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Preparation
5 minutes
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Cooking
12 minutes
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Difficulty
Easy
After mango shake, fried sweet potatoes, and cheese-coated soursop bananas are currently the “storm-causing” dishes for snack enthusiasts snacks. On rainy afternoons in Saigon, holding a bag of cheese-coated bananas and savoring every delicious, hot piece is simply delightful, isn’t it? Let’s join TasteVN cook this dish right away!
Ingredients for Cheese-Coated Soursop Bananas For 3 people
Soursop bananas 10 fruits Cheese powder 20 gr
How to Cook Cheese-Coated Soursop Bananas
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Prepare the bananas
Ripe soursop bananas are peeled and cut into round slices from 1 – 3cm, depending on preference.
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Crispy Fried Bananas
Fry the bananas in hot oil until they turn golden and beautiful, then take them out and place them on absorbent paper.
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Shake the bananas with cheese
Put the oil-free bananas into a paper bag or a container with a lid, then shake well with cheese. That’s it, you have the banana with cheese right away.
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Final Product
There’s nothing better than just frying them hot, blowing on them while eating, biting into a piece of cheese-coated banana, and you’ll feel the sweet taste of the banana combined with the strong aroma of cheese, crunching right in your mouth.
On a rainy day, enjoying the cheese-coated bananas while chatting with friends is simply wonderful.
Tips for choosing delicious sứ bananas
Should choose
- Choose bananas that are medium-sized, not too large.
- Bunches that ripen naturally will ripen evenly from the stem to the body of the banana.
- When buying bananas, if you notice that the bananas start to shrivel, the skin becomes thinner and clings closely to the banana’s body, they taste very good at this time. If they are tree-ripened bananas, this process will take 4 – 6 days, after which the bananas will gradually spoil.
- You can choose individual fruits, with slightly separated stems, slightly cracked skin, and a bit of blemish, as these bananas will be creamy and sweet.
- The greener the bananas, the more difficult they will be to ripen after purchase, and they won’t taste good, so you should limit your selection.
- However, if you have a chance to buy bananas to store from green bananas, you can choose bunches that are dark green, with plump, evenly curved fruits; if there are some spots or slight yellowing, they will be even tastier.
Avoid choosing
- Bruised or mushy bananas.
- Bananas with green stems, hard bodies, but with yellowed skin are not fully ripe; when eaten, the banana flesh is still firm, lacking the desired creaminess and sweetness.
- Bananas ripened with chemicals will ripen the whole bunch evenly. Especially, if the bananas are beautifully yellow but the stem and tip are still green, they are artificially ripened bananas.
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I hope that through this article, you will gain some useful tips for choosing naturally ripe bananas, and quickly head to the kitchen to make delicious cheese-coated bananas to enjoy with your family!
