The okra can be cold, stir-fried, fried, stewed, do salad, soup dishes, etc., in cold and fried food must be scalded in boiling water before three or five minutes Kushi to remove astringency. Okra at higher temperatures, due to respiration quite quickly, so that the organization of rapid aging, yellowing and corruption. It is best to store at 7°C to 10°C for about 10 days. Do not net crushed ice to sprinkle directly on top of the fruit, otherwise water damage spots will occur. Prevent bruising after buying okra, otherwise it will turn black a few hours after bruising. Okra is a cold vegetable, so people with cold stomach and intestines, poor function and frequent diarrhea should not eat more.

To make soup: wash the young fruits of okra, cut into slices or shreds; with a high fire will be boiling soup, into the pot boiling for about 2 minutes can be. You can add eggs or shredded meat to the soup for a better flavor.

Steamed food: young fruit washed, shredded or sliced, stir-fried or stir-fried with shredded meat, eel, fish, tripe, shrimp, etc. ****.

Cold: tender fruit shredded or sliced, scalded with boiling water for 1 to 2 minutes, drained, and then add seasonings to the plate.

Frying: young fruit cut into strips, wrapped in flour, deep-fried until golden brown and removed; pot add sugar, sound, thickened with fire pour into the fried young fruit thickening strips, plate can be. Its characteristic is the color of the remaining yellow, crispy outside and tender inside.