Can okra that has been soaked in water be used for cooking, and can okra be soaked in water?

1. Dish name: dipped in okra.

Second, the use of materials. Ingredients: okra half a catty, soy sauce, coriander, garlic, chili paste, sugar, sesame oil, oil.

3. The practice of dipping okra in water.

1. Wash the okra and soak it in salted water.

2. Drain the okra and boil it in water for about 2-3 minutes, don't cook it for too long.

3. Put the boiled okra in ice water or cold water to pass the cold river, this step can be saved, but if you pass the cold river, the taste is better.

4. Chop the coriander and garlic, and mix with soy sauce, chili sauce, sesame oil, sugar and other seasonings.

5. Boil a little hot oil, pour it into the seasoning prepared in the previous step, force the fragrance out, and dip it in water.

6. Remove the okra from the cold river and put it on the plate, dip it in water when eating, or pour the seasoning on the okra as a cold dish.

Fourth, the extension of knowledge.

Okra is native to Africa and was introduced to our country by India at the beginning of the 20th century. At present, okra has become a high-end nutritional and health vegetable that people are keen to pursue, and it is popular all over the world. 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.

Okra is used as a dish in Pingxiang, Jiangxi, and can also be seen occasionally in other counties and cities in Yunnan, Guizhou, Guangxi, and Jiangxi. In recent years, it has become a popular and best-selling vegetable in Japan, Taiwan, Hong Kong and Western countries, and has become the preferred vegetable for athletes in many African countries, and it is also a health food for the elderly. Seeds can be pressed for oil, okra oil is a high-grade vegetable oil, its nutrients and flavor far exceed that of sesame oil and peanut oil.

Okra is a low-energy food and is one of the best foods.

Gently cut off the fruit stalk in the cold dressing, put it in boiling water for 2 3 minutes, remove it, rinse it quickly with cold water, cut it into thin strips, and add various condiments to prepare. (2) Stir-fry After removing the stem, put it in boiling water for about 30 seconds, remove the water, and cut it into slices with a thickness of 1 cm for later use. Take the lean pork slices, put them in the oil pan and stir-fry, then add the okra slices, stir-fry quickly, add seasonings, and put them on the plate.

3) Fry take an appropriate amount of flour, add 1 egg, adjust the water to a paste, and the seasoning is appropriate. Wrap the stemmed okra in batter, fry it in an oil pan until milky brown, and dip it in seasonings to eat. 4) Soup food is divided into flower soup (also divided into flower soup and dried flowers) and tender pod soup and root soup, which can be made into instant soup with fresh meat and eggs, and its dried flowers and roots can be made into old fire soup respectively 1) Stir-fried okra.

Can okra be soaked in water? Okra can be soaked in water and drunk.

Wash the raw okra, cut it into thin slices with a knife, put it in a cup, add an appropriate amount of boiling water to brew, and drink it after 10 minutes.

Okra is also known as okra, carob, and hairy eggplant. Okra pods are rich in plant flavonoids, zinc, selenium and other trace elements. Modern studies have found that the soluble dietary fiber and polysaccharide substances contained in okra can promote gastrointestinal peristalsis and beneficial digestion.

In addition, soluble dietary fiber can also effectively reduce serum cholesterol and prevent cardiovascular diseases; It is also conducive to laxative, detoxification, prevention and treatment of constipation, and cancer prevention. Okra is lower in calories and has a higher feeling of satiety, which is beneficial for maintaining a healthy weight.

Okra also contains a lot of calcium, calcium supplementation is generally to choose milk, but some people are not suitable for eating milk or lactose intolerance, and are prone to diarrhea after drinking milk. People who are not suitable for drinking calcium supplementation can choose okra appropriately because they have comparable calcium content.

This content was reviewed by Wang Xingqiao, deputy chief pharmacist of the Department of Pharmacy of Hubei Provincial Hospital of Integrated Traditional Chinese and Western Medicine.

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1. Blanch the okra.

