Okra must be fresh and tender. If it's bruised and black, it won't look good, and there will be a lot of aging fibers.
In addition, okra is delicate and difficult to preserve. It is best to make it on the day of purchase. If it is preserved, it can be wrapped in white moisture-proof paper and put in a fresh-keeping bag, which can be preserved for about three days longer than direct refrigeration.
Baked okra
Materials:
Okra 1 12 ~ 15.
Coarse salt, covered with baking tray
Japanese soy sauce, a small amount
Olive oil, 1 tbsp
Freshly ground black pepper, 5g?
Exercise:
Wash and drain the okra (or blot it with kitchen paper), cut the stem, and be careful not to cut until the seeds are exposed. The end of the knot is basically cut off.
Put a tablespoon of olive oil into a container of okra, and shake the container so that the oil covers the okra evenly.
Preheat the oven to 190℃, and preheat the baking tray with coarse salt. After preheating, take out the baking tray, spread the okra evenly on the coarse salt, and try not to stack it.
Heat up and down 190 degrees and bake for 8 minutes.
Come out of the oven, plate, shake off or brush off large pieces of baking salt with a small brush. If the taste is heavy, you can sprinkle some salt with ground bottled sea salt.
Squeeze lemon juice according to personal preference, or squeeze lemon juice into the dip head.