Okra is an out-and-out healthy food, but okra is also taboo. It is cold in nature, so it is best for people with weak spleen and stomach, prone to diarrhea or loose stools. Don't eat too much. However, adding or dipping spicy and warm seasonings such as ginger, mustard, and chili pepper during cooking can balance its cold and cool properties. Method Listen to the voice Method 1 Ingredients: Okra Ingredients: Soy sauce and mustard Preparation 1. Blanch the whole okra in boiling water for about 2.5 minutes. 2. Pick up supercooled water (cold boiled water or filtered water). 3. Put it in the refrigerator to chill (or put it in ice water with ice cubes to chill). 4. Dip it with mustard and light soy sauce when eating. Method 2 Main ingredients: 1 box of okra, auxiliary ingredients: appropriate amount of oil, appropriate amount of light soy sauce, appropriate amount of mustard, 1 bowl of ice water. Steps: 1. Wash the okra in clean water. 2. Put ice cubes into pure water to make ice water. 3. Boil water in a pot and add the washed okra after the water boils. 4. Blanch for 30 seconds and remove. 5. Place the blanched okra in ice water to cool. 6. Place the cooled okra in the refrigerator for 1 hour or add ice cubes directly to ice water to cool the okra completely before eating. Tips 1. The okra should not be blanched for too long. After blanching, it should be poured directly into cold water, otherwise the taste will be affected. 2. It is recommended to blanch the okra without removing the stems. If you remove the stems and then blanch the okra, the water will directly enter the gaps and the texture will not be crispy when eaten.