As long as the ingredients: cassava, lean meat, black fungus, mushrooms, cabbage, cooking wine, salt, soy sauce

Practice: first cassava to remove the toxins, remove the toxins process is a little bit troublesome, to be handled carefully. Cassava

1, first of all, the cassava peeled off the outer skin and washed, and then cut into cassava slices, and then soaked for 3 to 5 days, the soaking process should be often change the water, at least twice a day. After 5 days of soaking, so that the cassava can remove the toxins, then soaked cassava slices fished up and drained, and then sprinkled dry into dried cassava chips. Tapioca

2, cassava chips after drying, can be processed to make tapioca. Tapioca flakes into the blender into tapioca flour.

3, cassava processing grinding into cassava flour, it is safe to make a variety of delicious food. I do is tapioca dumpling package, this snack is very delicious, nutritious and rich, as long as the tapioca and their favorite fillings made.

First of all, the lean meat, black fungus, mushrooms, cabbage, each washed and cleaned at the same time cut into minced, in the hot pan frying, add a little wine and salt, soy sauce, and then stir-fry taste into the tapioca dumpling filling. Add the tapioca flour and water and mix well, then knead the dough with your hands.

5. Boil water in a pot, put the tapioca dumplings into the pot, and steam for about 25 minutes on high heat to medium heat for about 10 minutes until cooked through.

6, tapioca dumplings so well done, tapioca flavor smells really good, eat the texture of the soft, nutritious and rich, this is the right way to eat.

In addition to steaming to eat, you can also fry to eat oh! If you want to eat fried, put the steamed tapioca dumplings into a hot frying pan and fry them slowly over low heat until the surface is golden brown, then fish them out and drain the grease into a plate.

The fried cassava dumplings are more flavorful, crispy on the outside and tender on the inside, very tasty and more gluttonous.