Okra needs to be blanched before it is made. Generally, after washing, put it in boiling water and cook for about 3 minutes. After the color becomes crisp, take it out of the pot. Rinse it with cold water after taking it out, and then put it on the plate after cooling.

There are many cooking methods of okra, which can be fried or cold, but no matter what method is used to cook okra, it must be blanched before cooking. Blanching water can not only help to remove dust and bacteria from okra, but also improve its bitterness and saliva viscosity, making it more crisp and tender.

Is okra poisonous if it is not cooked? It is non-toxic, but eating too much will have a certain impact on the body.

The reason why okra needs to be blanched before making is not only for cleaning, but also because it is a herb, but also rich in protein.

But okra also contains a lot of oxalic acid and tannin, which will inhibit the absorption of calcium and protein.

After blanching, oxalic acid and tannin in okra can be largely eliminated, which can promote the absorption of calcium and protein by human body. If okra is not blanched before eating, it will not cause poisoning, but eating too much may lead to a large increase of oxalic acid and tannin in the body, which will affect the absorption of nutrients and is not conducive to health.

3 Do you want to cut okra and drown? No need.

When the okra is blanched, it doesn't need to be cut, so it can be put into the pot directly, because the okra contains viscous liquid, arabinose, galactan, protein and calcium oxalate, which can help the human body to eliminate fatigue and recover quickly.

However, if the okra is cut and blanched, the mucus and some nutrients in the okra are easily lost into the water, which leads to the decrease of nutritional value.

4 Okra is cooked in cold water or hot water. It is recommended to cook with hot water.

If the hot water of okra is boiled in a pot, because the boiling time is short and the temperature is high for a short time, it will not only destroy the brittleness of okra, but also minimize the loss of nutrients contained in okra.

If you blanch with cold water, it is easy to heat okra with water. Okra itself is brittle. If you blanch with cold water, it will not only lead to the ripening of okra, but also lead to the loss of nutrients in okra.