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Cassava, also known as yuca, is a starchy tuberous root that is widely consumed in many parts of the world. It is not only a versatile ingredient, but it also offers a whole new level of culinary satisfaction when cooked to perfection. One of the most delightful ways to enjoy cassava is by transforming it into crispy fried cassava. This delectable snack or side dish can be addictive due to its irresistible taste, adding an ever-enjoyable crunch into your culinary repertoire. In this guide, we will delve into the art of making crispy fried cassava and explore various delectable flavor combinations, ensuring that you can relish this snack for a long time without ever getting bored. So roll up your sleeves, grab some cassava, and let’s embark on a crispy adventure that promises to please your taste buds and keep you coming back for more!
Cassava root or tapioca is a rustic dish of Vietnamese people in all parts of the country. This is a tuber that is both easy to grow, delicious and especially nutritious. According to Boldsky magazine, cassava contains vitamin B2 and riboflavin, substances that can help relieve ongoing headaches and enhance the effectiveness of migraine treatment.
In addition, vitamin A in tapioca helps your eyes stay healthy, preventing blindness or poor vision. So what are you waiting for without “rolling into the kitchen” and making this delicious dish right away.
Ingredient
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Tapioca (cassava): 1kg
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Sugar: 120-150gr
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Ginger: 1 branch
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Salt: 1 tablespoon
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Cooking oil
How to make crispy cassava
Step 1: Prepare tapioca
Prepare a bowl of salt water diluted with about 1 tablespoon of salt, stir well and let the salt dissolve.
Fresh cassava you cut into pieces, then make a longitudinal slit on the stem of the potato and begin to peel the potato from that incision. Next, soak the potatoes in dilute salted water for 2 hours or overnight so that the potatoes are not bitter and firmer.
Note: When you peel the potatoes, put them in a bowl of salted water until there. This way the potatoes will not be browned and will be cleaner.
After soaking, you continue to wash the cassava through clean water many times (about 2 times) until the water is no longer cloudy and the potatoes are clean. Then drain the cassava before boiling.
Step 2: Boil and cut tapioca
Put the cassava in a pot and pour water over the cassava, add a little salt (about 1 teaspoon of salt) to make the cassava firmer and stronger, then boil the potatoes. When the potatoes are cooked, take them out of the basket and drain.
When the potatoes have cooled down, use your hands to separate the potatoes and remove the wrong thread in the middle . Use a knife to cut the potatoes into bite-sized pieces.
Step 3: Fry and sweeten tapioca
Before frying and sweet potato, you need to prepare minced ginger. You shave off the fresh ginger branch and mince the ginger branch just right to put it into the sugar mixture outside the fries.
To fry the potatoes, put the pan on the stove, wait for the pan to heat up, and then add the cooking oil. You put each stick of cassava tubers into the pan one by one and turn them evenly until the potato pieces are golden and crispy, then take them out. Continue to fry until the remaining potatoes and put in a sieve to drain the oil.
Note: Because cassava has already been boiled, you should fry it on high heat until it is golden brown.
You use another pan to cook the cassava roots. You put sugar in the pan 120-150gr sugar, 100ml water and the minced ginger part . Boil the mixture for about 5 minutes until the sugar water dries up, then add the fried cassava roots. You stir well until you see the outer layer of sugar is no longer water and dry to white , you can turn off the stove.
Note: If you don’t like ginger, you can’t add it.
Finished product
Crispy golden cassava pieces with a very thin outer layer of sugar make the dish more delicious without being too sweet or easy to get bored. When biting into you, each piece of cassava seems to melt in your mouth, adding the spicy taste of ginger . Very interesting, isn’t it?
Instead of buying cassava and boiling or steaming cassava as usual, let’s transform them into crispy crispy fried cassava, both cheap and delicious. If you have small children at home, surely the dish of potatoes will be empty in a few minutes.
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In conclusion, making crispy fried cassava is a delightful and versatile dish that offers a wide range of flavors and can be enjoyed for a long time without getting bored. By following the steps detailed above, anyone can easily achieve a perfect crispy texture that will keep everyone coming back for more. Additionally, the various seasoning options available allow for endless customization and experimentation, ensuring that boredom will never be an issue. So, dive into the wonderful world of crispy fried cassava and enjoy this tasty treat sustainably for a lifetime of culinary exploration.
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