Question 1. Judging whether okra is old:

1. Okra that is less than 10 cm in length (the length is about the same as an adult’s middle finger) is usually relatively tender. Do not choose okra longer than this length. ?

2. Look at the color. Okra that is bright green and slightly yellowish is relatively tender, while okra that is dark green is slightly older. ?

3. Look at the villi. The more small villi on the surface of okra, the more tender it is. ?

4. Look at the okra that has been picked for about two days. If the cross section of the fruit handle is relatively fresh, it means that it has just been picked. If the cross section of the fruit handle has turned black, , indicating that the okra has been picked for a long time and may have aged. ?

5. The best way to judge the tenderness of vegetables is to use your nails to lightly scratch the surface of the vegetables. If there is juice coming out from the scratch, it must be very fresh. Yes. If it cannot be rowed or no juice comes out, it is old.

Question 2.?

Can old okra still be eaten?

Okra, like peppers, can be eaten when fresh and young. Although the pods of old okra will become fibrous, they can also be used to make soup or tea after drying them. It can be eaten as a medicine, etc., and it has the same unique flavor. ?

Extended information:

How to preserve okra:

1. Refrigeration to keep it fresh?

This method can keep it fresh for about seven days. ?

(1) Trim the okra stems neatly, put them into a fresh-keeping bag or plastic fresh-keeping box, seal them, and then wrap them in newspapers to prevent direct contact with the crushed ice in the refrigerator room.

(2) Wrap the newspaper and put it in the bottom layer of the refrigerator to refrigerate. ?

2. Quick-frozen preservation?

This method can keep it fresh for 9 months, but the longer it stays fresh, the more nutrients the okra will lose. It is recommended that you try to freeze it within two weeks. After eating, there is basically no loss of nutrition at this time. ?

(1) Trim the okra stems neatly, then blanch them in boiling water for 0.5 to 1 minute. Remember to add an appropriate amount of salt to the water before blanching. ?

(2) Immediately take the blanched okra out of the pot and immerse it in cold or ice water. Remove the okra to control the water after it is completely cool. 3. Put the water-purified okra into a fresh-keeping bag or plastic crisper, seal it, and put it in the freezer of the refrigerator to freeze. If your refrigerator has a quick-freezing function, it is better to use the quick-freezing function.