Crisp and tender fried shrimps with okra(xian shuang cui nen qiu kui chao xia ren )

Crisp and tender fried shrimps with okra

Introduction:

"The most special thing about okra is its mucus, which is made up of its rich pectin, polysaccharide and other dietary fiber. It is very good for the health care function of intestinal tract. This special mucus also makes it have a special taste and flavor, increasing the attractiveness of the dish. Many people just like its sticky taste. The freshness released from shrimps makes every mouthful full and full of chewiness. With fresh, crisp and tender okra, you will never forget to be nostalgic

Production steps:

Step 1: wash the okra and remove the pedicel.

Step 2: blanch in boiling water for 20 seconds and remove.

Step 3: cool in ice water immediately; wash the shrimp, cut the mud from the back, add wine, a little salt and white pepper, and marinate for 5 minutes.

Step 4: drain the okra and cut it into small pieces.

Step 5: heat the pan with oil, saute garlic slices, pour in shrimps and stir fry until discolored.

Step 6: pour in the okra section and stir fry well.

Step 7: stir fry with salt.

Materials required:

Okra: right amount

Shrimp: moderate

Garlic slices: appropriate amount

White pepper: a little

Salt: right amount

Note: 1, okra has two kinds of red and green, red okra taste worse than green, less mucus. So small green okra is the first choice. When you choose, you should choose the younger and tender ones. The tender taste is good. 2. Okra must be blanched in boiling water to remove astringency before being cold mixed or fried; blanching time of okra should be short, about 15-20 seconds, okra contains a lot of juice, and the nutrient content in the juice is very high, so pay attention to keep it. 3. When making okra, do not use copper and iron utensils for cooking or packing, because the substances contained in okra and copper and iron utensils will quickly oxidize and make it black.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: light

Chinese PinYin : Xian Shuang Cui Nen Qiu Kui Chao Xia Ren