Sago

Edible starch made from carbohydrates stored in the trunks of several types of palm trees. The main raw materials are Metroxylon rumphii and M. sagu, two sago palms native to the Indonesian archipelago. Sago palm grows in low swamps and is usually 9 meters tall with thick stems. After 15 years of maturity, a flower spike will grow, and the stem pith will be full of starch. As the fruit forms and matures, it absorbs starch, making the stem hollow. The tree dies after the fruit ripens. Cultivated sago palms are cut and split when flower spikes appear, and the starchy pith is taken out and ground into powder. Add water and knead it above the filter to filter out the wood fiber. After washing several times, sago flour is obtained, which is eaten locally. The sago transported from overseas is mixed with water to make a paste, and then rubbed through a sieve to form particles. According to the size of the particles, it is divided into pearl sago or pellet sago. Sago is almost pure starch, containing 88% of carbohydrates, 0.5% of protein, a small amount of fat and trace amounts of B vitamins. In the Pacific Southwest, sago is a staple food and its grits are used in soups, cakes and puddings. Around the world, the main method of consumption is as a pudding or sauce thickener. Used as stiffener in textile industry. On Seram Island in Borneo, Indonesia, the sago palm forest covers an extremely large area. Sago produced in Borneo is imported into Europe in large quantities. Due to the increasing demand, the planting area is also expanding. Other Indonesian palms that are sources of sago are Arenga pinnata, Caryota urens, and Coryphaumbraculifera. The two palms that produce sago in South America are Mauritia flexuosa and Guilielma gasipaes.

Most of the ones sold on the market now are mixed with a large amount of starch powder.

The appearance is a small white ball. Well, it is more like the Wuji Baifeng Wan, but not as bright as them.

The method is: soak a large amount of water, soak it until it is big, then pour it into boiling water and cook, stirring while cooking. When you see that most of them have only white cores, turn off the heat and cover the lid. It's enough if it's stuffy. When it's stuffy enough that there are no white cores left, pour it into cold water and rinse it, and then you can eat it.

You can drink it with coffee, orange juice, etc.

Production instructions

How to make sago:

1. Mix the sago Wash and soak the rice in clean water;

2. Boil a pot of water and put the sago into the boiling water; (Note: stir with a spoon while cooking, otherwise the sago will stick Bottom of the pot)

3. Boil the sago until it is translucent, and then separate the sago from the hot water;

4. Boil another pot of boiling water and cook the sago until it is translucent. Put the sago separated by water into boiling water and cook;

5. Cook until all is transparent and pour out all the boiling water.

Relevant groups:

The general population can consume it.

1. Suitable for people with weak constitution, recovering from postpartum illness, indigestion, and fatigue; suitable for people with exhaust gas deficiency, tuberculosis, and lung disease and cough.

2. People with diabetes should not eat it.

Therapeutic effects

Sago is warm in nature and sweet in taste;

strengthens the spleen, nourishes the lungs and resolves phlegm.

Other related

"Yaohai Materia Medica": Mainly tonifying deficiency and coldness and digestion.

"Guanyuan Xiaoshi": To strengthen the spleen and nourish the stomach, it is best to cook porridge for those who have been weak for a long time.

The sago palm is mainly produced in subtropical areas. It is an evergreen tree of the palm family. The adult plant is about 10-20 meters tall and has feather-like leaves. It is often planted in Southeast Asia. Therefore, sago packaging bags sold in the market often have the words "authentic imported from Thailand". This is actually a reminder to everyone that such sago is of high quality and is indeed of the highest quality.

There are large and small sago, and the one that is often seen on the market is slightly smaller.

In fact, large grains of sago are also a very commonly used raw material, but people often don’t think of them as sago. For example, in pearl milk tea, the “pearls” in it are also a type of sago. There are now various flavors of "pearls", such as chocolate or various fruit flavors, all because other coix seeds (Latin Semen Coicis, English name Coix Seed) are added to them, also known as coix kernel, barley rice, and coix seed. Native corn, barley, Qishi, barley beads, Huihui rice, rice kernel, and six millet grains. It is a commonly used traditional Chinese medicine. It is also a common and commonly eaten food. It is sweet and slightly cold in nature. It has the functions of diuretic and swelling, invigorating the spleen and removing dampness, relaxing muscles and removing paralysis, clearing heat and expelling pus. It is a commonly used diuretic and dampness medicine. Coix is ??also a beauty food. Regular consumption can keep human skin shiny and delicate, eliminate acne, freckles, age spots, pregnancy spots, butterfly spots, and has good effects on desquamation, acne, chapped, rough skin, etc.

