Antigua and Barbados, native to Africa, Egypt and the Caribbean, is widely cultivated and is one of the favorite vegetables of people in Africa, America and Southeast Asia.

The tender fruit (pod) has tender and tender meat, unique flavor and high nutritional value, which can be compared with ginseng (called green ginseng in Japan and South Korea), but it is more suitable for daily food supplement than ginseng. Can be fried, boiled, cold, canned, soup and quick-frozen processing. Young fruit also contains a sticky substance, which can help digestion, treat gastritis and gastric ulcer, protect the liver and enhance human endurance. Young leaves can also be eaten. Flowers, seeds and roots have curative effects on malignant sores, carbuncle and furuncle, and have certain anti-cancer effects. Seeds contain more minerals, such as potassium, calcium, iron, zinc and manganese, which can be used to extract oil and protein or as a substitute for coffee.

Okra can be eaten in a variety of ways, such as cold salad, stir-frying, deep-frying and soup making. The main utilization methods are as follows:

(1) Gently cut off the pedicels of the fruit in the cold sauce, put it in boiling water for 2 ~ 3 minutes, take it out, rinse it quickly with cold water, cut it into filaments, and add various seasonings for modulation.

(2) Stir-fry the food, put it in boiling water for about 30 seconds after removing the pedicle, remove the water, and cut it into pieces with a thickness of 1 cm for later use. Slice lean meat, stir-fry in oil pan, then add okra slices, stir-fry quickly, add seasoning and serve.

(3) Take a proper amount of flour, fry it, add 1 egg, adjust the water to paste, and use appropriate seasoning. Wrap the pedicled okra in batter, fry it in oil pan until it is milky yellow, take it out of the pan and put it on a plate, dip it in seasoning and eat it.

(4) The soup can be divided into flower soup (flower soup and dried flower soup), tender pod soup and root soup, which can be made into instant soup with fresh meat and eggs, and dried flowers and roots can be made into old fire soup respectively.

menu

As a healthy vegetable, okra can be fried with pork, shrimp, squid and eggs. Cold mix, fry, make soup and serve as a side stove. You can simply eat whatever you want. When you eat okra, it is especially soft and tender, which will definitely make you forget your nostalgia!

1) stir-fried okra

[Ingredients] Okra 250g

"Accessories" include refined salt, vegetable oil, chopped green onion, sesame oil and soy sauce.

"Making" Take the quick-frozen okra out of the freezer. When it is slightly soft (if the temperature is low, it can be washed with warm water once), cut it into thin slices obliquely, stir-fry the wok with vegetable oil and chopped green onion, then pour in the okra, add refined salt and a little water, add appropriate amount of sesame oil and soy sauce according to personal preference, mix well, and take it out after cooking.

【 Features 】 Green as jade, with seeds like pearls, crisp, tender and smooth, and juicy, it has the effects of stimulating appetite, helping digestion, strengthening liver and tonifying kidney. If you like spicy food, you can chop or cut the peppers, and then fry the okra in a pot. [5]

2) Stir-fried okra with shredded pork

[Ingredients]: okra 250g, pork 100g.

"Accessories" include refined salt, cooking wine, vegetable oil, soy sauce, Jiang Mo and starch.

"making"

① Take the quick-frozen okra out of the freezer, cut it into inches after it is slightly soft, and then cut it into shreds longitudinally for later use.

② Shred pork, add cooking wine, soy sauce, refined salt, Jiang Mo and starch, mix well and marinate for a while.

(3) Heat the wok, drain the oil, add the marinated shredded pork, stir-fry until scattered, and take it out for later use.

(4) Heat the oil pan, add okra, add a little water and salt, stir-fry until the color changes, and then add shredded pork and stir-fry evenly.

"Efficacy" nourishes yin, moistens dryness, strengthens spleen and regulates intestines. It is especially suitable for dietotherapy for the elderly with physical weakness after illness.

3) cold okra

[Ingredients] 20 okra (about 250g)

"Accessories" include soy sauce, vinegar, Jiang Mo, sesame oil, Chili oil, flour paste or other sauces.

"Making" Take the quick-frozen okra out of the freezer, scald it in boiling water for a few minutes, and then take it out and put it neatly on the plate. According to your own preferences, use soy sauce, vinegar, Jiang Mo, sesame oil, Chili oil or other sauces to prepare seasonings, pour them on okra or dip them in the prepared seasonings for eating.

"Features" The meat is tender and crisp, and the entrance is smooth. Friends in the north may prefer this way of eating. In addition, colored salads of okra, purple cabbage and cherry tomatoes made by some high-end hotels and western restaurants are also very popular.

4) Soft fried okra

Materials: 20 okra (about 250g), eggs 1 piece.

[Accessories] Salt, chicken essence, flour, pepper, starch, salt and pepper.

"Making" Add a little salt, chicken essence and pepper to flour and starch, beat in eggs, and add appropriate amount of water to make a thin paste. Then soak the sliced or sliced okra in the prepared batter, fry it in oil until golden brown, take it out and put it on a plate.

[Features] When eating, dip in salt and pepper or sauce, the taste will be more beautiful! But friends who get angry easily should pay attention to self-control!

Add okra and tomatoes and stir-fry over low heat.

3. Stir-fry for 2.3 minutes, then add salt and the remaining garlic (if the tomatoes are low in water, you can add a little water during the frying process), and the okra will be soft and ready to go out.