Okra is called the honorary title of "the first of five dishes" and "the king of hundreds of dishes", which is not self-styled, but by strength. It has accompanied the ancients for a long time because it is easy to grow and live. Others call it a kidney-tonifying dish.
Second, the method of okra juice adjustment
The first mustard
1, boil the water, put the washed okra in and scald it, and pick it up after the okra is discolored and cooked;
2. Put the picked okra into clear water and soak it;
3. Squeeze out water
4. Sprinkle with soy sauce
5. Take a Fluttershy, squeeze mustard out and put it on it, and dip it in when eating.
The second kind of garlic juice mixing
1, boil the water, put the washed okra in and scald it, and pick it up after the okra is discolored and cooked;
2. Put the picked okra into clear water and soak it;
3. Squeeze out water
4. Crush the garlic and put it on.
5. Sprinkle with soy sauce
6, put a little old vinegar
7. Heat a small amount of oil in the pot, add a little sesame seeds, and pour the hot oil sesame seeds on the garlic to serve.
If you like spicy food, you can also put some pepper when stirring oil.
The above two methods are simple and practical, and they can be learned as soon as they are learned. Moreover, they not only do not destroy the nutrition of okra, but also keep its original flavor and taste more crispy and delicious. Friends, you can try it if you are interested, thank you!
The cold dish okra is crisp and refreshing, rich in nutrition, and the soup is memorable.
So how to adjust the juice? Let's take a look.
1, put the chopped millet pepper, minced garlic, soy sauce, vinegar, salt and sugar into a bowl and prepare the juice.
2. Put shredded ginger, minced red pepper, pepper noodles, salt and sugar in a bowl, add cold boiled water and mix well to make a sauce.
3. Put minced garlic, Jiang Mo, minced pepper and proper amount of salt into a seasoning bowl, add a little chicken essence and 1/3 seasoning spoon of white sugar, pour some hot oil into the bowl and stir well, then add 1/3 tablespoon of cooking wine, 1/2 tablespoon of steamed fish and black bean oil, and 1 tablespoon of soy sauce.
4. Add cold boiled water to dilute sesame paste several times, then add salt, sugar, soy sauce, vinegar and sesame oil and mix well.
5. Pat 2 garlic cloves into minced garlic and 3 red peppers into powder. Put the minced garlic and pepper in a bowl, add sesame oil 10ml, 50g delicious juice and 20g delicious fresh and spicy juice, and then add a proper amount of cooked white sesame seeds and mix well.
Do you have a taste you like?
I know two kinds:
Pepper oil ginger juice+garlic, oyster sauce and soy sauce+garlic.
It may not be to your taste. I always eat like this, and it feels good. You can try it.
First, pepper oil, ginger sauce, soy sauce+garlic
Zanthoxylum bungeanum oil and ginger juice can also be made by yourself. It's convenient and quick to go directly to the supermarket and buy a small bottle. But if you do it yourself, it's actually not difficult. Put the pepper in 70% hot oil and fry it slowly until you smell the fragrance and drain the oil. Mash ginger, stir in cold water, and drain the juice. Mash garlic and fry it in hot oil, leaving all the ingredients. Pour it on the coded okra in batches. Other seasonings, such as salt, are appropriate. It is recommended to put less monosodium glutamate, and there is enough garlic. Then add red millet spicy color matching to enhance flavor.
Second, oyster sauce+garlic
Dilute oyster sauce with warm water, or dilute the soup with water in the pot. The garlic method is the same as above. First pour the oil consumption on the okra and pour the garlic. Decorations and seasonings are the same as above.
It's very simple. You can try it. This is how we eat it in our family. The main reason is that you need to master the heat when you blanch the okra, otherwise it will smell like vegetables when it is not cooked, and it will not taste crisp when it is cooked.
Okra cold salad is delicious, and fried is also good. You can try it all. I hope my answer will help you a little.
This cold okra is simple and delicious!
Ingredients: okra, mustard, oil consumption, soy sauce, sugar, sesame oil, cooked sesame seeds, salt and vegetable oil.
1, wash the okra, and cut off 2/3 pedicles (don't cut the okra, to prevent the mucus loss inside when blanching).
2. Put mustard, oil consumption, soy sauce, sugar and sesame oil into a bowl.
3. Stir evenly
4. Add a proper amount of water to the pot to boil, add a spoonful of salt and a little vegetable oil, blanch the okra for 3 minutes, turn green, and take it out.
5, immediately put it in ice water to cool, to keep it green.
6. code the okra.
7. drizzle with sauce and sprinkle with cooked sesame seeds.
Cold okra is also a home-cooked dish, crisp and juicy, with a unique flavor, but okra is cold and delicious, but you should not eat more.
