How to make crunchy okra, crunchy okra to make

OkraThe most suitable cooking method: stir-frying, frying, stewing.

Stir-frying, for the rich vegetables, we have always advocated fast frying on high heat, changing color out of the pot, because it is fresh and tender, there is no need to put too much seasoning, even the salt is put before the pot. It is good to stir-fry or pair it with shrimp and meat.

Frying, don't let the nutritious stuff go directly to the oil, wrap the outside with egg liquid, corn flour or wrap it with meat slices, bacon and the like and then fry it, not only the inside is not damaged, and the outside is charred and tender on the inside, and the taste of the outside wrapping things also enters the okra.

Stew, it is better to stew with meat and seafood, at this time it is more appropriate to cut okra in half, so that the nutrition of okra is stewed into the soup, and the flavor seeps into the main ingredient.

Crisp okra. Ingredients: 5 okra, 1 tsp salt, 1 tsp chopped black pepper, 1 tbsp oil, 1 tsp chopped pepper.

Crispy okra method:

1. Wash the okra and blanch it in boiling water for 30 seconds, until the okra turns dark green.

2. Remove and put it in cold water immediately to cool.

3. Scoop up the okra and drain the water, and wipe the surface water dry with a kitchen paper towel.

4. Add oil, salt, crushed black pepper and chili flakes, mix well, and marinate for a while.

5. Spread the processed okra in a pan, turn on medium-low heat, wait for one side to fry the texture, and then turn it over to the other side to continue frying. Wait until both sides are cooked and put on a plate.

Baked crispy okra method:

One: Wash and drain the okra, cut the stem, be careful not to cut the exposed seeds, and basically cut the end of the knotted stem.

Two: Mix okra well with olive oil.

Three: 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.

Four: Bake at 190 degrees for 8 minutes.

Five: Remove from the oven and put on a plate, shake off the large grains of baked salt.

Six: Dip salt and pepper or Japanese soy sauce according to personal preference.

1. Okra rinse with water.

2. Cut off the pedicle. 3. Cut or cut into sections.

4Beat the eggs and add a small amount of water.

5 Starch:flour = 1:2 ratio, add to the egg mixture.

6. Stir well enough.

7. Put okra in the egg batter.

8. Mix the okra with the batter thoroughly.

9 Heat a pot and add an appropriate amount of peanut oil.

10. Put a little pepper in the peanut oil.

11Heat the peanut oil over high heat, turn to medium-low heat, and the peppercorns begin to be fragrant.

12Fry one side until golden brown and turn the other side.

13Fry on both sides until golden brown and remove from the pan.

1.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. Buy back the okra you need, then wash and drain the okra (or blot it with kitchen paper).

2.Use scissors to subtract its roots, cut the stems, being careful not to cut to expose the seeds. It's OK to basically cut the end of the knot.

3.Preheat the oven to 190 degrees and preheat the baking tray with coarse salt and put it in the oven. Once the preheating is complete, take out the baking tray and spread the okra on top of the pre-placed coarse salt, trying not to stack them.

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

5.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.

6.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.

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

Salt-roasted okra. The specific method is as follows, first prepare the ingredients: okra: 200 grams, olive oil: 10 grams, coarse salt: 300 grams, water: appropriate amount.

1. Wash the okra with clean water, and then dry it for later use.

2. Put the washed okra on the cutting board and cut off the top for later use. Accompaniment.

3. Put the chopped okra in a plastic bag.

4. Add olive oil and shake the bag to evenly coat the okra with olive oil.

5. Evenly spread coarse salt in a baking dish.

6. Send it to the baking box and preheat it to 190 degrees.

7. After the salt is hot, lay the okra flat on top.

8. Re-put in the oven at 190 degrees for 10 minutes.

9. After baking, remove the coarse salt, put on a plate and serve.

Ingredients: Fresh okra.

How to make okra chips.

Okra wash and remove the pedicles.

How to make okra chips.

Add water to a pot, bring to a boil over high heat, add okra and blanch for about a minute.

How to make okra chips.

Remove the okra and drain.

How to make okra chips.

Then add the olive oil and stir to combine.

How to make okra chips.

Sprinkle with salt and black pepper.

How to make okra chips.

Then put in the oven at 180 and bake for 10 minutes.

How to make okra chips.

When the time of eight is up, take it out and put it on a plate. That's it.

1. Selection: Select okra young fruits without pests and diseases, mechanical damage as raw materials.

2. Blanching: Blanch the tender fruits in water or steam at 80 to 100 degrees Celsius for 2 to 10 minutes.

3. Slicing: Cut off the roots and tips of the two ends of the blanched okra pods, and retain the uniform part in the middle for slicing.

4. Quick freezing: Freeze the sliced okra for 10 to 24 hours.

5. Vacuum frying: Fry the quick-frozen okra fruit slices at a vacuum of 90 to 96 degrees Celsius and a temperature of 75 to 85 degrees Celsius for five to eight minutes.

6. Vacuum de-oiling: de-oil the fried okra fruit slices for five to ten minutes.

7. Separate fruit seeds: put the deoiled okra fruit slices in the sieve and sieve repeatedly until the fruitless seeds are sieved out for later use.

8. Spraying treatment: add the seasoning antioxidant compound solution evenly to the surface of the okra fruit slices in the form of spray.

9. Drying again: The okra fruit slices treated in step 8 are dried again with vacuum microwave.

10. Packaging: After the okra fruit slices are cooled after puffing again, they are packed with nitrogen in aluminum foil bags to obtain okra ready-to-eat crispy chips.