Antigua and Barbados, which are native to Africa, Egypt and the Caribbean, are widely planted and are one of the favorite vegetables for people in Africa, America and Southeast Asia.

The tender fruit (pod) has tender and smooth meat, unique flavor and high nutritional value, which is comparable to ginseng (called green ginseng in Japan and South Korea) but more suitable for daily food supplement than ginseng. Can be fried, cooked, cold, canned, soup and quick-frozen processing. The young fruit also contains a sticky substance, which can help digestion, treat gastritis and gastric ulcer, protect the liver and enhance human endurance. Young leaves are also edible. Flowers, seeds and roots have curative effects on malignant sores, carbuncle and furuncle, and have certain anti-cancer effects. Seeds contain more minerals such as potassium, calcium, iron, zinc and manganese, which can be used to extract oil and protein or as a substitute for coffee.

Okra can be eaten in a variety of ways, including cold salad, hot frying, deep frying and soup. The main utilization methods are as follows:

(1) Cut off the pedicel gently in cold sauce, put it in boiling water for 2 ~ 3 minutes, take it out, quickly rinse it with cold water, cut it into filaments, and add various seasonings for modulation.

(2) Stir-fry the food, remove the pedicle, put it in boiling water for about 30 seconds, remove the water, and cut it into pieces with a thickness of 1 cm for later use. Slice lean pork, stir-fry in oil pan, then add okra slices, stir-fry quickly, add seasoning, and serve.

(3) fry a proper amount of flour, add eggs 1 piece, adjust water to paste, and use appropriate seasoning. Wrap the pedicled okra in batter, fry it in oil pan until it is milky yellow, take it out of the pan and put it on a plate, and dip it in seasoning to eat.

(4) The soup can be divided into flower soup (divided into flower soup and dried flower soup), tender pod soup and root soup, which can be made into instant soup with fresh meat and eggs, and the dried flowers and roots can be made into old fire soup respectively.

menu

As a health-care vegetable, okra can be stir-fried, fried with pork, shrimp, squid, eggs, etc., cold-mixed, fried, served in soup, and served as a side stove. You can simply eat it as you like. When eating okra, its special softness, fragrance and tenderness will definitely make you forget to stay in love!

1) stir-fried okra

"Ingredients" 250 grams of okra

"Accessories" include refined salt, vegetable oil, chopped green onion, sesame oil and soy sauce.

"Making" Take the quick-frozen okra out of the freezer, and when it is slightly soft (if the temperature is low, it can be washed with warm water once), cut it into thin slices obliquely, stir-fry the wok on fire, add vegetable oil, stir-fry the chopped green onion, then pour in the okra, add refined salt and a little water, add appropriate amount of sesame oil and soy sauce according to personal preference, mix well, and take it out after cooking.

"Features" Green as jade, seeds like pearls, crisp, tender and smooth, full of juice, with the effects of promoting appetite, helping digestion, strengthening liver and tonifying kidney. For those who like spicy food, you can chop or cut the peppers and then put okra in the pan for frying. [5]

2) Stir-fried okra with shredded pork

"main ingredients" okra 250g, pork100g.

"Accessories" include refined salt, cooking wine, vegetable oil, soy sauce, Jiang Mo and starch.

"making"

① Take the quick-frozen okra out of the freezer, cut it into inches after it is slightly soft, and then cut it into shreds longitudinally for later use.

② Shred pork, add cooking wine, soy sauce, refined salt, Jiang Mo and starch, mix well and marinate for a while.

(3) heat the wok, put the oil, add the marinated shredded pork, stir-fry until it is scattered, and then take it out for use.

(4) Heat the oil pan, add okra, add a little water and salt, stir-fry until it turns color, then add shredded pork and stir well.

"Efficacy" Nourishes yin, moistens dryness, strengthens spleen and regulates intestines. It is especially suitable for physical weakness after illness and diet therapy for the elderly.

3) cold okra

"Ingredients" 20 okra (about 250g)

"Accessories" include soy sauce, vinegar, Jiang Mo, sesame oil, chili oil, flour paste or other sauces.

"Making" Take the quick-frozen okra out of the freezer, scald it in boiling water for a few minutes, then take it out and put it neatly on the plate. According to your own preferences, use soy sauce, vinegar, Jiang Mo, sesame oil, Chili oil or other sauces to prepare seasoning, pour it on okra or dip it in the prepared seasoning and eat it.

"Features" The meat is tender and crisp, and the entrance is fragrant and smooth. Friends in the north may prefer this way of eating. In addition, some high-end hotels and western restaurants make colorful salads of okra, purple cabbage and cherry tomatoes, which are also very popular.

4) Soft fried okra

Ingredients: 20 okra (about 250g), eggs 1 piece.

"Accessories" salt, chicken essence, flour, pepper, starch, salt and pepper.

"Making" Add a little salt, chicken essence and pepper to flour and starch, beat in eggs, and add appropriate amount of water to make a thin paste. After that, soak the sliced or sliced okra in the prepared batter, fry it in oil until golden brown, take it out and put it on a plate.

"Features" When eating, it will taste more beautiful when dipped in salt and pepper or sauce! But friends who get angry easily should pay attention to self-control!

Add the okra and tomatoes and stir-fry them over medium and small heat.

3. Stir-fry for 2.3 minutes, then add salt and the remaining garlic (if the tomatoes are the kind with less water, you can add a little water during the frying process), and the okra will be soft and ready to go out.