A: Sago, also known as West Gu Mi, is an Indonesian specialty. Some sago is made from cassava flour, wheat starch and corn flour, and some is made from starch extracted from palm plants. It is a kind of processed rice and looks like a pearl. There are three kinds of sago, sago and sago, which are often used to make porridge, soup and snacks. The main component of sago is starch, which has the effects of warming the middle warmer and strengthening the spleen, treating spleen and stomach weakness and indigestion. Sago also has the function of restoring natural and moist skin. So sago soup is very popular with people, especially ladies.

Sago is usually made into dew, boiled until there is no white heart, and then mixed with other things.

Horseshoe (water chestnut) sago and mung bean are cool.

Ingredients: sago170g, peeled mung bean140g, rock sugar170g, 2 tablespoons water chestnut powder, 5 cups water.

Nutrition Tips: Horseshoe (water chestnut), sago and mung bean are all rich in dietary fiber, while the powdered sugar, protein, iron, calcium, phosphorus and vitamins A, B, B2 and C in horse (water chestnut) are more effective in lowering blood pressure and preventing cancer, and are suitable for people who are prone to constipation.

Method: 1, sago in boiling water for 5 minutes, turn off the fire, close the lid 10 minutes until transparent. Take it up, rinse it and drain it.

2. Wash mung beans, soak them in clear water for 3 hours, drain the water and put them in the dish for about 10 minute.

3. Boil the water and add sago, mung beans and rock sugar. After the crystal sugar is dissolved, add the horseshoe powder which is boiled evenly with 4 tablespoons of boiling water, and mix well until it rolls. Serve.

Assorted fruit sago dew

Ingredients: Apple, pear, mango and other fruits, sago.

Ingredients: rock sugar.

Practice: 1, apples, pears and mangoes are diced for later use.

2. Soak sago in warm water.

3. Cook sago, boiled water and rock sugar together, then slightly thicken it, put the mixed fruit at the bottom of the bowl, and put the cooked sago dew on the mixed fruit.

■ Nutritional points: Green apples contain carbohydrates, malic acid, citric acid, carotene, vitamins B and C.. Green apples have the effects of invigorating heart and qi, promoting fluid production to quench thirst, invigorating stomach and stopping diarrhea. In addition, apples have the function of losing weight. Obese people can eat more apples appropriately, which can reduce their intake of other foods and achieve weight loss. Sydney, sweet and cold, contains malic acid, citric acid, vitamins B 1, B2, C, carotene, etc., and has the effects of promoting fluid production, moistening dryness, clearing heat and resolving phlegm. Mango, sweet and sour, contains vitamin C, mangononic acid, etc., and has the effects of invigorating stomach, quenching thirst, stopping vomiting and dizziness, and diuresis, especially those with uniform size, fullness and yellow and white color. Dried mango can detoxify, relieve stagnation and relieve cough.

Bean paste sago pudding

Ingredients: sago150g, 2 bowls of bean paste, milk 1/2 cans, and proper amount of sugar.

Practice: 1 sago is boiled in boiling water until transparent, and mixed with sugar and milk.

2 Put 2 tablespoons of cooked sago in the container, add a layer of bean paste, and finally add all sago, and steam on the pot for 10 minutes.