Why your fried okra is bitter and astringent? This step is the key. Many people have ignored
. Friends who like to keep healthy should know a vegetable, it is okra. Its nutrient content is very high and its appearance looks very beautiful. Okra is emerald green, and its biggest feature is that it is crispy and juicy, and the taste is smooth and not greasy. The taste of okra is quite special, the fragrance is very unique, and the taste is fresh and refreshing.
Many people say that it looks a bit similar to peppers. I took a closer look and found that it looks very similar. It is also for this reason, so it also has a name called pepper. There are many ways to cook it. It can be cold or fried, or it can be cooked with other vegetables. No matter which kind of taste is good, it can be said to be a very versatile vegetable.
However, some friends and editors say that the okra they make is bitter and astringent, and it tastes different from what you get in restaurants. In fact, it is not a matter of speculation, but that it will not deal with okra. What should we do? Let's look down together.
Okra is a vegetable that can be eaten raw, but few people do this. Because the taste is not good when eaten raw, there is still a lot of mucus in it, which has a bitter taste. If it is not cooked, no one would like to eat it.
is still better after being fried. The reason why some friends make it unpalatable is because they directly fry the pot and omit the step of blanching.
Why should the okra be blanched?
Although there is a kind of slime in this vegetable that seems to have no appetite, it is actually very nutritious. Not only is it good for our health, it can also protect everyone's stomach. The okra is blanched before frying to get rid of substances such as oxalic acid. Such substances can inhibit the absorption of calcium and protein, and blanching can prevent this from happening, and at the same time can remove the bitter taste, so put it in water for a while before frying.
How to blanch it?
Don't cut the okra before blanching, and put it in whole after washing. If you cut it and put it in the pot, the mucus inside will be lost and a lot of nutrients will be lost. We can clean it first, and then soak it in salt water for a while, about ten minutes. After soaking, remove the stalk, boil a pot of water, put a small amount of salt in it, and pour the okra after the water is boiled.
Okra is very light and will float in the pot. Remember not to turn them to avoid uneven heating. It can be taken out in about three minutes, remember not to blanch it for too long, if it is too soft, it will affect the final taste. After it is fished out, put it in cold water quickly, so that it will still taste very crisp.
After the temperature drops, cut it, and then fry it. There is no need to add water during the frying process. Add some condiments and stir-fry until the color changes. If you want a cold dressing, you have to pour it in the water and cook for three minutes. After the cold water, add the condiments, mix well and you can eat it. It's simple and delicious.
[Copywriting editor]: 惜博
