A lot of people think, do white burnt okra directly into the pot to cook on the line, and then after the completion of the pouring of juice, dripping a little onion oil on the finish, in fact, this is a big mistake, Jane told you, don't go directly into the pot to blanch, but also need to add 1 more step, you know what is it? You slowly down to see ......
Do white burnt okra before, first soaked in lightly salted water for 10-20 minutes, so that the color of the boiled okra is more green, and more flavorful.
Blanching, to boiling water in the pot, and boiling time should not be more than 1 minute, remember not to cold water in the pot to cook, that would be wrong.
Okra, before blanching, can not use a knife to cut, to the whole root in the pot to boil! If cut and then blanched, the nutrition will be all lost! Little Jane secretly told you that these nutrients are an important part of protecting the gastric mucosa.
Required ingredients: okra, homemade dipping sauce.
Practice, 1: Wash okra, then soak in lightly salted water for 15 minutes.
2: Add enough water in a pot to boil, add a little salt and cooking oil, and boil the okra for 1 minute.
3: Immediately remove from the pot, cool in cold water, drain, and plate.
4: Stir in minced garlic + white sesame seeds + salt + chili oil + sesame oil + sugar + black bean sauce.
5: Pour on top of the okra, white burnt okra production is complete.
Can also be made into green onion oil okra, the specific method is to deal with the okra, control the water after drying the plate, put on the shredded green onion, shredded chili pepper, dripping hot oil, pouring steamed fish soy sauce on it. Regardless of which practice, the pre-blanching is very important, be sure to add more soaked in lightly salted water this 1 step, very critical Oh