The method of okra salad, how to salad okra

Ingredients and seasonings: okra, garlic, chives, millet spicy, oyster sauce, extremely fresh, salt, sesame oil, sugar, balsamic vinegar, cold boiled water.

Detailed method: 1. Half a catty of okra, soak it in salt water for 20 minutes, wash it with water, drain it and set aside.

2. Drain the okra and cut off the stem, don't cut it too thick, cut it too thick, and the glue in the okra will flow out.

Boil water in the pot, add some salt to the water, add salt to keep the green of okra, after the water is boiled, pour in the okra blanching water for two minutes, the blanching time should not be too long, affecting the taste.

4. Appropriate amount of chilled cold boiled water, set aside.

5. When the blanching time is up, take out the okra and quickly put it in cold boiling water to cool, so that the okra will taste crispy.

6. Finely chop the garlic and chives, and cut the millet into spicy rings for later use.

7. Put the garlic, millet spicy and chopped green onion into a bowl, pour the hot oil on the garlic, millet spicy and minced green onion to stimulate the fragrance, and then add oyster sauce, extremely fresh, balsamic vinegar, sesame oil, a little sugar and salt and mix well.

8. After the okra has cooled thoroughly, put it on a plate and pour the prepared seasoning juice on top of the okra.

300g okra, 1 tsp mustard, tbsp oyster sauce, 1 tsp light soy sauce, 1 tsp sugar, 1 tsp sesame oil, 1 tbsp cooked sesame seeds; 1 teaspoon salt, corn oil.

Tips. Okra salad. Okra salad.

1.Okra should not be blanched for too long, 3 minutes is appropriate, it will not be brittle if cooked too much, and it will be sticky, and the taste is not good.

2.This dish should be mixed and eaten immediately, and should not be left for too long to affect the crispiness.

Okra is also known as carob, hairy eggplant, can be cold, hot fried, fried, stewed, made salad, soup dishes, etc., okra tender fruit contains a viscous liquid and arabinan, galactosan, rhamnosan, protein, calcium oxalate, etc., often eaten to help digestion, enhance physical strength, protect the liver, strengthen the stomach and intestines.

Okra is rich in vitamin C and soluble fiber, which not only has a health care effect, but also can make it whiten and delicate. Okra, I like to use it cold, it takes a short time, and it tastes very crisp and delicious.

Method 1. 1.Okra wash and cut off about 2 to 3 pedicles. (Do not cut the okra to prevent the mucus from being lost when the soup is brewed.) ）

2.Put the mustard, oyster sauce, light soy sauce, sugar and sesame oil in a bowl.

3.Stir to combine.

4.Bring water to a boil, add 1 teaspoon of salt and corn oil, blanch the okra for about 3 minutes, turn green in color, and scoop it up.

5.Immediately soak in ice water to keep it crisp green.

6.Put the okra yard disc.

7.Drizzle with sauce and sprinkle with cooked sesame seeds.

Practice 2. Okra is often eaten every summer. There are many ways to make okra, which I have introduced on my blog before, so you can search for it. Today, I will introduce a crispy, juicy, smooth and non-greasy method, cold salad. Let's share it together. ”

Materials. Okra 250 grams.

Seasoning. 2 grams of table salt.

2 grams of chicken essence. 3 slices of ginger.

Half a head of garlic. Light soy sauce 5 grams.

Balsamic vinegar 5 g. 3 grams of sesame oil.

2 chili peppers (red, small).

3 grams of sugar. Water to taste.

Preparation of cold salad.

1.Okra wash, head and tail.

2.Cut longitudinally.

3.Boil water, add a little salt and oil to blanch the okra until cooked, and the water can be boiled.

4.Remove and cool in ice water immediately.

5.Chop garlic and ginger, diced chili pepper and sugar and mix well in the cooled okra.

6.Refrigerate for a while before eating.

Cooking skills. 1. Add salt and oil when blanching to make the color better;

2. Overcooling is to maintain a crisp taste and maintain a green surface.

Method three. Material. Ingredients: okra.

Excipients: chili pepper (red, small), garlic.

Seasoning: peanut oil, salt.

Method. 1.Okra wash and remove the stems.

Okra salad. Okra salad.

2.Chop the garlic and chili peppers separately.

3.Take a pot, bring water to a boil, add a few drops of oil and a pinch of salt, add okra and let it simmer for a few minutes.

4.After removing, soak in the prepared ice water for a while, remove and serve.

5.Heat the oil in a wok and stir-fry the chili and garlic for a few seconds.

6.After turning off the heat, pour the minced garlic and chili peppers over the okra.

Ingredients: 300 grams of okra.

1 teaspoon mustard.

Tablespoon of oyster sauce.

Light soy sauce 1 teaspoon.

1 teaspoon sugar.

1 teaspoon of sesame oil.

1 tablespoon cooked sesame seeds.

1 teaspoon salt.

1 tsp corn oil.

Preparation of cold salad.

Okra wash and cut off about 2 to 3 pedicles. (Don't cut the okra to prevent the mucus from being lost when the soup is boiling.) ）

Put the mustard, oyster sauce, light soy sauce, sugar and sesame oil in a bowl.

Stir to combine. Bring water to a boil, add 1 teaspoon of salt and corn oil, blanch the okra for about 3 minutes, turn green in color, and scoop it up.

Immediately soak in ice water to keep it crisp green.

Put the okra yard disc.

Drizzle with sauce and sprinkle with cooked sesame seeds. Emerald green and refreshing, simple beauty dish tips 1Okra should not be blanched for too long, 3 minutes is appropriate, it will not be brittle if cooked too much, and it will be sticky, and the taste is not good.

2.This dish should be mixed and eaten immediately, and should not be left for too long to affect the crispiness.

Preparation:

300 grams of okra, 5 grams of garlic, 5 grams of millet pepper, salt, light soy sauce, oyster sauce, vinegar, sugar, edible oil.

Blanching: Cut off the head of the okra, add a little salt to the water and bring it to a boil, then put in the okra, blanch for 1 minute and remove it. Cut the okra oblique knife into sections and place on a plate.

Seasoning: 1. Chop the garlic and millet pepper and put them in a bowl, add light soy sauce, oyster sauce, vinegar and white sugar and stir well.

2. Boil a little hot oil and pour it into the sauce.

3. Pour the sauce over the blanched okra and mix well.

The correct way to do okra is as follows:

Ingredients Tools: okra, water, bowl, pot, soy sauce, vinegar, sugar, knife, salt, garlic cloves or chili oil.

1. Prepare fresh gumbos, try to choose okra with a smooth appearance and no damage. Wash and drain the okra.

2. Pour an appropriate amount of water into the pot, put in the okra after boiling, and blanch the water for about 30 seconds to 1 minute to soften the okra Changtong slightly. Remove the blanched okra and rinse it in cold water to stop the cooking process.

3. Cut the okra into appropriate lengths, usually about 3 to 5 cm. If okra is coarse, you can cut it in half or quarters for better flavor.

4. Prepare a large bowl and put the chopped okra in the bowl. Add a suitable or frank amount of salt and gently stir the okra with your hands so that the salt coats the okra evenly, which removes the astringency of the okra.

5. Put the marinated okra in a clean bowl. Add an appropriate amount of soy sauce, vinegar and sugar, and increase or decrease according to personal taste. Stir well to allow the seasoning to penetrate well into the okra. If you like spiciness, you can add some garlic cloves or chili oil to increase the taste.