Taro's nutritional value is very high, the starch content in the tubers up to 70%, both as food, but also as a vegetable, is suitable for both young and old nourishing products, autumn complementary vegetarian a treasure. Hubby likes to drink taro and sago boiled sugar water, so today I cooked a pot of this sugar water, now taro and fragrant and powder, this sugar water has not yet eaten on the smell of very fragrant taro flavor.

Materials

Main ingredient: 1 taro, sago 300g;

Supplementary ingredients: sugar in moderation

Taro sago sugar water

1

Materials: Taro and sago

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Boil water in the pot

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Peel and cut taro

Smaller pieces of taro

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Taro and sago are the most important ingredients in the water. p>4

When the water boils, put the sago into the pot and cook (about 10 minutes)

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Cook the sago until there is only a little bit of white color in the middle, then pull it out and put it under cold water

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This is the sago that has passed through the water

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Cook another pot of water, and put the taro in the pot when the water is boiled

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Taro After cooking soft under the sago

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under the sugar boil off the fire out of the pot

Tips

Sago boiled once to the second time under the water as long as the boil can be.