8 Tips For Cooking Tage To Stay Renyah, Here's The Cooking Technique

Ilstrasu Stage (Freepic)

YOGYAKARTA - Tauge is one of the types of vegetables that are widely processed in various food dishes. But unfortunately, many people experience problems when processing tauge. After cooking, the texture often becomes soft or wither, even feels bland. There are tips for cooking tauge so you need to know.

Vegetable tauge is often used as a complement in various cooking menus, ranging from soto, gado-gado, pecel, fried rice, to tumisan. The crunchy texture and fresh taste make the food more delicious. Not only delicious, tauge also has many health benefits because it is rich in vitamins C, vitamin K, and antioxidants.

Untuk itu bisa menghasilkan olahan tauge yang serengan, dibutuhkan teknik panak yang tepat. Bagi Anda yang menggemari sayuran ini, letari tips mengakkan tauge agar tetap ringan ketika dibajikan.

Here are some tips for cooking tauge to keep it crunchy for food at home:

When buying a tiger, choose something fresh. Fresh Tauge is usually bright white, the stem is upright, and the roots are not black. Avoid choosing a soft or sour tauge because it indicates that the tauge is no longer fresh.

The tauge that looks not fresh is also not delicious for cooking. Fresh Tauge has a water content that is quite high so that it is easier to maintain its susceptibility when cooked.

Before cooking, make sure to wash the tauge with running cold water. Don't use hot water because it can make the tauge wither faster. Cold water will help keep the texture of the tauge fresh.

If necessary, soak the tauge in cold water for a few minutes before cooking. This method is useful for maintaining low temperatures on the tauge stem.

A common mistake when cooking tauge is cooking it too long. Tauge only takes a while to cook, about 30 seconds to 1 minute.

If cooked more than that time, the texture will become soft and lose its susceptibility. If you make a cone, enter the tauge in the final stage after the spices and other ingredients are cooked. Stir quickly for a while, then lift it up.

For the best results, use a big fire while cooking tauge. This fast cooking process with high temperatures will help maintain the spectacular texture. This "fast shirt" or stir-fry technique is widely used in Asian cuisine. Add a little oil and tumis tauge with other ingredients in just seconds.

Adding salt too early while cooking tauge can make it quickly wither. Salt pulls liquid out of the vegetables and can reduce its susceptibility.

Instead, add salt after the tiger is almost cooked or even when it is removed from the pan. This method will help maintain the texture and natural taste of the tiger.

If you want a quieter and longer-lasting tiger, you can add a little acidic ingredients such as lime juice or vinegar into the bath water before cooking. Acid helps bind fiber to the tiger and maintain its prosperity. But don't overdo it so that it doesn't feel dominant and damage the original taste of the tauge.

The most delicious and persistent tauge is served shortly after cooking. Don't leave it in a hot pan for too long or get hot steam from the rice because it can make it wilt. If you want to be used for topping or complementary, you should cook separately and add it shortly before serving.

If you want to mix dauges into salads or soupy dishes, you can boil them for a while (blanching) for 30 seconds in boiling water. Then immediately soak in ice water. This technique will keep the tauge ripe but still fresh and crunchy, and kill germs that may stick.

Those are some tips for cooking tauge so that it remains persistent when served and eaten. The main key is not to cook too long, use a big fire, and avoid adding salt at the beginning. Also read how to store shallots in the refrigerator.

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