Tools/Materials: 1 strip of cassava, about 2g of salt, pot and water.

1, take fresh cassava.

2. Peel the cassava and clean it.

3. Cut into pieces, soak for one night and change the water several times.

4. Filter out excess water, add appropriate amount of salt, mix well, put it on the steaming grid, and steam for about 20 minutes on high fire until it is powdery. You can gently insert it with chopsticks and adjust the steaming time appropriately.

Cassava buying skills

1. Looking at the color of cassava doesn't mean that cassava is a certain color. There are many varieties of cassava, so the colors are not unique, such as red, white and yellow. Mainly depends on whether the color is uniform.

2. Look at the appearance of cassava, which may be very different. At this time, it is not a shape. It depends on the regularity of size and shape. Larger cassava has more edible parts after peeling; Regular shape, especially round cassava is easier to peel. This is what we should pay attention to. Tapered cassava is also very popular.

3. Check for pests. Cassava is in danger of being bitten by insects whether it is in the ground or dug out for storage. Therefore, when choosing, we should pay attention to see if there are any bugs biting.