Complete guide to making cold-dressed okra, refreshing and appetite-stimulating in a few simple steps

Okra is native to Africa and was introduced to China from India in the early 20th century. The edible part is the seed pod, which comes in green and red varieties. It has a crisp, tender and juicy texture, smooth and not greasy, with a unique aroma. Cold-dressed okra is a cold dish made with okra as the main ingredient, but it is a cooling dish and should not be eaten in large amounts. Now let us take a look at the complete guide to making cold-dressed okra!

Method one for making cold-dressed okra

[Ingredients] 300 grams okra, 1 small teaspoon mustard, 1.5 large spoons oyster sauce, 1 small teaspoon light soy sauce, 1 small teaspoon sugar, 1 small teaspoon sesame oil, 1 large spoon toasted sesame seeds, 1 small teaspoon salt, corn oil.

[Method] (1) Wash the okra clean and cut off about 2/3 of the stem. (Do not cut the okra open, to prevent the mucilage inside from leaking out during blanching.) (2) Put the mustard, oyster sauce, light soy sauce, sugar and sesame oil into a bowl and stir well. (3) Put water in a pot and bring to a boil, add 1 small teaspoon salt and corn oil, blanch the okra for about 3 minutes until the color turns emerald green, then scoop it out. (4) Immediately put it into ice water to soak and cool, to keep it crisp and green. (5) Arrange the okra on a plate, drizzle with the sauce, and sprinkle with toasted sesame seeds.

[Tips] (1) Okra should not be blanched too long; 3 minutes is appropriate. If cooked too long it will not be crisp and will become sticky, with a poor texture. (2) It is best to mix and eat immediately; do not leave it sitting too long, as this affects the crispness.

Method two for making cold-dressed okra

[Ingredients] 250 grams yellow okra, 2 grams salt, 2 grams chicken essence, 3 slices ginger, half a head of garlic, 5 grams light soy sauce, 5 grams fragrant vinegar, 3 grams sesame oil, 2 chili peppers, 3 grams white sugar, an appropriate amount of water.

[Method] (1) Wash the yellow okra clean, remove the head and tail, and cut open lengthwise. (2) Bring water to a boil, add a little salt and oil, put in the okra and blanch until cooked; once the water boils it is ready. (3) Scoop it out and immediately put it into ice water to cool and chill. (4) Mince the garlic and ginger, cut the chili peppers into fine dice, and put them together with the white sugar and all the other seasonings into the cooled okra, then mix well. (5) Refrigerate for a while before eating for an even more delicious taste.

[Tips] (1) Adding salt and oil during blanching can make the color better. (2) Cooling in ice water is to maintain a crisp texture and also to keep the surface emerald green.

Method three for making cold-dressed okra

[Ingredients] Yellow okra, chili peppers, garlic, peanut oil, salt.

[Method] (1) Wash the okra clean and remove the stems. (2) Mince the garlic and chili peppers separately. (3) Take a pot, pour in water and bring to a boil, add a few drops of oil and a little salt, put in the okra, and blanch for a few minutes. (4) Scoop it out and put it into prepared ice water to soak for a while, then scoop it out and arrange on a plate. (5) Heat a wok and add oil, put in the minced chili peppers and minced garlic and stir-fry for a few seconds. (6) After turning off the heat, pour the stir-fried minced garlic and minced chili peppers over the okra.

[Tips] Avoid cooking or serving in copper or iron vessels, otherwise the okra will quickly change color. Although it is not harmful to the human body, the taste will be compromised and it will not look attractive.

Method four for making cold-dressed okra

[Ingredients] 300 grams okra, 1 small teaspoon mustard, 1.5 large spoons oyster sauce, 1 small teaspoon light soy sauce, 1 small teaspoon sugar, 1 small teaspoon sesame oil, 1 large spoon toasted sesame seeds, 1 small teaspoon salt, 1 small teaspoon corn oil.

[Method] (1) Wash the okra clean and cut off about 2/3 of the stem. Do not cut the okra open, to prevent the mucilage inside from leaking out during blanching. (2) Put the mustard, oyster sauce, light soy sauce, sugar and sesame oil into a bowl and stir well. (3) Put water in a pot and bring to a boil, add 1 small teaspoon salt and corn oil, blanch the okra for about 3 minutes until the color turns emerald green, then scoop it out. (4) Immediately put it into ice water to soak and cool, to keep it crisp and green. (5) Arrange the okra on a plate, drizzle with the sauce, and sprinkle with toasted sesame seeds.