Kuaishou Boiled Okra

Kuaishou Boiled Okra

1. Wash the okra.

2. Bring water to a boil in the pot, add the washed okra, and blanch for three or four minutes. (You can prepare a bowl of ice water or cold boiled water first, and after blanching it, you can put it in cold water for a while, the taste will be better).

3. Prepare the dipping sauce: chop the shallots, and then enter the light soy sauce (the specific amount depends on the number of people to eat, you can prepare the dipping sauce at will, add some garlic, put some sesame oil, etc., all are good).

4. The blanched okra removes the hard roots and cuts it into two diagonally (don’t cut it, it’s okay to eat the whole). Put it on the plate, you can eat it~ simple.

Tips:

1. Choose the tender okra, the green ones are generally tender, and the yellow ones are relatively old.
2. The blanching process should not be too long, as the okra is too soft for a long time and tastes bad.
3. After blanching, put it in cold water, the taste will be better, but cold water is fine.
4. The dipping material can be adjusted at will, such as adding some garlic or sesame oil, which is also good.