Raw material: sago (it is said that it is sold in big supermarkets, but I can't find it in the nearby Five Blessingg supermarket. Finally, I bought a bag of 4 yuan coconut powder and fresh milk in the vegetable market.

Exercise:

There are different views on the practice of this Dongdong. Some people say that sago must be soaked for more than half an hour before cooking, while others say that it must not be soaked. I did it in the second way.

1. Boil the water in the pot, turn down the heat, and put the washed sago (I washed it once) into the pot to cook. Stir constantly during cooking. It's a little cloudy at first. Keep stirring. Slowly, slowly, I found that Simi became transparent. Turn off the fire when there is still a small white spot in Simi's heart.

2. Boil the cooked sago in cold water. Simi at this time is like a little pearl, very beautiful.

3. Add water to the pot, bring it to a boil, turn off the heat, pour a small bag of coconut powder, add a few crystal sugar, two spoonfuls of sugar, and pour a bag of fresh milk to continue cooking. Time is your own.

4. Pour the boiled coconut milk into sago, let it cool, and you can add watermelon. Chill in the refrigerator.

Coconut milk sago sweet cream

Materials used:

A can of coconut milk, sugar, milk 1L, sago, large glass container.

Exercise:

1. sago soaked in water for 20-30 minutes is easy to produce white core in a short time, and it will break after a long time.

2. put a liter of water in the pot, pour in milk, coconut milk and sago, and keep stirring, otherwise it will be easy to touch the pot.

3. Turn off the fire after boiling, and add sugar after the sago is cooked thoroughly.

Shengguotian Shenbao Xi Mi Lu

Ingredients (12 person's weight): 3 taels of sago, 5 sticks of Tianshenbao, a little strawberry cantaloupe (diced), 2 taels of sugar and 4 taels of water.

Method:

First, soak sago in clear water for 2 hours.

Second, cook with water, sago and sugar.

Third, after the snow is frozen, add Tianshenbao and raw fruit particles to eat.

Function: sago has the effect of sliding large intestine and moistening dryness. This unique sago dew is effective for people with spleen and stomach weakness, lack of vitality and heart and lung weakness.

Simple homemade fruit sago dew

1. Wash sago with clean water.

2. Boil a pot of water and put sago in boiling water. Note: stir with a spoon when cooking, or sago will stick to the bottom of the pot.

3. Cook sago until it is translucent, and then separate sago from hot water.

4. Cook another pot of boiling water, and put the freshly cooked sago into the boiling water until it is translucent and separated from water.

5. Cook until it is completely transparent and put all the boiling water in.

6. Boil a small can of milk with a little sugar. (Suggestion: Use coconut milk instead of milk. Coconut juice will smell better. If you don't like coconut juice, milk will do. )

7. Pour the milk into Simiri and cook it together. It won't take long.

8. Put the cooked sago milk in the refrigerator until it freezes.

9. Prepare litchi today (note: you can put your favorite fruit in the frozen sago dew), put the peeled litchi in the sago dew, and finally it is finished.

Ingredients: sago (bought in supermarket), milk, watermelon, canned yellow peach.

Production process: wash sago, pour it into boiling water and cook it with medium heat, stirring constantly until sago becomes transparent from white; Take out sago and put it in a glass container, then pour in milk and add sliced watermelon and yellow peach; Freeze in the refrigerator, OK!

Mango pomelo sago

Per person 1 calorie 178 calories carbohydrate 36g

Protein, 2 grams of fat, 4 grams.

Materials:

Grapefruit 1

Shatian pomelo 1/2

2 mangoes

Carambola 1

Simi 4/ 120g

2 cups water

Two cups of low-fat milk

2/3 cup sugar

Cream 1/2 cups

Exercise:

(1) Wash sago, cook it with appropriate amount of water until it is transparent, and drain it in supercooled river.

(2) Wash the carambola, remove the core and cut into pieces.

(3) Shatian pomelo and pomelo are cut into sections, stripped and pulped, and broken into pieces.

(4) Peel and core mango, juice and cut into pieces.

(5) Dissolve sugar in 2 cups of water, cool, add all the materials, mix well, and drink after refrigeration.

Tofu, Ginkgo biloba and sago dew

Materials:

Soy milk cream dry roll

Two (80g)

Ginkgo biloba 1 2 (40g)

Sago11/2 (60g)

Crystal sugar 3 Liang (120g)

5 glasses of water

System:

1.

Ginkgo biloba is shelled, undressed and washed.

2.

Wash sago, soak it for 10 minute, slowly cook it in boiling water until it is transparent, pour it into a sieve, rinse it with clear water until it is cool, and drain the water.

3.

Wash and shred yuba; Wash the crystal sugar with clear water and break it.

4. Boil 5 cups of water, add gingko roll 10 minute, add yuba roll until it melts, add rock sugar and sago, and cook until the sugar dissolves.

Taro and sago dew

Taro 1

West Gu Mi 1 package

Milk 1 l

A little cold water.

3 tablespoons fine sugar

(1) Peel and wash taro.

(2) Slicing will make taro more cooked.

(3) Put the cut taro into a microwave oven and microwave for 3-5 minutes to make it cooked thoroughly.

(4) Add a little water to the cooked taro and mix well to form taro paste.

(5) West Gu Mi should be soaked in water for 5 minutes first, which can speed up cooking.

(6) Boil West Gu Mi in boiling water until only a little white particles remain in the center, and then take it out.

(7) Put the taro paste and milk into the pot and mix well.

(8) Finally, add fine sugar and sago in taro milk, and stir until the sugar is dissolved, which is delicious taro paste sago.

West Gu Mi 1 Cup

Taro 1

9 glasses of water

2/3 cups of rock sugar

Heat 6 cups (1) of water to boil, add west Gu Mi and cook until translucent beige, then add rock sugar and cook until dissolved.

(2) Peel taro, clean and slice it, steam it in an electric cooker for 20-25 minutes, immediately press it into paste after taking it out, add 3 cups of water to boil and mix well, and then add Gu Mi prepared by (1) method and mix well to serve. It tastes better when it's cold.

Two suggestions on whether to soak:

Sago will soak for an hour first. Boil the water, add sago and stir, because it will stick to the bottom. Burn until translucent, change to boiling water and continue to cook until completely transparent. Prepare the milk, add the cooked sago, cook for a while, let it cool, add the fruit and put it in the refrigerator for a while.

My method:

Boil the water, add sago, and stir while burning until it is completely transparent. Pour out the boiling water, put it in pure water and wash it twice until each pearl looks like a transparent pearl. Pour out pure water, add fresh milk, add fruit, stir, let the fruit and milk "dissolve" each other, and put them in the refrigerator. Don't soak it, put it in boiling water. Boil enough water until it is transparent, and then scoop it into cold boiled water with a colander. If you eat it, you can add condensed milk and diced fruits such as watermelon, apple and banana, and freeze it to taste better.

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. Sago is almost pure starch, containing 88% carbohydrate, 0.5% protein, a little fat and a little vitamin B. ..