By the way, I'll give you some sago methods, I hope they are useful to you ~
Delicious menu
First, papaya sago soup raw materials: sago 20g, papaya 100g. Seasoning: milk 100ml, rock sugar 10 taro, sago dew.
Practice: 1. Soak sago in clear water for 20 minutes, remove and drain; 2. Peel papaya, remove seeds, remove pulp and cut into small pieces; 3. Put papaya and milk into the pot and cook slowly on low heat; 4. Add 150ml of water, papaya and rock sugar, cut into sections, and simmer until sago becomes transparent. 5. Pay attention to stirring during cooking to avoid sago sticking to the pot.
Efficacy: breast enhancement and skin beautification 1. Protein in milk is an important element of breast cells. 2, sago can promote digestion, sago is crystal clear, the entrance is smooth, and the skin can be naturally moisturized. 3, papaya tastes sweet, rich in milk and a variety of nutrients, rich in papain is conducive to breast development, and vitamin A and other nutrients in papain can promote female hormone secretion. Papaya is brightly colored.
2. Raw materials of taro paste and sago dew: 400g of taro, Gu Mi150g; Accessories: 1 cup of sugar, 1 can of coconut milk.
Practice: 1, peeled taro, washed, sliced, steamed while hot, and crushed. 2. Boil West Gu Mi 10 minute in 5 cups of boiling water. When translucent, take it out, rinse it with cold water and drain it. 3, 3 cups of water to boil, add sugar to boil, first put the taro paste, then pour in the west Gu Mi and coconut milk, turn off the fire after boiling, you can eat. 4. When taro is ground, it is unnecessary to grind it too fine. It would be better to leave some particles. This dessert is suitable for both hot and cold food. Water cannot be put into West Gu Mi until it is boiled. Stir more when cooking to avoid sticking together. Simi milk tea doesn't have to be completely cooked until it is transparent, otherwise it will taste worse if cooked for a long time. 6, boiled west Gu Mi washed with cold water, can increase the hardness, and can avoid being put into the soup to absorb the soup because it is too big.
Tip: 1, avoid raw food, raw food is toxic, cooked food should be cooked or steamed. Don't eat too much at a time. People with diabetes should not eat it. 2. When peeling taro, many people's hands will itch more and more. You can soak your hands in vinegar before peeling, but don't use this method if you have a wound on your hand.
Three, sago milk tea: raw materials: a pack of black tea, sago 1/2 cups, and appropriate amount of milk.
Practice: 1. First soak sago, put it in boiling water and stir until it is transparent. Remove the water for later use. 2. After the milk is boiled in the pot, add black tea to soak it. 3. Put the brewed milk tea into the teacup, and add the cooked sago when drinking and mix well.
Iv. Sago crystal jiaozi with bean paste Ingredients: sago 300g, bean paste 200g, Accessories: sugar 90g, oil 30g, jiaozi method: 1, soak sago 1 hour, rinse, drain, add sugar and oil and stir well. 2. Steam for 5 minutes until sago is half cooked (note: stir for 3 times within 5 minutes, and cover the pot every time). 3. Wash the leaves and blanch them with boiling water for later use. 4. Steamed sago, stuffed with bean paste, wrapped in glutinous rice leaves, and then tied with thick-line Yuba Ginkgo sago dew. 5. Steam for another 8 minutes. 5. Coconut milk sago cake materials: 1, 5/4 cup of water, sago (80g), sugar (60g), a little corn kernels and a little salt; 2. pulp: 2 tablespoons of raw flour; 1 tablespoon sticky rice noodles; Two cups of fresh coconut milk (mixed evenly)
Practice: (1) Boil 5/4 cups of clear water, add sago and cook until it is done, and pour into each cup respectively; (2) Add sugar, salt and corn kernels into the slurry, mix and cook evenly, cook into paste, take it out and pour it into each cup. (3) it can be eaten after solidification, and the taste is better after refrigeration.
Six, five kernels and four fruits sago raw materials: peanuts, walnuts, watermelon kernels and almonds each 25g, sesame seeds 15g, wolfberry fruit 25g, lotus seeds 20, dried longan 15, red dates 10, sago dew 50g, and appropriate amount of honey.
Practice: Wash peanuts, walnuts, watermelon kernels, almonds, lotus seeds and red dates, soak them in clear water for half an hour, take them out, put them in a clean pot, add sesame seeds, longan, medlar and appropriate amount of water, simmer for 2 hours (stew in an electric cooker for 3 hours), add sago, cook for 5 times, and add appropriate amount of honey according to taste.
Efficacy: promoting blood production, caring skin, nourishing brain and hair, making hair fragrant and smooth. It is also a very good cold drink after being chilled in summer. Seven, yuba ginkgo sago dew material: yuba 2 two (80g) ginkgo (ginkgo) 1 two (40g) sago1/2 (60g) rock sugar 3 two (120g) water 5 cups.
Practice: 1. Ginkgo biloba is shelled, undressed and washed. 2. Wash sago, soak it for 10 minute, slowly cook it in boiling water until it is transparent, pour it into a sieve, rinse it with clear water until it is cool, and drain the water. 3. Wash and shred the yuba; Wash the crystal sugar with clear water and break it. 4. Boil 5 cups of water, add gingko roll 10 minute, add yuba roll until it melts, add rock sugar and sago, and cook until the sugar dissolves. Crystal sago Cup VIII. Crystal sago Cup Material: sago 100g, horseshoe powder 50g, sugar 5 tablespoons, water 75ML, bean paste amount, oil 1 tablespoon. Practice: 1, sago soaked in boiling water for half an hour, then filtered mucus with clear water and drained; 2. Add 75ML of water to horseshoe powder, and stir evenly until there is no powder; 3. Add sugar, horseshoe pulp and oil into the drained sago, and stir evenly to obtain sago pulp; 4. Oil the egg tart mold first, scoop half of the sago slurry with a spoon, and then wrap half of the sago slurry with bean paste; 5. Steam over high fire for 15 minutes until sago is transparent. Take it out and put it in the refrigerator until it is cold. Pick out sago with a toothpick.