The nutritional value of cassava flour is very high, it is divided into sweet species and bitter two kinds. Both contain a certain amount of poisonous poison inside, but the dessert is smaller can be consumed directly, but not in excess, the bitter product poison is larger can not be consumed directly. The following teach you cassava toxic or non-toxic block identification method.

Tapioca varieties according to the content of cyanuric acid can be divided into a harrier tons aimed at soaring bridle read street frame L harrier tons of Chi lo Min amount of lower toxicity, less toxicity, in addition to u starch or for feed, tubers can also be directly for consumption. Bitter species with high cyanuric acid content and high toxicity, mainly for u starch and u sign for feed.

Cassava's utilization value is high, but in the past, there have been cases of cassava poisoning deaths of the whole family ^, can not be careful. Cassava tubers, stems, leaves contain cyanic acid, especially the highest content of tuber, raw food tuber will be poisoned, light poisoning, heavy can be fatal. But cyanic acid can be dissolved in water, can disappear after heating, if you want to eat fresh, must be cut into pieces or slices, soaked in water for more than 24 hours, and then add high temperature cooking. If you want to eat it fresh, you have to cut it into pieces or slices, soak it in water for more than 24 hours, and then cook it at a high temperature.

The sweet variety has less cyanuric acid and can be cooked directly, but too much of it can cause dysentery.

How to remove the toxicity of cassava

1, cassava in the toxic substances is linseed bitter glycosides (cyanogenic glycosides), human consumption in the role of gastric acid to produce hydrocyanic acid, hydrocyanic acid is a nerve agent. First of all, it should be clear that not all cassava is toxic. Cassava is divided into two main categories, one is bitter cassava, this type of cassava contains toxins; the other is sweet cassava, this type of cassava does not contain toxins.

Bitter cassava has processing and feed advantages, and cassava cultivation is dominated by feed and processing, so bitter cassava accounts for the bulk of cassava production. Sweet cassava, which is mainly used for direct consumption, is not produced in large quantities and does not need to be de-toxified, as in the case of bread cassava, which is commonly consumed. Therefore, the term de-toxification of cassava, as used below, refers to bitter cassava.

2, processing cassava does not need to be de-poisoned beforehand, the toxins will be destroyed during processing. Do feed with cassava, also do not need to do the de-toxification process, after powdering or pulping, and then boiled or fermented, the toxin disappeared, and livestock more tolerant of cassava toxins than people, even if the toxin residue is not easy to poison. Note that some of the high toxin content of cassava, not by de-toxicizing directly feed livestock, may lead to pregnant sows and cows and other abortions.

3, fresh cassava if you cook potatoes to eat, de-toxification methods are as follows: peel the inner skin of cassava, cut into sections horizontally, if the cassava is relatively thick, cut into sections horizontally and then cut in half longitudinally, put into a bucket of water with water to soak as much as possible to put the water, change the water every 4 hours, soak enough for 48 hours, you can cook.

If conditions allow, it is packed in a basket and put into the stream to soak, saving the trouble of changing water. If the water changes are not frequent enough, the soaking time should be lengthened. Generally at least one day to change the water, otherwise the cassava will be rancid, change more than two times.

4, fresh cassava pulp can be used to make food. Before beating pulp according to the previous step of the method of de-poisoning. If there is no de-toxicized direct pulp, the pulp should be added to the white vinegar into the mix, static sunlight for 4 hours, stirring every half hour, so that both can be de-toxicized. If there is no sunshine, you can also be slightly heated, pay attention, do not boil, or to cook it, may not be suitable for food production.

5, most of the cassava storage, are in the form of dried cassava. General production of dried cassava is a large amount, if you want to de-poisoning, the cost is very high, very unrealistic. Therefore, the production of dried cassava does not need to be de-poisoned before drying, direct drying can be, wait until the time of use and then decide how to de-poison.

6, dry cassava if you cook potatoes to eat, de-toxification methods are as follows: first with water to soak cassava, and then rinse with water, fish up under the pot to cook until half-cooked, and then fish up the cassava, rinse with water, and then under the pot of another water to cook until ripe, you can remove the toxins and eat.

Difference between toxic and non-toxic cassava3

Cassava's 'eating method

Fried cassava

Ingredients:

1 cassava, cooking oil, salt, soy sauce, garlic, green onion, each appropriate amount

Method:

(1) Wash the cassava, and then cook it in a pot with additional water to remove the toxins and eat it. ) Wash the cassava and cut into segments, put into the pot steamed;

(2) will be steamed cassava peeled, cut into small pieces;

(3) pot of oil is hot, put the garlic fried, pour into the cassava to stir fry;

(4) add a small amount of salt, water simmering for a while;

(5) out of the pot before adding soy sauce and green onion can be.

Tapioca Sugar Water

Ingredients:

250 grams of cassava, sugar slices of the right amount of

Method:

(1) Wash the cassava and peeled, cut into small pieces;

(2) put the cassava into a rice cooker, add the right amount of water to cook about 20 minutes;

p> (3) according to personal taste add the right amount of tablets of sugar to seasoning can be.

Fried Sweet Cassava

Ingredients:

Cassava, peanuts, dried fish, sugar, cooking oil, moderate amount of each

Method:

(1) Wash the cassava peeled, cut into thin slices, dried fish soaked in soft, drained of water;

(2) Put the cassava in a frying pan and fry until the water is gone. cassava into the frying pan until golden brown and then fish out;

(3) pot of oil, the dried fish and peanuts fried;

(4) the amount of water into the pot, add the right amount of sugar heated to melt, until the liquid viscous and then turn off the heat;

(5) will be poured into the caramel caramel fried cassava chips, peanuts, and dried fish inside the mix can be.

Ham and cassava fried beans

Ingredients:

1 cassava, 50 grams of beans, 50 grams of celery, 50 grams of ham, carrot slices appropriate amount of garlic, ginger, salt, pepper, sugar, cooking wine, cooking oil appropriate amount of

Method:

(1) the cassava after washing peeled, cut into thin slices and soaked in water;

(2) the carrots pressed flowers, celery diagonally cut into segments, beans cut in half, ham cut into slices;

(3) the pot of water boiling, add the appropriate amount of oil, salt, will be carrots, celery, beans blanched after fishing;

(4) and then blanched cassava and then fished out;

(5) the pot of oil. The first thing you need to do is to make sure that you have a good understanding of what you're doing and how you're doing it.

What is tapioca

Tapioca, as the name suggests, is the starch made from cassava through a certain process, which itself does not have any flavor, if you add a little bit of water to the mixing, steaming, then it will become transparent, and taste the texture will be very elastic.

Medicinal value of tapioca

Tapioca is a kind of starch, there are a lot of tapioca food on the market, its raw material is cassava, so the medicinal value of tapioca with its raw material cassava is very similar to the medicinal value of a very good swelling and detoxification, for bruises, traumatic injury, scabies, ringworm, etc. has a very good effect. It has a very good effect on bruises, trauma and swelling, scabies, ringworm and so on.