Cold Okra
Overview
A seasonal delicacy not to be missed in the Beginning of Autumn, a gas station for men and a beauty salon for women.
Tags
Ingredients
Steps
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Now I will officially introduce how to start production. I will collect it and pay attention to it. I will take a look at the actual operation. We first heat the oil in a pot. When the oil is 3 layers hot, put the spices we prepared (garlic halves, ginger cubes, green onions, star anise, bay leaves, Sichuan peppercorns) into the pot and practice the sesame oil.
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Then we cut the remaining red peppers and green peppers into pepper rings and put them in a bowl. Put an appropriate amount of chili powder, sesame seeds, and a small spoonful of sugar in a bowl. Take the prepared sesame oil and remove the spices. Wait for the oil to cool down for a while and then pour it into the bowl with the chili rings. Add salt, monosodium glutamate, light soy sauce, and oil for seasoning.
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We have made the cold sauce, and then we start processing the okra. After simply washing the okra, we can remove its head and tail, that's it (don't just cut it in half). We boil hot water in a pot at a time. When the water temperature is 80% hot, add the washed okra to the pot and blanch it for about five minutes. The longer the okra is blanched, the softer it will be. After blanching, we soaked the okra in cold water and put it in a basket to let it cool down.
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After cooling, we cut the okra in half and put it on the plate. It must be arranged neatly to facilitate our next step. After putting it on the table, we poured the pre-prepared seasoning evenly on the okra and sprinkled with minced green onions. This is a light, delicious seasonal delicacy and you're done! The editor can eat two bowls of rice with just this dish! !
