Okra, also known as croissant and coffee Huang Kui, is called "beautiful finger" by some people, which is really vivid. Fresh and tender okra, like ten beautiful fingers whose fingertips are not touched by spring water, makes people fondle it. Okra contains viscous liquid, arabinan, galactan, protein, calcium oxalate, etc. Regular consumption can help digestion, enhance physical strength, protect the liver, strengthen the stomach and regulate the intestines. Eliminating fatigue and quickly recovering physical strength has become the first choice vegetable for athletes in many African countries, and it is also a nutritious and healthy vegetable popular all over the world.

So how can we choose fresh and juicy okra when we buy it? The following four options are believed to be helpful to you:

1 specific length:

The smaller the okra, the more tender it is. Generally, its length is 5- 10 cm, and it is best (the middle finger of a person is generally about 8 cm long as a reference).

2 pinch hard and soft:

Squeeze gently with your hands, don't feel stiff. It's better to have a little toughness. The harder the okra gets, the older it gets, and it loses its unique fragrance and tender texture.

3 Look at the surface:

Fresh okra should be full and bright, with hairy back. The surface should be free of wrinkles, spots and scars. The color is well-proportioned and bright, and we often see green okra. The natural bright green is better, tender and a little tender yellow. Okra has a layer of fine hair on its surface, which is also a sign of its freshness.

4 smell the fragrance:

Smell it, fresh okra has a natural fragrance, and both old and stale okra will lack fragrance.

Fresh okra is crisp and juicy, smooth and fragrant, and can be used for cold salad, stir-frying and soup making. It's best to blanch with boiling water for a few minutes to remove the astringency before cold-mixed cooking.