1. Wash the okra, remove the stalk, and cut it in half.
2. Put it in the steamer and steam for 8 minutes, take it out and put it on the plate.
3. Peel and dice the shallots, mince the shallots and garlic for later use.
4. Put an appropriate amount of oil on the pot and fry the diced shallots on low heat until the green onions turn golden brown.
5. Strain the scallion oil, take the red onion crisp and set aside.
6. Leave the bottom oil in the pot, saute the shallots and minced garlic, cook in the soy sauce and brown sugar.
7. Add a little water to boil, turn off the heat and set aside.
8. Pour the sauce into the plate and sprinkle with red onion crisps.
Tips:1. In order to maintain the nutrients and taste of okra, the blanching time should not exceed 3 minutes, and the steaming time should not exceed 8 minutes.
2. There is a layer of fine hair on the surface of the okra, which is also a sign of its freshness. If the fluff on each ridge is better, it means that there is no squeeze, and the nail is lightly tired and juicy. The freshest.
3. The seeds and glue in okra have unique health benefits. Don't think these glues are too troublesome when cooking, so the least nutritious way to eat is whole plant cooking or steaming.
4. Okra is a low-energy food. It is one of the good weight-loss foods and can be eaten by the general population. Avoid using copper, iron and other utensils to cook okra, which will cause the okra to change color quickly. Although it is harmless to the human body, the taste is compromised and unsightly.
5. The smaller the okra is, the more tender it is, and the okra that grows too large has more fiber, and the taste is not good. When choosing okra, pinch the okra to feel soft and hard. It is better to have a bit of toughness. The surface should be flat without wrinkles, without spots and scars, and the color should be natural and bright green, and the surface should be more tender with a bit of tender yellow; What is shrunken or faded is not fresh.
