Okra has high calcification, low fat and low heat, and is a summer fat-reducing cherry! 1. How to eat it is more crispy than boiling and simmering

Okra with a unique sticky texture is a good choice for supplementing nutrients in summer. However, many people do not treat and eat okra. For example, the leech is cut off in the whole section before the pot is placed, or the blanching time is long, which will lead to nutrient loss or a poor taste. You can try to eat okra raw, which is both nutritious and crisp.

Okra high in calcium and low in fat. Summer fat loss products

It has the "Beauty Finger" called Okra is one of the most abundant vegetables in summer. The Ministry of Agriculture pointed out that Okra has rich dietary fiber, calcium, calcium, vitamins A, B, K, tobacco acid, leaf ginger and other nutrients. Because of its high in calcium, low in fat and low in heat, it has become a sacred product for many people to lose weight in summer. Each 100 grams of okra has only 37 calories of heat, and the content of calcium is similar to that of fresh milk.

But okra is also rich in debris, reminding people with kidney disease to eat it carefully.

How to choose okra?

The Agricultural Department reminds that okra is a very tender vegetable. If placed in an incorrect place or stored in an incorrect manner, it will easily become black, soft, or even lose. Pay attention to the following 3 details when purchasing to pick the most perfect "beauty finger".

. 5~10 cm is the best, and the smaller the more tender it is!

. There are hairs on the ridge and the surface should be full of freshness

. The color is dark or too dry, which means that the fruit is actually older

How to save okra?

Okra is not resistant to cold. If placed in a general refrigerator, there will be "low temperature barriers", which will cause color change or rot. It should be placed in the fruit and vegetable room of the refrigerator, with a higher temperature and a suitable humidity. And okra is easy to get damaged and turn black. When storing, lay as flat as possible, and do not press it!

Okra is not dry-resistant and can easily lose water during storage, resulting in atrophy. If you cannot finish eating that day, wrap the okra in a kitchen towel and put it in a plastic bag or sealed box to reduce moisture and evaporate. Japanese life information website "Samonji"! )》 wrote an article to suggest, and also recommended the most ideal way to preserve: Aquarius upright legislation. Prepare a glass bottle or a tall and narrow container, add a small amount of water at the bottom, put the okra stalks upright facing down (you can peel off a little stalks to help absorb water), then put the bottle cover or fresh film, and put the whole bottle in the fruit and vegetable room for storage. This method allows okra to absorb water like in the field, maintaining moisture and freshness for longer.

How to deal with the fine hair of okra?

Although when choosing to buy, you should pick fresher hair on your spine, especially when eating raw, some people do not have the wonderful taste of fine hair on the surface of okra, or have allergies to it, so they can be removed first when dealing with it. Sprinkle a little salt on the cutting board and roll the okra back; or rub it with a net bag when purchasing, which can effectively remove fine hair and enhance the taste.

Many people are also tempted to remove the pedicle in the whole section, but this will cause the nutrients and mucus of okra to be lost. It is recommended to remove it thinly along the pedicle, just like cutting the sprouts, so that the complete fruit can be preserved and nutrient loss can be reduced. Or cut off the pedicle after simmering, which can retain nutrients.

How to cook okra and how to eat the best?

The most common way to eat okra is to boil it and eat it, but "Sa ンキュ"! )》 points out that okra is a vegetable that can be eaten raw, and raw food can get the most nutrients. Especially in the early season (early summer) or when choosing fresh products, wash them clean and remove surface hair and pedicles and eat them raw, retaining the most enzyme and vitamin C. Raw food tastes "crunchy and sticky", which is different from the "soft and sticky" taste after blanching. However, okra is thicker and people with poor stomach are more likely to suffer from indigestion if they eat raw.

If you don't have the habit of eating raw and want to eat cooked okra, the time for blanching should be controlled between 30 seconds and 1 minute, and it can still maintain some crispness; cooking too long will make the okra too soft and the nutrients are easily lost. If you want a smooth and tender texture, for example, mix it with dough or pair it with cold noodles, it will be suitable for longer and heat it up and let the mucus be completely released.