In general, blanching okra takes about 1-2 minutes.

The purpose of blanching is to make the okra more tender and cooked, remove some of the astringent flavor, and maintain its bright green color. The exact blanching time can be determined by your personal taste and preference. If you want the okra to be slightly crunchier, you can reduce the blanching time to 1 minute.

If you prefer a softer cooked texture, you can extend the blanching time slightly to 2 minutes. Regardless of the blanching time, be sure to cool the okra in cold water immediately after blanching to stop the cooking process and preserve the flavor and color of the okra. Okra is rich in mucilage, and overcooking will cause the mucilage to overflow, affecting the texture. Therefore, it is important to time the cooking process well and avoid excessive heat treatment.

Precautions for making okra

1, cleaning: put okra into water, gently scrub to remove impurities and pesticide residues on the surface. Remember not to peel the skin, because the skin of okra is rich in nutrients and fiber.

2. Cutting: Remove the ends of the okra with a dry knife and choose whether to remove the top spikes according to personal taste. If the okra is large, cut it into appropriately sized segments or slices. Be careful to use a sharp knife to avoid damaging the okra.

3, cooking methods: okra can be processed through a variety of cooking methods, such as fried, boiled, baked and so on. Common cooking methods are fried okra, steamed okra, okra salad and so on. Choose the cooking method according to your personal taste and preference.

4, time control: okra cooking time should be controlled properly, too long will lead to poor taste, too short is not cooked. In general, fried okra need to master the fire and time, to maintain the crisp taste.

5, with ingredients: okra with other ingredients can make rich dishes. You can stir-fry with meat and vegetables to increase taste and nutrition. You can also use okra in salads with other vegetables and sauces.