If the tapioca flour is not transparent after steaming, it means the tapioca flour is not steamed or the steaming time is too short. And fern root is mostly purple, after boiling in the process of making, the color of fern root flour will become deeper and darker when it is done. Authentic fern root powder is dark brown, if the color is brown or light gray, the quality of the fern root powder is relatively low and the purity of the fern root powder is not high, added other starch mixture made.

Tapioca has a lot of practices, you can steam, you can also cook, we usually eat a lot of hot and sour noodles are made with tapioca. Tapioca is delicious, but it has a high starch content, so don't eat too much at once.

Blanching fern root flour should not be too long, otherwise it will lose its tendon, and it will be easy to break the strip and paste the bottom when cooking. After blanching the fern root flour should be cooled, to increase the tendon of fern root flour. There are many ways to eat fern root noodle, such as sour and spicy fern root noodle, cold fern root noodle, fern root noodle with shredded chicken, fern root noodle with sesame sauce and greens, and so on. The dried fern root noodles need to be kept in a ventilated and dry place to avoid moisture, otherwise it will be easy to deteriorate.