Okra is a relatively common vegetable, it is very good to eat, rich in vitamins, dietary fiber and other trace elements, etc., moderate consumption of certain benefits to the body, many people will often eat okra. Okra is usually blanched, usually with hot water in the pot blanching, so you can avoid cooking for too long, resulting in the loss of nutrients.

Okra blanching with cold water or hot water

Hot water in the pot.

When blanching okra, you need to wait for the water to boil and then blanch it inside for about 2-3 minutes. If it is fried, you only need to scald it for about 30 seconds. That's all it takes for the okra to taste crispy and tender.

If the okra is cooked in cold water, it will cook with the water. If it stays in the water for a long time, not only will it cause more nutrient loss, but it will easily age and soften the texture of the okra, which will greatly reduce the flavor.

How long to blanch okra tastes best

Okra should not be blanched for too long. If it is too long, more nutrients will be lost. It is recommended to serve immediately after blanching for about 3 minutes. It is recommended to cook for about 15-30 seconds after blanching.

Those who like crisp flavor can soak the cooked okra in cold water, which can quickly lower the temperature of the okra, prevent it from getting soft due to the high temperature, reduce the loss of nutrients, and maintain the green color of the okra to make it look better.

If you prefer a softer flavor, cooked okra can be sliced or boiled after it cools naturally without having to soak it in cold water.

What are the benefits of blanching okra

1. Promote nutrient absorption

Okra is an herb. Although okra contains a lot of protein and calcium, it also contains a lot of oxalic acid and tannin. When eaten raw, oxalic acid and tannins inhibit the absorption of calcium and protein. When blanched, oxalic acid and tannins can be removed to promote calcium and protein absorption.

2, improve the taste

If raw okra is eaten directly with very sticky saliva, it also has an astringent flavor. Hot blanching removes the tannins and removes the astringent flavor. Sticky saliva belongs to mucus proteins. After hot blanching at high temperatures, the proteins are denatured and the stickiness is removed.