0 1) (suitable for instant cooking):
The first step is to put water 4-5 times as much as sago and boil it to boiling point.
Step 2, then pour sago into the boiling water, stir the sago continuously, and cook for about 10- 15 minutes until it is found that the sago has become transparent or there are no milky white dots in the inner layer of the sago, which indicates that the sago is cooked.
The third step, if necessary, you can also add water during the cooking process, or you can stop the fire and cover it for a few minutes before it is completely cooked.
Step 4: Add ingredients such as sugar, coconut milk and miscellaneous fruits, stir and serve.
02) (suitable for use after cooking):
The first step is to put water 4-5 times as much as sago and boil it to boiling point.
Step 2, then pour the sago into boiling water, and keep stirring the sago for about 2 minutes.
Step 3: Turn off the fire, pour out the boiling water, keep the uncooked sago, add cold water or normal temperature water, stir for several times, and then pour out the water (remember to remove this step from the stove).
Step 4: Finally, add 2-3 times as much water as sago at room temperature to boil, then pour in sago that has not been cooked thoroughly just now, and cook for about 15 minutes until sago becomes transparent or there are no milky white dots in the inner layer of sago, which indicates that sago is cooked. During this process, the sago must be constantly stirred.
Step 5, keep a little water in a sealed container with sago, and pour out the excess boiling water. If possible, it can be stored in frost (no ice compartment) for a longer time.
Note: the sago cooked in this way can be eaten after a few hours, but it stays too long.
The practice of sago banana porridge
Ingredients: sago, rock sugar, banana.
Step 1: Wash the sago first, then soak it in cold water for ten minutes, then peel and dice the banana.
Step 2: Boil half a pot of water on the fire. After the water boils, add the rock sugar first and let it melt.
Tip: If you cook sago food next time, you need to add rock sugar, and you should also add rock sugar first and then put sago, so as to ensure that sago tastes better.
Step 3: After the crystal sugar is dissolved, pour the soaked sago into the pot and start cooking sago.
Tip: stir the sago back and forth after cooking, so as not to paste the pot.
Step 4: Wait until the sago is transparent, add the diced banana and continue cooking for two minutes. You can turn off the fire and put the pot in two minutes. Let it cool before drinking.
Sago porridge
Raw materials: 50 grams of sago, 50 grams of japonica rice, and appropriate amount of sugar.
Practice: wash sago, soak it soft and drain it for use; Wash the polished round-grained rice and put it in a casserole. Add 800 ml of boiling water to cook porridge. When the porridge is cooked, add sago and white sugar, stir well and cook slightly. Take it twice in the morning and evening.
Features: It is suitable for elderly patients with weakness of spleen and stomach, dyspepsia, lack of food, weakness and emaciation.
Sago is sweet and warm, and has the functions of anti-cancer, reducing blood fat and increasing heart blood flow. Cooking porridge with japonica rice and white sugar is an excellent nutrition. The elderly often eat this porridge, which can strengthen their bodies and make them fit and live longer.
Yali sago porridge?
Ingredients: three pears, sago100g, rock sugar100g.
Practice: 1, wash Yali pear, peel, pit, chop, put in a pot, add water, cook for 30 minutes, remove pear residue and leave juice; 2. Boil the pear juice again, add sago, cook on low heat until it is completely transparent, and then add rock sugar to dissolve it (sago can be replaced by japonica rice).
Efficacy: Eliminating heat and moistening lung.
Tomato sago porridge
Ingredients: tomato 250g, sago100g, sugar150g, a little rose sauce. Practice: Boil the white sugar, peeled diced tomatoes and sago (soaked in clear water until it rises completely) in a boiling pot, and add rose sauce to serve.
Function: It can clear away heat and toxic materials, cool blood and calm liver.
Bird's Nest sago porridge
Ingredients: bird's nest 1 tin (available in supermarkets), sago100g.
Practice: Wash sago and add appropriate amount of water to make porridge. Pour the canned bird's nest into the porridge and continue to cook for 2 minutes.
Features: the entrance is smooth, refreshing and fragrant. Intimate reminder: the amount of sago should not be large, and the porridge should not be too thick.
Sun-proof whitening article
Mixed fruit sago soup
Miscellaneous fruits are peaches, pears, longan, peaches and other fresh fruits. Add a proper amount of sago and cook it into a paste. The sago is bright in white and waxy in smooth. It's too hot in summer to eat, so it's very comfortable to drink a mixed fruit sago soup!
Sago, mixed fruits and sugar are appropriate.
Production procedure:
First, wash the sago, pour it into a boiling water pot, and when it is cooked, add the mixed fruits cut into granules, and then add the white sugar and stir well.
Operation essentials:
Cooked sago soup is sometimes mushy, and there is no shadow of little sago. That is because it has been boiled for too long, and sago has turned into a bowl of paste, so it is necessary to grasp the time when cooking.
3 Main points of boiled sago
First, soak sago in cold water for one to two hours. Boil the sago in boiling water. Stir while rolling. Cook until sago is transparent. Take it out and rinse it in cold water. Rinse it with water until it is completely cooled. There is no glue. Soak it in cold water for later use. Then boil the sugar (that is, red bean paste, mung bean paste, etc.). Take the sago out and cook it in sugar water. Remember that the sugar water and sago must be cooked separately.
Method for make sago dew
1, wash and soak the sago in clean water for later use.
2. Boil a pot of water and put sago in the boiled water. Note: stir with a spoon while 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 sago that has just been cooked until it is translucent and separated from water into boiling water.
5. Cook until it is completely transparent, and put all the boiling water in.
6. Cook a small pot of milk and put a little sugar. (Suggestion: Use coconut juice instead of milk. Coconut juice will be more fragrant. If you don't like coconut juice, milk is ok. )
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. Today, litchi is prepared (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.
Coconut milk sago
Raw materials: sago (it is said that it is sold in big supermarkets, but I can't find it in nearby Wufu Supermarket. Finally, I bought a bag of 4 yuan, coconut powder and fresh milk in the vegetable market.
Practice:
The practice of this Dongdong has different opinions. 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 the heat down, and put the washed sago (I washed it once) into the pot to cook. Keep stirring during the cooking process. It's a little cloudy at first, so keep stirring. Slowly, slowly, I found that sago became transparent. When Simi still has a small white spot in his heart, turn off the fire.
2. Boil the cooked sago in cold water. At this time, the sago is like a small pearl, which is very beautiful.
3. Add water to the pot, bring it to a boil, reduce 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.
Tip review: When making fried bananas, it is best to choose raw bananas, and when making sago banana porridge, choose ripe ones.