Dried okra snacks is the sun-dried okra made, but in the whole step process must pay attention to, especially in the drying time, try to dry it sufficiently, so that to the later stage is easier to save to avoid mold.

The specific method is as follows:

1, with a clean pot (must be clean) to boil a pot of water, put a pinch of salt, the amount of water to see how much okra they grasp. General to the water can soak the okra mainly!

2, generally to the water can soak the okra as the main, boil the water, and then pour the okra into the pot, cook for about 3 to 5 minutes, quickly filtered up into the prepared cold water to cool and fish out.

3, and then placed in the sunrise about 4 to 7 days, sun-dried okra vigorously a pinch will be crushed that means the sun is good.

4, sealed storage, strictly prohibited moisture. It can be kept for half a year.

The efficacy of okra is shown below:

1, with the popularity of computers, cell phones, etc., more and more small children in infancy and early childhood began to come into contact with these vision-impairing high-tech products. Dried okra vegetables are rich in vitamin A and β-carotene, etc., can effectively protect the retina, maintenance of vision, prevention of children's pseudomyopia;

2, okra vegetables calcium content relative to other vegetables is more abundant, it is low in oxalic acid content, so the absorption of calcium utilization rate is higher than the milk to come to a good, for the development of small children, it is a good source of calcium;

2, okra vegetables, calcium content relative to other vegetables more abundant, it is low in oxalic acid content, so calcium absorption utilization rate is higher than milk, is a good Calcium source;

3, okra dry vegetables belong to low-fat, low-oil products, belonging to the low-fat health food, to meet the children's low-fat food to find a substitute for fat needs, do not have to worry about small children to eat snacks, such as obesity problems;

4, rich in vitamin A, vitamin B, vitamin C, as well as iron, potassium, phosphorus, zinc, calcium and other trace elements, and protein Content of up to 15 ~ 26%, carbohydrates up to 6.4%, 2% fat, 1% fiber, per 100 grams can provide 150 kilojoules of calories. In the 2008 Olympic Games was used as "athletes vegetables", with anti-fatigue, promote the role of children's growth and development.