Okra

by Deep and shallow incense

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

I don't know when, okra has slowly become my favorite.
In the hot summer, a cold okra is already very comfortable before you eat it. Of course, it tastes smoother and more comfortable!
Okra has high nutritional value and is rich in pectin, which protects the liver and lowers blood lipids very well. It is suitable for the elderly and children.

Ingredients

Okra

1. Wash the okra and garlic cloves and set aside.

2. Put water in the pot and bring to a boil, pour the okra and cook for 3 minutes to turn tender and green.

3. The stalks and tails of the blanched okra should be cut off according to the length.

4. The garlic cloves are crushed and smashed to make the juice, and pour into the cut okra.

5. Add olive oil, light soy sauce, sugar, and cold boil to the okra in turn, then add sesame oil and mix well and put on a plate.

Tips:
The okra can control the blanching time according to the tenderness and ageing. Don't take it too long, otherwise it will not feel crisp.

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