Cassava - North of the North
Material:
Sliced cassava - the foot food of the North
Mix cassava with sticky rice.
Making:
Clean rice rice and then soak for several hours or overnight to soften, then rinse the water and then leave the basket to drain.
Fresh cassava is peeled, washed, then cut small chopsticks, remember to strip off the cassava core. Soak cassava in cold water with a little salt, let some hours or overnight for cassava to reduce the toxic, finally rinse the cold water to clean, drain.
Mix with cassava and about 1 tablespoon of salt and add to the bottom with boiling water to boil. While steaming, occasionally open the cap, scrape into a little sticky water for soft sticky rice and scoop the cooked rice. Steamed for about 35 minutes is ripe rice.
Sliced cassava - the foot food of the North
Raw materials.
Doing the work:
Add the pan to the pan, add 1 tablespoon of cooking oil to the oil and heat the onion and cut into thin non-aromatic, followed by small pieces of sauté to stir fry evenly. Finally, a lot of green onions, some salt on the island and then off the kitchen.
Mix the whole of the sticky rice and then to the plate, when eating if it is light, use with soy sauce. You can add onions or spiders if you like.
Cassava - North of the North
1 Front St, San Francisco, CA 94111, USA
Cassava - North of the North
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