Today I'm going to cook a pot of sweet potato sago, which is not only simple, but also delicious. I choose yellow potato rich in carotene, or purple potato rich in strong antioxidant anthocyanins, or both, which are both beautiful and nutritious. Also prepared a small packet of sago, the main component of sago is starch, which has the effects of warming the middle warmer and strengthening the spleen, treating spleen and stomach weakness, indigestion, tonifying the lungs and resolving phlegm. Old rock sugar is half a catty. Old rock sugar is sweeter. I like to use it to boil sugar water.

Wash and peel the sweet potato, cut it into small squares and rinse it again, so as to keep the sweet potato pieces from discoloring. Put the pot in cold water, soak the sweet potato in water, and then put up two fingers. How much water to add can be determined according to personal preference.

After the fire boils, add some old rock sugar. Sweetness depends on personal preference. It will be almost cooked in five minutes. It should not be overcooked. You can insert it with chopsticks. When it gets cold, put it in the refrigerator.

Boil water in another pot and pour sago. Sago will stick together after washing or after putting cold water in the pot, so the water will boil before pouring into the pot. After cooking for about ten minutes, sago will become more and more transparent. When it is not completely transparent, turn off the fire and stew for a while, then take it out with a slightly dense colander, let it cool, drain it and put it in the refrigerator for refrigeration, so that the taste of sago is more elastic.

Two spoonfuls of sweet potato syrup and one spoonful of sago syrup are a bowl. Sweet potato glutinous powder, sago q-bomb, cold syrup, can eat three bowls at a time. If you don't like cold food, eating hot food is also good! If you don't like sugar water, put less water or steam when cooking sweet potatoes, and add coconut milk is also good!