In the autumn every year, Hanoi will appear a food that housewives really like, which is nectarine. This is a type of tuber that is in season in mid-November, quite similar in appearance to lemongrass but 3-4 times larger. When eating, people will peel off the fibrous, old outside, take the white core inside and stir-fry with eggs, beef or raisins.

But in order to make delicious dishes, you must first choose a good root. So how to choose delicious and quality tubers for the perfect dish, let’s find out with 2DEP.

cooking recipe, tuber, how to, how to choose a delicious root and prepare it properly before processing

Turmeric is a favorite food every autumn.

When choosing tubers, you need to pay attention to choose fat, young, fresh, not crushed or crushed. How is the root tuber still young? That is the outer shell is green, not browned too much, the shell is not discrete but stacked into a solid bud.

To buy good tubers, you should go to the market early in the morning, because they are also plants, so if left outdoors for a long time, they will quickly wither, reducing their freshness. According to the people of the growing area, there are two types of bulbs, one is white, the other is slightly purple, but the white tuber is preferred because the purple bulb is more fibrous.

Tasty tubers have green, young, fat and fresh outer skin.

Once you have the most delicious tubers, let’s learn how to clean and prepare them together. Buy the tubers, peel off the skin, keep the white core inside. Wash the bulb a few times with clean water, then soak the bulb in salt water for about 15 minutes to disinfect.

There are 2 ways to cut the bulbs for stir-frying, one is to slice them thinly into the shape of a leaf, each piece is about 2mm thick so that when stir-frying, the bulb is cooked quickly but not crushed. In addition, the tubers can also be sliced along the stem.