1, stir-fried okra
Prepare some okra, slice it obliquely, and chop the pepper and garlic; Add oil, heat the pan and saute garlic slices; Add okra, stir-fry and add salt and pepper. Stir-fry at will 1-2 minutes, add chicken essence and serve.
2. Gumbo Laoganma scrambled eggs
Wash okra with salt, remove hair, and soak it in water 10 minute. Blanch the whole okra in boiling water, add a little oil and salt (adding oil and salt can keep the plants green), and scoop up supercooled water. Cut the blanched okra into small pieces for later use. Beat the eggs well and put a little salt. Hot pot, oil, scrambled eggs. Boil the eggs slightly and scoop them up for use. Stir-fry garlic in oil, add a spoonful of Laoganma and stir-fry okra. Don't overcook the okra, fry the eggs together. Add a little salt and serve.
3. cold okra
Wash okra and cut off about 2/3 pedicels. Don't cut the okra to prevent the mucus in the soup from losing. ) Put mustard, oyster sauce, soy sauce, sugar and sesame oil into a bowl. 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. Code okra. Sprinkle with sauce and sprinkle with cooked sesame seeds.
How to choose okra
1, gently knead with your hand, it feels not hard, but a little tough. The harder the okra is, the harder the seeds are, and there are too many fleshy fibers, so it has no unique fragrance and soft texture.
2. The smaller the okra, the more tender it is. Generally, flowers are picked 3-5 days after withering. If the crude fiber increases after delayed picking, it will lose its edible value. The best length is 5- 10 cm (the length of human middle finger is generally about 8 cm as a reference), and Okra is only suitable for seed storage or feed.
Fresh okra has a natural fragrance, just like smelling grass when it rains. Old, stale okra has no fragrance. With a slight stroke of your nails, the most fresh is the broken and juicy one.
4, the color is even and bright, and the green okra is preferably natural and bright green, or with a soft yellow. The surface is dry or faded, not fresh. Hair gets older when it gets darker. Okra has fine hair on its surface, which is a sign of softness. If there is fluff on the ridge, it means that it is not oppressed.