Stuffed Okra for Invigorating The Spleen and Dehumidification
1.
Prepare all the ingredients and seasonings.
2.
Soak the white kidney beans with water all day and night, and keep them in the refrigerator if it is hot.
3.
Barley is also soaked in water all day and night. If it is hot, put it in the refrigerator.
4.
The soaked white kidney beans are torn off the skin.
5.
Put the white kidney beans and barley in a rice cooker, add enough water to cook for about 1 hour, and cook until the beans are soft and sandy.
6.
Soak the okra in salt water for 10 minutes to wash, boil a pot of boiling water, add a little salt to the water to protect the color, and boil the okra for another 1 to 2 minutes. Do not let the okra soften. Remove and cool with cold water.
7.
Mixed vegetables are also cooked.
8.
Put kidney beans and barley in a bowl, add mixed vegetables and cooked chicken diced, and crush the beans with a spoon.
9.
Put the fresh soy sauce, cooking wine, oyster sauce, and white sugar in a bowl and mix well.
10.
Use a knife to cut the skin on one side of the okra, being careful not to cut through the other side.
11.
Fill in the flavored kidney bean and barley filling.
12.
The okra is crisp and crisp, the beans are soft, salty and delicious.
Tips:
① Add 1 teaspoon of salt to the water for washing okra to sterilize and remove insects.
②I like the okra to be crispy. After the water is boiled, cook it for 1 to 2 minutes.
③The white kidney beans and barley are delicious when cooked until the sand comes out.
④The variety and amount of seasoning are adjusted according to your own taste.
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