Fried cassava(chao mu shu )

Fried cassava

Introduction:

"It's time to dig cassava again. When I was a child, the conditions at home were not good. I only had porridge at noon, but I didn't eat porridge. So often porridge to eat with other coarse grains, such as corn, sweet potatoes, potatoes and so on. Cassava is also one of the coarse grains. Fresh cassava can be peeled and cooked, but I don't like to eat it when I was young, and I think it's tasteless. So mom often fried cassava. It seems that fried cassava is only available in western Guangdong, which can be regarded as a special snack in western Guangdong. "

Production steps:

Step 1: scrape off the skin with a knife

Step 2: cut into sections and add water to boil

Step 3: cook until the skin cracks and turn off the heat

Step 4: peel off the rind

Step 5: cut into small pieces

Step 6: heat the oil over high heat, add salt and soy sauce, sprinkle with scallion and stir well.

Materials required:

Cassava: 2 kg

Scallion: right amount

Soy sauce: right amount

Salt: right amount

Note: 1. When cooking cassava, you can cook until the inner skin cracks. If you cook for a long time, the cassava will become transparent and sticky. However, some people like this kind of sticky taste. 2. Discard the water after cooking, and soak the cooked cassava in cold water. If you have enough time to soak for half an hour, you must peel off the inner skin. 3. Cassava contains hydrocyanic acid, especially the inner skin, So many people say that eating cassava is very easy to be poisoned, which is also our common saying that cassava is drunk. In fact, the outside variety is sweet cassava, as long as the endothelium is removed fully and soaked, it will not be poisoned at all. However, cassava should not be eaten on an empty stomach, and it is not suitable to eat more, just occasionally

Production difficulty: simple

Technology: stir fry

Production time: half an hour

Taste: Maotai flavor

Chinese PinYin : Chao Mu Shu