Do you need to blanch okra before stir frying?

You still need to blanch the okra before frying, because you can remove some of the mucus from the okra and clean it.

It is still needed, this practice can make the taste better, more good, and make people like to eat more.

Okra must be blanched in advance before stir-frying, so that the okra is easy to taste. When blanching, you should put a little salt and a little cooking oil in the pot.

The surface of okra is a layer of appearance, although okra is very nutritious, but the rest on the surface of okra is not edible, although it will not have much impact on the body, but it is not recommended to eat. So now people like to blanch okra when they eat okra, but okra blanching is also particular, if blanching is not done well, it may not only taste bad, but also halve the nutrition. Okra blanching should be the most particular vegetable, because the nutritional value of okra is relatively high, if you don't pay attention, the nutrition of okra may be lost because of blanching, so you should pay more attention when blanching.

Most people cut okra and then blanch it, but its nutritional value is not high because all the nutrients of okra are lost to the water during the blanching process. The correct way to blanch okra is to wash it and put it directly in the pot because blanching is only to remove the surface of the okra, so you don't have to chop it up, which is not beneficial. After blanching the okra, chop it up and fry it in a pan, or eat it cold.

In this way, okra does not lose all its nutrients, otherwise it would not have any nutritional value.

To blanch okra, soak the whole okra in lightly salted water for 10 minutes, adding an appropriate amount of salt to the water. Once the water is boiling, okra can be gently turned. Bring a pot of water to a boil, and after the water is boiling, blanch the okra, not the cut, but the whole.

Because the most nutritious part of okra, which is the mucus in it, loses these nutrients when you cut it open and then blanched it. Stir-fried okra, blanching directly is wrong, okra should be oiled first, and then fried, so that okra nutrients are lost less, and the taste is more crisp and tender, which everyone should keep in mind.

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Okra is an extremely common green food on the table, it is extremely rich in nutrients, has a strong curative effect on health care, and is known as the plant Viagra. Many people may want to know whether okra needs to be blanched before stir-frying, but in fact, it is needed, and the taste will not be so bitter after blanching.

Okra needs to be blanched before stir-frying Okra is a plant that looks very similar to a chili pepper. It is known as foreign pepper. So do okra need to be blanched before stir-frying, in fact, it is needed, although okra can be eaten raw, but it is clear that its taste is not so easy to pop.

It has a very bitter taste.

Before stir-frying, you need to wash all okra roots and soak them in clean water. It can be removed in about 10 minutes, but it is even better if you can soak it in lightly salted water. And because okra is so lightweight, it will float on the water, and we should keep rolling it over to make sure that it is evenly heated overall.

It should also be noted that the blanching time should not be too long, about 5 minutes can be taken out of the pot, and the color of okra has changed from light to dark. If it takes too long, the okra will become very soft and no longer crisp. It can also feel bad when eaten.

After taking out the okra blanching water, it is best to put it in cold water immediately to cool down, so as not to let the high temperature damage the tissue of the okra, and to keep the taste of the okra relatively crisp and refreshing, and wait until the temperature of the okra is completely reduced, and then take it out of the cold water, and then fry it after the surface water is drained, and the taste will not be bitter and astringent.

The effects and taboos of okra The nutrients in okra are extremely rich, and its pectin is soluble fiber, which has the effect of strengthening the stomach and nourishing yin and yang. It is a good health plant. It is a very effective food for some people who need**, fatigue, weak resistance, high blood sugar, anemia and need calcium supplementation.

Although okra is an extremely nutritious food, it is not suitable for some people who are weak and cold, often have diarrhea and suffer from kidney disease. If these people consume too much okra, it will induce various complications of their own pathology. Therefore, although okra is rich in nutrients, it should also be eaten appropriately.

Conclusion:

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.

1. Although okra can be eaten raw, the taste is not very good, it is very sticky, and it has a faint astringent taste, and after blanching treatment, the taste of okra can be changed, smooth and not greasy, the fragrance is unique, crisp and juicy, therefore, it is better to blanch before cooking okra.

2. 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 period of time after it is ready, and Kaiheng will taste more refreshing.

Stir-fry okra to blanch. Because okra has a lot of mucus in it, and these mucils will have some bitter taste, so if this mucus is not removed, then no matter how you fry it, it will still be bitter, since you want to remove the mucus, then blanching is a must to do, because blanching can remove that kind of mucus.

After blanching, soaking this 1 step can not be less, after blanching and then soaking it will make the taste of okra taste more crisp, we first rinse the okra with water, and then put it in a clean basin, add an appropriate amount of water and salt, stir evenly and soak it for only ten minutes, after taking it out, control the moisture, and then remove the stem of the okra.

Blanching is a must-do because blanching removes that mucus. After blanching, soaking this 1 step should not be missing, and soaking it again after blanching will make the taste of okra more crisp.

1. There is no harm.

Okra is rich in nutritional value, containing protein, fat, sugar, cellulose, vitamins, calcium, phosphorus, iron, pectin, arabinan, bovine lactan and other components, and the meat is tender, it is a vegetable that can be eaten raw.

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

2. It cannot be cut.

Okra is rich in mucus, a large number of nutrients are mixed with these mucus, after cutting it, these mucus are lost in the water, which will lead to a decrease in the nutritional value of okra, lose the original edible value, and will also affect the taste of okra, so okra can not be cut and blanched, and must be put in the pot whole.

3 will be lost, but can improve the edible value.

Some of the nutrients in okra are soluble in water, and the process of blanching will lead to the loss of nutrients in this part, although not blanching can retain the more comprehensive nutrients of okra, but it will also retain substances that are not conducive to the human body, such as tannin and oxalic acid, these two substances will hinder the absorption of other nutrients by the human body, and the efficacy of eating okra will decrease.

Oxalic acid and tannin are water-soluble substances that can be removed by blanching, so although okra blanching will lose some of its nutrients, it can make okra more valuable for eating.

4. You can eat it directly.

Since okra is a vegetable that can be eaten raw directly, okra can be eaten directly after blanching, but in order to make it taste better, okra is recommended to be put into ice water to cool for a period of time after blanching, which can make okra more crisp and tender.