This simple cassava starch drink is surprisingly effective. After drinking it, my daughter's fever subsided, and her skin gradually became cooler. Looking at the bowl of cassava starch drink, my heart suddenly felt restless...
Kudzu is the crop that people in my hometown have chosen to develop their family's economy . According to my father, kudzu is not only easy to grow, requires little care, and is resistant to pests and diseases, but it also doesn't require as much capital investment as some other crops.
My father, when he was alive, used to jokingly call this plant "the concentrated essence of the earth and sky at the changing of the seasons." That name, upon reflection, is quite fitting. Because this plant grows in our backyard, requires no special care, yet every part of it can be harvested and used.
Every time the kudzu flower season arrives, my mother always makes sure to pick some flowers, roast them until golden brown, and then dry them. My mother has some knowledge of medicine, so she knows that kudzu flowers and roots are very good for clearing heat, detoxifying, and relieving hangovers.
In addition, kudzu root is also used to treat colds and fevers, mouth ulcers, headaches, boils, constipation, and to prevent rashes caused by excessively hot weather...
Waiting until mid-spring, when the rice fields are flourishing and farmers' work in the fields becomes less strenuous, is also the appropriate time for each family to harvest cassava.
My mother always saved the larger cassava roots, cut them into smaller pieces, and boiled them for my sisters and me to enjoy first. Boiling cassava is actually very simple; there's no "secret" to it.
According to my mother's experience, you only need to choose mature, firm cassava roots to get more starch and sweetness. Boiled cassava is impressive because of its pure, natural sweetness and distinctive aroma.
Cassava root should ideally be eaten cold. Simply chewing slowly and thoroughly will allow you to appreciate its delicious flavor, incredibly smooth and soft texture that melts in your mouth.
My mother put the remaining cassava into containers for my father to take to the district to be ground into powder. When bringing the cassava home, my mother would often pour rainwater into each container, squeeze out the excess water, and filter it several times through a thin cloth before using a thick cloth.
My mother was very careful, so she would change the water in the flour mixture three to four times every morning. This ensured the flour was white and didn't turn sour, resulting in better quality flour. Once the flour settled, she would scrape off the pure white layer and dry it in the dry sunlight behind the house.
Once the powder was dry, my mother gently put it into individual jars, sending some as gifts to both sides of the family, and saving the rest for the family to use throughout the year.
Growing up and moving away from home, I still fondly remember the unique taste of the cassava starch dish from my hometown. It's a pity that both my parents have passed away. Every time I return to my hometown, seeing the old house and the cassava garden my sister planted fills me with nostalgia...
Source
Comment (0)