-fry meat okra be blanched? Let's take a look.

1. Blanch okra.

2. Before cooking okra stir-fried meat, it is best to blanch the okra in a pot. Because okra has a sticky taste and some astringency, blanching can well eliminate the stickiness of okra and its astringency, which can make the cooked dishes more beautiful and astringent.

3. The production method of okra fried meat is very simple, I only need to cut it into small pieces after blanching okra, and then pour the cut meat slices into the pan and fry them in the state of hot pan and cold oil, so that the meat is not easy to stick to the pan.

4. Then, season the meat in the pot with cooking wine, light soy sauce and light soy sauce, and then pour the processed bright okra into the pot and stir-fry the meat together, and then pour an appropriate amount of salt into the pot to flavor the okra when the meat is about to come out of the pot.

You can fry without blanching.

Here's how to make okra with meat stir-fried:

Ingredients: okra 200g, lean meat 230g

Excipients: appropriate amount of edible oil, appropriate amount of edible salt, appropriate amount of corn starch, appropriate amount of soy sauce, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of chicken essence, steps.

1. Wash the okra and pork and set aside.

Steps. 2. Wash the okra and pork and cut into shreds for later use.

Steps. 3. Add an appropriate amount of cooking oil to the pot, put the shredded meat in the pot and stir-fry.

Steps. 4. Add okra and stir-fry evenly.

Steps. 5. Add an appropriate amount of cornstarch, soy sauce, ginger, garlic and chicken essence and stir-fry evenly.

Steps. 6. Add an appropriate amount of edible salt to taste.

Steps. 7. Remove from the pot and put on a plate, and the production is completed.

Stir-fried okra needs to be blanched.

It is best to blanch okra before eating. Therefore, it is best to blanch okra before cooking, because okra that is not blanched is difficult for ordinary people to swallow. Okra can be cold, stir-fried, fried, stewed, made into salads or soups, etc., and must be blanched before cold dressing and stir-frying.

According to the above, we can learn from it that fried okra must be blanched in a good way, unique cooking methods, attractive color, so that you can get a sense of satisfaction and happiness on the taste buds, you can try according to your personal taste, and in our daily life, family banquets, wedding banquets, etc., everyone can actively try these delicious dishes.

Another important purpose of frying okra for blanching is to remove the bitter and astringent taste of okra, so that the fried okra will not be so unpalatable.

How to pick okra:

1. Pinch gently with your hands, it doesn't feel hard, and it has a bit of toughness. The harder the okra, the harder the seeds inside, and there are too many fleshy fibers, and it tastes completely devoid of its unique flavor and soft texture.

2. The smaller and more tender okra, it is generally picked 3-5 days after the flowering, and if the coarse fiber is delayed, it will lose its edible value. The length of 5 10 cm is the best (the middle finger of the human body is generally about 8 cm long, which can be used as a reference), and the longer okra is only suitable for seed or feed.

3. Fresh okra has a natural fragrance, just like smelling grass when it rains. Older, stale okra lacks fragrance. With a slight scratch of the nails, the broken and juicy ones are the most respectful and fresh.

4. The color is uniform and bright, and the green okra is best to be a natural bright green, or with a soft yellow. The surface is no longer fresh when it is crumpled or faded. If the color becomes darker, the hair will get older.

Okra has fine hairs on the surface, which is a sign of softness, and if there are hairs on the ridge, it means that it is not compressed.

Blanching or not, depending on personal preference. Here's how to fry okra::

Ingredients: 300 grams of okra, 200 grams of tenderloin, oil, salt, chicken essence, ginger, garlic, green onion.

1. Prepare materials.

2. Wash the okra and remove the top.

3. Boil water in a pot and add an appropriate amount of oil and salt.

4. After the water boils, put in the okra and blanch the water.

5. Then remove the supercooled water.

6. Cut the meat into shreds, add cooking wine and light soy sauce and salt starch to marinate for 10 minutes.

7. Shred the red pepper, mince the ginger, garlic and green onion.

8. Cut okra into cubes.

9. Heat the oil in a pot and stir-fry the ginger and garlic until fragrant.

10. Add shredded meat and stir-fry to change color.

11. Add shredded red pepper.

12. Then add okra.

13. Add salt.

14. Add the chicken essence and it will be out of the pot.