Sago is made of starch extracted from the trunk, trunk or pith of palm trees or Xigu coconut trees. Its main components are carbohydrates and protein, and it is not toxic. Therefore, even if it is not completely cooked and cooked transparently, it will not be poisoned, but the uncooked starch is easily digested, causing abdominal distension and abdominal pain.
2 How to remedy the uncooked sago? It means that boring time is short, and the remedy is to continue boring for a while.
When cooking sago, you can't blindly cook it with big fire, because sago is not natural rice. It is synthesized from starch, which will disperse if cooked for a long time. It is best to put the water into the pot, boil it with high fire, and then cook it with low fire 10 minutes. When sago becomes translucent with white spots in the middle, turn off the fire and cover it for 20 minutes to make sago all transparent.
How to store the cooked sago? Soak the cooked sago in cold water, put it in a bowl or jar, and store it in the refrigerator.
Cooked sago is still sticky, which can make it more elastic in cold water and not easy to stick together, while the temperature in the refrigerator is between 3-5 degrees, which can inhibit the reproduction of bacteria. Cooked sago can be kept in the refrigerator for 2-3 days.
4 Do not eat sago 1. The content of starch in sago is very high, and the conversion of starch into glucose in human body will increase blood sugar, so people with hyperglycemia and diabetes should eat less.
2. sago is rich in starch, and eating too much will increase the burden on the stomach, so it is not advisable to eat too much at a time, and people who have just finished digestive tract surgery should not eat it.