Dry frying okra is a common practice.

Okra 15

condiments

Salt 1 spoon

Garlic 4 cloves

2 tablespoons cumin powder

Pepper 1 food spoon

Ginger 1 tablet

Monosodium glutamate 1 spoon

Appropriate amount of Chili oil

Eggs 1

Peanut oil right amount

Step 1

Wash the okra and remove the pedicle. Dry water control

Second step

Try it and cut it.

Third step

Chop garlic and ginger, the more chopped the better. 2 tablespoons of cumin powder, more if you like, 1 tablespoon of pepper powder, 1 tablespoon of salt and 1 tablespoon of monosodium glutamate. Chili oil is moderate, and if you like spicy food, put more. The white spoon in the picture is a seasoning spoon.

Fourth step

An egg with 1 tablespoon starch and half a tablespoon flour. (The spoon is a white porcelain spoon, and the soup drinker) Stir all the seasonings evenly into a paste.

Step five

Roll the cut okra in the sauce and hang it evenly.

Step 6

A big spoon, with the right amount of oil, can fry things very spacious. Heat the oil on medium heat, put the okra mixed with sauce into the pot, fry until golden brown, and turn over. Watch this, don't fry it

Step 7

The fried okra is crispy outside and tender inside, with garlic and cumin flavor! Mmm, it's really delicious.

Cooking tips

Seasoning can be added at will, and you can make whatever flavor you like.

Mastery of seasoning sauce: The prepared sauce can be hung on the okra evenly, but not too thick. For the taste of okra, don't hang it too thick.

Okra is easy to cook, so when I saw the golden color of the sauce fried, I turned over and fried it. It's all gold. Take it out quickly.

If you feel trouble, you can scald it with hot water, take it out, put ice cubes on it and eat it with horseradish.