Chinese Food
Steamed okra with minced garlic and vermicelli
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Okra is an annual herb. It belongs to Malvaceae. Nickname - croissant, coffee, okra, eggplant, etc. It originated in Africa and was introduced to China from India in the early 20th century. Its edible part is pods. Crispy and juicy. It is not greasy and smooth. It has a unique fragrance and is favored by people. In recent years, it has become a popular nutritional and health vegetable in Japan, Taiwan, Hong Kong and Western countries. In many African countries, it has become the first choice for athletes to eat. It is also a health food for the elderly.
Cooking ingredients
Cooking Steps
Step1:Fan Paoka
Step2:Okra wash. Chetti spar
Step3:Boil water. Turn off the water when the okra changes color. About 1 minut
Step4:Cut garlic for us
Step5:Oil boi
Step6:Put the garlic and oyster sauce MSG (note. Don't fry the garlic and oyster sauce too old.) my soy sauce is dark
Step7:Okra. Cut a knife in the middle.
Step8:Put the plate. Put the okra on the bottom. Then cut the vermicelli, garlic, red pepper and shallot. Steam for 5 minutes and enjoy the delicious food.
Cooking tips:When making dishes with okra, it is better to have fresh okra. The fresher the okra, the better it is. But. How to choose the fresh and delicious okra? Here is the selection method of okra summarized by gourmet people. It is simple and practical. Friends may try it. 1-the smaller the head, the more tender the okra. Too big okra is often old. There are more fibers and the seeds inside are hard and astringent. The taste is not good. The length is about 5-10 cm. 2 - the surface of okra has a thin layer of fluff. This is also a sign of its tenderness. It means there's no squeeze. 3-fresh and tender okra has a well proportioned and bright color. The common one is green okra. It's better to use natural and fresh green. The one with a little yellow color is more tender. It's our first choice. The surface is wrinkled or faded. It's not fresh. The color is dark and the hair is dry. 4 - fresh things are always full. So is okra. The surface should be flat without wrinkles, spots and scars. Don't pick the one with black spots on the body. Neither
