Raw materials:

1, sago: 100g 2, almond dew: 1 listen to 3, sugar: 5 tablespoons (according to personal taste).

4. Various seasonal fruits (such as mangoes) 5. Three-flower condensed milk: 2 tablespoons.

Exercise:

1. After boiling water, pour sago. After boiling again, turn off the fire and soak for 20 minutes, then soak in cold water.

2. After the water is boiled again, pour in the soaked sago. When the sago is cooked until it is transparent, add the whole jar of almond dew and light milk, turn off the heat after boiling, let it cool and put it in the refrigerator for later use.

3. Wash, peel and cut all kinds of seasonal fruits.

4, sago is filled with almond dew, fished out and put in a beautiful glass container, and a bowl of sago is ready.

2. Melon sago

Ingredients: syrup (honey), sago and honeydew melon.

Method:

1。 Boil 500g water, add 750g sugar, stir while adding, and get 638mL syrup (it is better to use honey directly, but it is more expensive), and let it cool.

2。 Add 5 times of cold water to sago, simmer for 30 minutes on medium fire, take it out after 20 minutes, rinse it with cold water, and add it to syrup or honey for preservation.

3。 Cut the honey dew into small grains (4 grains in size), add it into the prepared sago dew and put it in the refrigerator 1-2 hours.

Tip: 1. Change honey dew into coconut milk or coconut milk, and it becomes coconut milk sago.

2。 Melon should not be too big, otherwise it will sink to the bottom, more or less depending on personal preferences. You can't leave it for too long, or the honeydew melon won't be crisp.

3。 Add less syrup or honey, and add it if it is not sweet. It's too sweet to help.

3. Coconut milk sago

Ingredients: sago, coconut milk, cherry tomatoes and mangoes.

Practice: wash sago with cold water, put it in medium boiling water and cook it slowly until it is transparent, and take it out when there are only small white spots in the middle. Boil the cooked sago in cold water. The sago is as beautiful as pearls. Add coconut milk, cherry tomatoes and mango and mix well. (You can also add appropriate amount of sugar according to your own taste or eat it after refrigeration. )

Fruit milk sago fishing:

Ingredients: one banana, one pineapple, five strawberries, one apple (other seasonal fruits are also acceptable), two tablespoons sago, one big bowl of water, and appropriate amount of jelly powder (not added).

1. Boil the water, add sago, and cook for about 10 minutes. It's best not to stick to the pot (sago sticks to the pot easily), and keep stirring with a wooden spoon.

2. Cook until the sago is transparent with white spots in the middle. Turn off the fire, cover the pot and stew until completely transparent. At this time, you can prepare the fruit and cut it into pieces.

3, sago is cool, pass cold water once, then filter out the water and add various fruit pieces to eat.

Tip: If you want to eat jelly, add jelly powder or fish powder when cooking sago, stir well and put it in the refrigerator.

4. Love is supreme

Practice: put it in a transparent goblet, with light green sago in ice at the bottom, 6-8 kinds of fruits such as papaya, mango, grape, apple, pineapple and kiwi at the top, in a beautiful torch shape, and a spoonful of ice cream at the top. It is worth mentioning that the cold skin and ice cream in fruits, black cold skin is unique to the south, tastes like jelly, but has a little bitterness, and is an excellent medicinal dessert; The ice cream in this shop is homemade. You don't have to worry about getting fat without cream, but the taste is not worse than that of ice milk. When eating, you can take two small bowls to scoop out the fruit and eat it. It is best to let the ice cream melt for a while, and the taste will penetrate into the fruit and Simiri below, not to mention how delicious it is.

5. Tricolor sago fishing

Practice: In mango, strawberry, taro, papaya, kiwi, cantaloupe and other fruits of various colors, choose three kinds of fruits to eat with sago, which is sweet and sour. More than a dozen frozen juices, such as watermelon juice, melon juice and orange juice, are cold and refreshing, which is quite enjoyable; Fruit snacks such as strawberries, mangoes, melon pancakes and fresh fruit pasta may be used as staple foods.

