foto: YouTube/Ashadiya Kitchen
Brilio.net - Cassava is one of the foods that is often used as an alternative source of carbohydrates besides rice. Consuming cassava can provide a feeling of fullness and enough energy to be active throughout the day. In addition, cassava is also easy to process into various dishes, such as fried cassava , steamed cassava, and others, which are suitable as healthy snacks.
Because it is often used in various dishes, many people choose to store cassava as a stock. However, peeled cassava tends to go stale quickly and change color within 1-2 days.
To prevent this, some people usually store cassava with special tricks. One of them is by soaking the cassava in salt water. Because, this method will prevent discoloration on the surface of the cassava.
Although effective in extending its shelf life, this method is considered complicated by some people. Not without reason, you have to change the soaking water every 2-3 days. If not, of course the cassava can turn black and rot faster.
To make it more practical, you can imitate the simple method shared by YouTube user Ashadiya Kitchen. Through one of the videos uploaded, she admitted that this method can make cassava last up to 1 month. Even so, the surface of the cassava will not change color.
photo: YouTube/Ashadiya Kitchen
As reported by BrilioFood on Tuesday (5/11), the initial step that must be done is to peel the cassava. After that, wash it clean and cut it into pieces. If so, drain it until the water is gone.
"If you store it directly in the freezer while it's still raw, it will turn blue, even black. If you don't peel it, just leave it like that, it will also turn blue," explained YouTube Ashadiya Kitchen.
photo: YouTube/Ashadiya Kitchen
Next, prepare a steamer pan filled with water. After that, heat it until the water boils. If so, arrange the cassava on a steamer strainer and sprinkle with salt evenly.
photo: YouTube/Ashadiya Kitchen
Before covering, add a few pandan leaves that have been washed clean. These pandan leaves will add a delicious aroma to the cassava and make it last longer. Once done, cover the pan and steam until the cassava turns yellowish for about 2-3 minutes (no need to cook until cooked).
photo: YouTube/Ashadiya Kitchen
After steaming, immediately turn off the heat and open the lid. Then lift and drain the cassava. Let it cool first, then pack it in an airtight container. So that it can last for 1 month, store the container containing the cassava in the freezer. That way, you can process this cassava at any time without worrying about it rotting or the surface turning black.
"By steaming it briefly, the results are long-lasting when stored in the freezer without turning blue and after (the temperature) has returned to normal, it can be directly processed into various types of cassava processed foods," he explained further.
(brl/tin)
