Specific practices are as follows:
1. Preheat the stew pot, pour boiling water, cover the lid, shake it a few times, and let it stand 1 min.
2. Sago does not need to be washed, put it directly into the braised pot, add enough boiling water to stir, then cover the braised pot and simmer for half an hour.
3. When stewing sago, treat the mango first, cut one mango into diced mango, mash the other mango into pulp, and then add coconut milk and mix well.
4. Peel and knead the grapefruit pulp and put it in a container for later use.
5. Pour sago on the filter screen, and then pass cold water.
6. Mix the cooked sago with the previous mango coconut juice and decorate with diced mango and grapefruit.
Extended data:
1. When using the stewing beaker for the first time, clean the stewing beaker first, and then disinfect it with hot water. After use, pour boiling water directly into the stewing beaker and preheat it for one minute, then add the ingredients and cover it with 1-2 hours.
2. The stewing beaker is to put the food into the cup, then inject boiling water, and then cover it for about 2 hours. With the help of the heat preservation function of the cup, the food is suffocated at a temperature similar to that of boiling water. It is a convenient and economical cooker.
3. After boiling water is injected into the smoldering cup, the food is put into the cup when it is used, and the temperature in the cup is kept for a long time by its heat preservation function. The cover can prevent heat transfer, and the vacuum interlayer can prevent conduction and convection heat transfer. The metal shell can prevent the radiation heat from spreading.