Cold Okra Flat Tip

Cold Okra Flat Tip

by Shanghai Spiced Beans

4.7 (1)
Favorite

Difficulty

Easy

Time

5m

Serving

2

Bianjian can be processed from more than 20 kinds of raw materials, including black-bone chicken shoots, white chicken shoots, red shell shoots, early shoots, stalagmites, water shoots, green shoots and broad shoots.
Dry product processing: cut the collected fresh bamboo shoots slightly with a knife, peel off the shells, remove the old part, and cook in a pot. Generally, add salt to no more than 4 catties per 100 catties of bamboo shoots. After cooking for 60-80 minutes, take out the drained salt water and spread it out. Place it on a baking stove and slowly roast with charcoal fire, and roast it into a verdant yellow straight tip. The straight tip is then softened with boiling 10% salt water, the bamboo shoots are cut off, and the remaining bamboo shoots are twisted manually to form a spherical shape for drying, and then beaten with a wooden claw to form an oblate shape to make it firm. Only, serve as "flat tip". The flat tip is produced in Zhejiang, Jiangxi, Hunan, Fujian and other places, but the Tianmu Mountain produces the best quality in Jiangsu and Zhejiang.
The flat tip is an appetizer, and it washes the intestines and loses weight. It is deeply loved by everyone.

Ingredients

Cold Okra Flat Tip

1. Okra

Cold Okra Flat Tip recipe

2. Blanch it in the water.

Cold Okra Flat Tip recipe

3. Cut into small pieces.

Cold Okra Flat Tip recipe

4. Flat tip. Soak in cold water overnight.

Cold Okra Flat Tip recipe

5. Boil it with water. Cut into hob blocks.

Cold Okra Flat Tip recipe

6. The bottom is a flat tip, and the top is okra. Soak it for a good taste.

Cold Okra Flat Tip recipe

7. Plate. Drizzle with sesame oil.

Cold Okra Flat Tip recipe

Tips:

Simple, soak the flat tip first and then cook to remove the salt.

Comments

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