How to make dry fried okra delicious tips, how to bake okra dry and crispy

Today I would like to share with you "fried okra"! If you like it, try it, it tastes really good!

Ingredients for 2 people.

15 okra.

Accessories. 1 tablespoon of refined salt.

4 cloves of garlic. 2 tablespoons of cumin powder.

1 tablespoon of peppercorn powder.

1 slice of ginger. 1 tablespoon of monosodium glutamate.

Chili oil to taste.

1 egg. Peanut oil to taste.

Step 1 Okra wash and remove the stems. Control the water dry.

Step 2: Cut it to taste.

Step 3 Finely chop the garlic and ginger, the more chopped the better. 2 spoons of cumin powder, add more if you like to eat, pepper powder, salt, monosodium glutamate, one spoon each. Appropriate amount of chili oil, if you like spicy food, put more. The white spoon in the picture is the spoon of seasoning.

Step 4: Add an egg, add 1 tablespoon of starch, half a tablespoon of flour, (the soup spoon is a white porcelain spoon, drink the soup) and stir all the seasonings evenly into a paste.

Step 5: Roll the chopped okra in the seasoning paste and hang the batter evenly.

Step 6: Add an appropriate amount of oil to a tablespoon and fry it spaciously. Heat the oil over medium heat, put the okra with the seasoning paste in the pot, fry it until golden brown and turn over. Look, don't blow up.

Step 7: The fried okra is crispy on the outside and tender on the inside, with garlic and cumin flavor! Well, it's really delicious

Cooking skills. Seasonings can be added as you like, and you can do whatever you like.

The mastery of the seasoning paste: The prepared paste can be hung evenly on the okra, but it is not too thick. The paste is for the sake of okra, not too thick.

Okra is easy to cook, so when you see that the seasoning paste is fried and golden, you turn over and fry it, it's all golden brown, and quickly take it out.

If you feel troublesome, you can scald it with hot water, take it out, put ice cubes, dip horseradish to eat, fashion you can also lead, hehe.

Here's how okra is fried dry and crispy:

Ingredients: okra, cooking oil, salt.

1. Wash the okra and prepare the flour.

2. Cut off the roots of okra, cut it in half with a knife, and mix well with salt. At the same time, put the flour in a basin, add an appropriate amount of water, and stir it into a paste with chopsticks.

3. Put the okra into the batter and stir with chopsticks to evenly coat the batter.

4. Put more cooking oil in the pot, after the oil is hot, put in the okra wrapped in batter, fry the okra until golden brown, remove it, let it cool and eat, it is dry and crispy.

Nutritional value of okra:

1. Okra contains pectin, bovine lactan, etc., which has the effect of helping digestion, gastritis and gastric ulcer, protecting and gastric mucosa, and is known as one of the best health vegetables for human beings. Okra can have the effect of relieving gastrointestinal discomfort, is good for preventing gastrointestinal diseases, and can also strengthen the spleen and stomach.

2. Okra contains a variety of nutrients such as iron, calcium and sugar, which has the effect of preventing anemia. The mucin secreted by it has the effect of protecting the stomach wall, and promoting the secretion of gastric juice, increasing appetite, and improving indigestion. Eating okra can replenish iron and calcium, which is good for protecting the stomach and intestines.

Nutrients of okra:

Okra meat is tender, smooth, unique flavor, high nutritional value, can be fried, cooked, cold dressed, canned and quick-frozen processing. Young fruits also contain a viscous substance, which can help digestion, gastritis, gastric ulcers, and can protect the liver and enhance human endurance.

Young leaves are also edible. There are flowers, seeds and roots that are curative of sores and carbuncles, and have a certain anti-cancer effect. The seeds contain more minerals such as potassium, calcium, iron, zinc, and manganese, which can extract oil, protein, or as a substitute for coffee.

Traditional Chinese medicine believes that okra has a light taste and cold nature, and has the effects of relieving the pharynx, drenching, lowering milk, and regulating menstruation. The main symptoms are sore throat, drenching urine, prevention of diabetes, prevention of cancer, protection of gastric mucosa, etc. Okra can have the effect of relieving sore throat, good for the throat, can also have the effect of relieving gastritis, can promote digestion and absorption, is also good for promoting appetite, and can also have anti-cancer effects.

