How to eat Huang Qiu, how to eat Qiu

In life, many people especially like to eat okra, which tastes crunchy, and he generally matures in autumn, many people will choose to make it into a stir-fry when they eat it, and its appearance looks like a long star fruit, because the shape he cut out is also a five-pointed star, which is also more suitable for children to eat, so how to eat okra is the most nutritious?

Okra can be cold, fried, fried, stewed, made into salads, soups, etc., and must be blanched in boiling water for three to five minutes to remove astringency before cold dressing and stir-frying.

1. Okra, also known as carob, coffee yellow sunflower, and hairy eggplant, is native to Africa, and there are also wild species in China. At present, it is widely cultivated in tropical regions such as Europe, Africa, the Middle East, India and Southeast Asia. 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.

2. Okra tender fruit contains a viscous liquid and arabinan, galactan, rhamnosan, protein, calcium oxalate, etc., which can be eaten regularly to help digestion, enhance physical strength, protect the liver, and strengthen the stomach and intestines. Okra contains special ingredients with medicinal effects, which can strengthen the kidneys and replenish deficiency, and is a suitable nutritional and health vegetable.

3. Okra contains pectin, bovine lactan, etc., which has the effect of helping digestion, okra**gastritis and gastric ulcer, protecting ** and gastric mucosa, and is known as one of the best health vegetables for human beings.

4. For young adults and athletes, okra can eliminate fatigue and quickly restore physical strength. 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.

Okra can be eaten in a variety of ways, including cold dressing, stir-frying, frying, and soup. The main ways to use it are as follows:

1. Cold dressing: Gently cut off the fruit pedicle, 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-frying: 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. Frying: 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: Flower soup (also divided into flower soup and dried flowers) and tender pod soup and root soup can be made with fresh meat and eggs to make instant soup, and its dried flowers and roots can be made into old fire soup respectively.

In addition, now is a good time to eat bacon, and I will introduce you to a home-cooked dish: stir-fried okra sausage.

Ingredients: okra, bacon.

Excipients: red pepper.

Seasoning: vegetable oil, salt, essence of chicken.

Method: 1. Brush the okra and cut it into small pieces or thick slices. Sausages and red peppers are also sliced.

2. After the pot is heated, put oil (slightly less oil, because the sausage itself will also produce oil), put the sausage slices in the oil temperature and stir-fry until it changes color and produces oil.

3. Pour in okra and red pepper slices, stir-fry for a minute or two, then add a small amount of salt and chicken essence.

Cooking skills: 1. In order to maintain the nutrients and taste of okra, generally if it is boiled, the water should not be boiled for more than three minutes. If stir-fried, do not exceed five minutes.

2. When okra is cut into sections and fried, there will be mucus, and some people will wash off the mucus in advance for the sake of the beauty of the dish before frying, but it is absolutely not recommended to do this. The mucilage of okra is where its nutritional essence lies, so don't be afraid of stickiness, sticky is nutritious.

Okra can be eaten in a variety of ways, not only cold, but also fried, fried, and souped, and the specific eating method can be searched on the Internet.

1. Aid digestion and protect the stomach and intestines: the viscous substance of okra can promote gastrointestinal peristalsis, which is beneficial to digestion and stomach;

2. Lowering blood lipids: The viscous substance of okra contains 50% soluble cellulose, which can effectively reduce serum cholesterol and prevent cardiovascular diseases;

3. Hypoxia resistance: it can improve the ability to tolerate hypoxia;

4. Protect the liver: the pectin and polysaccharides of okra have the effect of protecting the liver and preventing constipation;

4. Anti-intestinal cancer: The viscous substance of okra contains 50% cellulose, which is conducive to laxative, detoxification and cancer prevention; 、

5. Calcium supplementation: okra not only has the same calcium content as fresh milk, but also has a calcium absorption rate of 50-60%, which is 1 times higher than that of milk, so it is an ideal calcium source;

6. **: Okra is a low-energy food and is a very good food;

Delay aging: flavonoid content is antioxidant, anti-aging effect, prevention and treatment of diabetes;

Ingredients: Okra to taste.

Minced garlic to taste.

Oil, salt, sugar, soy sauce, water to taste.

Preparation of garlic okra.

Wash the okra and remove the stem, boil a pot of boiling water, add a few drops of vegetable oil, put a small half spoon of salt, put the okra in the pot for a minute or two, remove it and put it on a plate.

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Prepare the minced garlic, stir with an appropriate amount of soy sauce, salt, sugar and a small amount of water to make a sauce. Heat oil in a pan, stir-fry garlic until fragrant, pour in the sauce and stir-fry until fragrant.

