Materials

Sago 50 grams, two cartons of cold milk, cotton sugar 150 grams.

Practice

1. Pour a little more water into the pot, turn on high heat and boil.

2. When the pot boils, pour the sago to cook and burn. In the process of boiling, do not cover, use chopsticks to constantly mix in the pot, do not stain the pot.

3. Cook for about 8 minutes, turn off the heat and cover, and smother for 10 minutes.

4. Separate the sago from the water in the pot, put the sago in a container with cool water, and put it in the refrigerator on ice for a few hours.

5. When serving, add an appropriate amount of cold milk (or although into the ice coconut milk), cotton sugar and mix well to serve.

Nutrition and practice of sago

Also known as sago, sago, sago, sago, sago, sago, sago, sago, sago, sago, sago, sago, sago, sago, sago, sago.

Most traditionally, it is made from starch extracted from the pith of the Xigu coconut tree, which is processed by hand, and in coastal areas such as Guangdong, it is also called Shagu Rice and Sha Arc Rice. Xigu rice is produced in the area of the South China Sea Islands, is to take the pith part of the palm plant Salix, with ordinary starch method, after crushing, sieving pulp filtration, repeated rinsing, precipitation, drying and other processes to produce starch. Starch sun to half-dry, shaking into fine grains, and then sun-drying, that is, for the West Valley rice, the quality of pure white color of the name of the real pearl West Valley, white smooth and glutinous, nutrition is quite rich.

These dry, starchy grains are made from Me-troxylousagu, a coconut produced in the Far East. Me-troxylousagu is added to milk pudding as a food for the sick, and can also be used as a cooking ingredient, especially in Nordic cuisine, such as the Danish Me-troxylousagu soup.

Sago has the effect of strengthening the spleen, tonifying the lungs, and dissolving phlegm, and has the effect of curing weak spleen and stomach and indigestion; sago also has the function of restoring the skin's natural moisturizing properties, so the sago soup is very popular among people, especially the ladies.

The general population can eat

1, suitable for weak, post-partum recovery, indigestion, fatigue people eat; suitable for lung qi deficiency, tuberculosis, impotence and coughing people to eat;

2, suffering from diabetes is not to be eaten.

Sago cooking method: (suitable for cooking and eating)

1, first put the equivalent of sago 4-5 times the water to the boiling point.

2, then pour the sago into the boiling water, to keep stirring to the sago, cooking for about 10-15 minutes until you find that the sago has become transparent or sago grains without any milky white dots in the inner layer, which indicates that the sago has been cooked.

3. If necessary, you can also add water during the cooking process, or you can stop the cooking and close the lid for a few minutes before it is about to be cooked through.

4, add sugar, coconut milk and mixed fruit and other ingredients and stir, ready to serve.

Sago is warm and sweet;

It has the effect of strengthening the spleen, tonifying the lungs and resolving phlegm.

Medicine Sea Materia Medica: Mainly tonifying deficiency and coldness, eliminating food.

"Small Knowledge of Citrus Garden": strengthening the spleen and transporting the stomach, those who have been sick for a long time and are weak, it is most suitable to be cooked in porridge.

Tips

1, Xigu coconut tree, mainly produced in subtropical areas, belongs to the Palm family evergreen trees, adult plants are about 10-20 meters high, the leaves are like feathery coconut leaves, in Southeast Asia around the area of more than one planting. So in the market to sell sago bags often have "authentic Thai imports" of the words, which is in fact to remind everyone, so the sago is of excellent quality, is superior.

2, sago has a big and small, now often seen on the market is slightly smaller one. In fact, large grains of sago is also very commonly used as a raw material, but we often do not think they are sago, for example, pearl milk tea, inside a grain of "pearl" is also a kind of sago. Now there are a variety of flavors of "pearl", such as chocolate or a variety of fruit flavors, are because of the addition of other things to get.

3, the standard of good sago: white color, smooth and rounded surface, hard and not broken, not paste after cooking, good transparency, chewing toughness.