what is better to cook sago with
sago can be made into: coconut milk sago, red bean milk sago, mango sago, milk strawberry sago, pitaya sago, fragrant mango pitaya coconut milk sago, rose milk tea sago, fruit sago, kiwi fruit sago, fruit milk sago, rose milk tea sago, honey bean strawberry sago.
taboo of sago dew
people who are forbidden to eat sago: people with diabetes are forbidden to eat. Suitable crowd: the general population can eat. Especially suitable for people with weak constitution, recovery period after postpartum illness, dyspepsia and mental fatigue; Lung-qi deficiency, tuberculosis, lung flaccidity and cough.
the nutritional value of sago dew
the main component of sago is starch, which contains about 23% carbohydrate, .5% protein, a little fat and a little B vitamins. Sago is sweet and warm, can warm the middle energizer and strengthen the spleen, and has a good effect in treating spleen and stomach weakness and indigestion. Sago soup is very popular among women because sago has the function of restoring natural and moist skin. Sago porridge has good nutrition, or it can nourish yin and moisten dryness by making soup with lily and tremella.
How to make watermelon sago dew
1. After the water boils, put sago, and turn the fire down for three minutes to five minutes. When the sago becomes translucent as shown in the figure, turn off the fire for a while and let the sago separate after cooling.
2. Put it into the boiling water pot again and cook for 1 minutes. Cover it until there is no white core, and let it cool for later use.
3. Put the watermelon pieces or balls into a bowl, pour in the peanut sauce, and add the prepared sago. A bowl of simple and delicious sago sauce is ready, and it tastes better when chilled.