Okra is rich in nutrition, mainly containing protein, fat, sugar, cellulose, vitamins, minerals, trace elements and other nutrients. After eating, it can supplement the substances needed by the human body and is beneficial to health. Okra is a kind of green nutritious and healthy vegetable. Its meat is tender and contains sticky substances composed of pectin and polysaccharide, which makes it have special flavor and smooth taste and can be fried generally.

2 Why should okra be fried? There is a lot of mucus that has not turned white.

This mucus is the juice of okra. Generally, after blanching, protein and other components in the mucus can solidify, reducing the taste of the mucus. Therefore, when okra fries a lot of mucus, it is mostly caused by no blanching.

Secondly, in the process of frying okra, it will constantly destroy the fiber tissue of okra and let the internal juice flow out, resulting in a lot of mucus after frying okra.

3 Is the gummy gummy of okra nutritious? It is very nutritious.

Gum of okra is mixed with a lot of nutrients, including protein, pectin, milk polysaccharide and arabinan. Pectin is a kind of soluble fiber, which can reduce the absorption of fat after eating, and can also absorb water to expand and increase the volume, thus prolonging the residence time of food in the stomach and slowing down the digestion and absorption of carbohydrates. Long-term consumption is beneficial to health and is one of the main substances with health care function of okra. Therefore, the gum of okra is a nutrient-rich substance, and it is recommended not to remove it.

Do you want to blanch the okra first?

In addition to rich nutrients, okra also contains oxalic acid, tannin and other substances, which will cause okra to have a bitter taste, and these substances will nourish the absorption of nutrients in human body. Blanching okra before frying can remove these substances and make it taste better.

However, it should be noted that okra is very rich in nutrients. If you cut the blanching water, you will lose a lot of nutrients and reduce the edible value of okra. So when the okra is blanched, put the whole root directly into the water.