Seasoning for stir-fried okra: 400g okra, 8 cloves of garlic, tablespoons of salt, 1 tablespoon of oil consumption, 1 tablespoon of chicken essence, 65438 slices of dried pepper, appropriate amount of chives and appropriate amount of cooking oil. Cooking process: 1. Add an appropriate amount of cooking oil to the pot. 2. Add a little onion and stir-fry until fragrant. 3. Add the okra cut into small pieces and stir well. 4. Add oil consumption, salt and chicken essence and mix well. 5. Peel off a dried pepper and put it in the pot. 6. Add the prepared garlic and stir well. Cooking tips: 1, okra, also known as croissants, coffee Huang Kui and nightshade, came from Africa and were introduced to China from India in the 20th century. At this stage, okra has become the sought after object of high-end nutritious and healthy vegetables and fruits, and it is popular all over the world.
Its edible part is fruit, which is divided into green and red. Its meat is tender and juicy, tender but not greasy, and its aroma is different, which is widely favored by ordinary people. 2. At a relatively high temperature, okra quickly aged, lost its green and rotted because of its rapid photosynthesis. It is best to keep it at 7℃ ~ 10℃, which is about 10 days. You can't let okra meet ice or cold water right away. Once it touches the ice, all okra will become brittle and rot, losing its original elasticity. 3. It looks round and straight when it is bought, and it is considered to be a high-quality and good-quality okra. The smaller the okra, the more tender it is, and the best size is 5~ 10 cm. Squeeze hard and gently, it doesn't feel hard, but a little toughness is appropriate.