Okra is also known as croissant beans and tomato. It can be cold, stir-fried, fried, stewed, made into salads, soups, etc. The tender okra fruit contains a viscous liquid and arabinans, galactans, rhamnan, protein, calcium oxalate, etc., which can be eaten regularly to help digestion, enhance physical strength, protect the liver, strengthen the stomach, and straighten the intestines. Okra is rich in vitamin C and soluble fiber, which not only has a health-care effect on the skin, but also makes the skin white and tender.
Okra, I like to use it for cold salad. It lasts short and tastes very crisp and delicious.
cold okra
Recipe Recommendations
- okra 300 grams
- mustard 1 tsp
- oyster sauce 1.5 tablespoons
- soy sauce 1 tsp
- sugar 1 tsp
- sesame oil 1 tsp
- cooked sesame 1 tablespoon
- salt 1 tsp
- corn oil 1 tsp
Steps for cold okra
1
Wash the okra and cut off about 2/3 of the stalk. (Don't cut the okra to prevent the mucus in it from being lost when boiling the soup.)
2
Put the mustard, oyster sauce, soy sauce, sugar and sesame oil into a bowl.
3
Stir well and set aside.
4
Put water in the pan and bring to a boil, add 1 teaspoon of salt and corn oil, blanch okra for about 3 minutes until the color turns green, and pick it up.
5
Immediately soak in ice water to keep it crispy green.
6
Put the okra on the plate.
7
Drizzle with sauce and sprinkle with cooked sesame seeds.
8
Delicious green, simple beauty dish.