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

2. Okra is a herbaceous plant, although it contains a lot of protein and calcium, but okra also contains a lot of oxalic acid and tannins, when eaten raw, oxalic acid and tannin will inhibit the absorption of calcium and protein, after blanching treatment, oxalic acid and tannin can be removed, and the absorption of calcium and protein can be promoted.

If raw okra is eaten directly, it is very saliva sticky, and it also has an astringent feeling, and the tannin can be removed after blanching treatment, and the sticky saliva belongs to the mucus protein, which will also deteriorate the protein after high-temperature blanching treatment, and the sticky feeling can be removed.

3 Ingredients: okra, ice cubes, boiling water to taste.

Preparation: 1Wash the okra, blanch it with boiling water for a few minutes, then quickly cool it down with ice water and drain it.

2.Arrange the ice cubes on a plate, then place the drained okra on the ice cubes and chill them, serve with the sauce.

Efficacy: Anti-inflammatory, anti-fire, teasing, clearing heat and relieving heat. Shan Shenxiao.

41.Okra is a cold vegetable, therefore, people with cold constitution and women during menstruation are not suitable to eat too much, so as not to increase the cold in the body, and there are symptoms such as spleen and stomach deficiency and cold, uterine cold and dysmenorrhea.

2.Okra contains a lot of filial piety mucilage protein, which is an allergic substance, so it is best for people with allergies to eat less okra, and even if they want to eat, it is best to blanch it first to avoid allergies.

Okra should be blanched.

If it is ripe okra, it needs to be blanched. Because okra contains a certain amount of oxalic acid, tannin and bitters, it tastes bitter and sticky if it is not blanched, and most of these substances can be removed after blanching, which not only tastes better, but also maintains the color of okra, making okra look more appetizing.

If okra is a young pod, it can be eaten raw, and it can be eaten without blanching. Eating raw for the most complete retention of nutrients, and it tastes fresh, sweet, and soft, similar to the feeling of eating cucumbers.

How to choose okra

1. Look at the size: the smaller the okra, the more tender it is, and the okra that is too large is often old, with more fiber and the seeds inside become hard and astringent, the taste is not good, and the nutritional value is not high. Generally speaking, okra is the freshest picked 3 to 5 days after flowering, with a length of about 5 10 cm.

2. Look at the fluff: There is a layer of fine fluff on the surface of okra, which is also a sign of its freshness.

3. Look at the color: the fresh okra is symmetrical and bright, the common one is green okra, and it is better to be bright green with a little yellow, which is our first choice. If the surface is shrunken or faded, it is not fresh, and the color is dark and dry, it is old.

Okra needs to be blanched before eating, and although okra can be eaten raw, there is a lot of mucus inside okra, and it tastes bitter and astringent, so it does not taste good. Okra, also known as coffee yellow sunflower, is an annual herbaceous plant in the family Malvaceae. Before blanching the okra, it can be soaked in warm salt water for 15 minutes to remove impurities from the surface of the okra.

Okra is a kind of health vegetable with particularly high nutritional value, and okra is known as the "king of vegetables", which has extremely high economic use and edible value.

Coleslaw okra is a home-cooked dish made with okra. The taste is peculiar, and the cold ingredients should not be eaten too much.

Preparation of cold okra:

1. Wash the okra and remove the head and tail;

2. Cut the longitudinal surface of the okra;

3. Boil water in a pot, add some salt and oil to blanch the okra until cooked, and the water can be boiled;

4. Immediately put it in ice water to cool and cool;

5. Chop garlic and ginger, diced chili pepper and sugar and other seasonings together and mix well in the cooled okra;

6. Put it in the refrigerator for a while and then eat it more deliciously.

Generally speaking, autumn sunflower needs to be blanched before cooking.

Okra has a layer of fine hairs on the surface, which can make the taste rough and affect the taste if not blanched. At the same time, blanching can also make the taste of okra cherry steak more tender and easy to taste.

