White burnt okra

2025-01-17 14:59:50 106

A few years ago, when okra was still rare and rare, the first time I tasted it was after blanching and served chilled on a plate dipped in light soy sauce/mustard. People's memories of food odors are always the most sensitive and long-lasting. In recent years, okra has become increasingly common and has become a home cooked dish on people's dining tables, but I always feel that the simpler the preparation, the more it can bring out the freshest and most primitive taste of the ingredients.

Details of ingredients

Okra300g
Garlic heada little
White sugar1 spoonful
watera little
oila little
Light soy sauce2 spoons

Technique

difficultySimple
workmanshipBoil for a while
tastesalty and savory
timeTwenty minutes

Steps to make White burnt okra

Soak and wash okra, set aside bell peppers and garlic.
2. Chop the garlic and cut off the head and tail of the washed okra.
3. Drink less water, add a spoonful of white sugar and prepare to blanch the sliced okra.
4. Boil the okra and bell peppers in hot water for about 2 minutes.
5. Prepare dipping sauce. Heat the wok with oil and saut é the minced garlic until fragrant.
6. Mix two spoonfuls of soy sauce with a little water and pour into a pot. Bring to a boil with minced garlic and turn off the heat before serving.
7. Arrange cooked okra on a plate.
8. Dip it in seasoning and it's ready to eat.