Okra

Okra

by Focus on medium and high-end health ingredients

5.0 (1)
Favorite

Difficulty

Easy

Time

20m

Serving

2

In summer, cold salad and cucumber salad are indispensable wherever you go? Cold seaweed? I’ve been eating it for decades, and I’ve become obsessed with okra recently. It’s really nice to eat their cold okra at a hot pot restaurant. After returning home, I studied it for several days, and finally I found out the taste of their home, which was dipped in mustard. Don't eat it too tasty. Used for appetizers, afternoon tea, and supper are all first-class. "

Ingredients

Okra

1. Wash the okra, coriander, garlic, and Zhitian pepper for later use. Prepare the quantity according to your own taste. The coriander and garlic can increase the flavor of okra. Prepare the Zhitian pepper according to your own taste.

Okra recipe

2. Cut the garlic into minced garlic, don't cut the puree, the puree tastes bad, then cut the bay leaves into sections, and finally put the Zhitian pepper into sections on the serving plate.

Okra recipe

3. Add some water to the pot and bring to a boil

Okra recipe

4. Put the okra on a large fire, remember, don’t cook it for too long, it’s too old to taste bad, trust me, it can’t take more than 1 minute.

Okra recipe

5. Take the okra out of cold water. This step is to increase the taste. Take out most of the water on the surface of the okra for 30 seconds to 1 minute.

Okra recipe

6. Put the okra cut into sections and put them in a pan with the auxiliary materials. Don't cut them too thinly, but don't cut them too big, so that the okra can fully contact the auxiliary materials.

Okra recipe

7. Add appropriate amount of soy sauce, two drops of sesame oil, and two drops of chili oil

Okra recipe

8. Stir evenly and enjoy the delicious! Is it very attractive?

Okra recipe

Tips:

1. Friends can seal the okra with plastic wrap and put it in the refrigerator to keep it fresh for about 5 minutes, the taste is more delicious.
2. Remember to clean all the knives that cut all the vegetables, because they are directly imported.
3. You can eat with mustard when you eat it. It's awesome.

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