6. Coconut milk sago

Raw material: sago (it is said that it is sold in big supermarkets, but I can't find it in the nearby Five Blessingg supermarket. Finally, I bought a bag of 4 yuan coconut powder and fresh milk in the vegetable market.

Exercise:

There are different views on the practice of this Dongdong. 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.

7. Coconut milk sago dew

Materials used:

A can of coconut milk, sugar, milk 1L, sago, large glass container.

Exercise:

1. sago soaked in water for 20-30 minutes is easy to produce white core in a short time, and it will break after a long time.

2. put a liter of water in the pot, pour in milk, coconut milk and sago, and keep stirring, otherwise it will be easy to touch the pot.

3. Turn off the fire after boiling, and add sugar after the sago is cooked thoroughly.

8. Fruit God Baosi Road

Ingredients (12 person's weight): 3 taels of sago, 5 sticks of Tianshenbao, a little strawberry cantaloupe (diced), 2 taels of sugar and 4 taels of water.

Method:

First, soak sago in clear water for 2 hours.

Second, cook with water, sago and sugar.

Third, after the snow is frozen, add Tianshenbao and raw fruit particles to eat.

Function: sago has the effect of sliding large intestine and moistening dryness. This unique sago dew is effective for people with spleen and stomach weakness, lack of vitality and heart and lung weakness.

9, simple homemade fruit sago dew

1. Wash sago with clean water.

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.

3. Cook 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.

Ingredients: sago (bought in supermarket), milk, watermelon, canned yellow peach.

Production process: wash sago, pour it into boiling water and cook it with medium heat, stirring constantly until sago becomes transparent from white; Take out sago and put it in a glass container, then pour in milk and add sliced watermelon and yellow peach; Freeze in the refrigerator, OK!

10, Yangzhi Ganlu Citrus Combination

Per person 1 calorie 178 calories carbohydrate 36g

Protein, 2 grams of fat, 4 grams.

Materials:

Grapefruit 1

Shatian pomelo 1/2

2 mangoes

Carambola 1

Simi 4/ 120g

2 cups water

Two cups of low-fat milk

2/3 cup sugar

Cream 1/2 cups

Exercise:

(1) Wash sago, cook it with appropriate amount of water until it is transparent, and drain it in supercooled river.

(2) Wash the carambola, remove the core and cut into pieces.

(3) Shatian pomelo and pomelo are cut into sections, stripped and pulped, and broken into pieces.

(4) Peel and core mango, juice and cut into pieces.

(5) Dissolve sugar in 2 cups of water, cool, add all the materials, mix well, and drink after refrigeration.

1 1, taro sago

Materials:

Soy milk cream dry roll

Two (80g)

Ginkgo biloba 1 2 (40g)

Sago11/2 (60g)

Crystal sugar 3 Liang (120g)

5 glasses of water

System:

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 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.

12, Yuba Ginkgo Sago Dew

Taro 1

West Gu Mi 1 package

Milk 1 l

A little cold water.

3 tablespoons fine sugar

(1) Peel and wash taro.

(2) Slicing will make taro more cooked.

(3) Put the cut taro into a microwave oven and microwave for 3-5 minutes to make it cooked thoroughly.

(4) Add a little water to the cooked taro and mix well to form taro paste.

(5) West Gu Mi should be soaked in water for 5 minutes first, which can speed up cooking.

(6) Boil West Gu Mi in boiling water until only a little white particles remain in the center, and then take it out.

(7) Put the taro paste and milk into the pot and mix well.

(8) Finally, add fine sugar and sago in taro milk, and stir until the sugar is dissolved, which is delicious taro paste sago.

13 taro and sago dew (2)

West Gu Mi 1 Cup

Taro 1

9 glasses of water

2/3 cups of rock sugar

Heat 6 cups (1) of water to boil, add west Gu Mi and cook until translucent beige, then add rock sugar and cook until dissolved.

(2) Peel taro, clean and slice it, steam it in an electric cooker for 20-25 minutes, immediately press it into paste after taking it out, add 3 cups of water to boil and mix well, and then add Gu Mi prepared by (1) method and mix well to serve. It tastes better when it's cold.