put the pot in hot water.

boiled okra needs hot water, not cold water, and the water should be boiled before cooking. If the okra is boiled in cold water, it will take a long time to cook at high temperature, which will make the nutrients more easily destroyed and the taste will not be crisp and tender.

It is recommended that you soak the okra in light salt water for 1 minutes before burning it, so as to keep the green color of the okra, and then add the okra until the water in the pot boils. The cooking time is not long, and it can be taken out after about 3 minutes. If the cooking time is too long, the taste of the okra will be affected, and it will be soft to eat.

put the fished okra in ice water to cool down, which will make the okra more crisp and tender. After the temperature drops, change the knife, and then you can eat it directly in the sauce.

Selection method of okra

1. Choose a well-shaped and straight okra, which is a good okra.

2. Gently knead it with your hands, and it will be of better quality if you feel it is not stiff and a little tough.

3. Don't choose an oversized okra. The smaller it is, the more tender it is. The length is 5-1 cm, so it is advisable to buy it.

4. The surface of okra is full and bright, and it is better to have hair on the ridge, but it is getting old when the color is dark and dry.

5. Don't pick the fruit with black spots, which means that the okra is damaged during transportation, and its quality is damaged, so it is easy to rot.

6. Don't buy okra with moth-eaten marks, because the inside may be rotten.