Cassava starch 25g

Water100g

2 eggs (peeled about 90g)

Half a spoonful of salt

5 grams of oil for omelet.

working methods

First, mix cassava starch and water evenly. It was a little difficult to stir at first. Just stir it a few times.

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Continue to add eggs and salt and beat well. If you have a electric egg beater, it is recommended to use power tools. Putting more air will soften the omelet.

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It is suggested that the first non-stick pan should be smeared with a little oil, and the omelet should be covered with a small fire, fried on one side for about two or three minutes, and fried on both sides. The thicker one tastes similar to the cake, and the thinner one is the skin of the meat, both of which are delicious.

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Finished product, soft Wisdom Fofo Agbo waxy hawthorn, hurry up.

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skill

This omelet is delicious in soup after being chopped up.

What exactly is cassava starch?

Cassava starch is a powder obtained by extracting cassava starch, dewatering and drying. Cassava starch can be divided into raw starch and various modified starches, which are widely used in food industry and non-food industry. Modified starch can be customized according to the specific requirements put forward by users to adapt to special purposes.

Use of cassava starch

1, food

Cassava starch is widely used in food formulations, such as baked products, and also used to make extruded snacks and cassava beads. Modified starch or starch derivatives have been used as thickeners, adhesives, fillers and stabilizers, and are also the best fillers, sweeteners, flavoring carriers and fat substitutes. Foods using Thai cassava starch include canned food, frozen food, dry mixed food, baked food and so on.

Step 2 drink

Modified starch is used as colloid stabilizer in beverages containing solid components. The application of cassava starch sweetener in beverages is better than sucrose, because the former improves the processing technology and strengthens the product characteristics, and can fully meet the needs of consumers when used with other sweeteners. The syrup with high degree of hydrolysis formed by cassava starch hydrolysis is an ideal source of fermentable sugar in beer brewing.

3. Candy

Cassava starch and various modified starches have many uses in candy production, such as gelling, thickening, stabilizing the system, enhancing foaming, controlling crystallization, bonding, forming films, adding luster and so on. Low viscosity tapioca starch is widely used to gel candy, such as frozen and chewing gum. Acid-hydrolyzed starch is the most commonly used, because it has excellent reversibility and gelling ability, and these characteristics are more obvious when sugar is involved. Dry starch is used as a release agent in candy manufacturing. Starch-based polysaccharide realized the production of sugar-free chewing gum.

4. Chemical industry

Cassava starch-based syrup can be produced at low cost by acid hydrolysis or enzymolysis, so it can be used as raw materials to produce various chemicals, such as sodium glutamate, amino acids, organic acids, ethanol, ketones, vitamins and antibiotics.