How to cook okra properly to get more nutrients than medicine!

Many people cook okra by directly blanching or stir-frying. Doing so will cause a large amount of nutrients in okra to be lost due to high temperatures. Today, I will guide you through the correct method to easily retain most of the nutrients and prepare delicious dishes. Okra is one of the healthiest vegetables because of its nutritional diversity and is called green ginseng. Because it is rich in vitamins, it is especially suitable for summer. Put the okra in a basin. Then add a little salt. Then pour in clean water. Next, add a little baking soda. Now stir gently to dissolve the salt and baking soda into the water. Light salt water can disinfect and baking soda can decompose pesticide residues, creating a double protective effect for more thorough cleaning. Cleaning okra is an important step because the surface of okra is covered with tiny hairs and there is a lot of dirt and bacteria on the surface of the fruit. And okra can be exposed to pesticides during their growth. The important thing is that if you just wash it with clean water, the more you wash it, the dirtier it gets. Therefore, the correct way to wash okra is to soak it with these two things. Now soak it for 10 minutes. After the soaking time is up, put the okra in the palm of your hand and rub it gently. At this point, you can arrange a few okra pods together and let them rub against each other. When washing okra, focus on rubbing the hairs. Some of you may worry that using too much force will damage the okra. Actually, you don't need to use too much force. Just use a little force and rub for a while. You will see that the hairs on the surface of the okra will gradually become less and less as you rub. And when you rub, you also remove dirt. After scrubbing, rinse with clean water. While rinsing, turn the okra over and make sure to rinse every nook and cranny with water. Continue rinsing until the water runs clear. There should be no small dirt floating on the surface of the water, no yellow or brown impurities. Finally, remove the okra and drain. Then put it in a large bowl. Add a little cooking oil. Then mix well by hand so that each okra is covered with a thin layer of oil. It is like covering the okra with a protective film. On the one hand, it can lock in the moisture and nutrients inside to avoid losing a large amount of nutrients during the steaming process. On the other hand, it can also play a color-fixing effect so that the steamed okra remains fresh green. Just looking at it makes you crave it. Now, boil water in the steamer. Then put the steamer on. Next, spread the okra evenly on the This ensures that they all receive the same temperature. Do not blanch or stir-fry the okra because okra contains water-soluble vitamins. Cover the pot. At high temperatures, nutrients will be lost a lot. Do not make cold salad directly because bacteria on the surface will not be cleaned. Therefore, steaming is the best way. It can kill bacteria and retain nutrients to the greatest extent. At the same time, it can also make the taste softer. Steam for two minutes after the steam rises. When the time is up, you can see that the okra is green and soft. The nutrients are not lost at all. Take out the steamed okra and place it on a clean cutting board. Where are you? Leave a comment to let me know. First, cut off the old stem and tail of the okra. Then, cut the okra into small, even pieces. The emerald green cross-section exudes crystallized mucus. This is a nutritional essence rich in polysaccharides and proteins. Now is the freshest okra season. Regular eating is very good for the body, especially suitable for the elderly. Okra is rich in milk polysaccharides and pectin, which is like a gentle protector for the stomach and intestines. At the same time, it can promote the digestion and absorption of food. It is rich in calcium, phosphorus and protein, the form of calcium that is easily absorbed by the body. This is a natural calcium supplement. The unique mucus contains extremely high nutritional value. The calcium oxalate in the young fruit can also replenish physical strength in time, eliminate fatigue, and rejuvenate the body. One way to help you cook okra well is not to cut the okra stem or split it in half before cooking, because if you cut it, the okra will be bland and slimy when eaten. This causes the okra to secrete a lot of slime during the boiling process, and the nutrients are mainly in this slime. If you cut it early, it will waste vitamins and minerals, making the okra less delicious. Now put the cut okra in a bowl. Take a cup, preferably with a measuring cup. Then crack three eggs into the cup. Add a pinch of salt to enhance the flavor. Then use chopsticks to stir quickly until the egg whites and yolks are completely mixed and appear smooth foam. Then add 1.5 times the amount of warm water as the amount of egg boiling water. This is an important ratio to help the steamed eggs become soft and smooth. Then stir well. Too little water will make the eggs easy to be soggy. Too much water will make the eggs difficult to shape. After stirring, use a spoon to gently skim the foam on the surface to make sure the egg boiling water is clear and free of impurities. Then slowly pour the thin egg boiling water into the bowl of okra. It's great to know that we can meet each other everywhere in the world. If you haven't subscribed to my channel, you can subscribe by clicking the subscribe button. It's great to see your support. Boil water in a steamer. Then put the okra bowl in the steamer. Cover the bowl with a lid to prevent the steam from dripping. Cover the pot. Now steam over medium heat for 12 to 15 minutes so that the steam slowly cooks the eggs and okra. When the time is up, we open the pot lid. A stream of hot air blends with the aroma of eggs and okra. Then take out the plate. The okra steamed egg in front of you shakes gently, very elastic, soft and smooth. Add a little soy sauce to enhance the flavor. Add a spoonful of sesame oil to enhance the flavor. The amber soy sauce flows slowly on the surface of the egg with drops of oil on top. Just looking at it makes your mouth water. Use a spoon to gently scoop out the egg. The liquid of the egg is elastic and smooth like pudding. The okra has a moderate crunch. Every time you eat, you can taste the characteristic slimy taste brought by the mucus of okra. This okra steamed egg is not only delicious but also a perfect combination of the nutrition of okra and eggs, supplement calcium, aid digestion, and replenish physical strength. Kill two birds with one stone. This is a healthy dish suitable for all ages, especially the elderly. The video ends here. If you have any comments, please leave them below. 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