A complete collection of salad okra

Okra is native to Africa and was introduced to China by India at the beginning of the 20th century. The edible part is pods, which are green and red. They taste crisp, tender, juicy, smooth and have a unique flavor. Cold okra is a cold dish with okra as the main material, but it is a cold dish. You can't eat more. Let's take a look at the whole recipe of cold okra.

The practice of cold okra

[materials] 300g okra, 1 tablespoon mustard, 1.5 tablespoons oyster sauce, 1 tablespoon light soy sauce, 1 tablespoon sugar, 1 tablespoon sesame oil, 1 tablespoon cooked sesame, 1 tablespoon salt, corn oil.

[practice] rinse ① okra and cut off the pedicel of about 2 gamma 3. Don't cut the okra to prevent the loss of mucus in the soup. ② put the mustard, oyster sauce, light soy sauce, sugar and sesame oil in a bowl and stir well. Bring the ③ pot to the boil, add 1 tablespoon salt and corn oil, blanch the okra for about 3 minutes, turn green and remove. Soak the ④ in ice water immediately to keep it crisp green. ⑤ put okra on a plate, sprinkle with sauce and sprinkle with cooked sesame seeds.

[skill] ① okra should not be scalded for too long, 3 minutes is appropriate, too cooked will not be crisp, and will be sticky, taste bad. ② should be ready to eat, do not leave too long, in order to affect the crisp feeling.

The second method of cold okra

[materials] okra 250g, salt 2g, chicken essence 2g, ginger 3 slices, garlic half head, light soy sauce 5g, balsamic vinegar 5g, sesame oil 3g, pepper 2, sugar 3g, water right amount.

[practice] wash ① okra, remove the head and tail, and cut longitudinally. ② boil water, add salt and oil, blanch okra until cooked, then boil. ③ scoop it up and cool it in ice water immediately. ④ chopped garlic and ginger, chopped chili and sugar and all the seasonings together into the cool okra mix well. ⑤ in the refrigerator for a while before eating more delicious.

[tip] when ① James is scalded, add salt and oil to make the color better. ② is too cold to maintain a crisp taste and a green surface.

The third method of cold okra

[materials] okra, pepper, garlic, peanut oil, salt.

[practice] ① okra wash and pedicel off. Chop ② garlic and chili respectively. ③ take a pot, pour in water and bring to the boil, add a few drops of oil and a little salt, add okra and simmer for a few minutes. After the ④ is removed, put it into the prepared ice water and soak it for a while. Heat the oil in the ⑤ wok and saute the minced chili and garlic for a few seconds. After ⑥ turns off the heat, sprinkle the chopped garlic and chili on the okra.

[skill] do not cook or dress with copper or iron dishes, otherwise okra will quickly change color, although there is no harm to the human body, the taste will be reduced, and it will not be beautiful.

The fourth method of cold okra

[materials] 300g okra, 1 tablespoon mustard, 1.5 tablespoons oyster sauce, 1 tablespoon light soy sauce, 1 tablespoon sugar, 1 tablespoon sesame oil, 1 tablespoon cooked sesame, 1 tablespoon salt, 1 tablespoon corn oil.

[practice] ① okra wash clean, cut off about 2 ppm 3 stalks, do not cut okra, to prevent the loss of mucus inside the soup. ② put the mustard, oyster sauce, light soy sauce, sugar and sesame oil in a bowl and stir well. Bring the ③ pot to the boil, add 1 tablespoon salt and corn oil, blanch the okra for about 3 minutes, turn green and remove. Soak the ④ in ice water immediately to keep it crisp green. ⑤ put okra on a plate, sprinkle with sauce and sprinkle with cooked sesame seeds.