sago
Sago is an edible starch, which is made from the core or soft core of palm tree (Metroxylon sp) through mechanical treatment, soaking, precipitation and drying. The most traditional starch is extracted from the pith of Xigu coconut tree and processed by hand. Sago, produced in Malay archipelago, is white and flawless, and is called the West Valley of Zhu Zhen. It is white, smooth and nutritious. The general population can eat it. It is suitable for people with physical weakness, postpartum recovery, dyspepsia, mental fatigue, lung qi deficiency, tuberculosis, lung flaccidity and cough, and diabetic patients to fast.
1 Introduction
Sago palm grows in low-lying swamps, usually 9 meters high and very thick. When 15 matures, it grows spikes and the stem pith is full of starch. When the fruit is formed and ripe, it absorbs starch and hollows out the stem. When the fruit is ripe, the trees will die. When the ear of flowers appears, cut the cultivated sago palm, take out the pulp containing starch, grind it into powder, add water and knead it, filter the wood fiber above the filter, and wash it several times to get sago rice flour. Sago transported abroad is made into paste by adding water, and then kneaded into particles with a sieve, and divided into pearl sago or meatball sago according to the particle size. Sago is almost pure starch, containing 88% carbohydrate, 0.5% protein, a little fat and a little vitamin B. Most sago sold in the market now is mixed with many other starch substances, such as cassava flour.
In the southwest Pacific, sago is the main food, and its coarse powder is used to make soup, cake and pudding. Around the world, the main way to eat is to make pudding or sauce thickener. Used as hardener in textile industry. On Selan Island in Borneo, Indonesia, Simi palm forest covers a huge area. Simi produced in Borneo is imported to Europe in large quantities, and the planting area is also expanding due to the increasing demand.
The method is: take a large number of blisters, soak them in boiling water, stir while cooking, turn off the fire when most of them are left with white stones, and cover them for stewing. When there are no white stones, pour them into cold water and then you can eat them. You can drink it with coffee, orange juice, milk tea and so on.
2 production methods
1. Boil a pot of water and add sago. Because sago is a starchy food, it should be added gradually in the process of adding, and it needs to be stirred constantly, otherwise it will be easy to jam.
2. Wait until you get away again, turn to low heat, add a small amount of water several times, and turn off the fire until the sago is completely transparent.
3. If the cooked sago is to be processed immediately, you need to add a small amount of cold water or put it in the refrigerator to cool it.
4. You can put your favorite drinks and fruits in the frozen Simiri, so a sago dessert is finished.
Three delicious recipes
Papaya and sago soup
Ingredients: 20g sago, 0g papaya100g.
Seasoning: milk 100ml, rock sugar 10.
Exercise:
1. Soak sago in clear water for 20 minutes, remove and drain.
6. Peel papaya, remove seeds, remove pulp and cut into small pieces.
3. Put papaya and milk into the pot and bring to a boil slowly with low fire.
4. Add 150ml water, and cook slowly with chopped papaya and crystal sugar until sago is transparent.
5. Pay attention to stirring when cooking to avoid sago sticking to the pot.
Efficacy: breast enhancement and skin beauty
Protein in milk is an important element of breast cells.
2. sago can promote digestion. Sago is crystal clear and smooth, which can restore natural and moist skin.
3. Papaya tastes sweet, rich in milk and rich in various nutrients. Papain is rich in breast development, and vitamin A and other nutrients in papain can promote the secretion of hormones in women. Papaya is brightly colored.
Taro and sago dew
Ingredients: 400g taro, west Gu Mi150g.
Accessories: 1 cup of sugar, 1 can of coconut milk.
Exercise:
1. Peel taro, wash, slice, steam and crush while it is hot.
4. Boil Gu Mi in 5 cups of boiling water for 10 minute, take it out when it is translucent, rinse it with cold water and drain the water.
13. Boil 3 cups of water, add sugar to boil, add taro paste first, then pour in Gu Mi and coconut milk, turn off the heat after boiling, and serve.
Taro doesn't need to be ground too fine, so it's better to leave some particles. This dessert is suitable for both hot and cold food.
5. Boil the water and put it in Gu Mi. Stir more when cooking to avoid sticking together. You don't have to cook it completely until it is transparent, otherwise it will taste worse if it is overcooked.
6. Wash the cooked West Gu Mi with cold water, which can increase the hardness and avoid sucking soup because of rising.
Tip:
1. Avoid raw food, which is poisonous. Cooked or steamed food. Don't eat too much at a time. People with diabetes should not eat it.
When peeling taro, many people's hands will itch more and more. You can soak your hands in vinegar before peeling, but this method is not suitable if you have a wound on your hand.