Hot water. Cooking okra in hot water, shorter and easier to cook, can better retain the nutrients in the okra, and cook the whole root of the pot, to avoid the most valuable mucus in the okra into the water, the nutritional value is reduced. And cold water in the pot, cooking time is longer, easy to lead to the nutrients contained in the destruction, but also make the okra become soft, not crisp.

Hot water. Okra, whether in the boiled or supermarket, is the need to use hot water, mainly because the okra itself is more brittle meat, and cold water in the pot, generally cooked longer, easy to lead to the nutrients contained within the destruction, but also make the okra become soft, and not crisp and tender.

And use hot water to cook okra, then, a shorter time is easier to cook, can better retain the nutrients in the okra, and cook the whole root of the pot, to avoid okra in the most valuable mucus components, into the water, the nutritional value of the reduction.