One kind of okra: Okra can be cold-mixed, stir-fried, fried, stewed, made into salads and soups. Before cold cooking, it must be scalded with boiling water for three to five minutes to remove the astringency. Its nature is cold. After scalding, you can mix minced garlic and pepper with soy sauce to balance its coolness a little. However, people with spleen and stomach deficiency and cold, diarrhea or loose stool should not eat more. When okra is cooked with curry and other seasonings, the taste is very different. People who are not used to okra may wish to try it. Okra can also be eaten raw. After washing, it can be refrigerated for several days without losing its flavor. But okra, like vegetables, contains more potassium, so patients with kidney disease should be scalded before eating. When cooking, you can roll the blanched okra with bacon, sprinkle some cheese powder, cover it with tin foil and bake it in the oven. Because okra and cheese are rich in calcium, you can increase your calcium intake.