In autumn, I never miss the "green ginseng", which is delicious and nutritious, and it is in season now

Although okra has high nutritional value, the taste is relatively bland, so you must choose a good cooking method for okra. Steamed okra with garlic vermicelli is my favorite okra method, and the tender okra absorbs the aroma of the minced garlic and the umami of the sauce, making it particularly flavorful, and the preparation is also very simple.

---【Steamed okra with garlic vermicelli】---

Ingredients: 200 grams of okra, 20 grams of longkou vermicelli, a few cloves of garlic, 5 grams of light soy sauce, 5 grams of oyster sauce, and an appropriate amount of cooking oil.

Steps:

1. Rinse the okra twice with light salt water, and then dry the moisture for later use.

2. Soak the vermicelli until soft and cut it short with scissors for later use.

3. Add an appropriate amount of water to the pot, blanch the whole okra in the pot after the water boils, boil for about 20 seconds and remove it, the purpose of this step is to remove the oxalic acid in the okra.

4. Spread the shortened vermicelli neatly on the bottom of the plate, then put the blanched okra in cold water, remove the roots, and then place everything in half neatly on top of the vermicelli.

5. Crush the garlic into minced garlic and put it in a bowl, add an appropriate amount of cooking oil to the pot, heat the oil to six or seven hot, pour the hot oil on the minced garlic, add 5 grams of light soy sauce, 5 grams of oyster sauce and a little water after the fragrance is stirred well with a spoon.

6. Pour the seasoned sauce over the okra.

7. Add an appropriate amount of water to the pot, put the okra vermicelli in the pot after the water boils, cover the pot, and steam over high heat for 5 minutes.

8. After 5 minutes of steaming, the flavor of the juice has fully penetrated into the okra and vermicelli, and you can smell the strong aroma of minced garlic when you open the lid.

A bite of smooth vermicelli and a bite of crisp okra are really delicious, and friends who like to eat okra must try this method!

Tips:

1. Okra contains a certain amount of oxalic acid, so it is best to blanch the water to remove these oxalic acids before steaming.

2. When giving garlic boiling oil, the oil temperature should be slightly higher, so that the fragrance of the garlic can be fully released.