When stir frying okra, which step is added to make okra taste crispier?

<> everyone knows that okra is a good product, okra is rich in protein, vitamins and a variety of minerals, after application can reasonably improve the body's resistance, but also has the ability to protect the stomach and intestines, protect the liver, prevent colorectal cancer, lower blood lipids, supplement calcium, help ****, tonify the kidneys and aphrodisiac blood, remove fatigue and slow down aging. Now it has entered the summer, and it is necessary to eat okra in summer, its effect of protecting the stomach and intestines, delaying aging, etc., will be stronger, and the actual effect of diet ** is excellent, and it is a pure natural tonic in autumn food.

When many people make fried okra, it is either very easy to fry too soft, the taste is not crisp, and the tone looks dull and dull, or it is inconvenient to fry too raw, the color is very good, but there is a greasy and slippery feeling when eating. Many people wonder, why is this? In fact, it is very simple, that is, when many people fry okra, they do not carry out "this step", no wonder it is not beautiful and not delicious.

Today, the tips revealed by Lao Tie in the restaurant kitchen are actually relatively simple, that is, before the okra is fried in the pot, you should add a step of "water". It is very important to remove part of the mucus in the body of okra, so that it is impossible to eat too greasy, and it is easier to perfect and flavor when stir-fried.

Appropriate water method: remove the pedicle after cleaning the okra, pour water into the pot and boil, pour in the okra and blanch it for 2min, the skin of the okra can be scooped up if the skin tone becomes slightly darker, and pour it into cold water to soak and refrigerate. Doing so will not only reduce the creaminess of okra, but also make it easier to maintain its crispness.

After cooling, cut it into the shape you want and stir-fry it later.

Generally speaking, it is more appropriate to cut the vertical and straight cut value into a small circle when scrambling eggs, and it is best to cut the knife into a large oblique circle when frying lean meat, and if you have cold dishes, it is best to boil them immediately without cutting the dipping sauce to eat. Our family needs to make a meal to eat every three or five days, these dishes take turns, the family big treasure and husband like to eat, in-laws taste it and say that my husband is lucky, married to a diligent and virtuous me.

1 kg of okra, 2 eggs, 4 garlic cloves, appropriate amount of salt and cooking oil, add more blanching when frying okra, you can boil and fix the mucus in okra, blanching so that there is not so much mucus cut raw.

Before the okra is stir-fried, the "blanching" step should be added. It is very important to blanch okra before stir-frying, it can remove some of the mucus from the okra's body, so that it will not be too greasy to eat, and it will be easier to ripen and absorb the flavor when stir-frying. The correct way to blanch:

Wash the okra and remove the stem, pour water into the pot and boil, pour in the okra and blanch for about 2 minutes, the skin of the okra can be removed if the color of the skin becomes slightly darker, and it can be soaked in cold water to cool. Doing so will not only reduce the creaminess of okra, but also keep it crisp. After cooling, cut into the desired shape for subsequent stir-frying.

Learn to soak in water.

Wash the whole root of okra and soak it in water for more than 10 minutes, if it is soaked in lightly salted water, it is better. 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.

When blanching okra, remember to put a little cooking oil and salt to lock in the nutrients of okra while keeping the okra green color and making it more beautiful. Don't cut okra in advance, so the nutrients are easy to lose, blanch the water and then cut it, so that the nutritional value is higher. When making the sauce, light soy sauce and oyster sauce are salty, so you generally don't need to add extra salt, if you have a strong taste, you can taste the taste, if it is not salty enough, you can add a little salt to adjust the taste.

When boiling okra in water, add a little cooking oil to ensure that the nutrients of okra are not lost.

The correct way to eat okra stir-fried is as follows:Tools Ingredients: appropriate amount of okra, half a carrot, 1 bowl of fungus, 1 head of garlic, 1 shallot, appropriate amount of oil, 10 grams of light soy sauce.

1. Clean the okra and carrots, and soak the fungus in cold water in advance.

2. Slice the carrots, slice the garlic and cut the shallots into small pieces.

3. Boil the fungus in a pot of boiling water for 2 minutes and remove it.

4. Blanching okra in boiling water for 2 minutes can remove surface impurities and rust spots, and can also increase the wetness and make it tender and crispy.

5. Okra cut diagonally into small pieces.

6. Pour a little oil into the wok, and boil the green onion and garlic into the pot when it is hot.

7. Stir-fry the carrot slices and change color, slightly soft and rotten branches.

8. Pour in okra and fungus, pour an appropriate amount of light soy sauce, stir-fry evenly and then remove from the pot.

There are many ways to make okra, and I think the most delicious thing is to fry the chili peppers together, and the okra flavor that comes out of this way is very strong.

1.Sautéed okra with slices of salted pork.

Ingredients: okra, chili, sliced bacon, garlic;

Method:1Slice the okra and pepper and cut the salted meat slices into several sections;

2.Burst the salted pork slices first and serve;

3.In another pot, add minced garlic, pour in okra and chili pepper when half burnt, stir-fry for a while, add refined salt, green onion evenly;

4.Then pour in the bacon slices, mix well, and serve in the pot.

Tip: This dish is salty, fresh and fragrant, slightly spicy.

2.Onion gumbo.

Ingredients: 350 grams of okra, 20 grams of green onions, 8 grams of light soy sauce;

Method:1Wash the okra, blanch it in boiling water, and remove it;

2.Put the okra in cold water and shower, remove and cut into sections;

3.Wash the green onions and cut the flowers for later use;

4.Put the okra segments on a plate, sprinkle with chopped green onions, pour in light soy sauce and mix well.

3.Okra sautéed tomatoes.

Ingredients: 6 okra, 1 tomato;

Method:1Wash and slice okra and tomatoes for later use;

2.Put an appropriate amount of cooking oil in the pot and turn on medium heat;

3.Pour in the tomatoes in the pot and stir-fry, after the tomato juice is fried, pour in the okra and stir-fry;

4.Add an appropriate amount of salt and rice wine and continue to fry;

5.After the dish is cooked, add an appropriate amount of monosodium glutamate and mix well.

4.Garlic okra.

Ingredients: 120g okra, 4 garlic, 1 2 chili peppers, 1 2 tsp sugar, 1 tsp sesame oil, 2 tbsp soy sauce paste;

Method:1Wash the okra, boil in boiling water for about 2 minutes, drain and remove the stem, and set aside.

2.Chop the garlic and chili peppers, add all the seasonings and mix well to make a sauce.

3.Pour the sauce from method 2 over the okra from method 1.