How long does it take for okra to be cooked, and how long does it take for okra to be cooked

Stir-fry for 1-2 minutes. Okra has a high edible value, but raw okra has an astringent taste, and the flavor of okra can only become crisp and juicy when dipped in water. Blanch the water for 3 to 5 minutes until the okra changes color, then remove the okra from the cold water.

Heat oil in a pan, add minced green onion and garlic and stir-fry, then add okra and stir-fry for about a minute. Finish with salt to taste.

Okra is a very nutritious green food that can be cooked in many ways. So how do you make it after a few minutes of frying? Let's take a look at the specific steps.

Foodstuff. 250 grams of okra.

1 clove of garlic. Oil to taste.

Appropriate salt. Method steps.

Wash the fresh okra and remove the pedicle from the top of the okra.

How many minutes does okra get cooked?

How many minutes does okra get cooked?

Cut the okra into sections.

How many minutes does okra get cooked?

Bring the water in the pot to a boil, first bring the water to a boil, then cook for another minute, remove and blanch. Chop the minced garlic.

How many minutes does okra get cooked?

Four. Heat oil in a pan, add minced garlic and stir-fry until fragrant, then add okra and stir-fry for a few minutes. Finally, add salt and stir-fry a few times out of the pan.

It is generally recommended to fry for 3 to 5 minutes, when cooking okra, the time should not be too long, so as not to lose too much nutrients of okra, reduce the edible value, and will also affect the taste of okra, generally fry 3 with 5 minutes as well, but it is recommended to blanch before frying okra, so that the oxalic acid in okra can be removed, and the food can be improved to a certain extent.

Okra boils for 2-3 minutes before cooking.

Okra is a relatively easy vegetable to cook, and it usually only takes about 2 to 3 minutes to cook it when it is boiled.

Okra blanching generally only needs to be blanched until the okra changes color, generally cut into pieces of blanching for about 15 seconds, okra contains some astringent ingredients, such as tannic acid, bitters, etc., after blanching can remove most of the bitter substances and strengthen the taste.

Ensure that the color of okra is easy to darken after frying, and after blanching, the green color of okra can be maintained, and it is more appetizing to eat.

Precautions for boiling okra:

1. It is best not to cut okra when boiling okra, because okra is rich in mucus, including pectin, gum arabic, collagen, vitamins and other nutrients.

2. When boiling okra, remember to turn the okra back and forth, because okra is relatively light and will float in the water, so you need to turn the okra after it comes before it can be completely blanched or boiled.

3. After boiling okra, let it cool in cold water to prevent the temperature of okra from being too high and too bad, which will affect the taste.

Okra is cooked after boiling for about 2 minutes. Because okra contains mucilage, oxalic acid, tannic acid and other substances, if you eat it directly without blanching, it will affect the body's absorption of nutrients such as protein, so you need to blanch okra, most of which can be removed after blanching, but if you blanch for a long time, it will also lead to the loss of vitamins and other active substances, so after the water is boiled, the okra will be boiled for about 2 minutes, and the color of okra will change from turquoise to bright green, and then you can take out the okra.

Okra can not be eaten with food.

Cold food, okra as a healthy vegetable, and most foods can be eaten together, however, because okra is cold and cold, it is recommended that when eating okra, it is best not to eat it with the same cold food, so as not to accumulate too much cold in the stomach and intestines, and then appear abdominal pain, diarrhea and other gastrointestinal discomfort symptoms, common cold foods such as watermelon, water chestnuts, crabs, lilies, mulberries, etc. are not recommended to eat with okra.

Okra will cook for 5-7 minutes and it will be cooked.

Okra needs to be blanched before cooking, because okra has more mucus, blanching can remove the mucus of okra, and okra will taste better. When the okra is blanched, the time should not be too long, the okra will change color and the taste will be affected, about 2 minutes of blanching.

Okra buying tips.

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 in color, the common one is green okra, the natural bright green is better, and the one with a little tender yellow is more tender, which is our first choice. If the surface is wrinkled or faded, it is not fresh, and if the color is dark and dry, it is old.

Okra boiled for 3 to 5 minutes and cooked. When the color of the okra gradually darkens, it can be taken out of the pot, otherwise the okra will age. When boiling okra, wash the whole root of okra and soak it in lightly salted water for about 10 minutes, so that you don't need to cut off the roots of okra when cooking.

