Yangzhi Ganlu has mango, which is a Hong Kong-style dessert. The main ingredients are grapefruit, mango, sago and coconut milk, and the main cooking technique is cooking. Mango and grapefruit are rich in vitamins, so yangzhi manna is a nutritious dessert. Yangzhi Ganlu was first created by Hong Kong Liyuan Restaurant on 1984, and now it has become Hong Kong people's favorite summer dessert.
In fact, there is not much skill in cooking sago, that is, pour water into the pot, cook it first and then stew it until there is no white spot in the middle of the rice. When cooking, add enough water to avoid adding water in the middle, which will affect the taste and taste. Rinsed sago should be soaked in ice water to prevent sticking. Ice water must be chilled with boiling water, otherwise it may upset the stomach. Coconut milk and milk can also be directly mixed with mango without heating and beaten.
Specific practices
Cook sago in boiling water twice, the first time until it is half cooked (there is a little white in the middle of the rice), and take out cold water. Cook for the second time until it is fully cooked. Sago is easy to stick to the pot, so stir more during the process. Mango is cut into pieces. Part of it is put into a blender, and a proper amount of light milk (if it is not available, it can be replaced by milk) is added to make mango paste, and part of mango granules are reserved. Cut the grapefruit in half and take the grapefruit meat. Spread a layer of sago on the bottom of the bowl, pour in mango paste, add a layer of coconut milk (coconut milk can be used without coconut milk), and sprinkle with mango and grapefruit.
Tear the grapefruit meat into small pieces for use. Choose mango as dessert. Choose ripe, soft and non-perishable mangoes. If you can't buy light milk, you can use milk instead, but the taste will be much worse. In the choice of sago, small sago is easier to cook than big sago. Finally, washing sago can make sago taste excellent.