Why is fried okra bitter, and it s a little hard to chew

The taste is bitter, it is likely that there are pesticide residues on the surface, or when the harvest is bitter; I can't chew it, it's because the okra I chose was picked too late, and the vegetables are already old. It is recommended to pinch it lightly with your fingernails when choosing a dish, and if you can pinch it, there should be no chewing situation.

1.Okra is cultivated in Pingxiang, Jiangxi Province, China, and in the southern part of China, and is also known as because of its resemblance to chili peppers"Peppers", use a knife to split it vertically, I am afraid that it can frighten many diners who are far away from the kitchen. It is warm and native to Africa near present-day Ethiopia and tropical Asia.

2.At present, it is widely cultivated in tropical regions such as Europe, Africa, the Middle East, India and Southeast Asia. Its edible part is a fruit pod, which is divided into two types, green and red, which are characterized by crisp and juicy, smooth and not greasy, and have a unique fragrance.

In recent years, it has become a popular vegetable in Japan, Taiwan, Hong Kong and Western countries.

3.Okra is an annual herbaceous plant. The root system is well developed, the absorption is strong, the stem is erect and branched, the root is straight, and the root depth is more than 1 meter.

If you're not familiar with it, you still won't do it, of course...

The reason why okra has a bitter taste when eating:

1. It may be that okra has not been cleaned and cleaned, and pesticides remain on it;

2. The okra is too ripe, the okra is too old when picking, and the okra at this time is not easy to chew, and the way to detect it is to pinch it with your fingertips when picking;

3. Okra is not fried and has a bitter taste.

Ways to avoid a bitter taste when eating okra:

1. When cooking okra, clean the okra more often to remove the residual pesticides on it or increase the cooking time;

2. Choose the okra that is not old, and the okra that is not old is easy to pinch with your fingertips.

Okra is also known as okra in Chinese. It is native to China and is mostly found in southern China. Its edible part is a fruit pod, divided into two kinds: green and red, the taste is crisp and juicy, smooth and not greasy, the fragrance is unique, and the seeds can be pressed for oil.

Pesticide residues: It may be that there is still a little pesticide residue on its surface, and there will be a bitter taste when eaten, this okra is not recommended to eat, because there are still pesticides left on the okra after boiling, and its attachment effect is relatively strong, which will cause harm to human health.

Uncooked: In a half-cooked state, raw okra tastes fishy and has a slightly bitter taste, but this okra is still edible and needs to be cooked twice.

Okra nutritional value: okra contains pectin, bovine lactosan, etc., which has the effect of helping digestion, gastritis and gastric ulcer, protecting and gastric mucosa, and is known as one of the best health vegetables for human beings. It contains a variety of nutrients such as iron, calcium, and sugar, and is effective in preventing anemia.

The mucin secreted by it has the effect of protecting the stomach wall, and promoting the secretion of gastric juice, increasing appetite, and improving indigestion. Contains vitamin A, which is beneficial for retinal health and vision maintenance. For young adults and athletes, okra can relieve fatigue and quickly restore 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 contains special ingredients with medicinal effects, which can strengthen the kidneys and replenish deficiency, and has an auxiliary effect on male organic diseases, and is a suitable nutritional and health care vegetable, enjoying the reputation of "plant viagra". In addition, because okra is rich in trace elements such as zinc and selenium, it can enhance the body's anti-cancer and anti-cancer.

Coupled with the abundance of vitamin C and soluble fiber, it not only has a health care effect, but also can make it whiten and delicate.

1. Okra itself has a bitter taste.

Okra is rich in nutrients, containing protein, fat, sugar, cellulose, vitamins, minerals, trace elements and other nutrients, as well as oxalic acid, tannin and other substances, these substances will cause okra to have a bitter taste, and as okra gets older, the higher the content of these substances, the more bitter okra will be.

However, these substances are not harmful to human health, so the normal okra has a bit of a bitter taste and can be eaten normally without too much worry.

