Is it harmful to stir fry okra directly without blanching Is it harmful to stir fry okra directly wi

There is no harm in stir-frying okra directly without blanching.

However, it is still recommended to blanch okra before frying, because okra contains more mucus components, and if you fry directly without blanching, these mucilage will easily stick to the pan. There is also a lot of oxalic acid in okra, if you fry it directly without blanching, it will affect the absorption of calcium and protein, and it also has a light astringent taste.

Okra has a very high nutritional value and is a vegetable that is often chosen by health people. Because okra is generally used to fry and eat, many people will have questions about whether okra should be blanched before frying, is it harmful not to blanch? Okra can be eaten raw, so there is no harm in stir-frying okra without blanching it.

However, it is still recommended to blanch okra before frying, because okra contains more mucus components, and if you fry directly without blanching, these mucilage will easily stick to the pan. There is also a lot of oxalic acid in okra, if you fry it directly without blanching, it will affect the absorption of calcium and protein, and it also has a light astringent taste. However, after blanching, the gumra can become smooth and not greasy, with a unique fragrance, crisp and juicy.

There is no harm. 1. Okra is rich in nutritional value, containing protein, fat, sugar, cellulose, vitamins, calcium, phosphorus, iron, pectin, arabinan, milk san and other ingredients, and the meat is tender, it is a vegetable that can be eaten raw.

2. Blanching it is because okra contains a large amount of oxalic acid and tannin components, which will affect the absorption of calcium and protein, and has a faint bitter and astringent taste, and it can be removed by blanching, making the taste and nutritional value of okra higher, but it will not affect food if it is not blanched, and it will not cause harm to the human body.

1. Blanch okra before frying. The most valuable thing about okra is its mucus, which is easily lost to the water. Therefore, when blanching okra, you must put the whole root in the pot, and if you blanch it after cutting it, it will be completely wrong.

2. Wash the whole root of okra, and then soak it in water for more than 10 minutes, if it is soaked in light salt water, it is better.

3. The soaked okra can be cut off the stem, but the seeds inside must not be exposed, so as to avoid the loss of nutrients from the okra. You can also put the whole root in the pot without cutting the stem, and then cut off the stem before cooking, which is better.

4. Boil a pot of water and add an appropriate amount of salt to the water, and then put in the okra after boiling, because the okra is lighter, it will float on the water, so after the pot, keep turning to let the okra heat evenly.

5. Usually blanch for 3 to 5 minutes, blanch until the color of okra becomes darker, and then take it out of the pot, blanching for too long will make the okra soft and affect the taste.

6. Okra is immediately immersed in cold water to cool down after it comes out of the pot, and it is better if it is immersed in ice water to cool down, which is the key to keeping okra crisp and refreshing.

7. Wait for the okra to cool sufficiently, then remove the water, and cut it into strips or blocks according to the requirements of the finished dish, which can be used to make various dishes.

8. Okra can be cold, fried, fried, stewed, made into salads or soups, etc., and must be blanched before cold dressing and stir-frying. If you plan to use okra to make coleslaw, you can also put it in the refrigerator for a while to make it more refreshing.

1 Depends on personal cooking habits.

Some people like to blanch the vegetables before going to the pot, the blanched vegetables will have a smoother taste, and some people like the original taste of the food, the vegetables are directly fried in the right type, and the okra is blanched according to their own eating habits.

2. Okra is a protein-rich food, but okra is a herbaceous plant, herbs will contain a lot of oxalic acid and tannin in it, oxalic acid and tannin will inhibit the absorption of protein, blanching okra can remove most of the oxalic acid and tannin, promote protein absorption.

3. Okra contains a large number of vitamins, minerals and other nutrients, and some nutrients will be lost after blanching, so that the nutrients in okra can not be fully exerted.

41. After washing the whole root, soak it in water for more than 10 minutes, and it would be better if it was soaked in light salt water.

2. Remove the okra stem like a chili pepper, or you can put the whole root in the pot without cutting the stem, and then cut the stem before cooking, so that the nutrition will be more complete.

3. Boil a pot of water and add an appropriate amount of salt to the water, and then add the okra after boiling, the okra is lighter and will float on the water, so keep turning it after guessing the pot to let the okra heat evenly.

4. Blanch for about 3 minutes, and wait for the color of okra to darken and take it out of the pot immediately.

5. Immediately after the okra comes out of the pot, soak it in cold water to cool down, ice water is better, which is the key to keeping the okra crisp and refreshing.

6. Wait for the okra to cool sufficiently, then remove the water, cut it into strips or pieces and other shapes according to the requirements of the finished dish, and then use it to make various dishes to clear the reed.

1 can be eaten.

Okra is rich in protein, vitamins, mineral salts, trace elements and other nutrients, and it can be eaten directly without producing harmful substances to the body.

However, okra contains a certain amount of bitters, as well as a large amount of sticky and slippery juice, and the taste of direct blanching will be worse, so it is recommended to remove the bitters and mucus in okra by blanching and then stir-frying, which can make the taste of okra better.

2. Will not be poisoned.

Normal okra does not contain substances that can poison the human body, and okra is rich in nutrients, tender meat, and can be eaten raw directly, so even if it is not fried, it will not cause human poisoning.

Generally, only when okra is bred by bacteria and microorganisms, and nutrients are decomposed and denatured, food poisoning may occur regardless of whether okra is fried or not, so it is necessary to pay attention to whether okra has deteriorated before eating.

3. The color of raw okra is more vivid, and the color will slowly deepen with the stir-fry at high temperature, and when the color is all darker, it means that the okra has been fried.

Okra has tender flesh and rich mucus, which is a food that is easy to cook, and when you can't tell whether okra is ripe, you can use chopsticks to poke it, and when you can easily pass through okra, it means that okra is ripe.

When you can't tell whether okra is fried or not, you can taste okra to see, if you can feel obvious fibers and mucus, it means that it is not cooked, if there is no mucus feeling, you can easily bite off, it means that okra has been fried.

4. You can eat. The nutrients contained in okra seeds are not lower than okra, eating can supplement the nutrients needed by the human body, enhance the body's resistance, and okra is generally picked when it is relatively crisp and tender, the seeds of okra have not yet been formed, the taste of eating is relatively tender, there is no hard and astringent feeling, so it can be eaten.