Nowadays, the ingredients on our dining table are becoming more and more abundant. Okra has become an essential dish. Okra, also known as lady's finger, resembles a chili pepper and is often used for stir-frying. Okra with Sizzling Oil can relieve throat inflammation. So how do we choose okra?
【Name】
Okra with Sizzling Oil
【Ingredients】
250g okra, 1 and 1/2 tablespoons of soy sauce, 2 tablespoons of vegetable oil, 2 cloves of garlic, 1 red chili pepper.
【Instructions】
1. Use a knife to remove the tough skin and stem of the okra.
2. Crush the garlic cloves.
3. Mix soy sauce with 1 tablespoon of water, a few drops of vinegar, and a pinch of white pepper.
4. Boil a pot of water, add a pinch of salt and a few drops of oil, and cook the whole okra for 1-2 minutes.
5. Remove the okra and soak it in ice water, or rinse it under cold water.
6. Drain the okra and pour the seasoning sauce over it. Place the garlic and chili pepper rings on top of the okra.
7. Heat 1-2 tablespoons of oil in a small pan until smoking, then drizzle the hot oil onto the garlic.
【Nutritional Value】
Okra is rich in nutrients. The young pods contain a large amount of sticky juice and have a special aroma. The juice contains pectin, galactose, and arabinose. Its pectin is a soluble fiber, which is highly valued in modern health concepts.
Regular consumption of okra can benefit the stomach and nourish yin and yang. It contains 2.5g of protein, 0.1g of fat, 2.7g of carbohydrates, and 660 IU of vitamin A per 100g of tender pods.
It also contains 0.2mg of vitamin B1, 0.06mg of vitamin B2, 4mg of vitamin B4, 81mg of calcium, 63mg of phosphorus, and 0.8mg of iron. It is an ideal high-end green nutrition and health vegetable for the new century.
【How to Choose Okra】
1. Length: Compare it to your middle finger.
Generally, the smaller the okra, the more tender it is. It is usually picked 3-5 days after the flowers have withered. If it is harvested too late and there is too much fiber, it loses its edible value. The best length is 5-10cm, and okra longer than that is only suitable for seed preservation.
2. Softness: Gently pinch it with your hand. It should feel firm but not hard.
Unlike cucumbers, okra is not fresher when it is harder. On the contrary, the harder the okra, the older it is. The seeds inside have become hard and the flesh has too much fiber, resulting in a loss of the unique flavor and tender texture.
3. Surface: It should be plump and vibrant, with fuzz on the ridges.
Fresh things are always plump, and okra is no exception. The surface should be smooth without wrinkles, spots, or scars. The color should be evenly bright green. The most common color is green okra, which should be naturally green. If it has a hint of pale yellow, it is even more tender and preferred. Wrinkled or faded surface indicates it is not fresh.
Okra has a layer of fine fuzz on its surface, which is a sign of freshness. If the fuzz on each ridge is intact, it means it hasn't been squeezed.
4. Smell: It should have a natural fragrance.
Fresh okra has a natural fragrance, just like the scent of grass after rainfall. Old or not fresh okra will lack this fragrance.
5. Scratch: It should break with a light scratch.
This method is foolproof for melons and fruits. Lightly scratch it with your nail, and if it breaks and has juice, it is the freshest one.