Its edible part is the fruit pod, which is divided into two kinds: green and red, which is crisp and juicy, smooth and not greasy, and has a unique fragrance, which is favored by the people. As a health vegetable, okra can be stir-fried, and can be fried with pork, shrimp, squid, eggs, etc., and can also be cold, fried, into the soup, and played on the side stove, it is simply how you want to eat. Okra method Soft fried okra Ingredients 20 okra (about 250 grams), 1 egg Accessories Refined salt, chicken essence, flour, pepper, starch, pepper and salt Preparation Add a little refined salt, chicken essence, pepper to the flour and starch, beat in the eggs, and add an appropriate amount of water to make a thin paste.

After that, soak the okra in a batter or cut into strips, fry it in oil until golden brown, remove it and put it on a plate.

Okra needs to be boiled in boiling water for 2 to 3 minutes to remove astringency, and it will be soft after cooking. If you want the taste to be crispy after frying, the best way is to boil in boiling water, remove the moisture, use flour and eggs to make a paste, wrap the okra in it and fry it, if you want the taste to be better, it is best to roll the breadcrumbs outside.

Boiled in boiling water and salt, scooped up and cooled before frying at high temperature.

One: Wash and drain the okra (or blot it with kitchen paper), cut the stem, be careful not to cut the exposed seeds, and basically cut off the end of the knot.

Two: Put a tablespoon of olive oil in the container of okra and shake the container so that the oil evenly coats the okra.

Three: Preheat the oven to 190 degrees and preheat the baking tray with coarse salt. After preheating, remove the baking tray and spread the okra on top of the coarse salt, trying not to stack on top of each other.

Four: Heat at 190 degrees and bake for 8 minutes.

Five: Remove from the oven and serve on a plate, and use a small brush to shake off or brush off the large grains of baking salt. For a heavier taste, you can sprinkle a little salt in the grated bottled sea salt.

Six: Squeeze the lemon juice according to your preference, or squeeze the lemon juice into the dipping head.

Heat the pot, add an appropriate amount of peanut oil and a little peppercorns, then heat the peanut oil over high heat, turn to medium-low heat and then put okra, so that the frying will be crispy, the specific method is as follows:

Prepare the slippery material.

Okra: 250g, peanut oil: 200g, salt: 1 spoonful, Sichuan pepper: 5 pieces, starch: 100g, egg: 1, flour, 200g.

1. Rinse okra with water.

2. Cut off the stem.

3. Cutting the branches open, or filial piety is cut into sections.

4. Beat the eggs and add a small amount of water.

5. Starch: flour = 1:2 ratio, add to egg liquid.

6. Stir thoroughly.

7. Put okra in the egg batter.

8. Mix okra and batter thoroughly.

9. Heat the pot and add an appropriate amount of peanut oil.

10. Put a little pepper in the peanut oil.

11. Heat the peanut oil over high heat, turn to medium-low heat, and put okra to fry when the peppercorns begin to be fragrant.

12. Fry one side until golden brown and turn the other side.

13. Fry on both sides until golden brown, remove from the pan, and absorb oil on oil-blotting paper.

1.Okra must be fresh and tender, it is not good to look black if it is bruised, and there will be a lot of old fiber. Buy back the okra you need, then wash and drain the okra (or blot it with kitchen paper).

2.Use scissors to subtract its roots, cut the stems, being careful not to cut to expose the seeds. It's OK to basically cut the end of the knot.

3.Preheat the oven to 190 degrees and preheat the baking tray with coarse salt and put it in the oven. Once the preheating is complete, take out the baking tray and spread the okra on top of the pre-placed coarse salt, trying not to stack them.

4.Add a tablespoon of olive oil to the okra container and shake the container to coat the oil evenly over the okra.

5.Then place the processed okra on the grill and place the okra in the middle layer of the oven. Bake at 190 degrees for 8 minutes.

6.Remove from the oven and serve on a plate, shaking off or using a small brush to remove large grains of baking salt. For heavier flavors, you can sprinkle some salt with ground bottled sea salt.

7.Squeeze lemon juice or into the dipping tap. It's okay without dipping sauce, it's just a simple and fresh taste.

Ingredients: okra 150g

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of starch, appropriate amount of flour.

Steps: 1. Wash the okra and ban it for later use.

2. Cut the banned okra from the middle for later use.

3. Half flour and half starch for an egg, add an appropriate amount of salt according to personal taste, add an appropriate amount of water, and stir slowly to mix well.

4. Hang the sliced okra on the paste and set aside.

5. Put vegetable oil in the pot, put the paste okra into the oil pan, and fry it over low heat until golden brown.

6. The fried okra can be served on the table.