How to pickle okra and taste delicious (A complete collection of methods for pickle okra)

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List of contents for this article:

• 1、Can okra be marinated into sour okra? How to eat it?
• 2、How to pickle okra
• 3、Do you need to blanch water to pickle okra?

Can okra be marinated into sour okra? How to eat it?

Okra can be marinated into sour okra. The specific methods and eating methods are as follows: How to marinate sour okra: Choose tender okra (about 8-10 cm in length), wash it and cut off the pedicles (be careful not to cut the pod. Break the body to avoid mucus seeping during pickling). Blanch with boiling water for 10-15 seconds (add a little salt or white vinegar to the water to keep it green), remove it and drain it with ice water.

How to eat old okra tea When the fruit pods of okra begin to age, you can directly slice the okra and then dry it to use it as tea. Ingredients: Dried okra slices, appropriate amount of honey, boiled water. Practice: Take 5 - 7 dried okra slices and place them at the bottom of the cup, rinse half the cup with boiling water, soak for 2 - 3 minutes, then drain the water, which is regarded as cleaning okra slices.

Thai hot and sour dipping method: Ingredients: fresh okra, salt, fish sauce, chili powder, sugar, lemon juice, garlic. Production steps: a. Wash the okra, remove the head, blanch it in water, and cool it quickly. b. Combine fish sauce, paprika powder, sugar, lemon juice and ground garlic and stir well. c. Place okra on a plate, dip it in Thai chutney and serve. Korean sauce dipping method: Ingredients: fresh okra, salt, Korean sauce (or bean paste), chili sauce, sesame oil, sugar.

How to pickle okra

The method of marinating okra is as follows: Prepare ingredients: okra, white wine, vinegar mustard, pepper garlic, pepper dill sugar, salt, chilled okra: Wash the okra, and then place it in a bowl filled with ice cubes and ice water. Place the bowl in the refrigerator and chill for 3 to 24 hours. Cooking seasoning juice: Add water in a small pot, add appropriate amount of white wine vinegar, sugar and salt, and bring to a boil.

Rub the surface with salt or soak it directly in marinades (such as soy sauce, garlic, peppers, etc.) and refrigerate for more than 12 hours.

Marinating process: Put okra and ingredients into a water-free and oil-free sealed jar, and pour in the marinade to completely immerse the ingredients.

Ingredients: okra, white wine vinegar, mustard pepper, garlic, pepper, dill, sugar, salt, white wine vinegar pickle. Wash okra and place it in a bowl filled with ice cubes and ice water. Place it in the refrigerator and chill for 3 to 24 hours. Add water in a small pot, add white wine, vinegar, sugar, and salt to boil, add mustard, pepper, garlic, pepper and dill, and turn off the heat.

Pickling is a good way. Wash and dry the old okra, and prepare appropriate amounts of salt, sugar, pepper, star anise and other seasonings. Find a clean waterless container, sprinkle a layer of salt on the bottom, then put a layer of okra, stack it in turn, and finally pour in the appropriate amount of white wine and seal it. After marinating for a period of time, the old okra will become delicious and the taste will improve. It can be eaten with porridge, etc. to have a unique flavor. Chopping and making soup is also feasible.

The removal of mucus in okra can be achieved by blanching water, salting with salt, refrigeration, cooking techniques, etc. The specific operation needs to be based on actual needs. The blanching method (the most common and efficient) steps must be selected: boil water in the pan, add a little salt and a few drops of edible oil, add okra to blanch in water for 2-3 minutes (the time should not be too long to avoid nutrient loss), remove it and immediately soak it in ice water to cool down, which can minimize mucus.

Do you need to blanch water to pickle okra?

Whether pickled okra needs blanching depends on the taste you want and the characteristics of the final product. The following are specific descriptions of two common practices: Marinating directly without blanching water Advantages: It can retain the crispy and tender taste of okra and has more mucus (people who like a sticky taste prefer this practice). Steps: Wash okra, dry dry the surface of the water, remove the stalk (be careful not to cut the inside to prevent mucus loss), rub the surface with salt or directly soak it in marinades (such as soy sauce, garlic, pepper, etc.), refrigerate and marinate for more than 12 hours.

The removal of mucus in okra can be achieved by blanching water, salting with salt, refrigeration, cooking techniques, etc. The specific operation needs to be based on actual needs. The blanching method (the most common and efficient) steps must be selected: boil water in the pan, add a little salt and a few drops of edible oil, add okra to blanch in water for 2-3 minutes (the time should not be too long to avoid nutrient loss), remove it and immediately soak it in ice water to cool down, which can minimize mucus.

Blanching water to remove flavor: Wash okra and blanch it in boiling water to remove part of the unique flavor of okra. You can add some salt and vinegar when blanching water, which can help remove the mucus and taste of okra. The blanching time should not be too long to avoid okra becoming too soft and affecting the taste.