When cooking sago, you must pay attention to controlling the heat. Personally, I think the most difficult cooking method to fail is to cook it twice separately. Boil in boiling water until there is only a small white spot in the center of sago, then take it out, let it cool, then boil in boiling water until it is transparent and let it cool. The sago cooked in this way will not paste the pot or stick into a ball. QQ is very chewy.

Cooked sago soup is sometimes mushy, and there is no shadow of sago. That's because the cooking time is too long, and the sago has turned into a bowl of paste. You should grasp the time when cooking.

The practice is as follows:

1. Put half a pot of water in the pot, and put sago after boiling. After boiling, simmer 10~ 15 minutes. Because sago is easy to bottom out, it should be stirred frequently.

2. Boil sago until it is transparent and the core is still white. Turn off the fire. Take out sago, rinse thoroughly with cold water, and then boil half a pot of water. After the water is boiled, add sago and continue to cook. Stir from time to time until sago is completely transparent. Turn off the fire, shower it with cold water and soak it in cold water.

3. When eating, remove sago from cold boiled water. If you like to eat it hot, pour it into hot coconut milk or milk, add diced fruit and honey (sugar is also acceptable), add iced coconut milk or milk in summer, add your favorite diced fruit and honey, and mix well.