Cassava bumps
My mother's old family brought back some tapioca flour from Guangxi. It was made purely by the old family themselves. They would bring some every time they came. When I was a child and I didn't know what to eat in the morning, my mother would make tapioca dumplings. The smooth and glutinous taste will be unforgettable for a lifetime.
Recipe Recommendations
- cassava flour appropriate amount
- sausage a short
- laver appropriate amount
- salty and fresh
- cook
- half an hour
- simple
Steps for Cassava bumps
1
Prepare what you need to use, diced cattail and diced handmade sausage (there is no fresh meat at home, so use fresh meat to make it fresher)
2
Cassava flour with water and knead it into a ball
3
Put clear water into the pan, bring to a boil, and add diced sausage and diced cattail.
4
Step 3 After boiling until half-cooked, pick the cassava balls into the pot casually one by one with your hands.
5
After the small cassava balls float, add some seaweed, salt, monosodium glutamate, and lard.
6
Want a sip?Cassava bumps Make Tips
The dishes inside can be added according to your preferences and have been made with glutinous flour, but they are not as slippery as this flour.