Tricks for cooking kailan so it’s not bitter, the secret to vegetables remaining green and crunchy

photo: YouTube Dedew05

Brilio.net – Often the kailan vegetable is a challenge when cooked because its texture is easily tough and its inherent taste tends to be bitter. In fact, kailan has the potential to be a super delicious dish that is crunchy and fresh if you know the secret to proper processing. The main key is not only in the spices, but in the blanching technique or short boiling followed by a shock of cold temperatures.

This method is very effective for keeping the green color of vegetables beautiful and getting rid of the bitter taste that often irritates the tongue. By adding a little sugar and oil when boiling, your homemade kailan coi will have the right texture without losing its nutrition. Come on, take a peek at how to cook kailan which is simple but the results are like the following five star restaurant dishes, quoted BrilioFood from YouTube Dedew05, Thursday (22/1).

Blanching technique to keep it green and crunchy

Tips for Cooking Kailan That Isn’t Bitter
photo: YouTube/Dedew05

This short boiling technique is the most crucial step so that the kailan doesn’t feel tough when eaten later. Adding simple ingredients such as sugar and oil when boiling helps retain color pigments so vegetables still look fresh. The quick cooling process after boiling functions to lock in the crisp texture so that the kailan doesn’t get soft.

Material:

– Sufficient kailan coi vegetables
– Water until boiling
– Enough cooking oil
– A little granulated sugar
– Ice water or cold water in a container

How to make:

1. Prepare water in a pan, then wait until it really boils.
2. Add cooking oil and a little granulated sugar to the boiling water so that the color of the vegetables remains green.
3. Add the kailan vegetables, boil briefly and don’t take too long.
4. Immediately lift the vegetables and immediately put them in a container filled with cold water or ice water.
5. Soak for a moment to stop the ripening process, then drain the kailan until dry.

Sauteed Kailan Coi is savory without bitterness

Tips for Cooking Kailan That Isn’t Bitter
photo: YouTube/Dedew05

After the kailan goes through a short boiling process, the stir-frying stage is done just to even out the taste with spices. The use of ginger is highly recommended to provide a fresh aroma while balancing the taste of tauco or oyster sauce. Because the vegetables are already half cooked, this process is done very quickly so that the crispness is maintained until the serving plate.

Material:

– Drained kailan vegetables (from the previous stage)
– Minced garlic
– Sufficient ginger slices
– A little tauco or oyster sauce

How to make:

1. Prepare spices in the form of chopped garlic, ginger, and tauco or oyster sauce.
2. Saute the garlic and ginger until they smell fragrant.
3. Add the kailan vegetables which have gone through the boiling process and been drained.
4. Stir briefly so that the spices are mixed evenly throughout the vegetables.
5. Remove immediately and the kailan coi is ready to be served with a beautiful color and delicious taste.

FAQ Tips about Cooking Kailan

1. Why can granulated sugar keep vegetables green?

Granulated sugar during the boiling process helps keep chlorophyll or green leaf substances from being easily damaged by hot temperatures, so that vegetables do not turn dull or yellowish.

2. Can all types of kailan be cooked this way?

Yes, this technique is very effective for all types of kailan, including coi kailan (baby kailan) and large kailan, because both have the characteristics of thick stems and rather stiff leaves.

3. How long is it ideal to soak the kailan in ice water?

Just soak for 1-2 minutes or until the heat on the vegetables is completely gone. The goal is just to stop the cooking process (shocking process) so it doesn’t get soft.

4. Can tauco be replaced with other spices?

Yes, if you don’t like the aroma of tauco, you can replace it completely with oyster sauce or simply use salt and mushroom stock for a more minimalist oriental taste.

5. What if there is no ice water when cooking?

You can use cold running water from the tap. Even though ice water is more effective, running water still helps reduce the heat of the vegetables quickly compared to letting them cool at room temperature.

(brl/tin)