1, okra can be cold salad, stir-fried, fried, stewed, salad, soup and so on. Before cold mixing cooking, it must be boiled in boiling water for three to five minutes to remove astringency. Its nature is cold. After scalding, you can mix minced garlic and pepper with soy sauce to balance its coolness a little. However, people with spleen and stomach deficiency and cold, diarrhea or loose stool should not eat more. When okra is cooked with curry and other seasonings, the taste is very different. People who are not used to okra may wish to try it.

2. Okra can also be eaten raw. After washing, it can be refrigerated for several days without losing its flavor. But okra, like vegetables, contains more potassium, so patients with kidney disease should be scalded before eating. When cooking, you can roll the blanched okra with bacon, sprinkle some cheese powder, cover it with tin foil and bake it in the oven. Because okra and cheese are rich in calcium, you can increase your calcium intake.

3. Pay attention to scalding okra with boiling water to remove astringency. You can't cook okra in an iron pan, it will change color. In order to maintain the nutrition and taste of okra, generally, if it is boiled, the soaking time should not exceed three minutes. If fried, the time should not exceed five minutes.

4, in order to maintain the nutrients and taste of okra, generally if boiled.

5. Gumbo will have mucus when it is cut and fried. Some people will wash the mucus before frying for the sake of the beauty of the dishes. In fact, this is absolutely not recommended. Gum of okra is the essence of its nutrition, so don't be afraid of sticking. Sticky and nutritious.

6. Okra must not be fried with water until it becomes discolored. Raw is better than fried soft. You can eat it raw, don't worry. If fried for a long time, nutrition will be lost.