1, sago is over the water, and it is recommended not to soak it. At present, the quality of sago varies, and some sago melts after soaking. 2. To boil a pot of water, the amount of water must not exceed sago, preferably 2 or 3 times that of sago. For sago, 2-3 teaspoons is enough for one person. 3. After sago is put into boiling water, keep stirring, otherwise it will paste the bottom. Stir for about 15 minutes, and then you will find that the water is sticky and sago sticks together. It doesn't matter. Put it in cold water, sago will spread out, sink to the bottom, and the water will drain away. 4. Cook another pot of boiling water, pour in sago, stir fry and cook for about 15 minutes. At this time, most of the sago began to become transparent. Take the pot to cool the water, and then boil the sago with boiling water. So that sago won't burn, and don't try to cook sago in a transparent pot. 5. When cooking for the third time, do not cook for 15 minutes. When the sago is almost completely transparent, and a small part of it still has a white core, it can be cooked. Cover the water for a few minutes and it will be completely transparent. My suggestion is to wait until it is completely transparent before cooking, otherwise the sago will not be Q. 6. Pour coconut milk or milk into the pot, put a little sugar according to the taste, pour sago and cook for a while, and then you can take it out of the pot and refrigerate it. Coconut milk sago is ready. 7, according to the need, you can put litchi, watermelon, kiwi and other fruits, pay attention to color matching, delicious and attractive assorted sago dew is OK.

Similan's practice 2:

1, wash sago in clean water for later use. 2. Boil a pot of water and put sago in boiling water. Note: stir with a spoon when cooking, or sago will stick to the bottom of the pot. Boil sago until it is translucent, and then separate sago from hot water. 4. Cook another pot of boiling water, and put the freshly cooked sago into the boiling water until it is translucent and separated from water. 5. Cook until it is completely transparent and put all the boiling water in. 6. Boil a small can of milk with a little sugar. (Suggestion: Use coconut milk instead of milk. Coconut juice will smell better. If you don't like coconut juice, milk will do. ) 7. Pour the milk into Simiri and cook it together. It won't take long. 8. Put the cooked sago milk in the refrigerator until it freezes. 9. Prepare litchi today (note: you can put your favorite fruit in the frozen sago dew), put the peeled litchi in the sago dew, and finally it is finished.

Exercise 3:

Coconut juice sago raw materials: sago, coconut powder, a bag of fresh milk. Practice: There are different opinions about this stuff. Some people say that sago must be soaked for more than half an hour before cooking, while others say that it must not be soaked. I did it in the second way. 1. Boil the water in the pot, turn down the heat, and put the washed sago (I washed it once) into the pot to cook. Stir constantly during cooking. It's a little cloudy at first. Keep stirring. Slowly, slowly, I found that Simi became transparent. Turn off the fire when there is still a small white spot in Simi's heart. 2. Boil the cooked sago in cold water. Simi at this time is like a little pearl, very beautiful. 3. Add water to the pot, bring it to a boil, turn off the heat, pour a small bag of coconut powder, add a few crystal sugar, two spoonfuls of sugar, and pour a bag of fresh milk to continue cooking. Time is your own. 4. Pour the boiled coconut milk into sago, let it cool, and you can add watermelon. Chill in the refrigerator. Yinju sago 1. Boil the water in the pot, turn off the heat, and put the washed sago into the pot to cook. Stir constantly during cooking until sago becomes transparent. Turn off the fire when there is still a small white spot in Simi's heart. 2. Boil the cooked sago in cold water. 3. Squeeze carrot, cook it with chrysanthemum and rock sugar, put it in a bowl after boiling, add sago, and drink it after cooling. You can also put it in the refrigerator. Milk sago dew material: milk 300 ml, sago 100 g, sugar 40 g. Production method: soak sago for 15 minutes, and drain for later use. Put sago in appropriate amount of boiling water, cook until sago is cooked, add sugar and milk, and bring to a boil.