How do okra in restaurants fry crispy?

Preparation of fried okra.

Okra wash with water.

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Pedicle, dissect, cut into sections.

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Beat the eggs and add appropriate salt and monosodium glutamate to taste.

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Add an appropriate amount of flour and starch in a ratio of about 2:1

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Stir well to combine.

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Put the okra in the egg batter and stir well so that the okra is coated with the egg batter.

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After the oil is hot, start to fry okra, fry one side until golden brown and turn the other side, both sides can be fried until golden, and you can use oil blotting paper to absorb oil after coming out of the pot.

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Tips: If you feel that the taste is light, you can dip it in soy sauce.

Main ingredients: 1 pound of okra, a few eggs.

Seasoning ingredients: cornstarch to taste, flour with 2 times cornstarch, a few dried red peppercorns, a teaspoon of salt, a teaspoon of pepper, and an appropriate amount of vegetable oil.

Method: Choose fresh okra, cut off the stem of okra at the bottom, clean it, and finally cut the okra in half or cut it into two sections.

Knock all the egg mixture into a bowl, stir well with chopsticks, add a teaspoon of salt, a teaspoon of pepper and stir well again, and finally add an appropriate amount of 1 3 cornstarch and 2 3 flour, and stir well again.

Put the sliced okra in the egg batter and let the okra coat the batter.

Heat the pot, then put an appropriate amount of vegetable oil to fry the fragrance to high temperature, turn to medium-low heat, put the okra into the pot and fry, the surface is golden brown, and the oil on the surface of the okra can be put on the plate.

After the fried okra is ready, if you eat it immediately while it is hot, it will be fragrant and crispy, but sometimes you need to leave it for a while before eating, and it will be cold. The main purpose of adding cornstarch is to make the dry-fried okra cold and not harden and lose its crisp taste. When cornstarch is added, the dry-fried okra is soft and crispy even when it is cold, and the taste is just as delicious.

It may be that okra originally contained more water.

The principle of the air fryer is to use the air to form a convection flow similar to high-temperature hot air to heat food, and the hot air can blow away the moisture on the surface of the food at the same time as heating, so as to have a similar effect to frying. The fact that okra is not brittle may be due to too much moisture inside okra.

Put the okra in the air fryer, the bottom of the air fryer should be pre-covered with a layer of tin foil, and bake at 200 degrees for 15 minutes, during which the okra should be turned over; When the time is up, the roasted okra is ready, and the roasted okra that comes out of this way is fragrant and crispy, and it is usually eaten as a snack, which is super delicious.

The reason why the french fries in the air fryer are not crispy may be because the potato varieties selected for french fries contain more moisture, so the hot air of the fryer can only blow away the surface moisture, and cannot completely disperse the moisture inside.

The reason why the french fries in the air fryer are not crispy may also be because the brand of air fryer used is flawed in design, and the exhaust port of some air fryers is not designed to allow for the discharge of humid gases, resulting in the fries not being crispy enough.

1.Okra cut the stem, wash and drain.

2.Crack the eggs into the container and beat them.

3.Add plain flour and starch.

4.Stir well to form a viscous batter, then add salt and pepper and salt and mix well.

5.Pour the well-mixed batter into the okra.

6.Stir until the okra is coated in batter.

7.Relax the oil in the pot and heat it until it is six or seven hot, put in the okra and fry it over medium-low heat until the surface changes color and remove the oil, and then put it into the pot and fry it again to remove the oil.

8.Sprinkle with salt and pepper and serve.

Extended Resources:

Efficacy and role of okra.

1. Detoxification and beautification.

In addition to high vitamin A, okra also has a lot of vitamin C, which can eliminate toxins in the body, and at the same time have a certain effect on whitening and improving the elasticity of **.

2. Efficacy.

Okra is a green and healthy vegetable and a natural health food. It is a low-calorie plant, and less fat, 100g okra fruit only contains fat, but its other substances are very high, such as protein, calcium, phosphorus, etc., so it is the best product, very suitable for the first person to eat.

3. Restore eyesight.

Okra is rich in vitamin A, an ingredient that is good for the eyes and is able to maintain good vision.

4. Anti-cancer and anti-cancer.

Needless to say, this is one of the best cancer-proof foods that are recognized as the best.

5. Fatigue and recovery.

Okra contains pectin and various glycans, which can eliminate fatigue and restore physical strength. It has obvious effects on the prevention of stomach diseases and **, and can enhance the body's resistance and immunity.

6. Prevent cardiovascular diseases.

The viscous substance of okra is rich in soluble fiber, which can reduce human cholesterol, reduce blood lipids, and predict cardiovascular diseases such as arteriosclerosis and coronary heart disease.

7. Tonify the kidneys and strengthen the yang.

Okra is known as "plant viagra", and its viscous protein has the effect of nourishing the kidney and producing sperm, and has an auxiliary effect on kidney deficiency and prostate inflammation.

8. Calcium supplementation. Okra has the same calcium content as milk, but it absorbs more than twice as much calcium, making it the most ideal food for calcium supplementation.

Okra does not need to add a lot of ingredients, and while the coarse salt absorbs the excess juice, the light salt flavor attached to it is just right and fresh.

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.

In addition, okra is squeamish and difficult to preserve, it is best to do it on the day of buying, and if you save it, you can wrap it in white moisture-proof paper and then put it in a fresh-keeping bag and put it in the refrigerator, which can be stored for about three days longer than direct refrigeration.

Ingredients for roasting okra:

Okra 1 serving 12 15 roots.

Coarse salt, spread across baking sheet.

Japanese-style soy sauce, a small amount.

olive oil, 1 tablespoon.

Freshly ground black pepper, 5 grams.

Method: Wash and drain the okra (or blot it with kitchen paper), cut the stem, be careful not to cut the exposed seeds, and basically cut the end of the knot.

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

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 sheet and spread the okra flat on the coarse salt, trying not to stack them.

Bake at 190 degrees for 8 minutes.

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.

Squeeze the lemon juice as you like, or squeeze the lemon juice into the dipping tap.

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.

If you want to do it, you can go to school, which is not taught outside, and what is taught in school is formal.