Seasoning:

100ml milk and 10 crystal sugar.

Exercise:

1. Soak sago in clear water for 20 minutes, remove and drain.

6. Peel papaya, remove seeds, remove pulp and cut into small pieces.

3. Put papaya and milk into the pot and bring to a boil slowly with low fire.

4. Add 150ml water, and cook slowly with chopped papaya and crystal sugar until sago is transparent.

5. Pay attention to stirring when cooking to avoid sago sticking to the pot.

Efficacy: skin care

Protein in milk is an important element of breast cells.

2. sago can promote digestion. Sago is crystal clear and smooth, which can restore natural and moist skin.

3. Papaya tastes sweet, rich in milk and rich in various nutrients. Papain is rich in breast development, and vitamin A and other nutrients in papain can promote the secretion of hormones in women. Papaya is brightly colored.

Taro and sago dew

Raw materials:

Taro and sago dew

Taro and sago dew

Taro [2] 400g, West Gu Mi150g.

Accessories:

1 cup of sugar, 1 can of coconut milk.

Exercise:

1. Peel taro, wash, slice, steam and crush while it is hot.

4. Boil Gu Mi in 5 cups of boiling water for 10 minute, take it out when it is translucent, rinse it with cold water and drain the water.

13. Boil 3 cups of water, add sugar to boil, add taro paste first, then pour in Gu Mi and coconut milk, turn off the heat after boiling, and serve.

Taro doesn't need to be ground too fine, so it's better to leave some particles. This dessert is suitable for both hot and cold food.

5. Boil the water and put it in Gu Mi. Stir more when cooking to avoid sticking together. You don't have to cook it completely until it is transparent, otherwise it will taste worse if it is overcooked.

6. Wash the cooked West Gu Mi with cold water, which can increase the hardness and avoid sucking soup because of rising.

Tip:

1. Avoid raw food, which is poisonous. Cooked or steamed food. Don't eat too much at a time. People with diabetes should not eat it.

When peeling taro, many people's hands will itch more and more. You can soak your hands in vinegar before peeling, but this method is not suitable if you have a wound on your hand.

Simi milk tea

Taste:

It has the fragrance of milk, the sweetness of black tea, and the softness and freshness of osmanthus and roses. Therefore, the aroma has connotation and the taste has thickness. This is the charm of milk tea, and it is difficult to love it or not.

Raw materials:

A bag of black tea, sago 1/2 cups, and proper amount of milk.

Exercise:

1. Soak sago, put it in boiling water and stir until it is transparent. Remove the water for later use.

Boil the milk in a pot and add black tea to soak it.

3. Put the soaked milk tea into the teacup, add the cooked sago and mix well when drinking.

2. Simi milk tea has the effect of making tea, but the particles of "pearl" are smaller.

zongzi stuffed with red bean paste

Dousha sago crystal zongzi

Dousha sago crystal zongzi

Main ingredients:

Sago 300g bean paste 200g edible alkaline water.

Accessories:

Sugar 90g, oil 30g, leaf.

Exercise:

1 .sago soaking 1 hr, washing, draining, adding sugar and oil and stirring evenly.

2. Steam the sago for 5 minutes until it is half cooked (note: stir for 3 times within 5 minutes, and cover the pot every time).

3. Wash the zongzi leaves and blanch them in boiling water for later use.

4. Steamed sago, stuffed with bean paste, wrapped in palm leaves and tied with thick thread.

5. Steam for another 8 minutes.