Dried okra snacks are made by drying okra, but you must pay attention to the whole step, especially when drying, try to fully dry it, so that It is easier to store later to avoid mold.

The specific method is as follows:

1. Use a clean pot (must be clean) to boil a pot of water, add a pinch of salt, the amount of water depends on the amount of okra. Generally, okra can be soaked in water!

2. Generally, the water can soak the okra. Bring the water to a boil, then pour the okra into the pot, cook for about 3 to 5 minutes, quickly filter it and add the prepared cold water. Let cool and take out.

3. Then place it in the sun to dry for about 4 to 7 days. If the dried okra will break into pieces when squeezed vigorously, it means it is ready.

4. Store in a sealed container and avoid moisture. Can be stored for half a year.

The effects of okra are as follows:

1. With the popularization of computers, mobile phones, etc., more and more children are exposed to these harmful substances in their infancy and early childhood. High-tech products for vision. Dried okra vegetables are rich in vitamin A and beta-carotene, which can effectively protect the retina, maintain vision, and prevent pseudomyopia in children;

2. The calcium content of dried okra vegetables is relatively Other vegetables are richer, and their oxalic acid content is low, so the absorption and utilization rate of calcium is higher, which is better than milk. It is a good source of calcium for developing children;

3. Autumn Dried sunflower vegetables are low-fat and low-oil products, and are low-fat healthy foods. They can meet children's needs for low-fat foods to find substitutes for fats, and there is no need to worry about the obesity problem caused by children eating snacks;

4. It is rich in vitamin A, vitamin B, vitamin C, iron, potassium, phosphorus, zinc, calcium and other trace elements, with a protein content of 15-26%, carbohydrates of 6.4%, and fat of 2%. 1% cellulose can provide 150 kilojoules of heat per 100 grams. It was used as an "athlete's vegetable" in the 2008 Olympic Games, which has the effect of resisting fatigue and promoting the growth and development of children.