In recent years, the popularity of okra has soared, one of the reasons is its rich nutritional value, but the taste of okra is special, especially the smooth mucus after cooking is not acceptable to everyone, how can you deal with it? Before revealing the answer, let's start by getting to know okra.
What is okra?
Okra is an angiosperm plant that belongs to the mallow family along with cotton and hibiscus. The original source of growth is disputed, but it is certain that okra preferred warm, humid climates and is now found in temperate climates such as the tropics and subtropics.
Okra is common in Southern American cuisine, but is also used in Indian, Middle Eastern and many African dishes. Its sticky texture is quite special, and although it can be used to reduce stickiness, if it is used well, it can actually add a thick texture to the dish.
Buying tips
Whether it is green, purple or red okra, it is best if it looks intact. It should be noted that the stem and its surroundings are easy to brown, so if some discoloration do not need to be nervous, you can still eat, but the brighter or greener the color, it is still relatively fresh. If okra has obvious brown spots, a dry tail or appears wrinkled and withered, try to avoid it.
How to save
Fresh is always best, and if you want to preserve it, wrap it and refrigerate it for a few days.
About mucus and cooking methods
Okra contains a clear, smooth mucus, which helps it store water and grow in hot climates. When cooking, you can reduce the sticky texture, and you can also make good use of this characteristic to add texture to the dish.
Reduce sticky texture: Try not to cut okra, or cook it at a very fast speed, whether it is quickly stir-fried, grilled or fried, it will bring out the crispness of okra. Adding a lot of acid, such as vinegar, lemon juice or tomatoes, to your cooking is also a way to avoid making your dishes too sticky.
Take advantage of the sticky texture: The mucus of okra adds consistency and texture to dishes, and in the case of southern American spice chowder (gumbo), bacon, seafood, okra and other vegetables are added, because the soup is much richer with sliced okra.
Finally, let's take a look at how acid can be used to reduce okra mucus. This Indian-inspired dish combines vegetables and spices and goes well with rice, beans or meat.
Material:
1.5 pounds (about 680 grams) okra
1 onion
3 tomatoes (canned tomatoes are also fine)
3 cloves garlic
1 tbsp vegetable oil
11/2 tsp paprika
2 tsp cumin seeds
1 tsp turmeric
1/4 tsp cayenne paprika (optional)
1/2 tsp salt
1 tbsp lemon juice
Method:
1. Remove the stem and cut the okra into half an inch long.
2: Peel the onion and cut into thin slices. Cut the tomatoes into chunks and retain the juice. Peel and chop the garlic.
3. Turn on high heat, pour oil into the pan, wait for the oil to be hot, stir-fry the onion until the color turns brown, the process is about 5 minutes.
4. Add garlic and stir-fry until fragrant, about 30 seconds.
5: Add paprika, cumin seeds, turmeric and cayenne paprika and stir-fry, about 30 seconds.
6: Pour in okra and stir-fry, add tomatoes, juice left by chopping tomatoes, salt and half a cup of water.
7: Stir-fry until the ingredients are evenly combined, then reduce the heat and cook until the okra is soft and the flavors are combined, about 5 to 10 minutes. Finally, remove from heat and squeeze in lemon juice. If it is not salty enough, add salt to taste.
Tips: If okra is fresh and tender, you can also fry it whole, but the cooking time will be longer depending on the situation.