Autumn with red onions
By VicentaLakin
Autumn eating is also diverse, and nothing is healthier than evaporation with juice, which nourishes and keeps its unique sweetness。
Recipe Recommendations
Steps for Autumn with red onions
1
Autumn wash went half-trip。
2
It's eight minutes in the steam pan and it's in the disk。
3
Red onions go to Pichetin, onions, garlic cutters。
4
The onion fire was slowly blown to gold。
5
Clean the onions, get the onions for use。
6
Save base oil, onions, garlic, sauce, red sugar。
7
A little boiled water, a little fire。
8
Put the juice in the plate, soak it。Autumn with red onions Make Tips
1. To preserve the nutrients and texture of okra, do not blanch for more than 3 minutes, and do not steam for more than 8 minutes.
2. Okra has a layer of fine fuzz on its surface, which is a sign of its tenderness. If the fuzz is still present on each ridge, it is even better, indicating that the okra has not been compressed. The freshest okra will exude juice when lightly pricked with a fingernail.
3. The seeds and mucilage inside okra possess unique health benefits. When cooking, do not consider the mucilage to be a nuisance. Therefore, the best way to avoid losing nutrients is to cook the whole okra plant or simply steam it.
4. Okra is a low-calorie food and is one of the best for weight loss; it is suitable for the general population. Avoid using copper or iron utensils when boiling okra, as this will cause it to discolor rapidly. While this does not harm the body, it diminishes the flavor and is not aesthetically pleasing.
5. The smaller the okra, the more tender it is; large or overly long okra contains more fiber and has a poor texture. When selecting okra, squeeze it with your hand; it should feel firm but have a slight toughness. The surface should be flat and smooth, without wrinkles, spots, or blemishes. A natural bright green color is ideal, with a slight pale yellow indicating even greater tenderness. Okra that is wrinkled or discolored is not fresh.