Steamed Okra with Tuna

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秋葵也称为羊角豆或英文名字称Lady’s fingers (女士的手指)。大家都知道,秋葵天然就粘粘糊糊的,并尝试避免煮它包括我。你知道如何减少秋葵的黏液吗?如你有妙招,请于我分享~ 那我就不会选择逃避烹调这个蔬菜了=)无论如何,我喜欢以简单的方式来煮秋葵搭配金枪鱼,味道很赞……所以,我准备了这食谱当今天的午餐=)

Ingredients / 食谱:

1. Okra – 1 pack
羊角豆/秋葵-1包

2) Canned tuna – 1
罐头金枪鱼-1个

3) Salt and Black pepper powder to taste
盐巴和黑胡椒调味

4) Sesame oil – 2 teaspoons
芝麻油-2小匙

Steps / 步骤:-

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1) Trim the stem end.
把秋葵的前后端去掉。

2) Slightly cut through the middle of okra, and then insert the tuna with fork. ( I’m using the plain olive oil canned tuna which is no added with mayonnaise )
稍微在秋葵中奖轻划一刀,然后用叉子把金枪鱼塞满在秋葵刀割处。(我使用的是橄榄油罐头金枪鱼,无添加美乃滋酱)

3) Put a piece of baking paper on the stem rack, then place okra tuna on top. Then drizzling with sesame oil and seasoning with salt and pepper.
把一张烤纸放在蒸架上,然后将秋葵金枪鱼摆在上面。然后淋上芝麻油,再撒上少许的盐和胡椒调味。

4) Steam for 5- 10 minutes depending on their size .I prefer the okra to still have a slight crunch, but others like them cooked completely soft. This is depends on your personal taste =)
蒸5-10分钟,在于秋葵的大小而定。我个人比较爱吃秋葵带爽口的口感,但有些人比较爱吃熟透柔软的口感。这要看个人爱吃的口感品味咯~

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Hope you enjoy =)

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