Sirégi prep just got easier — dissolve flour and sugar into the boiling water and the tough stems may soften up way more than usual 🌿 A tip worth keeping in your back pocket.

• Everyday ingredients

• For the restaurant menu

  Could be a solid ref for the prep station 🍽️ The steps — simmering with flour and sugar, then steaming with garlic and ginger — are laid out clearly enough to hand straight to your prep cook.

• With everyday ingredients 😋

  Flour and sugar — that's really all you're adding 😋 Both are already sitting in most kitchens, so if this trick actually softens the stems that much, it's easy to fold into whatever sirégi dish you're already making.

• On training days 💪

  Worth knowing for training day meal prep 💪 Sirégi often pairs with protein-rich ingredients, so nailing the prep method first makes putting together a solid side dish that much easier.

• When you want something light 🥗

  Great for a veggie-forward side dish day 🥗 The process is mostly simmering and steaming, so it could be a nice thing to prep on a relaxed weekend before a lighter lunch.

• On busy days ⏱️

  Simmer for 30 minutes, add the garlic and ginger, turn off the heat, then just leave it for another 30 ⏱️ Since you're mostly waiting, you could probably knock out other prep at the same time.