Coix (Latin Semen Coicis English name Coix Seed) is also known as coix, barley, barley, soil corn, barley, Qishi, coix beads, Huihui rice, rice kernel, and six millets. It is a commonly used traditional Chinese medicine. It is also a common and commonly eaten food. It is sweet and slightly cold in nature. It has the functions of diuretic and swelling, invigorating the spleen and removing dampness, relaxing muscles and removing paralysis, clearing heat and expelling pus. It is a commonly used diuretic and dampness medicine. Coix is ??also a beauty food. Regular consumption can keep human skin shiny and delicate, eliminate acne, freckles, age spots, pregnancy spots, butterfly spots, and has good effects on desquamation, acne, chapped, rough skin, etc.

Barley is a good medicinal product for replenishing the body. According to laboratory analysis by the medical department, barley contains 16.2% protein, 4.6% fat, and 79.2% carbohydrate. In winter, barley is used to stew pig's feet, ribs and chicken, which is a nourishing food. In summer, use barley to cook porridge or make cold drinks. Ice barley is also a good tonic for relieving summer heat and keeping fit. The seeds and roots of barley can be used as medicine to treat diseases. Li Shizhen recorded in "Compendium of Materia Medica": barley can "strengthen the spleen and stomach, nourish the lungs and clear away heat, remove wind and dampness. Cook meals and treat air conditioning. Decoction and drink can help relieve hot stranguria." In recent years, a large number of scientific research and clinical research Practice has proved that barley is also an anti-cancer drug. Preliminary identification shows that its cancer suppression rate can reach more than 35%. No wonder there is a folk song in the Guilin area that goes like this: "Barley is better than Ganoderma lucidum and has high medicinal and nutritional value. Regular consumption can prolong life and make you rejuvenated."

Edit this paragraph's family

Poaceae Coix

Edit this morphological description

It is cultivated as an annual herb. The stalk is upright, 1 to 1.5 meters high, with about 10 knots. The leaf sheath is smooth and the upper part is shorter than the internodes; the ligule is hard and about 1 mm long; the blade is linear-lanceolate, 30 cm long and 1.5-3 cm wide. Racemes, bunched in the axils, 6 to 10 cm long, upright or drooping, with a common stalk; the female spikelet is located at the lower part of the inflorescence, 7 to 9 mm long, and is surrounded by a rosary-shaped involucre. The spikelets and involucre are equal in length. , the lower part of the first glume of the fertile spikelet is membranous, the upper part is thick papery, the apex is blunt, with 10 veins; the second glume is boat-shaped, wrapped in the first glume, the apex is thick papery, acuminate; the first floret is only The lemma is slightly shorter than the lemma, and the apex is thicker and acuminate; the second lemma is slightly shorter than the first lemma and has 3 veins; the inner lemma is similar to the outer lemma but smaller; the stamens are 3, vestigial and minute; The pistil has a long style, the stigma is separated, and the involucre protrudes; there are 2 vestigial female spikelets, cylindrical, juxtaposed on one side of the fertile spikelet, with the top protruding from the involucre; often 3 male spikelets are borne on one section , one of them is sessile, 6 to 7 mm long, with leathery glume. The first glume is flat, folded inwards to form ridges on both sides, with a blunt apex and multiple veins; the second glume is boat-shaped with many veins; it contains 2 florets. Both the lemma and the lemma are membranous; each floret contains 3 stamens; the stalked and sessile spikelets are similar, but smaller or more degenerate. When the fruit matures, the involucre is hard with enamel, oval or ovoid-spherical, containing a caryopse; the caryopse is about 5 mm long. The flowering and fruiting period is from July to October.

Edit this paragraph Ecological environment

It likes to grow in humid areas, but can tolerate waterlogging and drought. It is cultivated all over our country. There are wild species everywhere south of the Yangtze River. Born beside the house, in the wilderness, by the river, in streams or in damp valleys.