1。 Wash the whole okra and soak it in light salt water 10 minutes or more.

2。 You can put the whole root in the pot without cutting, and then cut off the stem before cooking, so as to avoid the nutrient loss of okra.

3。 Boil the water, add some salt, and then add the okra. After the pot is put in, it is turned constantly to make the okra evenly heated.

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. Soak the okra in cold water immediately after taking out the pot, which is the key to keep the okra crisp and refreshing.

6. After the okra is fully cooled, remove the water and cut it into strips or blocks, 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.