Chinese Food
Three kinds of Okra
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As an occasional not so serious food, I finally have the chance to say something about it. When it comes to okra, it's because my colleague xiaopang, who you are familiar with, has lost 20 jin recently. He loves okra very much. Even his snacks are changed into dried okra. As a vegetable, okra has a simple style. It looks fluffy. Cutting is a very non mainstream five pointed star. Taste It's slippery again. So it's no wonder that it was judged that it was not a real vegetable - but what's good for Kwai Kwai's bad is that it can make different flavors. And it's all very fast. Most vegetables have few flavors to choose from. But okra is probably one of the few that people can eat all the time. Today, share three approaches.
Cooking ingredients
Cooking Steps
Step1:Pour Okra in oil. Spread the cooked okra on a flat plate. Sprinkle with garlic and pepper, and smoke some.
Step2:Drench with hot cooking oil.
Step3:Add 45g water, 15g soy sauce and a little salt into the three egg solutions and mix well.
Step4:Put a little oil in the bottom of the pot. Fry in the egg mixture until the egg shell is formed. Put in the boiled okra. Roll up the edge. Pour in the egg mixture again. Repeat. Final roll to shape. (in order to take a picture. It's a bit old this time.
Step5:Take it out and cut it into 2-3cm thick pieces.
Step6:* Japanese style Okra in cold sauce * wooden fish flower and kunbu are boiled into high soup and put into a small bowl. Mix well with three tablespoons of soy sauce and one tablespoon of Weilin.
Step7:Cut the okra. Pour in the mixed sauce. Leave for 20 minutes.
Cooking tips:* preparation work * okra - dedi. Wash it with salt. Put it into a boiling pot and cook for about 3 minutes. Take it out and soak it in ice water for standby. There are skills in making delicious dishes.
