Soup Okra

Name: Soup Okra
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Okra; 180g preserved egg; 32g Thick soup treasure; 10ml oil; 8g garlic; 5g Shiitake Mushrooms; 10g carrot

by Jamie Pastoral

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

Okra was rarely seen here before, but now it is sold in the market from time to time. Okra is a good ingredient with rich nutrition and many effects, and it has both medicinal and food effects. The disadvantage is that the slurry is not easy to handle. This time I made the soup okra, blanching the whole okra in water and then returning it to the knife. This is a very good way. Without adding too many condiments, just using Knorr Soup Bao, the taste of the dishes is very delicious.

Ingredients

Soup Okra

1. Wash the okra and prepare the preserved eggs

2. Steam the preserved eggs for 10 minutes

3. Add water to the steamer and blanch the okra

4. Put the blanched okra into cold boiling water to cool

5. After the cool okra is drained, cut it vertically and put it in a container

6. Add oil to the pot and stir in the garlic slices

7. Add appropriate amount of water

8. Pour in chopped preserved eggs, shiitake mushrooms, carrots

9. Bring to a boil, add the thick soup, stir until it dissolves, turn off the heat, pour the soup on the okra and enjoy

Tips:
The okra should be blanched before cutting to prevent the okra seeds and okra slurry from flowing out during blanching.
It is not advisable to add seasonings with heavy color and taste to this dish.
The thick soup treasure tastes very delicious, no need to add other condiments.