The practice of tapioca flour, how to make tapioca flour noodles delicious, the home cooking of tapi

Ingredients. Add some flour to tapioca flour Ingredients: front leg meat, carrots, white radish, dried shrimp, green onions, coriander, and an appropriate amount of fried peanuts.

Ingredients, salt, soy sauce, peanut oil.

Steps to prepare cassava stalks.

1.Shred red and white radish, add a little salt to marinate for 15 minutes, and set aside.

2.Finely chopped meat, dried shrimp, coriander, chopped green onions are ready.

3.Stir-fry the meat first, then the dried shrimp, put it on a plate, fry the shreds, remember that when the radish is marinated, it must be drained and fried, and finally put the meat, shrimp, peanuts, green onion and coriander, add some soy sauce, peanut oil, and get out of the pot.

4.The filling is ready, now start to mix with the flour, tapioca flour will be more crispy, be sure to boil the water and flour so that it will be more vigorous to eat.

5.After almost reconciled, add some peanut oil to the dough and the dough will be smoother.

6.Knead into a small dough and open it and put the filling in.

7.This is wrapped.

8.Because I was afraid that it would stick to the pan, I wrapped it in lettuce, and it was done, and it was steamed in the pot for 25 minutes, and it was OK.

Ingredients. 4 pounds of tapioca flour.

Black sesame pounds. Peanuts pounds.

1 pound of dried radish.

Accessories. 2 tablespoons of cooking oil.

Pounds of sugar. Steps. Step 1 of the preparation of tapioca flourStuffing. Shredded and chopped dried radish, stir-fry in a hot pan until fragrant. The peanuts and sesame seeds are also stir-fried until fragrant, and the sugar is mixed well.

Step 2 of the preparation of tapioca flourand noodles. The sun-dried powder was very large, so we found a glass wine bottle and put it in a dustpan, crushed and sifted the powder, put it in a basin, boiled a pot of boiling water, and poured boiling water with chopsticks while stirring. Stir until there is no dry powder, and rub with your hands until dry and smooth into a ball.

Step 3 of the preparation of tapioca flourWrapping.

Sprinkle dry powder on the dustpan, twist a ball and make a round of the noodles, stick the dry powder, put it on the dustpan and roll it out with a rolling pin.

After rolling it out, I took a small cup and pressed the crust. Wrap it up like a dumpling.

Step 4 of the preparation of tapioca flourCooking. Put water on the pot and boil, and steam in the upper drawer. Each piece should be separated a little, otherwise it will stick together. We took the leaves of the pineapple and cushioned it. Steam and cook for about 10 minutes and it will be cooked.

Step 5 of the preparation of tapioca flourFinish.

Tapioca starch can be used to make fructose, glucose, maltose, monosodium glutamate, beer, bread, biscuits, shrimp chips, vermicelli, etc.

Here's how to eat tapioca flour:

Ingredients: purple sweet potato 150g Excipients: appropriate amount of water, tapioca starch and starch.

1.Purple potatoes are steamed and pressed into a puree.

2.Put tapioca starch and a small amount of starch, the ratio of tapioca flour and purple potato puree is roughly 1:1, add water little by little.

3.Crumple into a ball.

4.Move onto the cutting board and rub repeatedly to increase elasticity.

5.Knead into strips.

6.Cut into small, consistent-sized pieces.

7.Place in a pot of boiling water and cook over medium heat for 5 minutes. Once floating, cook for another 1 minute.

8.Cool in cool boiled water after removal. Pick it up and set aside.

9.Serve in cooked red bean broth.

1. Appropriate amount of brown sugar, appropriate amount of tapioca flour, appropriate amount of white sugar, and prepare an appropriate amount of brown sugar and tapioca flour.

2. Pour the brown sugar into the pot first, add water, boil and turn on the heat and pour in the appropriate amount of tapioca flour.

3. Knead into a smooth dough, roll it out into a thick cake shape with a rolling pin, and then cut into strips.

4. Finally, cut into small squares, and then use your patience to roll each small square into small round balls.

5. Boil water in a pot, and after the water boils, add the brown sugar pearls.

6. Cook and remove the water while it is hot, add an appropriate amount of white sugar, stir well, and you can eat.

1. Prepare a cassava.

2. Peel off the cassava and wash it clean.

3. Wash the cassava and cut it into small pieces.

4. Put the cut cassava into the container of the wall breaker and add the amount of water just below the cassava.

5. Turn on the power supply of the wall breaker, first use the bottom gear for a few seconds, and then choose the high-end for 30 seconds.

