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Four precautions for deep frying okra
2026-06-30
During the frying process of okra, in order to ensure that the finished product is crispy on the outside and tender on the inside, and to avoid excessive mucus, special attention should be paid to the following four aspects:
1. Pre treatment and water control
When dealing with okra, avoid cutting it directly or immediately after washing it with water. You should first use kitchen paper towels to absorb the surface moisture, remove the stem and keep it intact or cut into sections to avoid a large amount of moisture and mucus from flowing out. Some people believe that blanching water will lose nutrients and affect the taste. It is recommended to solidify the internal mucus through methods such as salt washing, chilling, or refrigeration to ensure that there is no "silk spinning" during frying.
2. Coating powder and hanging paste
Powder coating is the key to forming a crispy outer shell. It is recommended to use corn starch (or combined with flour and egg mixture), which can effectively lock in the internal moisture of okra, ensuring that it is crispy on the outside and tender on the inside, and even after cooling, it will not easily harden. When wrapping the powder, try to shake the container evenly to avoid excessive manual mixing that may cause the release of mucus.
3. Oil temperature control
Oil temperature is the key to success or failure. Low oil temperature can cause okra to absorb oil and collapse, while high oil temperature can easily cause external scorching and internal growth. It is recommended to control the oil temperature at 60% hot (about 170 ℃ -180 ℃), which can be determined by inserting wooden chopsticks to observe whether fine bubbles appear. After frying, it should be kept on low to medium heat until the surface turns slightly yellow and solidifies before removing it.
4. Oil control and re explosion
After cooking, okra must be placed on a plate covered with oil absorbing paper to remove excess oil from the surface, ensuring a crispy and non greasy taste. If you pursue ultimate crispness, you can increase the oil temperature for a brief second round of frying (about 10-15 seconds), quickly remove and drain, then sprinkle with seasonings such as salt and pepper or cumin powder while hot for a better flavor
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