2, fried okra before the best first blanching process, because okra belongs to the plant vegetables, which contains a lot of oxalic acid and tannin, these 2 kinds of substances will not only inhibit the absorption of protein, but also affects the taste, blanching, you can greatly reduce the amount of oxalic acid and tannin content, so that the nutrient absorption of a more comprehensive, but also more delicious.

3, fried okra blanching, there is an important purpose, is to remove the bitter taste of okra, so fried okra will not be so difficult to eat.