Sweet cassava

Sweet cassava

Introduction:

"Cassava is a subshrub with long cylindrical tuberous roots, which can be eaten. Therefore, in tropical and subtropical areas, many residents grow cassava, and the powder made from cassava is called tapioca. There are sweet cassava and bitter cassava. Sophora root of sweet cassava seed contains low cyanic acid, and its skin is light cyan. The root can be cooked and eaten directly. It can be made into canned food or fresh-keeping food for the market. It can also be made into cakes, biscuits, vermicelli, shrimp slices and other food. Its leaves can also be used as vegetables. It can be used as heat energy feed for livestock, poultry and fish instead of all cereal ingredients in formula feed. It is used in sugar industry to produce glucose, fructose, etc. Fermentation industry, manufacturing alcohol, drinking wine, all kinds of organic acids, amino acids, cassava protein, etc. The root tuber of cassava contains a lot of cyanic acid and its epidermis is brown. The cortical layer of root tubers contains the highest content of hydrocyanic acid. Therefore, cassava should be peeled and cooked before eating

Production steps:

Step 1: cassava at will.

Step 2: wash, peel and cut into pieces.

Step 3: put it into the pot, pour in water and cover the cassava surface for 1 or 2 inches.

Step 4: cook until the cassava is a little soft, put in some sugar. If the water becomes less, it can be increased a little.

Step 5: cook slowly over low heat until the cassava is cooked.

Step 6: delicious dessert [sweet cassava syrup].

Materials required:

Cassava: right amount

Young sugar: appropriate amount

Note: 1) in the middle of the way to put sugar is to dissolve the sugar into the cassava inside, bite on the outside, inside will be sweet! 2) When I bought it, they gave me two varieties, one white and one yellow. That's how it's cooked. Yellow and white....

Production difficulty: simple

Technology: pot

Production time: 20 minutes

Taste: sweet