Wash the okra and cut off the ends of the okra. Bring water to a boil, add a pinch of salt and cooking oil, stir well and add okra. Blanching time should be 1-2 minutes, too long blanching time will make okra too soft and affect the taste.

After blanching the okra, rinse it with cool water to stop the cooking process and prevent overcooking. Blanched okra can be used to make dishes such as cold okra and stir-fried okra, which makes the taste more tender and delicious.

It should be noted that the blanching time should not be too long, otherwise it will cause the okra to be too soft. In addition, blanching before cooking can remove part of the astringency of okra, but it cannot completely remove the astringency of okra, so other seasonings need to be added while cooking to remove the rest of the astringency.

Precautions for buying okra

1. Appearance: Okra should be selected with a complete appearance, smooth surface, and no obvious bumps or scratches. At the same time, the color of okra should be bright green, with no yellowing or browning.

2. Touch: There should be no obvious feeling of softness or induration on the surface of okra when touched, and there should be a certain elasticity.

3. Size: The size of okra can be chosen according to individual needs, but attention should be paid to the uniform size so that it is cooked evenly when cooking.

4. Smell: You should choose okra without peculiar smell, if there is a peculiar smell or musty smell, you should avoid buying.

5. Origin: You should choose a reputable origin or brand to ensure the quality and safety of okra.

If raw okra is eaten directly, it will be very sticky, and it will have some astringent feeling, after frequent blanching, it can dispose of the tannic acid inside, remove the astringent taste, the viscous saliva belongs to the mucus protein, we will make the protein deteriorate after high-temperature blanching treatment, and it can remove the sticky feeling very well.

When we make okra, blanching the water can make the okra have a better taste, we must pay attention to putting the whole root into the boiling water when blanching, so as to avoid the loss of viscous protein into the water, and it will lead to a decrease in nutritional efficacy.

The method of blanching okra is relatively simple, we first have to learn to clean it, and then the whole okra is put into clean water for soaking for 10 minutes, it is best to soak it in light salted water, and then boil water in the pot, add a little salt to the water, and wait until the water boils to soak the okra in boiling water. Because the quality of okra is relatively light, it will float on the surface of the water when blanching, so we have to keep turning and turning, so that the okra can be evenly heated.

If raw okra is eaten directly, it will be very sticky, and it will have some astringent feeling, after frequent blanching, it can dispose of the tannic acid inside, remove the astringent taste, the viscous saliva belongs to the mucus protein, we will make the protein deteriorate after high-temperature blanching treatment, and it can remove the sticky feeling very well.

When we make okra, blanching the water can make the okra have a better taste, we must pay attention to putting the whole root into the boiling water when blanching, so as to avoid the loss of viscous protein into the water, and it will lead to a decrease in nutritional efficacy.

The method of blanching okra is relatively simple, we first have to learn to clean it, and then the whole okra is put into clean water for soaking for 10 minutes, it is best to soak it in light salted water, and then boil water in the pot, add a little salt to the water, and wait until the water boils to soak the okra in boiling water. Because the quality of okra is relatively light, it will float on the surface of the water when blanching, so we have to keep turning and turning, so that the okra can be evenly heated.

Need. Although okra can be eaten raw, it is not very good in taste, very viscous, and astringent, and after blanching treatment, the taste of okra can be changed, smooth and not greasy, with a unique fragrance, crisp and juicy, so it is better to blanch before cooking okra.

What are the benefits of okra blanching: Promote nutrient absorption: okra is a herbaceous plant, although it contains a lot of protein and calcium, but okra also contains a lot of oxalic acid and tannins, when eaten raw, oxalic acid and tannin will inhibit the absorption of calcium and protein, after blanching treatment, oxalic acid and tannin can be removed, and calcium and protein absorption can be promoted.

Improve taste: If raw okra is eaten directly, it is very saliva sticky, and it also has a sense of astringency, which can be removed by blanching treatment, and the astringent taste can be removed, and the viscous saliva belongs to the mucus protein, which will also deteriorate the protein after high-temperature blanching treatment, and can remove the sticky feeling.