Although the name of okra has the word "Autumn", its main production season is April to September, which is the best ingredient in spring and summer.

The Japanese call okra "green ginseng". It looks like a thin green pepper. When cut into it, it is sticky and has a sweet taste and soft meat. The Japanese especially like to use okra for mixing dishes. They often cut the star shape and put miso in it. Soak or steamed eggs to add interest to the cuisine; because the okra fruit is actually long and has a fine end, like a woman's jade finger, the British also named it "Beauty Finger"; while the other place of okra, the United States, is called "Boy Brother", clearly showing the value of okra nutrition.

Okra is also known as okra, okra cherry, hollyhock, oliveworm, tangerine, etc., and is an annual herb of the Hokra family Okra family. Originated in Africa, it later entered the Americas. The southern part of the United States is the largest okra. my country has been planted since India and has been planted for nearly 60 years. The main okra in Taiwan is Lucao Township, Chiayi County, and other county cities are also sporadic and cultivated, which is one of the very easy-to-get ingredients.

You should know that okra is good.

The "Material Herbal Essence" records that okra is a good food product because its mucus can attach to the gastric mucosa to protect the stomach wall, promote gastric juice secretion, improve appetite, and improve indigestion.

The mucus of okra is rich in water-soluble dietary fibers, such as gel, galactan, Arabidopsis, mucin protein, vitamin A and drill, etc. This kind of mucus can be used as a sedative, sputum-proofing agent and swelling agent in medicine. In terms of dietary advice and guidelines for the prevention and treatment of hypertension in the United States, it is recommended that the combination of minerals that should be taken in is ox, ox and ox. The content of ox, ox and ox in okra is rich, so blood pressure can be adjusted. Eating a water-soluble dietary fiber will make you feel foot and can also prolong the rise in blood sugar, which is also helpful in controlling weight, blood sugar and blood lipids. However, okra contains more potholes, and every 100 grams of potholes contains 203 mg, so patients with chronic kidney failure should eat it before eating.

In addition, okra also contains rich calcium quality, and the calcium content is comparable to that of fresh milk. Every 100 grams of okra contains 94 mg of calcium, which is a good source of calcium for vegetarians, children with children, patients with lactose intolerant patients, etc. Okra also contains antioxidants, such as vitamin C, selenium, and tinea, which helps to enhance antioxidant capacity and balance immune function. Okra also contains rich ketones (such as quercetin, aliquots, etc.), which can protect the heart and brain blood vessels, and has a protective effect on acute myocardial ischemia and hypoxia injury in humans. It can reduce the infarction surface of acute myocardial infarction, and has a certain protective effect on myocardial injury.

When eating okra, you can stir-fry, boil, etc. Before stir-frying and stir-frying, you must burn in boiling water for 3 to 5 minutes to remove the smell. Okra is cold in nature. After cooking, it can be eaten with minced garlic or raw chili powder to slightly balance its coldness. Okra is a vegetable with a cold nature and taste. People with cold stomachs and kidneys, poor function, and frequent abdominal pain should not eat too much; okra can be added to curry and cooked with other flavoring ingredients, and the taste will be completely different. People who are not very tempted by okra, may wish to try it.

Okra (nutrient components analysis per 100 grams) (about 15 to 16 pieces)

The selection and storage secret of okra

The smaller the okra, the tenderer the longer it is, the length is about 5~10 cm, and the length of the thumb is the best. You can pinch okra lightly, which is better to be hard but slightly soft. Choose hair on the ridge and the surface should be full and smooth. If the color is darker or dry, it will be older. Since okra is very susceptible to damage and will soon become black after damage, so when choosing or storing, just lie flat as much as possible and do not press down.

The most delicious thing about okra!

★★ Mixed okra★★

Ingredients: 12 okra, small amount of chili peppers, appropriate amount of ginger, flavor sauce (1 spoon of chai sauce oil, small amount of garlic paste)

Method: Wash the okra and prepare. Boil a crock of water, boil the okra into the crock for about 5 minutes, then put it in ice water and ice town. Cut off the okra stems, cut them into small pieces and put them in plates. Put the chili and ginger on top of the okra, then pour them on and soak them.  

★★ Steamed Okra Egg★★

Ingredients: 2 chicken eggs, 2 okra, cold water (double the amount of egg liquid), a small salt ba

Method: After the egg is beaten, add cold water and a small salt ba

, stir gently and evenly, filter it with a filter net to remove the surface bubbles. Cut the okra into the head and cut it into thin slices, and put it lightly into the egg liquid. After wrapping the fresh film, place it in the electroplate and evaporate for about 10 minutes. Steamed and ready to eat.  

★★ Okra mixed with tofu★★

Ingredients: 2 pieces of okra, 1/2 box of tender tofu, flavoring ingredients (1 spoon of Urgen vinegar, 1 spoon of garlic sauce, and mix sesame oil)

Method: Wash the okra, blanch it in water for about 20 seconds, dry it and prepare it, and cut it into thin slices. Put tender tofu in a plate and place okra on the tofu. Drizzle with flavoring ingredients.