Exercise 1
1. Wash okra and cut off about 2/3 pedicels. Don't cut the okra to prevent the mucus in the soup from losing. )
2. Put mustard, oyster sauce, soy sauce, sugar and sesame oil into a bowl.
3. Stir well.
4. 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.
5. immediately put it in ice water to cool and keep it crisp and green.
6. Code the okra.
7. drizzle with sauce and sprinkle with cooked sesame seeds.
Exercise 2
material
Okra 250g
Folding seasoning
2 grams of salt
2 grams of chicken essence
3 slices of ginger
Garlic half head
5 grams of soy sauce
5 grams of balsamic vinegar
3 grams of sesame oil
2 peppers (red, small)
3 grams of sugar
Proper amount of water
Method for making cold-mixed okra
1. Wash the okra and remove the head and tail.
2. Longitudinal incision
3. Boil the water, add some salt and oil, blanch the okra until it is cooked, and boil the water.
4. Immediately put it in ice water for cooling.
5. Chop minced garlic, Jiang Mo, diced pepper and white sugar. Put it into the cooled okra and stir well.
6. It is more delicious to refrigerate for a while before eating.
Folding cooking skills
1, adding salt and oil during blanching can make the color better;
2, too cold is to keep the taste crisp, but also to keep the surface green.
Exercise 3
material
Ingredients: okra
Accessories: Chili (red, small), garlic
Seasoning: peanut oil, salt
working methods
1. Wash the okra and remove the pedicels. Cold okra
2. Chop garlic and pepper into powder respectively.
3. Take a pot, add water to boil, add a few drops of oil and a little salt, and soak in okra for a few minutes.
4. Take it out and put it in the prepared ice water, soak it for a while, take it out and put it in the plate.
5. Heat the wok, add chopped pepper and garlic, and fry for a few seconds.
6. After turning off the fire, pour the fried minced garlic and pepper on the okra.