1, boil water. Use a larger pot and add enough cold water (because sago expands greatly when cooked, it needs enough water to absorb it. ), add sago after the fire comes to a boil, then turn to medium-low heat, cover the pot and cook for 10 minutes, stir-fry a few times from time to time. Avoid sticking to the pan. Time is up, turn off the fire and add the lid to continue stewing for 20 minutes.

2. The water is too cold. After completing the above steps, open the lid and see that the sago still has a hard core. Pick up sago, put it in cold water, rinse it several times, and take it out after it is completely cooled. After such cold water, sago tastes like a Q-bomb. ?

3. Cook sago twice. Add enough cold water to the pot and bring it to a boil. Then add the sago that has been cooled, and turn to low heat to cook for about 10 minutes. After turning off the fire, cover the pot and stew for about 20 minutes. At this time, the sago is picked up, and the state of sago is transparent, indicating that sago is ripe. Take the sago out with a colander and put it in the prepared cold water, or you can directly pour it with tap water, so that the cooked sago is more refreshing and not messy.