Main value of cassava

Cassava tuber is rich in starch and is one of the raw materials of industrial starch.

Recommended eating method

tangyuan

material

Peel:100g glutinous rice flour, 20g cassava flour, 30g sugar,10g lard,100g pumpkin sauce.

Stuffing: cooked black sesame100g, powdered sugar 50g, lard 50g.

manufacturing method

Production of skin:

(1) Slice pumpkin, steam, add appropriate amount of water, and stir into pumpkin puree;

(2) mixing glutinous rice flour, cassava flour and sugar;

(3) adding pumpkin sauce and stirring with chopsticks into a loose state;

(4) Knead the materials in step (3) into dough by hand, then pour lard into it and knead it into smooth dough for later use.

Making stuffing:

(1) Grind roasted black sesame into powder, add sugar powder and mix well, then pour lard and stir into balls;

(2) Divide each portion into 5g or so, and knead into small balls for later use.

Taro (a traditional Taiwan Province taro dessert)

Ingredients: 250g taro,100g cassava flour, several tablespoons powdered sugar.

Practice: Add water to taro skin until chopsticks can be easily poked through. After peeling, press the taro into a paste with a spoon. Pour raw cassava flour into a large pot, slowly add boiling water and stir with chopsticks to form dough. When the temperature is slightly lower, mix the starch dough with the taro paste, add the powdered sugar and knead well. At this time, it is sticky. Slowly add starch and knead well. The kneaded dough is moderate in hardness, not sticky or hard.

Braised ribs with cassava

Peel the cassava, cut it into small pieces, put the ribs in the pot, add the cassava after cooking, and add the required seasoning when the cassava is cooked. Stir-fried meat with cassava: peel cassava and slice it for later use. Stir-fry the meat slices in a pot until they are medium-cooked, then add potato chips, and then add the required seasoning until the potato chips are soft and waxy.

Cassava coconut cake

Wash and peel cassava and cut it into small pieces. Pour 10% drinking water into the beater to make homogenate, add 15% sucrose and stir evenly. Then pour the cassava homogenate into an iron plate mold, steam it in the pot for half an hour and take it out. When it is cooled to room temperature to form a gel block, take it out. Finally, sprinkle coconut milk evenly on the surface of the cake and cut it into small squares with equal volume. Cassava coconut cake has the fragrance of cassava, soft and waxy taste, sweet and mellow.