Prepare ingredients: a box of pure milk, a small bag of black tea and a handful of sago (this is prepared according to your own preferences). Food processing: pour the prepared milk into a bowl, put the black tea into another bowl in advance if it is not bagged, and pack the sago in another bowl. Boil water from the pot: pour a proper amount of water into the pot, then boil it with high fire and pour sago. At this time, we should turn from a big fire to a small fire, and wait for sago to become transparent in a small fire. In the meantime, we should gently stir it every two or three minutes. Fishing out sago: when sago becomes translucent, it should be fished out with a sieve, and then the moisture of each sago is controlled to dry, and there is no obvious moisture position on the epidermis. Boil tea and warm milk: pour out the water that boiled sago before, then boil a pot of boiling water, and then add black tea into it. Here, milk can be used instead of water, but when milk is heated to 100 degrees Celsius, the beneficial substances in it will be destroyed, and there will be no nutrition in the end. However, if you do this, you need to control the taste of tea, and when you mix it, you need to add a little tea to the milk. Finally, pour the boiled milk tea into the container containing dried sago, and you can have a good taste of sago milk tea with the right temperature.

Analysis of production difficulties

Making this delicious drink is not too difficult, and it is much easier than the previous rice cooker cake. However, when you make sago milk tea, you still need to pay attention to one thing, otherwise sago will melt into water and maybe become sago paste. This is why when we put sago into the pot, we need water to boil completely, not cold water.