Okra blanching water has skills, 2 steps are very critical, nutrients are not lost, fresh emerald green does not turn black

Okra is a very nutritious food, and it is also known as a carob, probably because it resembles a horn, but I think it looks like a green pepper. When I was a child, I never saw this kind of thing, went to the supermarket to take a look, thought it was green pepper, and later learned.

The most prominent feature of okra is the mucus in it, everything can flow out quickly, and it is dry and crisp and soft to eat, and there is a sweet smell.

Don't look at its small one is inconspicuous, in fact, it is rich in pectin, protein, vitamins, trace elements, etc., and it is often eaten for many benefits to the body.

Okra is generally used as an embellishment, but it can also be eaten stir-fried and cold, and the taste is good. However, no matter how to do it, blanching water is a must, so should the okra blanching water be directly under the pot, or will it be cut and then blanched? The difference between these two methods is very large, if you do not pay attention, it is easy to cause the loss of nutrients, today I will teach you 2 tips for blanching okra water.

【Okra blanching water】

1, when buying okra, to choose emerald green, moderate thickness, moderate length, too long or too thick, or a little yellow, are likely to be relatively old, this is not delicious to eat, nutrition is slightly worse. After buying it, simply rinse it under the tap for a while.

2, prepare a basin of water below, add a spoonful of salt to the water, then put the okra in it, soak for 10 minutes, soak it well and then gently scrub it, and scrub the layer of fluff on the surface. This way, you must not remove the stilt or cut it into small pieces.

3, blanching water must be a complete pot of blanched water, otherwise if cut, the mucus inside will flow out, resulting in loss of nutrients. Boil the water, boil the water, and then add a spoonful of salt and a few drops of oil to it, which can effectively prevent the okra from changing color, and blanch it to remain emerald green.

4, after adding these 2 things, you can pour the okra into it, okra blanching does not take too long, about 3 minutes on the line, after the okra is fished out, put it in cold water for a while, and then take it out, control the water, cut into segments, and prepare to cook.

Tips:

Okra blanching water is skilled, 2 important steps do not forget to do, the first is before the okra blanched water, must not be cut, or remove the stalk, that is, must not let the mucus flow out, otherwise the loss of nutrients is serious, the second is okra before the pot, first add a little salt, cooking oil, can prevent okra from changing color and yellowing.