People who have been to Guangzhou City have undoubtedly eaten a dessert, that is, red bean sugar water. At first glance, we will feel strange, red bean sugar water is not just sugar water, how to become a dessert. In fact, red bean sugar water is not only sugar water, there are a variety of ingredients, such as white fungus, jujube, papaya, groundnut, customers can order according to their favorite taste. Sago Dew is a common ingredient in red bean sugar water, that sago Dew sweet potato sugar water how to cook it?

1. Sago Dew soaked in cold water for 15 minutes

2. Groundnut peeled and granulated

3. Ginger chopped

4. Boil water

5. Add Sago Dew

6. Covered with a lid and cooked for 3 to 5 minutes

7. to Sago Dew transparent

8. Wash with water to remove collagen fibers

9. to the west millet soup clear

10. boil water, add ginger foam

11. add groundnut, boiled for 8 minutes up and down

12. add the old brown sugar, boiled until the sugar dissolves

13. add the sago dew

14. boil again on it

Sago Dew by the coconut tree tree poles, tree body (stems) production and processing, according to the mechanical equipment to solve, soak, sinking, air-dried made of edible sago Dew tapioca starch, the more traditional type is to the West Valley coconut tree (also known as Sagaya, Shagaya) of the pith of the tapioca starch obtained through the handmade processing made of.

Sago Dew produced in the Malay Archipelago area, the sago quality and color of the white name of the real pearl sago, tender white slippery glutinous, nutrient content is quite deep. General groups can eat. Suitable for cold body, post-childbirth surgery recovery, indigestion, fatigue, lung deficiency, tuberculosis, impotence, coughing people to take, people suffering from diabetes should not eat.

Sago palm tree grows and develops in the lowland reed fields, generally 9 meters high, thick stem, 15 years after the perfection of a flower spike, stem pith filled with tapioca starch. When the fruit is produced and ripens, it digests and absorbs the tapioca starch, leaving the stem hollow. The tree dies when the fruit ripens. The planted sago palm tree is broken and cut when the flower spikes appear, the starch-containing pith is removed and crushed into powder, water is put in the filtering device while pinching and kneading to filter out the lignin fibers, and the sago paste is obtained by washing it several times. The transported sago paste is thickened with water and then rubbed to make granules according to the dice, and it is divided into real pearl sago paste or projectile wheel-broken sago paste according to the size of the granules. Sago is basically pure tapioca starch, containing 88% carbohydrate compounds, 0.5% protein, a small amount of body fat and a small amount of B vitamins. Sago truffles sold in the sales market are mostly mixed with a lot of other tapioca starch substances, such as tapioca starch.