As we all know, cassava is a common food in our daily life. It is similar to cassava starch. It is suitable for people of all ages to use it to make desserts or snacks; It can also be steamed immediately; And it can also be added to other dinners, which will make the taste more extensible, soft and refreshing. However, there is a saying that too much cassava starch can be poisoned. This article simply introduces how to take or make cassava without toxicity.
 Cassava, a very delicious food, is very popular. If you don't pay attention to this cassava, you will be poisoned after eating it. How can you eat it without being poisoned?
 Cassava is very delicious, but this cassava is harmful. If you don't treat it, you will be poisoned after eating it. How can you eat cassava without being poisoned
 Cassava is a kind of crop that we use to open snack shops. Cassava is very easy to grow, and there are very few insect diseases. There is almost no need for human resources to manage it. When it is planted in spring, cassava fruit can be obtained in winter. In fact, its root is fruit. When it comes to the harvest season of cassava, it needs to cut off its branches and dig its tubers with a shovel. After taking it back, remove its skin, then wash it with cold water, grind it with equipment, and finally become cassava starch after soaking and settling. The root of cassava can be steamed and eaten immediately. It tastes waxy and fragrant. However, you must be careful when taking cassava tubers. As the toxic substance of cassava is flaxseed bitter glycoside, if you ingest raw or uncooked cassava or drink its soup, you may be poisoned. Therefore, before taking cassava, you must peel it, soak the potato meat in clear water to dissolve the cyanide glycoside, and cassava starch can be made into various special snacks.
 Food material preparation of cassava starch
 Taiwan Black Jelly
 Food: 500g small taro, 240g cassava starch, 70g potato powder, sugar, pumpkin paste, cocoa powder, milk, purple potato paste, red yeast powder, old rock sugar, red bean filling, sago sauce.
 Method:
 1. Boil the small taro, peel it to make taro paste, add cassava starch and potato flour, and add appropriate water to rub it into batter, that is, black jelly powder.
 2. Take small buns of black jelly powder and mix them with purple potato paste, pumpkin paste, cocoa powder, red yeast powder, etc. to form batters of various colors, and wake up for a while.
 3. After washing the sago sauce with cold water, put the boiling water into the pot and boil it. During the whole cooking process, mix it all the time. When it is boiled to transparent color, remove it. Clean the fish tank, change the water and boil it again to full transparency. After boiling it well, remove the cold water and soak it, and put it into the refrigerator for 1~2 hours.
 4. Wake up and make all kinds of black jelly powder into strips, cut into sections, and make batters of various shapes, such as emerald green ones for coconut shoes, and bright red ones for flowers.
 5. The finished products are put into the pot according to the boiling water, and can be picked up after 5 minutes of boiling up and down. After picking up, cool boiled water is reserved.
 6. Add old rock sugar in another pot, boil red bean syrup, put black bean jelly and red bean syrup in the bowl, and add sago sauce, red bean paste, buy milk, etc. according to the taste, which can be taken as cold food or hot food.