Cooking sago may seem simple, but there are actually a lot of skills to master, otherwise you may undercook it, or mush it, or cook it into a pot of porridge. In addition, sago can be divided into large sago and small sago, both in the cooking method is also very different. The correct cooking method of the two kinds of sago is introduced as follows, for friends as a reference.

Small sago is suitable for making soup, paste, dew and other food, cooking method is relatively simple, but there are still many need to pay attention to the place.

The first step is to boil a pot of water and add more water because the rice will expand when it is cooked. When the pot of water is almost boiling, rinse the baby sago with water 2 to 3 times, you can skip this step if you're sure the baby sago you're using is relatively clean.

Note: Many people like to soak the baby sago in cold water for about 15 minutes before cooking, which has the advantage of being easy to cook and saves time. However, I suggest not to do this, because the sago is made of starch, soaking will be part of the starch dissolved in the water, resulting in nutritional losses, and easy to cook when scattered.

Step 2: When the water in the pot comes to a boil, add the sago and reduce the heat to a simmer, stirring slowly with a spoon while cooking, otherwise the sago will stick to the bottom of the pot. At first it will be a little cloudy, don't mind, keep stirring, slowly you will see the little sago become transparent.

Note: Don't put cold water in the pot, or you'll be drinking sago porridge. If you feel that there is not enough water and need to add water, you must add boiling water, never cold water.

Step 3: Generally cook for 10 to 15 minutes is almost done. When you see the little sago slowly become transparent, and there is a small white spot in the heart of the little sago, turn off the fire. Then cover and simmer for a few minutes, the purpose is to let the little sago cook through, simmer until you can't see the little white spot on it, which means that the little sago is cooked through.

Note: If the white spots are still visible after a long time, you can return it to the pot to cook again. However, it's normal to have a few tiny, tiny white spots on the inside of the baby sago, and it's fine when most of it becomes transparent.

Step 4: Fish out the baby sago with a slotted spoon and put it into the prepared cool water, or you can just run it under tap water to cool it down, the purpose is to make the cooked baby sago a little more refreshing and less chaotic. At this time, the small sago is like a small pearl, very beautiful.