Correct methods and steps of blanching okra.
1. Wash the whole okra, and then soak it in clear water for more than 10 minutes, especially if it is soaked in light salt water.
2. The soaked okra can be cut off, but the seeds inside must not be exposed to avoid the loss of nutrients in the okra. You can also put the whole root in the pot without cutting it, and then cut off the handle before cooking, which is better.
3. Boil a pot of water and add some salt to the water. Boil and add okra. Because the okra is light and floats on the water, it should be turned constantly after cooking, so that the okra can be heated evenly.
4, generally blanch for 3 to 5 minutes, blanch until the color of okra becomes darker, and immediately take out the pot. Blanching for too long will make okra soft and affect the taste.
5. After the okra is out of the pot, it will be immediately immersed in cold water for cooling. If it is immersed in ice water to cool down, the effect will be better. This is the key to keep okra crisp and refreshing.
6. After the okra is fully cooled, remove the water control. Cut into strips or blocks according to the requirements of cooking, which can be used to make various dishes.
Okra can be cold, stir-fried, fried, stewed, made into salad or soup. And be sure to blanch it before frying it in cold sauce. If you plan to use okra as a cold salad, you can put it in the refrigerator for a while after cooking, and it will taste better.