How to Make Okra Taste Amazing – Secret Sauce Recipe

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” How to Make Okra Taste Amazing – Secret Sauce Recipe ”
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Hello everyone 👋! In today’s video, I will 
share with you a very simple but very useful dish made from okra – a vegetable that is both delicious and nutritious. Okra, also known as squash, has 
a refreshing, crunchy taste, especially rich in fiber, vitamin C, and many minerals that are good for health. This is a familiar ingredient 
in many family dishes, from boiling, stir-frying to soup. To start, I have prepared a 
plate of fresh green okra. The first step in the processing is to prepare it. I put all the okra in a clean basin, then fill it with water. In the first wash, I gently stir 
to remove dirt on the outside. This is a preliminary cleaning step, making okra safer before processing. Where are you from? Comment below to let us know. It’s great that we can make 
friends from all over the world. After the first rinse to 
remove the dirt on the outside, we will move on to a more thorough wash to make the okra really clean and safe. I prepare a clean basin, put all the okra inside. Next, I add about a teaspoon of baking soda – this is a very familiar 
ingredient in the kitchen, which helps to remove dirt and chemicals 
remaining on the vegetable skin. Then, I fill the basin with water and stir 
well with my hands to completely dissolve the baking soda in the water, helping the 
solution to disperse evenly around each okra. Once the water is mixed, I place a 
small plate on top to press lightly, keeping all the okra submerged in water. This is a little tip to help the 
soaking process more effectively, not leaving any okra floating on top. I let it soak for about 7-10 minutes, this is enough time for the 
baking soda to take full effect, deeply cleaning the okra skin 
without affecting the quality inside. After the time is up, I take the plate out and use my hand to stir it again. At this point, you can see that the 
water in the basin is a bit more cloudy – that is, the dirt and 
impurities have been removed. Next, I transfer all the okra to another 
basin of clean water to wash again. In this washing round, I wash more carefully, gently rubbing each fruit to make sure that there is no baking soda left. Finally, I scoop the okra out into a basket and let it drain. At first glance, you can see 
that the okra skin is greener, brighter and cleaner than at first. This is an important step to prepare for the next steps in the processing. Now, we will move on to the okra processing stage. First, I prepare a pot of clean water and put it on the stove, turn on medium heat. When the water starts to boil, I put all the cleaned okra into the pot. Next, I add a little salt to the 
pot and a few drops of olive oil. The salt will help the okra 
to have a stronger flavor, and the olive oil will keep the green color of the okra fresh for a long time, while making the outer shell 
shiny and more beautiful. Then, I use chopsticks to stir gently so that the spices are absorbed evenly. When the okra is just cooked – that is, the outer shell is still bright green, the inside is soft but not mushy – I immediately use a mesh ladle or a perforated spoon to scoop it out. Right after scooping, I immediately drop the okra into a prepared bowl of ice water. This step is called cold shock, which 
helps the okra to retain its crispness, bright green color and not be overcooked. After soaking in ice water for a few minutes, I took the okra out, placed it 
on a plate and set it aside. Now we will move on to the 
next step of preparation. I put each okra on the cutting board, using a knife to cut off the head and tail. These are two parts that are usually quite hard and not tasty to eat, so I removed them to make the dish look neater. Next, I cut each okra in half lengthwise. When cut, you can clearly 
see the fresh green flesh on the outside combined with 
the small white seeds inside, which looks very beautiful. After cutting all the okra in half, I neatly arranged them on a plate. The finished product is now 
green okra pieces, soft enough, still retaining their crunchiness. Next, we will make the sauce together – the soul of this dish. First, I prepare a few cloves of fresh garlic. After peeling, the garlic will 
be sliced ​​into thin slices, then continue to mince so 
that when added to the sauce, the fragrant flavor of the garlic can permeate and spread throughout the dish. Just the aroma that rises 
when the garlic is sliced ​​is enough to make us crave it. Next is the chili. I prepare 2 fresh red chili peppers, sliced ​​into thin slices. The chili will create a mild spicy taste, both stimulating the taste buds and making the sauce more eye-catching. To make the dish more rich, I prepare an additional bell pepper. Cut the bell pepper in half, remove the stem and seeds inside, then slice into thin strips and mince. The bell pepper is not too spicy, but brings a mild sweetness and a vibrant color, making the sauce look much more attractive. When the ingredients are ready, we start making the sauce. First, I cut a lemon in half, use 
a strainer to filter the juice, remove the seeds so the sauce is not bitter. The sour lemon juice will help balance the flavor, while keeping the dish feeling fresh. Then, I add about a teaspoon of sugar to the bowl, stir well to dissolve. The mild sweetness from the sugar will blend with the sourness from the lemon, 
creating a wonderful balance. Next, I add about two teaspoons 
of soy sauce to increase the richness and bring out 
the characteristic aroma. When the base is done, I 
add all the minced garlic, chili and bell peppers that I 
prepared earlier into the sauce bowl. Using a spoon to stir well, you will see the sauce become more 
vibrant with the blend of red chili, white and yellow garlic and 
green and yellow bell peppers. Not only beautiful, the aroma is also 
extremely attractive – sour, spicy, salty, sweet combined to create a rich sauce mixture. Finally, I poured this sauce 
directly onto the plate of green okra that had just been boiled. Each piece of okra was well-seasoned, the fresh green color stood out against 
the red and yellow background of the sauce, looking extremely eye-catching. To make the okra dish more 
attractive and fragrant, I will do a small but very important step – that is frying the garlic until golden. First, I put a small pan on the stove, add a little cooking oil to the pan. When the oil starts to heat up, I add the minced garlic and stir well. Each slice of garlic begins 
to give off a strong aroma, spreading throughout the kitchen. I continue to stir gently until 
the garlic turns golden brown, crispy and gives off a characteristic aroma, then turn off the stove and take the pan down. Immediately after that, I 
pour this golden fried garlic on the prepared okra dish. The golden garlic pieces standing out 
on the green background of the okra not only make the dish more eye-catching, 
but also add a rich, crispy flavor, creating an extremely attractive 
highlight for the dish. So we have finished the sweet and 
sour okra dish with fried garlic. With just a few familiar 
ingredients and simple steps, we have a dish that is both 
beautiful and delicious. The green, crunchy okra combined with 
the harmonious sweet and sour sauce, with the addition of fragrant 
fried garlic drizzled on top – all blend together to create 
an extremely delicious dish that will surely conquer even 
the most demanding people. Hopefully this dish will become a 
new suggestion for your family meal. If you find the video useful, 
don’t forget to like 👍, share with your friends and 
subscribe to the channel 🔔 so that I have more motivation to share more great recipes and tips. Thank you for watching, 
see you in the next videos!