Not only boiled or fried twice, this is the secret of the soft cassava cheese and the maximum

Photo: Instagram/@ck97

Brilio.net – Cassava Cheese It is one of the favorite snacks of many people. The texture is soft inside, crispy outside, plus the savory sensation of cheese, making anyone easily tempted to taste it. No wonder that cassava cheese is often hunted as a friend to drink tea or coffee in the afternoon.

However, making cassava cheese is not as simple as it seems. There is an extra process that must be done so that the results are really soft, broken, and absorb the spices well. If only fried ordinary, usually cassava will feel hard or less tasty when eaten.

The secret of the perfect cheese cassava is in the processing technique before being fried. Cassava usually needs to be boiled first, some even use special tricks such as frying twice. This process makes cassava “bloom” and have a soft texture inside but still crispy outside.

Unfortunately, it is also sometimes not enough to make cassava really soft. There are additional tricks that need to be done to make cassava even more. The following tutorials have been Briliofood Summarize from Instagram @kinglatif97 on Saturday (9/13).

1. Choose a good cassava.

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The first step, of course, chooses quality cassava. Choose cassava that is still fresh, not too old, and pure white when peeled. After that, cut according to taste, peel the skin thoroughly, then wash with running water.

2. Fried cassava for the first time.

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After the cassava is ready, heat the oil in the pan. Fried cassava until cooked evenly, but don’t be too dry. This process helps emit a natural taste of cassava while making the texture better prepared for the next stage.

3. Prepare the marinade seasoning.

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While waiting for the cassava fried, make the marinade which is the main key to the delicacy. Mix coriander powder, fine garlic, salt, pepper powder, then dissolve with enough water. This marinade spice will seep into cassava and make it taste more tasty.

4. Dip the cassava into the immersion.

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Once the cassava is cooked, drain it immediately and dip directly in the marinade. Let the cassava submerged for a few moments until the inside starts to break by itself. This process makes cassava soft and has a distinctive blooming texture.

5. Fry again until Krispi.

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After the cassava is finished soaked, it’s time to enter the last stage. Fry again cassava until the outside is crispy and crisp, while the inside remains soft. It is this combination that makes cassava cheese feel special when eaten.

6. Ready to be enjoyed with a sprinkling of cheese.

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When it is cooked, remove the cassava and drain for a while so it is not too oily. Add a sprinkling of grated cheese on top, you can use cheddar cheese or cheese according to taste. Warm cassava cheese is ready to be enjoyed as a crispy tasty snack that makes it collect.

Soft cassava is the main key if you want to make delicious snacks such as fried cassava, cheese cassava, or compote. The problem is, many people have difficulty distinguishing which is soft cassava and which is hard when cooked.

1. What are the characteristics of cassava skin that indicates tender flesh?

Soft cassava usually has light brown skin and is easy to peel. If the skin is too hard and thick, often the flesh tends to be tough.

2. Is it true that the color of cassava meat can determine the soft or not?

Yes, cassava with clean white meat and fine fiber is usually more tender after cooking. Whereas yellowish cassava meat or coarse fibrous tends to be hard.

3. Is cassava that has just been harvested more soft than the long time saved?

That’s right, the newly harvested cassava still has natural water content that makes it softer. If stored for too long, cassava can be dry and hard when cooked.

4. How do you know the soft cassava without having to split it?

One trick is to scratch a little cassava skin with nails. If the skin is easily peeled off and the flesh looks pure white, usually the cassava is tender.

5. Does the size of cassava affect the soft texture?

Medium -sized cassava is generally more soft than too large or old. Cassava that is too large is usually already fibrous rough so that the texture is harder.

(Brl/is)