How to bake okra, how to bake okra

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. Then wash and drain the okra (or blot it with kitchen paper).

Use scissors to subtract its roots, cut the stems, being careful not to cut to expose the seeds.

Preheat the oven to 190 degrees and preheat the baking tray with coarse salt and put it in the oven.

Add a tablespoon of olive oil to the container of okra and shake the container so that the oil evenly coats the okra.

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.

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

Since last year, okra, which was previously unknown, was suddenly stir-fried. Because it has a variety of nutritional functions, it is called a green ginseng dish. After planting in a large area, this year's okra ** also ushered in the civilian, as low as four or five yuan a catty.

Among the various ways to eat okra, roasted okra is the most popular among small farmers, and its crispy texture should also be a favorite of children.

Nutritional value: rich in vitamin C, soluble fiber, zinc and selenium and other trace elements, the tender fruit contains a viscous liquid and arabinan, galactosan, rhamnosan, protein, calcium oxalate, etc., regular consumption can help digestion.

Efficacy: Strengthen the kidney, enhance physical strength, protect the liver, strengthen the stomach and intestines. It can make **whitening, delicate, and has the effect of helping digestion, gastritis and gastric ulcer, and protecting ** and gastric mucosa.

Roasted okra making:

Step 1: Wash okra with 1 kg of water. Once the water is boiling, blanch for 30 seconds.

Step 2: Wipe off the surface moisture and sprinkle with barbecue ingredients such as chili, pepper, cumin, etc. (Mix according to your taste).

Step 3: Put in the oven at 160 degrees for 15 minutes. Remove and serve. Dip a pinch of salt before eating for better taste.

After blanching, okra tastes not dry inside, slightly moist, and has the best taste. In addition, you should also pay attention to the heat and time, so that you can bake it deliciously.

Preparation of baked okra:

Ingredients: 12 15 pieces of okra for 1 person, double as appropriate for 2 people, coarse salt spread on a baking sheet, a small amount of Japanese soy sauce, 1 tablespoon of olive oil, 5 grams of freshly ground black pepper.

Method: 1. 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 the end of the knotted stem.

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

3. Preheat the oven to 190 degrees, spread the baking tray with coarse salt and preheat it together. Once the preheating is complete, take out the baking sheet and spread the okra flat on the coarse salt, trying not to stack them.

4. Bake at 190 degrees for 8 minutes.

5. Remove from the oven and put on a plate, shake off or use a small brush to brush off the large grains of baked salt. For heavier flavors, you can sprinkle some salt with ground bottled sea salt.

6. Squeeze the lemon juice according to your preference, or squeeze the lemon juice into the dipping tap.

Roasted okra. If you think the viscosity of scrambled eggs such as okra is too much, baked okra is really just right.

Ingredients: okra, olive oil, salt, lemon, sugar, black pepper.

Directions Wash okra, dry or dry as you like. I left it dry, because it was still a bit damp after wiping the surface with a kitchen towel frequently.

2.Preheat the oven at 200 degrees Celsius. Wipe the sunflower body with olive oil, put it in the oven for about 10min, and master it yourself. Before I roast the okra, I roast the pumpkin and carrots, and when I have 10 minutes left, I put the okra in the oven and finally live together.

3.Serve with vinaigrette. Roasted okra is made at the same time, squeezed juice of half a lemon, juice:

Olive oil = 1:1 1:2, I don't like too thick to do 1:

1. After mixing, stir quickly to emulsify the olive oil. Add a small amount of sugar, salt, and taste to taste. I usually love this juice when I mix the ant manuscript and dismantle the salad.

4.Finish! With or without black pepper, you can also feel free.

Today I will share with you the simplest way to do okra, cut everything, mix it, crisp and refreshing, no matter how you eat it, you will not get tired of it, and this way of eating is also the most nutritious way to eat, the taste is crisp and tender, and it is especially suitable for summer. It's simple and fast, and you can learn it by watching it once. It is said that this dish is particularly good for men to eat, because it is particularly nutritious, like me.

One plate is simply not enough to eat. If you like to eat okra, you should definitely try it.

Ingredients: okra, millet pepper, minced garlic, light soy sauce, oyster sauce, rice vinegar, salt, cooking oil, method:

1. Scrub the okra one by one, there are a lot of fluffy hairs on the surface of the okra, be sure to rinse them well.

2. Add half a pot of water to the pot, after the water boils, drop two drops of cooking oil, then pour in okra, and boil again.

3. Prepare a bowl of ice water in advance, pour the blanched okra into the ice water and soak until it is cool. This gives you a crisper texture.

4. After taking it out, control the moisture and cut it into long sections with an oblique knife, or you can not cut it and put it on a plate directly.

5. Put some minced garlic and millet pepper on the surface of okra, boil some hot oil, pour on it, then put a spoonful of salt, a spoonful of light soy sauce, a spoonful of oyster sauce, a spoonful of rice vinegar, and stir well. If it's hot, you can also put it in the refrigerator for half an hour before eating. Absolutely delicious.

The secret of the kitchen].

1. When blanching okra, drop two drops of cooking oil in the pot, which can make the color of okra more beautiful, and all green leafy vegetables can be blanched when this operation.

2. Before cooking, prepare a bowl of water in advance and put it in the refrigerator to refrigerate it, so that it tastes more crisp.