Nutritional value of okra
Okra, also known as Crotalaria, Okra and Solanum melongena, originated in Africa and was introduced to China in the early 20th century. It is generally planted in the southern region, and is called "plant gold", which has many unknown nutritional characteristics.
First of all, okra is rich in vitamins and minerals. Every100g of tender fruit of okra contains about 4mg of vitamin C,1.03mg of vitamin E and 3 10/0μ g of carotene. Okra is rich in trace elements such as zinc and selenium, which is very helpful to enhance the anti-cancer ability of human body. Secondly, there are sticky liquid substances in the tender fruit of okra, which contain polysaccharides such as pectin and mucopolysaccharide. Mucopolysaccharide can enhance the body's resistance, maintain the smoothness of articular membrane and serosa in human joint cavity, reduce the accumulation of lipid substances on arterial wall, and avoid the atrophy of connective tissue in liver and kidney. Finally, okra has a high water content and little fat, with only 0. 1 g fat per1g tender fruit, which is very suitable for ladies who want to lose weight. Moreover, it is rich in vitamin C and dietary fiber, and can also make the skin white and tender.
material
Ingredients: 250g of okra;
Accessories: one garlic, a little steamed fish soy sauce, a little salt and a little hot oil.
Summer is hot ... cold okra.
1
Wash it with water. If there is hair on it, you can rub it with salt or brush it with a toothbrush.
2
Boil hot water for three minutes, it will be soft if it takes too long.
three
Pick it up in hot water, soak it in cold water, or freeze it in the refrigerator.
four
Chop garlic for later use
five
Cut the okra and remove the head, sprinkle with garlic paste, pour with steamed fish soy sauce and pour with hot oil, which is the same as the taste of the restaurant. If both soy sauce and steamed fish soy sauce are salty, you can add no salt or a little salt if you like heavy taste! Isn't it beautiful to come out of the oven,
Tips
Okra can be cold-mixed, stir-fried, fried, stewed, made into salads, soups, etc. It should be noted that okra must be blanched in boiling water for three to five minutes before cold-mixed and stir-fried.