Overnight Pickled Okra
ID: 459a5aa0...
This is a refreshing and appetizing overnight pickled okra dish. After blanching the okra, there is no need to soak it in ice water; simply submerge it directly into a pre-chilled garlic-spicy sauce and refrigerate overnight to complete this flavorful and cooling side dish.
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🍳 Cooking Flow
Prepare the garlic-spicy sauce and place it in the refrigerator to chill. → Trim the okra stems, then blanch in boiling water with a little oil for 2-3 minutes. → Remove the okra; there is no need for an ice bath, just submerge directly into the chilled sauce. → Seal the container tightly and refrigerate overnight to finish.
Cooking Steps
Brief Cooking Order
Prepare the garlic-spicy sauce and place it in the refrigerator to chill. → Trim the okra stems, then blanch in boiling water with a little oil for 2-3 minutes. → Remove the okra; there is no need for an ice bath, just submerge directly into the chilled sauce. → Seal the container tightly and refrigerate overnight to finish.
Introduction
This is a refreshing and appetizing overnight pickled okra dish. After blanching the okra, there is no need to soak it in ice water; simply submerge it directly into a pre-chilled garlic-spicy sauce and refrigerate overnight to complete this flavorful and cooling side dish.
Step 1
Pour an appropriate amount of garlic soy sauce into your pickling container.
Step 2
Add one tablespoon of spicy garlic sauce to the soy sauce.
Step 3
Cover the container with the mixed sauce and place it in the refrigerator to chill.
Step 4
Prepare the okra by trimming the edges of the stems in a circular motion, like sharpening a pencil.
Step 5
Bring a pot of water to a boil, add a little cooking oil, and blanch the okra for 2-3 minutes.
Ingredients List
Important Notes
Trim the okra stems like sharpening a pencil to keep the pod intact, preventing flavor loss and maintaining a good texture. 💡
Add a small amount of oil to the water when blanching to help the okra maintain its vibrant green color. 🍳
Do not soak in ice water after blanching. By submerging the hot okra directly into the chilled sauce, the principle of thermal expansion and contraction allows the okra to absorb the flavor rapidly. ⚠️
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