What is sago?
Simi, also called West Gu Mi, is an Indonesian specialty. Sago is made of cassava flour, wheat starch and corn flour, and some is made of starch extracted from palm plants. This is a kind of processed rice that looks like pearls. 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 effect of warming the middle warmer and strengthening the spleen, and can treat spleen and stomach weakness and indigestion. Simi also has the function of restoring natural and moist skin. So sago soup is very popular with people, especially ladies.
How long does sago take to cook?
It depends on your quantity. 10-20 minutes without special requirements. When cooking, be sure to use a small fire. If you don't want to stir all the time after boiling, you can add more water so that sago won't stick together. Of course, it still needs to be stirred. Turn off the fire until there is only a little white spot in the middle of sago, and let it stand for about 10 minutes until sago is completely transparent. Finally, pour in the filter screen and wash the mucus on the sago with cold water. It is no problem to put it in a sealed fresh-keeping box for 2 days in summer!
nutritive value
Sago, also known as West Gu Mi, is the most traditional starch extracted from the pith of Xigu coconut tree and made by hand. In Guangdong and other coastal areas, it is also called Sha Gu Mi and Sha Hu Mi. West Gu Mi, which is produced in the area of Nanyang Islands, is a kind of starch made from the pith of the palm plant raspberry, which is crushed, sieved, filtered, rinsed repeatedly, precipitated and dried by ordinary starch making methods. When the starch is semi-dry, it is shaken into fine particles and then dried in the sun, that is, West Gu Mi. This white starch is called Zhu Zhen Xigu. It is white, smooth, waxy and nutritious.
These dried starch granules are made from wheat straw produced in the Far East. Gu Mi is added to milk pudding as food for patients, and can also be used as cooking materials, especially Nordic dishes, such as Danish sago soup.
Nutritional analysis of western Gu Mi: sago has the effect of invigorating spleen, tonifying lung and resolving phlegm, and has the effect of 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 women.