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 heat.
4. Add 150ml water, and slowly cook with chopped papaya and rock sugar until sago becomes transparent.
5. Pay attention to stirring during boiling 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 is sweet in taste, rich in milk fragrance and rich in various nutrients. The rich papain is beneficial to breast development, and the nutrients such as vitamin A in papain can promote the secretion of hormones in women. Papaya is bright in color.
Taro and sago dew
Raw materials:
Taro and sago dew
Taro and sago dew
Taro 400g [2], West Gu Mi150g.
Accessories:
White sugar 1 cup, coconut milk 1 can
Practice:
1. Peel taro, wash it, slice it, steam it, and crush it while it is hot.
2. 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 it.
13. Bring 3 cups of water to a boil, add sugar to boil, put the taro paste first, then pour in the west Gu Mi and coconut milk, turn off the fire after boiling, and serve out.
You don't have to grind the taro too fine, but leave some particles to taste better. This dessert is suitable for both hot and cold food.
5. Boil the water before putting it in Gu Mi. Stir it more when cooking to avoid sticking together. It is not necessary to cook it completely until it is transparent, otherwise it will taste worse if it is overcooked.
6. Wash the boiled West Gu Mi with cold water, which can increase the hardness, and can avoid sucking the soup because it swells up.
Tip:
1. Avoid raw food, which is poisonous. Cook or steam cooked food. Don't eat too much at a time. People with diabetes should not eat.
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 there is a wound on your hands.
Simi milk tea
Taste:
There is not only the fragrance of milk, but also the sweetness of black tea, as well as the softness and freshness of osmanthus and roses. So the aroma has a connotation and the taste has a 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 a proper amount of milk.
Practice:
1. Soak sago first, put it in boiling water and cook it while stirring until it is transparent, and remove water for later use.
After boiling the milk in a pot, add black tea to soak it.
3. Put the soaked milk tea into the teacup, add the cooked sago and stir it evenly when drinking.
2. Milk tea with sago has the effect of bubble tea, but the particles of "pearl" are smaller.
Rice dumplings with bean paste
Dousha sago crystal zongzi
Dousha sago crystal zongzi
Main ingredients:
Sago 300g bean paste 200g edible alkaline water.
Accessories:
90g sugar, 30g oil and zongye.
Practice:
1. Soak sago 1 hour, rinse, drain water, add sugar and oil and stir well.
2. Steam the sago for 5 minutes until it is half cooked (note: stir it for 3 times within 5 minutes, and close the lid every time).
3. Wash the leaves of rice dumplings and boil them in boiling water for later use.
4. Steamed sago, stuffed with bean paste, wrapped with zongye, and tied with thick thread.
5. Steam for another 8 minutes to complete.
Coconut milk sago cake
Materials:
Coconut milk sago cake
Coconut milk sago cake
1. 5/4 cups of water, sago (80g), sugar (60g), a little corn kernels and a little salt.
4. Pulp: 2 tablespoons raw flour; 1 tablespoon sticky rice noodles; 2 cups of fresh coconut juice (mixed well)
Practice:
1. After boiling 5/4 cups of water, add sago and cook until it is cooked and transparent, and pour it into each cup respectively.
3. Add sugar, salt and corn kernels into the powder slurry, mix well, cook into paste, take it out, and pour it into each cup respectively.
3. It can be eaten after solidification, and it tastes better after refrigeration.