Sweet potato: it supplements the medium coke, moistens the intestines and relieves constipation, and is rich in manganese.

Mung bean: diuresis, clearing away heat and relieving summer heat.

Composition:

Sweet potato 1

Sago 150g

Mung Bean150g

Crystal sugar 10 tablets

3 cups of coconut milk

Recipe practice:

1. Preparation materials: sweet potato, sago, mung bean and coconut milk.

2. Peel and slice the sweet potato first.

3. Steam in the pot, as shown in the figure.

4. Crush with a spoon and add cassava powder to Euryale ferox.

5. Dice the sweet potato for later use.

6. Boil mung beans and sago in a pot for 10- 15 minutes, add diced sweet potatoes, cook and pick them up.

7. Pour in coconut milk, add rock sugar according to personal taste, and put the finished product in the refrigerator.

Recipe tip:

First, sago is easy to stick to the pot, and it should be stirred from time to time when cooking, so it is not easy to cook. You should add more water before cooking to make the white spots disappear.

Second, it is best to soak mung beans in water 10 minute before cooking, which is chewy and not too hard.

Third, after the taro is out of the pot, it can be put into cold water to make it more Q and more delicious.