When boiling okra, add a little salt to the boil of okra, and then add the okra, and stir constantly after getting out of the pot.

Okra cultivation method

There are generally two different ways to sow okra production, the first is seed seedling, and the second is nursery seedling transplanting. The use of local seeds lives mainly in the south, and until the end of the late frost, the ground temperature can reach 15 degrees for seed sowing.

Using the general method, the seedlings will begin to be transplanted in mid-March, the seedling bed temperature should be adjusted between 25-28 degrees, generally 4 to 5 days to 30-40 days after emergence to grow to 3-4 leaves, and then transplanted with soil.

1) We need to water once a week after okra emerges, if it is the rainy season, we can reduce watering, but also pay attention to drainage, and learn to do a good job in cultivating and weeding management in time.

2) Reducing weak seedlings usually needs to be removed, leaving one seedling per well to ensure it. It can be divided into 2 to 3 industries. Generally, the seedlings end before 3-4 leaves.

3) When the okra plant grows to a height of about 50 cm and 7-9 true leaves, we will begin to study the results, and the company also needs to apply a heavy fertilizer at this time, and apply compound fertilizer of about 50-60 kg per mu, which is more conducive to students to improve their yield.

5 minutes. The main nutrients in okra are mucus protein and dietary fiber, these two components can be eaten after being heated thoroughly, usually okra will start to change color after boiling in boiling water for a minute, and then it will gradually become ripe, however, in order to avoid eating half-cooked okra, it is usually necessary to boil okra for 5 minutes before eating, and okra can be eaten by drizzling light soy sauce after cooking. <

5 minutes. The main nutrients in okra are mucus protein and dietary fiber, these two components can be eaten after being heated thoroughly, generally speaking, okra will begin to change color after boiling in boiling water for one minute, and then it will gradually become ripe, however, in order to better eat the effect, avoid eating half-cooked okra, usually okra boiled for 5 minutes before eating, okra is cooked and drizzled with light soy sauce is very delicious.

Extended information: Okra has a delicate taste, high nutritional value, rich in mucus protein and vitamins, carbohydrates and other nutrients in the flesh of okra, so eating okra tastes refreshing, and has a very good sense of satiety, from the perspective of nutritional intake, eat 200-300 grams of okra a day, and then eat some other foods, balanced nutrition can be.

The okra is easy to cook when it is fried, and the okra is fried after the seasoning is fragrant, and it can be out of the pot in a minute or two. Here's how okra is made:

Ingredients for stir-fried okra].

Okra, shallots, garlic. Salt.

Method] 1. Soak okra in lightly salted water for 10 minutes and gently scrub. Because there are small hairs on the surface of okra, it is easy to be contaminated with impurities and pesticide residues, so it should be washed several times.

2. Drain the cleaned okra and cut it into sections. Don't cut it too long, otherwise it won't be easy to sauté.

3. Slice the garlic and cut the shallots into sections.

4. Pour a little oil into a hot pan, heat the garlic slices and green onions, and stir-fry until fragrant.

5. Put in the okra, fry quickly over high heat, put a little salt after the okra changes color, stir-fry evenly, and then you can get out of the pot.

Nutritive value. 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.

2.It contains a variety of nutrients such as iron, calcium, and sugar, and is effective in 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. Contains vitamin A, which is beneficial for retinal health and vision maintenance.

3.For young athletes, okra can relieve fatigue and restore strength quickly. At the same time, okra tender fruit contains a viscous liquid and arabinan, galactan, rhamnosan, protein, calcium oxalate, etc., which are often eaten to help digestion, enhance physical strength, protect the liver, and strengthen the stomach and intestines.

4.Okra contains special ingredients with medicinal effects, which can strengthen the kidneys and replenish deficiency, and has an auxiliary effect on men, and is a suitable nutritional and health care vegetable.

Okra is generally blanched for about 3 to 5 minutes before it is cooked, depending on the temperature of the water. When blanching or blanching okra, it is recommended to master the time and not let the okra stay in the pot for too long, because the okra is easy to age for too long and affect the taste.

Okra has a rich way to eat, such as cold salad, stir-fry, frying, stewed soup, salad, etc., among which cold salad, salad, stir-fry and other practices recommend blanching okra once before formal production.

Okra is characterized by being crispy, juicy, and smooth but not greasy, and has become one of the best-selling vegetables in Taiwan, Hong Kong, Japan and other places in China.