Materials okra 350 grams, 20 grams of green onion, 8 grams of soy sauce.
Practice will be washed okra, put into boiling water, scalded, fish out. Put the okra into cool water to rinse, fish out and cut into pieces. Wash and cut the scallions into small pieces. Put the okra segments into a plate, sprinkle with chopped green onion, pour in soy sauce and mix well.
2, tofu mixed with okra
Materials okra 300 grams, 1 block of tofu, salt 1 spoons of vegetarian fresh 1/2 tsp.
How to do it: Blanch and drain the okra and cut it into stars. In a mortar and pestle, grind the tofu and seasoning ingredients together, then add the okra and mix well.
3, Italian-style vegetable salad
Ingredients lettuce, onion, 5 black olives, 2 okra, 1 small corn, cucumber, almonds, toast, tomatoes, oil and vinegar salad dressing (recommended to use non-egg salad dressing) 3 tbsp.
Methods: Wash and cut the vegetables separately. Place the lettuce in a clear bowl, then add the other ingredients one by one, then top with black olives and toast, then drizzle with the vinaigrette and sprinkle with sliced almonds to finish. The ingredients in the dressing must be finely chopped.
4, cold mixed okra
Materials okra 300g, mustard 1 tsp, oyster sauce 1.5 tbsp, soy sauce 1 tsp, sugar 1 tsp, sesame oil 1 tsp, cooked sesame seeds 1 tbsp, salt 1 tsp, corn oil.
DirectionsWash okra and cut off about 2/3 of the tips. Do not cut the okra to prevent the loss of mucus inside when blanching the soup. Put mustard, oyster sauce, soy sauce, sugar and sesame oil in a bowl and mix well. Bring a pot of water to a boil, add 1 tsp salt and corn oil, blanch the okra for about 3 minutes to turn bright green in color, and fish it out. Immediately soak in ice water to cool to keep it crisp and green. Plate the okra, drizzle with the sauce and sprinkle with cooked sesame seeds.
Tips okra should not blanch too long, to 3 minutes is appropriate, cooked too ripe will not crisp, and will be sticky, bad taste. It is appropriate to mix and eat, do not leave it too long to affect the crispiness.