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Drizzle over the garnished okra.

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Simple and easy to make garlic okra.

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The practice of autumn decay:

Ingredients: 500 grams of okra.

Excipients: 3 garlic pieces, 20 grams of light soy sauce.

Step 1: Wash the okra.

Step 2: Bring the water to a boil and put the okra in.

Step 3: Cook for five minutes and you're done.

Step 4: While cooking okra, you can finely chop the garlic.

Step 5: Take a small bowl, pour the light soy sauce, and put the garlic in it to use as a dipping sauce.

Picture of the finished boiled okra:

The most suitable way to cut: whole or in half.

Okra is a very nutritious vegetable, especially the seeds and glue in it have unique health effects, so the most nutritious way to eat is to cook the whole plant. If it is too large, at best, it can only be cut in half, cut into a cross knife or cut into sections, and never cut into thin slices or shreds.

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

Stir-fry the rich vegetables, we have always advocated fast frying over 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.

Don't let it go directly to the oil when frying nutritious things, wrap it in egg liquid, corn flour or wrap it with sliced meat, bacon and the like before frying, not only the inside is not damaged, but the outside is charred and tender on the inside, and the taste of the outside is also in the okra.

It is better to stew with meat and seafood stew, at this time it is more suitable to cut okra in half, so that the nutrition of okra can be stewed into the soup, and the flavor will penetrate into the main ingredient.

Ingredient okra (to taste).

Eggs (to taste).

There is no classification of accessories and kitchenware.

Summer Recipe Light Stir-fry 10 minutes Normal difficulty.

Okra cleaned and cut.

Once the eggs are cracked, add a little salt and beat them.

Put an appropriate amount of vegetable oil in a pan, pour in the okra and stir-fry first.

When the okra is basically cooked, row to the side, then pour in the egg mixture and stir-fry.

Then fry the two together, and it's going to be fried. Then remove from the pan and serve on a plate.

Okra is a kind of vegetable food, which has a certain nutritional value for the human body, and the average value of it on the Internet is very high, and the evaluation is as follows, for your reference: Aid digestion and protect the stomach and intestines: The viscous substance of okra can promote gastrointestinal peristalsis, which is beneficial to digestion and stomach; Lowering blood lipids:

The viscous substance of okra contains 50% soluble cellulose, which can effectively reduce serum cholesterol and prevent cardiovascular disease; Hypoxia tolerance: It can improve the ability to tolerate hypoxia; Protect the liver: the pectin and polysaccharides of okra have the effect of protecting the liver and preventing constipation; Bowel cancer prevention:

The viscous substance of okra contains 50% cellulose, which is conducive to laxative, detoxification and cancer prevention; Calcium supplementation: okra not only has the same calcium content as fresh milk, but also has a calcium absorption rate of 50-60%, which is 1 times higher than that of cow's milk, so it is an ideal calcium source; Okra is a low-energy food and is a very good food; Slows down aging:

The flavonoid content is that it has antioxidant and anti-aging effects, and prevents and treats diabetes; The king of kidney-tonifying vegetables, okra, has high nutritional value. Okra is also called carob, and Americans call it "plant viagra", which shows its kidney tonic effect. It can improve a man's energy and physical strength in an all-round way, which is by no means equivalent to an ordinary aphrodisiac and kidney tonic

Okra, the king of kidney-tonifying vegetables, is the best way to solve physical fatigue. Okra feeds on tender pods, the meat is tender and rich in protein, vitamins, calcium, etc. Regular consumption of kidney-tonifying vegetables can help digestion, protect the stomach, liver and **, and enhance kidney function.

1. Aid digestion and protect the stomach and intestines: the viscous substance of okra can promote gastrointestinal peristalsis, which is beneficial to digestion and stomach;

2. Lowering blood lipids: The viscous substance of okra contains 50% soluble cellulose, which can effectively reduce serum cholesterol and prevent cardiovascular diseases;

3. Hypoxia resistance: it can improve the ability to tolerate hypoxia;

4. Protect the liver: the pectin and polysaccharides of okra have the effect of protecting the liver and preventing constipation;

4. Anti-intestinal cancer: The viscous substance of okra contains 50% cellulose, which is conducive to laxative, detoxification and cancer prevention; 、

5. Calcium supplementation: okra not only has the same calcium content as fresh milk, but also has a calcium absorption rate of 50-60%, which is 1 times higher than that of milk, so it is an ideal calcium source;

6. **: Okra is a low-energy food and is a very good food; Delay aging: flavonoid content is antioxidant, anti-aging effect, prevention and treatment of diabetes;