The most delicious cassava soup in the countryside when I was a child. Please raise your hand if you have eaten it.

The editor found a lot of information for this article. Unfortunately, when I was a child, I didn't have such good photographic equipment, and there was very little information left. This article tells you how to make cassava flour in rural areas when you were young.

Cassava flour is said here, which is now called. When I was a child, there was no powdered cassava in the countryside, all in pieces, not called cassava powder. Do you still remember that the cassava soup was broken off from the dried cassava juice crystal block, boiled in boiling water, and then put in some condiments and vegetables to become a delicious cassava soup?

Now it is all factory production, and it is difficult to see the old process of cassava flour production in rural areas. When I was a child, during the cassava harvest season in the countryside, some people would bring equipment to various villages to squeeze cassava juice for the villagers, as long as they gave some reward.

First of all, they will choose a piece of farmland, build a ditch to draw water, and dig two or three large pits in the lower farmland, each estimated to be 20 cubic meters. A layer of white film will be placed under these pits to prevent the cassava juice from flowing away. Then set up a big shelf next to it to bask in the tapioca juice crystal block, which has two or three layers and is four or five meters high. You need a ladder to climb it.

When the machines, ditches and shelves are ready, you can start squeezing cassava juice. Workers turn on the machine, constantly throw cassava into the machine, and then continue to inject stream water into it. Cassava juice flows from the machine into the well-made pit, and the white flowers are very much like milk. (of course, you need to wash the cassava. If you don't, the juice will be yellow.)

The cassava juice needs to be covered with a film and then wait for a few days to set. After solidification, you can go down and dig out the crystal pieces of cassava juice by hand. after digging it out, you can take it to a pre-made shelf to dry. The crystallized pieces of sun-dried cassava juice are all large chunks that farmers can sell and keep some for themselves.

There are two ways to eat it. The first is to break it off and boil the cassava soup in boiling water. The cassava will become a transparent, smooth, elastic and sticky object. Add the seasoning and the final cassava soup is very delicious. The second kind: equivalent to a child's snack, it is broken off and baked directly into the fire. The cassava will grow very big, just like making popcorn. As long as the outer layer of charred carbon ash is scraped off, it can be eaten. It is very delicious.

These are the process of making cassava flour in the countryside when I was a child, and the practice of cassava soup. I don't know who else remembers? Because, now these do not have, only remain in the memory of rural children.