6. Prepare a basin, put a leak sieve on it, and spread a layer of gauze on the leak screen.

7. Pour the beaten cassava paddle on the gauze and filter.

8. After the starch to be filtered settles, pour the water on it, and the tapioca starch left at the bottom of the pot is the tapioca starch.

9. Take the tapioca starch to the sun to dry and seal and preserve, and take some out when you want to make taro balls.

Ingredients: 1 handful of vermicelli (according to your own amount of food), green vegetables at will, garlic on demand, green onion on demand, soy sauce, vinegar, Sichuan pepper powder, oil chili, clear oil spicy hot pot base, monosodium glutamate and chicken essence.

Method 1: Foam tapioca vermicelli with boiling water half an hour in advance.

2. Adjust the base material with various seasonings such as minced garlic and green onions, and mix one bowl separately for one person.

3. Stir-fry the hot pot base with oil slightly. Don't forget to fry the beard! (According to personal differences here, the heavy taste can be stir-fried with ginger slices, garlic slices, peppercorns, salt, etc., and then fried with the base.) ）

4. After frying, add water and prepare the boiling powder.

5. Add a little of the boiling base soup to the bowl where you picked the ingredients before, so that the ingredients can bloom.

6. Boil the water and boil the powder again, and you can get out of the pot, because the powder is foamed before, and it is easy to cook if it is boiled for too long, which will affect the taste.

7. Add the vegetables before the powder is out of the pot, and blanch it, not for too long.

8. Sichuan-style spicy powder with full color and flavor.

Tapioca glutinous ba

Ingredients: tapioca flour, sugar, peanuts, black sesame seeds.

Steps: 1. Fry the peanuts and black sesame seeds in the pot until fragrant, put them in the food processor and break them (I am for children, so they are broken), add some sugar and stir them, and the aroma of peanuts and sesame seeds will come to the nose.

2. Put a bowl and a half of water in a pot, add a little sugar, half a bowl of tapioca flour, stir it, and then bring the water to a boil, and the water will melt when the sugar is boiled. In this way, you can make a mature paste, which can play a role in sticking, and it will not crack when wrapping the filling.

3. Put the flour paste up, put it on the baking mat, add tapioca flour and knead it repeatedly to form a non-sticky dough.

4. Divide the dough into small dough of similar size, and then flatten the small dough and make it thin.

5. Put the filling and wrap it, and knead both sides together when wrapping, a bit like dumplings.

6.The remaining half of the dough is going to be made of another shape, the same is to flatten and thin the small dough, wrap it in the filling, this time it is kneaded into a round ball shape, and then put it into the mold, using the mold for making snowy moon cakes, the print made is very beautiful, and children especially like it.

7.After setting the plate, you can put it in the pot and steam, and it will be steamed for about ten minutes.

1. Ingredients: 100 grams of tapioca flour, 2 purple potatoes, appropriate amount of pumpkin, appropriate amount of sugar, appropriate amount of water.

2. Steamed purple potatoes, pumpkins and other foods and then added a small amount of sugar to mash.

3. Pour in the tapioca flour and mix it together to form a dough.

4. Make long strips of agent and cut them into small pieces. Sprinkle with an appropriate amount of dry powder and wrap evenly.

5. Put it in boiling water and boil for 8-10 minutes, wait until it floats up, simmer for 5 minutes, and then take out the core and put it in ice water. Finally, add an appropriate amount of boiled sago, coconut milk, pearls, mung beans, red beans, lotus seeds, taro, etc. Smooth and chewy mouthfeel.

6. The above is a simple way to make cassava flour.

1. You need to clean the cassava, cut it into pieces, and put it directly into a machine to make powder, and the delicious tapioca flour can be made.

2. And tapioca flour can not only make very delicious taro balls, but also make very delicious white jade cakes, first of all, you need to put the tapioca flour into a clean container, then add some water, fully stir evenly, add some milk, stir it directly into a very clean grinding tool after stirring, and cut it into pieces after steaming for about half an hour, and the delicious snacks can be made.

3. Tapioca flour is the name of a kind of starch, a kind of starch extracted from the tuber roots of tropical plants, this plant belongs to the Acer family, and castor, rubber, and small tung seed in the same family. Tapioca. Also known as Thai corn starch.

It will be transparent after being cooked with water and hot, and the taste will be elastic. Many of the steamed dumplings in hotels are made of it, and they look exquisite.