How to make boiled Qiucai delicious?
Qiucai (okra) is a seasonal vegetable in summer and autumn. It has a crisp and tender taste and is rich in nutrients. It is especially suitable for boiling cooking. Boiled Qiucai not only retains its original flavor, but also retains nutrients to the greatest extent. The following is a detailed introduction on how to make a delicious boiled Qiu Cai, along with relevant data and tips.
1. Preparation of ingredients for boiled Qiucai
Making boiled Qiucai requires the following ingredients:
| Ingredients | Dosage | Remark |
|---|---|---|
| okra | 300g | Choose fresh, tender green okra |
| clear water | Appropriate amount | Used for blanching |
| Salt | 1 tsp | Increase base flavor |
| edible oil | 1 tsp | Keep Okra Color Green |
| minced garlic | Appropriate amount | for seasoning |
| light soy sauce | 2 tablespoons | dipping sauce |
| sesame oil | 1 tsp | Add flavor |
2. The production steps of Bai Zhuo Qiucai
1.Processing Okra: Wash the okra and cut off the stem with a knife (be careful not to cut the seeds to avoid mucus loss).
2.blanch water: Add water to the pot and bring to a boil, add 1 tsp of salt and 1 tsp of cooking oil, blanch the okra in water for 1-2 minutes (the time should not be too long, otherwise the taste will become soft).
3.supercooled water: Take out the blanched okra and soak it in ice water or cold water immediately to maintain the crisp texture and emerald green color.
4.Prepare dipping sauce: Mix minced garlic, light soy sauce and sesame oil, stir well and use as dipping sauce.
5.plating: Drain the okra, place it on a plate, and serve with dipping sauce.
3. Nutritional value of Baizhuo Qiucai
Okra is rich in dietary fiber, vitamin C, calcium, potassium and other nutrients. Boiled cooking method can retain its nutrients to the greatest extent. The following is the main nutritional composition list of okra:
| Nutritional information | Content per 100g |
|---|---|
| heat | 33kcal |
| protein | 2 grams |
| dietary fiber | 3.9 grams |
| Vitamin C | 21 mg |
| calcium | 45 mg |
| Potassium | 280 mg |
4. Tips for Blanching Autumn Cai
1.Choose Okra: Try to choose okra that is 8-10 cm in length, bright green in color, and has no spots on the surface. Such okra will be more tender.
2.Blanching time: The blanching time of okra should not be too long, just 1-2 minutes, otherwise it will lose its crisp and tender texture.
3.keep color: Adding salt and cooking oil when blanching can help okra maintain its emerald green color.
4.Dip combinations: In addition to minced garlic and light soy sauce, you can also add chili oil or vinegar according to your personal taste to increase the flavor.
5. Frequently Asked Questions about Bai Zhuo Qiucai
Q: Does the mucus on the surface of okra need to be removed?
A: No need. The mucilage of okra is rich in pectin and dietary fiber, which is beneficial to the body and only requires simple washing.
Q: Can okra be eaten raw?
A: Yes, but it tastes astringent when eaten raw. It is recommended to blanch it before eating it.
Q: What staple foods are suitable for boiled Qiucai?
A: Boiled Qiucai has a refreshing taste and is suitable with staple foods such as rice, porridge or noodles.
Conclusion
Boiled Qiucai is a simple, easy-to-make, nutritious home-cooked dish. With the above steps and tips, you will definitely be able to make Qiucai with excellent flavor and aroma. Come and try it!
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