Scallion Cassava

Name: Scallion Cassava
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Cassava; Some salt; Some shallot; Optional Perilla

by Love in Xia Ying

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Can't stand the temptation of perilla, so I put perilla in addition to green onions😃.
When I was young, I often ate cassava, freshly cooked, cooked after mold, and all kinds of cakes made of cassava flour, and even cassava noodles cooked and dried. In my memory, I can’t remember the various ways of eating. I don’t remember when I haven't eaten it at the beginning. I only occasionally ate boiled cassava after I arrived in Xia Ying in the past few years. The cassava is not unique to Xia Ying. It's just that I was outside before and I didn't meet the harvest season when I returned home. "

Ingredients

Some Cassava
Some Salt
Some Shallot
Optional Perilla

Scallion Cassava

1. Cut the cassava into sections first to make it easier to peel. When cutting, the knife cuts into a hole, and then do not remove the knife. Hold the cassava with the other hand and turn it. The cassava is rolled around by the knife and broke with a gentle force.

2. Slash it vertically with a knife, and then peel off the inner layer of skin, the white layer.

3. Wash after peeling.

4. Put it in a pot, add water to boil, turn to a low heat when the water is boiled, and simmer slowly.

5. It's cooked through, and the skin is open and the flesh is broken. At this time, the water is almost dry. Add some salt and stir evenly. If you start to put too much water, drain some.

6. Put down the green onion and perilla on high heat, stir-fry, and stir up the pot.

7. It is very powdery, and nowadays cassava does not know what it is called cassava, and it is no longer the kind that was accidentally poisoned. There is no need to pour out the boiled water and rinse with clean water. But it's best to ask when you buy it.