Stir-fried Okra

Although there is a word “autumn” in okra, its main season of prosperity is from May to September. There are fewer stalls to buy Okra in the vegetable market these days. Take this last time to eat more. Todays practice is also an accident, that day I and my daughter eat at home, some lazy to go to the buyer, just at home with okra, carrots, Flammulina velutipes, these three things are very nutritious, but the daughter does not like to eat carrots, but like to eat Flammulina velutipes, I want to try to mix the three together, cheating. She ate some. As a result, the daughter ate one side of the thumb together, and she killed two-thirds of the pot.

Food Material List

  • 1 Okra A dozen or so roots
  • 2 Carrot One root
  • 3 Flammulina velutipes A handful of

Operational steps

  • 1 Preparatory materials
    Stir-fried Okra
  • 2 First, after the okra has been watered, it is put into cold water to keep the green color.
    Stir-fried Okra
  • 3
    Cut okra and carrot into shreds. Remove the stalk of Flammulina velutipes.
    Stir-fried Okra
  • 4 Heat the pan, add oil, stir-fry the shredded carrots until slightly discolored.
    Stir-fried Okra
  • 5 Add okra shreds, stir-fry evenly and add Flammulina velutipes shredded
    .
    Stir-fried Okra
  • 6 Stir-fry a little, add the June soy sauce, stir well and then start the pan.
    Stir-fried Okra

Tips

Okra is suitable for people: the general population is edible.
1. Suitable for gastritis, cancer, gastric ulcer, anemia, dyspepsia, especially for young and middle-aged people, athletes, skincare ladies, men should eat more;
2. But okra belongs to the vegetable with cold taste, and people with weak stomach and intestines, poor function and frequent diarrhea should not eat more.
Flammulina velutipes is suitable for people
the general population can eat
1. It is suitable for the elderly, children, cancer patients, liver diseases, stomach, intestinal ulcer, cardiovascular and cerebrovascular diseases;
2. Flammulina velutipes should not be eaten too much in patients with spleen and stomach deficiency and cold.

Choose
as full and straight as possible. The smaller the okra, the tenderer it is. The best length is 5-10 cm. Hold it gently with your hands. It doesnt feel stiff. Its better to be a little tough. The surface is full and bright, the ridge is hairy, the color is dark and dry is old. Dont pick okra with moth marks on the fruit body, because the interior may be rotten. Do not select the fruit body to appear black spots, indicating that the transportation process of okra is damaged, quality is damaged, more perishable.


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