按照食谱用干净和准备好的整个秋葵来做炖菜和砂锅菜,如果使用整根秋葵进行烹饪,则无法释放秋葵的粘稠物质。[3]X研究来源John Newton. <i>Food, the Essential A-Z Guide</i>, p. 270, (2001), ISBN 1-74045-031-0
如果将秋葵用作增稠剂,则先把整个秋葵漂白。将秋葵切块然后在烹饪结束前10分钟加入菜中。[4]X研究来源John Newton. <i>Food, the Essential A-Z Guide</i>, p. 270, (2001), ISBN 1-74045-031-0
{"smallUrl":"https:\/\/www.zenmeban.com\/images_en\/thumb\/c\/c4\/Prepare-Okra-Step-7-Version-3.jpg\/v4-460px-Prepare-Okra-Step-7-Version-3.jpg","bigUrl":"https:\/\/www.zenmeban.com\/images\/thumb\/c\/c4\/Prepare-Okra-Step-7-Version-3.jpg\/v4-728px-Prepare-Okra-Step-7-Version-3.jpg","smallWidth":460,"smallHeight":259,"bigWidth":728,"bigHeight":410,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
5
使用大蒜和香料和秋葵一起烹饪。秋葵和紫茄子,洋葱,辣椒和土豆一起烧效果好。[5]X研究来源John Newton. <i>Food, the Essential A-Z Guide</i>, p. 270, (2001), ISBN 1-74045-031-0