Step 1: Treatment of okra.
Step 2: Prepare ingredients.
Step 3: Start modulation.
Hello, everyone, I'm Li Dashuai, the brother of pig's feet. I'm glad to answer this question. Okra has been very popular in recent years, especially cold, so let me talk about the recipe of cold okra juice:
2 tablespoons soy sauce, vinegar 1 spoon, a little white sugar, a little mustard, sesame oil 1 spoon, garlic paste 1 spoon, and add some millet spicy, and stir well. [Come and see me] [Come and see me] [Come and see me]
Formula:
53 grams of white sugar, 9 grams of chicken powder, 4.5 grams of monosodium glutamate, 70 grams of soy sauce, 40 grams of American soy sauce, 0 grams of balsamic vinegar 1 10, 24 grams of soy sauce, 50 grams of oyster sauce, 70 grams of garlic slices and 0/2 grams of millet spicy/kloc-0.
Practice:
Chop garlic slices and millet spicy, and mix well with other seasonings in the formula.
In addition to the above sauces, the following sauces can also be used for cold okra or iced okra-
1, shredded ginger, red pepper powder, pepper noodles, salt and white sugar in a bowl, add cold boiled water and mix well to make the sauce.
2. Put minced garlic, Jiang Mo, minced pepper and proper amount of salt into a seasoning bowl, add a little chicken essence and 1/3 seasoning spoon of white sugar, pour some hot oil into the bowl and stir well, then add 1/3 tablespoon of cooking wine, 1/2 tablespoon of steamed fish and black bean oil, and 1 tablespoon of soy sauce.
3. Take a proper amount of Japanese soy sauce and mix well with Muyu flower. If there is no Japanese soy sauce, use soy sauce.
4. Add cold boiled water to dilute sesame paste several times, then add salt, sugar, soy sauce, vinegar and sesame oil and mix well.
5. Pat 2 garlic cloves into minced garlic and 3 red peppers into powder. Put the minced garlic and pepper into a bowl, add sesame oil 10ml, 50g delicious juice and 20g delicious fresh and spicy juice, and then add a proper amount of cooked white sesame seeds and mix well.
Hello, I'm glad to answer your question. First, take off the head of the okra by hand, wash it twice with clear water, bring it to the boil, and then put it in boiling water for a few seconds to a minute. After the okra is dehydrated, put it in cold water, and control the water of the okra to dry. At this time, pat some garlic and ginger granules, cut some hot peppers one after another, and when these are cut, put the okra on a plate and use a small bowl. White sugar, add some chopped green onion, add some sesame oil to adjust the sauce, and then pour it on the okra to eat a bowl of rice. The okra can be eaten without cutting it, or it can be half slope, depending on your own practice.
The materials for juice preparation are as follows
Okra: A pile, more than a dozen, just right to mix-plate.
Garlic: three petals
Onion oil: a spoonful is neither too big nor too small. If not, salad oil will do.
Little red pepper: one, two or three if you like spicy food.
Light soy sauce: moderate amount
Vinegar: Less than soy sauce.
Chop garlic and small red pepper into pieces, and make them as delicate as possible. You can also use them separately for garlic utensils.
A spoonful of scallion oil (I fried it now. . ) Use a larger metal spoon or an extra small pot, and put it on the fire to heat it. The minimum fire will do! Soon I saw that the oil was a little smoky, so I immediately poured it on the minced garlic from the fire, and the aroma was overflowing ~ (if there was no ready-made scallion oil, I sprinkled some minced scallion on the garlic, and when the hot oil was poured on it, the garlic and scallion fragrance came out ~)
Finally, add soy sauce and vinegar to the garlic soaked in oil, and you can add a little sugar ~ mix well and pour it into the okra, and then mix well.
I am the daily food of Lao Wang's family, and I am glad to answer your question. The following are my personal practices and opinions.
first step
Let's treat the okra first, wash it with water, and put it in a basin for later use. Then we will boil the water from the pot and bring it to the boil.
Put the okra into the pot and blanch it for about two minutes. When blanching, we put some oil in the pot to keep it green.
Step 2: juice mixing
A spoonful of salt, a spoonful of chicken essence, half a spoonful of monosodium glutamate, two spoonfuls of sugar, add a little soy sauce, Chili oil and red oil, a little sesame oil, two kinds of vinegar, balsamic vinegar and aged vinegar, and finally Pei Ru can have a little minced garlic or garlic juice. Stir all the ingredients evenly, pour them into a bowl and dip them in, or pour the juice on the okra.
I hope my answer is helpful to you. If you like me, you can comment or forward it below the article. Thank you!