1, onion-flavored okra

Ingredients: 350g of okra, 20g of onion and 8g of soy sauce.

Practice Wash the okra, blanch it with boiling water and take it out. Put okra in cold water, take it out and cut it into sections. Wash the green onions and cut the flowers for later use. Put the okra segments into a dish, sprinkle with chopped green onion, and pour in soy sauce and mix well.

2. okra tofu

Ingredients: 300g okra, tofu 1 block, salt 1 spoon, vegetarian 1/2 tsp.

Practice okra blanching, draining and cutting into stars. Grind tofu and seasoning in a mortar, then add okra and mix well.

3. Italian vegetable salad

Ingredients: lettuce, onion, 5 black olives, 2 okra, 1 corn, cucumber, almond slices, toast, tomato, 3 tbsp oil vinegar salad dressing (egg-free salad dressing is recommended).

Practice washing vegetables and cut them separately for use. Put the lettuce in a transparent bowl in turn, then drain the other ingredients one by one, finally add the black olive and toast diced, then pour the oil and vinegar salad dressing and sprinkle with almond slices. The ingredients in the sauce must be cut into fine powder.

4. cold okra

Ingredients: Okra 300g, mustard 1 tsp, oyster sauce 1.5 tsp, soy sauce 1 tsp, sugar 1 tsp, sesame oil 1 tsp, cooked sesame 1 tsp.

Wash okra and cut off about 2/3 pedicels. Don't cut the okra, so as not to lose the mucus in the soup. Put mustard, oyster sauce, soy sauce, sugar and sesame oil into a bowl and stir well. Boil the pot with water, add 1 teaspoon salt and corn oil, blanch the okra for about 3 minutes, turn green and take it out. Soak in ice water immediately to keep crisp and green. Dish okra, drizzle with sauce and sprinkle with cooked sesame seeds.

Tips Okra should not be scalded for too long, and 3 minutes is appropriate. It's not crisp when it's overcooked, but it's sticky and tastes bad. It is advisable to mix and eat now, and don't leave it for too long to affect the crispness.