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1. The important thing to buy okra is to look at its skin state, length and hardness. First of all, the shape is full, flat without wrinkles, no spots and scars, the surface of a thin hairy okra is good, pay attention to the color of the okra to be natural, not too deep, otherwise the taste is poor; in addition, the same variety of okra, length Shorter and tenderer, taste better; finally squeeze the okra's hardness by hand, the epidermis is not hard, and the toughness is the moderate maturity of the okra, which indicates that the okra is relatively old and of poor quality.

2. Common okra has two kinds of green and purple.

Green okra is also called okra, which can be tender green, crisp and juicy, and not greasy.

The purple-red okra is also known as the red okra. The shape and taste are similar to those of the green okra, but the nutritional value is slightly higher than the green okra. Of course, the price is also higher.

3. According to the length and length, the okra has three kinds of long fruit, medium fruit and short fruit.

Short fruit type, fruit length of about 3cm, suitable for whole roots, mostly used for cold dishes.

The fruit is 5~10cm in length, and the taste and tenderness are better. It is suitable for cooking and making soup.

Long fruit, fruit length 10~25cm, more suitable for seed or feed.

4. According to the safety grade of okra. The higher the level of okra, the stricter the quality control, the more secure it is. However, all quality grades of okra need to have a certification mark, otherwise it may be a counterfeit quality grade product.

Organic Okra: It does not use synthetic substances such as pesticides, fertilizers, hormones, etc. It has requirements for block and cultivation, safe and healthy, high price and relatively low output.

Green okra: Limited use of synthetic substances such as pesticides, fertilizers, hormones, etc., in line with food safety.

Pollution-free okra: The sanitary quality of pesticides and heavy metals has reached market access standards and is relatively safe.

Ordinary okra: Many small-scale vegetables are sold in the market, the quality of vegetables is uneven, lack of supervision, and security is unstable.
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Okra is one of the vegetables. It has high nutritional value and is rich in protein. Can help digestion and eliminate fatigue. Many people like the taste of okra, so how to choose fresh okra? Mainly need to look at the following aspects.

1, the ratio of length:

Okra is smaller and tenderer. The average length is 5-10 cm. The middle finger is usually about 8 cm long and can be used as a reference.

2, pinch soft and hard:

Gently pinch by hand, it feels not hard, a little toughness is good. The harder the okra shows that the older it is, the more it smells and the softer texture.

3, look at the surface:

The fresh okra should be full and bright with hair on the ridge. The surface should be free of wrinkles, spots and scars. The color is well-proportioned, and we are common with green okra, which is natural and bright green, with a tender yellow color. The surface of the okra has a fine layer of hair, which is also a sign of its freshness.

4, smell the fragrance:

Smell, fresh okra has a natural fragrance, old and not fresh okra will lack fragrance.

Fresh okra is crispy and juicy, smooth and fragrant. It can be cold-mixed, hot-fried, stewed, etc. It is best to simmer for a few minutes in boiling water to remove the astringency before cooking and frying.

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Okra buying tips

1, look at the surface: choose the shape is full, flat without wrinkles, no spots and scars, the surface has a layer of fine hair, if the fluff on each ridge is better, indicating no compression.

2, look at the color: common green okra, with natural bright green as a good, with a tender yellow and more tender. The color is too green is the older okra, the taste is poor. The red okra has a natural purplish red with fluff.

3, look at the length: according to the different varieties of okra, there are long, medium and short, in the same batch, choose small and relatively tender, if too large, the growth cycle may be old.

4, pinch soft and hard: gently pinch with your hand, the feeling is not hard and a little toughness is better quality, the harder skin is generally old signs.

5, smell the fragrance: fresh okra has a natural fragrance, just like the smell of grass when it rains, old or not fresh okra is lacking in fragrance.

6, the hand is broken: fresh okra with a finger gently stroked, broken and juice.

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Mistakes in the purchase of okra

1. The bigger the okra, the better?

According to the different varieties of okra, there are long, medium and short, and the choice of small in the same variety is relatively tender. If it is too large, the growth cycle may be old.

2. The harder the okra is, the more fresh it is?

Okra is not like cucumber, the harder and fresher it is. On the contrary, the harder the okra shows that the older it is, the seeds inside have been hard and stagnation, and the fiber in the meat is too much. It tastes completely without a unique fragrance and tenderness. The texture.
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When making dishes with okra, the fresh okra is better, the more fresh the okra is delicious. However, how can I choose the fresh and delicious okra? The following is the selection method of okra summarized by the food experts, simple and practical, friends may wish to give it a try.

First, look at the size:

The smaller the okra, the more tender it is. The too big okra is already old, the fiber is more and the seeds inside are hard and bun, the taste is not good, and the nutritional value is not high. In general, the okra picked from 3 to 5 days after the flowering is the most fresh, and the length is about 5 to 10 cm.

Second, look at the fluff:

The surface of the okra has a thin layer of fluff, which is also a sign of its tenderness. If the fluff on each ridge is better, it means that it is not squeezed.

Third, look at the color:

The tender okra is well-proportioned and bright, and the common green okra is natural green and green, with a tender yellow color and is our first choice. The surface is shrunk or faded, it is not fresh, and the color is dark and dry is old.

Fourth, look at the shape:

Fresh things are always full, okra is the same, the surface should be flat and wrinkle-free, with no spots or scars. Do not pick black spots on the body, which means that the process is damaged, the quality is damaged, and it is more perishable. Also don't buy okra with traces of insects, as the inside may have rotted.

Fifth, pinch by hand:

When choosing okra, you should pinch it with soft and hard hands. It doesn't feel hard, and it is a bit tough. The harder and stronger skin is generally too old to mark. The seeds inside have been hard and stagnation, and the fiber in the meat is too much. It tastes completely without the unique aroma and soft texture.

Six, smell aroma:

The fresh okra has a natural fragrance, just like the smell of grass when it rains. Old and stale okra are lacking in aroma.

Seven, by hand:

This method is uncomfortable for melons and fruits. It is to use a fingernail to gently stroke, and the juice is the freshest.

remind:

After the okra is bought, it should be eaten as soon as possible. If it is stored in the refrigerator, avoid squeezing it to cause blackening. In addition, the end of spring and early summer is the best time to eat okra, after which the okra head is generally too large, the taste is also greatly reduced, it is not recommended to buy.
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First, choose an okra that is lighter in color and smaller, so that the okra is more tender.

2/5

In addition, pinch the position near the root, if it can be easily pinched, it means relatively tender.

3/5

You can also pick up the tip of the okra. If you gently lick it, the okra will fall, indicating that the okra is tender and fresh.

4/5

Okra fluffy is usually relatively fresh, and no fluff is explained for a long time.

5/5

Do not choose a thicker okra, usually do not chew after cooking.
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