2. You can eat it without spoilage.

Since oxalic acid and tannin in okra are substances that can be dissolved in water, the bitter taste of okra can generally be removed after cooking, so it is necessary to pay attention to whether okra has deteriorated.

If it is normal, it may be because the oxalic acid tannin and other ingredients have not been removed, and it can be eaten normally, but if the okra has deteriorated, it may also have a certain bitter taste after cooking, and it is easy to cause physical discomfort after eating, and it cannot be eaten.

3. Normal okra does not poison.

Okra is rich in nutrients, beneficial to the gastrointestinal health of the human body after eating, does not contain harmful substances to the human body, belongs to a kind of green nutrition and health care vegetables, under normal circumstances, even if you eat too much, it will not cause poisoning.

Eating okra will be poisoned, mainly due to the deterioration of okra, after the spoiled okra is contaminated by bacteria, it will produce mold and other toxic substances, and it is easy for the human body to have nausea, vomiting, abdominal pain, diarrhea and other gastrointestinal discomfort after eating, and sometimes there will be neurotoxic symptoms, which poses a threat to life safety.

4. Rotten, black, and smelly.

There are ubiquitous bacteria and microorganisms in nature, when there is a suitable temperature and humidity, they will grow and multiply, decompose the nutrients in the food, and cause the denaturation of the ingredients, and okra is a nutrient-rich food, which is more likely to breed bacteria and microorganisms, when these nutrients are decomposed and denatured, there will be rotting, blackening, odor and other manifestations.

1. Normal fresh okra looks relatively full, and the color is bright and green, and there will be no wrinkles, spots and scars on the surface. However, if it is a broken okra, the overall color will look dark, and there will be black spots and scars on the surface of the severely allergic sedan source.

2. Fresh okra is very plump, and it is relatively tough when pinched by hand. However, if it is okra that has been broken, it will be softer when you pinch it with your hands.

3. Fresh okra will smell fresh, but if it is bad okra, the taste will be more pungent and unpleasant, so once the okra starts to smell, it is not recommended to continue eating.

4 Okra contains a lot of oxalic acid, if okra is not cooked, these oxalic acid components will make okra taste bitter, this is a normal phenomenon, it is recommended to cook for two more minutes before eating okra.

If the okra is cooked, it still tastes bitter, which means that the okra is likely to have not been washed, and the surface of the okra also contains pesticide residues.

Okra is a bit old and can be eaten like this:

1. Stir-fried okra with slices of salted pork.

Ingredients: okra, chili, sliced bacon, garlic;

Method: Slice okra and chili peppers, cut the salted meat slices into several sections;

Burst the salted pork slices first and serve;

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;

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

2. Onion okra.

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

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

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

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

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

3. Scrambled eggs with okra.

Ingredients: 5 okra, 2 eggs, appropriate amount of chopped green onions;

Method: Wash the okra and cut it into shreds for later use. Remove the shell of the eggs and beat them up for later use;

Put an appropriate amount of cooking oil in the pot, turn on medium heat, pour in the okra shreds and stir-fry when the pot is hot, add an appropriate amount of salt and continue to stir-fry;

Add the eggs and continue to scramble, then add the appropriate amount of chopped green onions, monosodium glutamate, and rice wine. The dish is cooked, or it can be.

4. Sausages and fried okra.

Ingredients: okra, sausage, minced garlic;

Method: Okra slice and bacon sausage;

Pop the sausages first and set aside;

Then start another pot, put minced garlic, pop okra seven or eight ripe, put salt and stir-fry, then add sausages, put on a plate, and complete the world!

It is very likely that there are pesticide residues on the surface, and there is also a bitter taste that is not fried okra, and it is <>

Okra is also known as carob, coffee yellow sunflower, woolly eggplant, at present, okra has become a high-end nutritional and health vegetable that people are hot 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.

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.

Okra is different in that the tender pod contains sticky juice, with a special aroma and flavor, this mucus is composed of water-soluble fiber pectin, galactan and gum arabic, etc., which can help digestion, gastritis, gastric ulcer, as well as protect the liver and enhance human endurance.

Okra should not be bitter, it may be caused by the conditioning process.