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Cold Mixed Okra
Okra pods, cleaned and briefly scalded, keep their emerald color and signature silky texture, served chilled in a savory sauce for an elegant Cantonese-style starter.
Instructions
- 1
Wash the okra, clean it with coarse salt and cornstarch, then rinse it with water and thoroughly clean its surface fuzz.
- 2
Start making the sauce.
- 3
Be careful not to cook okra for too long, otherwise it will become too soft and the result will not be good.
- 4
When boiling okra, you can use the free time to prepare ice water, so it can be used immediately once the okra is cooked.
- 5
The top and bottom need to be cut off the tough skin to avoid affecting the taste.
- 6
Finished product.
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Ingredients
Main Ingredients
- Okra1 pack
- coarse salt1 tbsp
- potato starch1 tbsp
- Bonito broth1 tbsp
Auxiliary Ingredients
- Garlic4 grain
Seasonings
- light soy sauce1 tbsp
- oil1 tbsp