If you buy fresh sweet cassava, you can eat it in a few days, you can put it indoors without washing, and there is no problem in keeping it for five or six days.

If you intend to keep cassava for long-term consumption, you can peel off the inner and outer skins of cassava, cut it into sections, clean it, and put it in a fresh-keeping bag for freezing.

You can also slice the peeled cassava, dry it in the sun, put it in a plastic bag and seal it, and then take it out for soaking if necessary.

50 grams of butter

Sugar powder 40g

Egg 15g

Cassava starch 80g

Low powder 10g

Sesame proper amount

Steps:

0. Soften the butter according to the general steps of making cookies, add the powdered sugar and stir.

1. Add the eggs twice, and add them next time after beating.

2. Pour in tapioca starch, low flour and sesame seeds and stir well with a spatula.

3. Knead into a small ball with your hands, and then gently press the middle with your hands to form an oblate circle.

4. Into the oven, 170 degrees, 20 minutes, golden yellow.

Be careful when you take it after baking, or the crackers will break.