Okra is millet. The root system is developed, straight and deep 1.
More than m; The main stem is erect, 1 ~ 2.5m high, 5cm thick, red and green, cylindrical, with short basal internodes and lateral branches, and no lateral branches occur from flowering nodes; Leaves palmately 5-lobed, alternate, with hairs or bristles on the leaves and slender and hollow petioles; Flowers are large and yellow, born in leaf axils; The fruit is a capsule with a sharp top and a slightly curved shape, which looks like a horn. Fruit length 10 ~ 25 cm, transverse diameter 1.9 ~ 3.6 cm. There are two kinds of tender fruits: green and purple. The surface of the fruit is covered with fine white fluff, which is lignified and inedible when it matures. The seeds are spherical, the size of mung beans, light black, thick skin and capillary.
Types and varieties of okra can be divided into round fruit species and pod species according to fruit shape; According to the length of fruit, it can be divided into long fruit species and short fruit species; According to the plant shape, it can be divided into short plants and tall plants. Dwarf plants are about 1 m high, with short internodes, small leaves, few nicks, low flowering nodes, early maturity, few branches, lodging resistance, easy harvesting and suitable for close planting. Tall plants have high plant height, dark green fruits and good quality. 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. As a healthy vegetable, okra recipes can be fried together with pork, shrimp, squid and eggs. Can also be cold, fried, soup, when the side furnace. You can 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 "main ingredient" okra 250g "auxiliary material" 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 once with warm water), cut it into thin slices obliquely, stir-fry the wok on fire, add vegetable oil, stir-fry chopped green onion to give a fragrance, then pour in the okra and stir-fry, 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 "main ingredient" okra 250g, pork 100g "auxiliary material" 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 slightly, and then cut it lengthwise 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) 20 "main ingredients" of cold okra (about 250g) and "auxiliary ingredients" such as soy sauce, vinegar, Jiang Mo, sesame oil, chili oil, batter or other sauces.
Take the quick-frozen okra out of the freezer, boil 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 "main ingredient" 20 okra (about 250g), egg 1 "auxiliary material" refined salt, chicken essence, flour, pepper, starch and 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 the 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). When the okra is soft, it can be cooked.