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frying okra news
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Three precautions for frying okra
Okra is rich in pectin and polyphenol oxidase, which are prone to browning and have high surface moisture. If color protection (such as immersion in citric acid or color protectants) and thorough dehydration (such as vacuum pre dehydration or air drying) are not carried out, the surface moisture will boil violently after adding oil, causing oil droplets to splash, and the finished product is prone to blackening and uneven color, seriously affecting its appearance.
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Four precautions for deep frying okra
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
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