Sago is processed from the trunks and trunks (stems) of palm trees (Metroxylon sp). Edible sago starch is made through mechanical processing, soaking, precipitation and drying. The most traditional one is Starch extracted from the pith of the sago palm (also known as sago, sago) is processed by hand.
Sago is produced in the Malay Archipelago. The pure white color of sago is called Pearl Sago. It is white, smooth and waxy, and is rich in nutrients. It can be consumed by the general population.
Chinese name: sago; foreign name: sago; alias: sago rice, sago rice, sago rice; main raw material: sago palm starch; does it contain preservatives? It is suitable for people with phlegm and lungs. It is suitable for the general population. It is suitable for people with weak constitution, recovery period after childbirth, indigestion and fatigue. It is not suitable for people with diabetes.
Sago palm grows in low-lying swamps, usually It is 9 meters high and has a thick stem. It will grow a flower spike after 15 years of maturity. The stem pith is full of starch. As the fruit forms and matures, it absorbs starch, making the stem hollow. The tree dies after the fruit ripens. The cultivated sago palm is cut and split when the flower spike appears, the starch-containing pith is taken out and ground into powder, add water and knead it above the filter to filter out the wood fiber. After washing several times, the sago powder is obtained. The sago transported from overseas is mixed with water to make a paste, and then rubbed through a sieve to make particles. According to the size of the particles, it is divided into pearl sago or pellet sago. Sago is almost pure starch, containing 88% carbohydrates, 0.5% protein, a small amount of fat and trace amounts of B vitamins. Most of the sago sold in the market is mixed with a large amount of other starch substances, such as tapioca flour. [1]
In the Pacific Southwest, sago is a staple food, and its coarse powder is used to make soups, cakes, and puddings; around the world, it is mainly eaten as a pudding or sauce thickener. Used as stiffening agent in textile industry. On Seram Island in Borneo, Indonesia, the sago palm forest covers an extremely large area. A large amount of sago produced in Borneo is imported into Europe. Due to the increasing demand, the planting area is also expanding.
Editor of edible methods
Mixed-fruit sago
Mixed-fruit sago
⒈ Boil a pot of water and add the sago Rice, because sago is a starchy food, it should be added gradually during the addition process and not all at once, and it needs to be stirred continuously, otherwise it will easily become lumps and burn.
2. When it boils again, turn to medium-low heat, add water in small amounts several times, and turn off the heat until the sago becomes completely transparent.
3. If the cooked sago is to be processed immediately, you can add a small amount of cold boiled water or put it in the refrigerator to cool down as needed.
4. You can put your favorite drinks and fruits into the frozen sago, and a sago dessert is completed.
Delicious recipe editor
Papaya and Sago Soup
Ingredients:
20g sago, 100g papaya.
Seasoning:
100ml milk, 10 rock sugar.
Method:
⒈Soak sago in water for 20 minutes, remove and drain
⒉Peel papaya, remove seeds, pulp, and cut into small pieces< /p>
⒊Put the papaya and milk into the pot and bring to a boil over low heat
⒋Add 150ml of water, add the cut papaya and rock sugar and cook over low heat until the sago becomes Just be transparent.
⒌Be careful to stir during the cooking process to avoid sago sticking to the pan
Efficacy: Skin beautification
⒈The protein in milk is an important element that constitutes breast cells.
⒉ Sago can promote digestion. The sago grains are crystal clear and smooth in the mouth, and can restore the skin's natural moisture.
⒊Papaya has a sweet taste, rich milky aroma and is rich in various nutrients. The rich papaya enzyme is beneficial to breast development. Vitamin A and other nutrients in papaya enzyme can promote female hormone secretion. Papayas are brightly colored.