There are three kinds of sago, sago and sago, which are often used to make porridge, soup and snacks. The main component of sago is starch, which has the effect of warming the middle warmer and strengthening the spleen, and can treat spleen and stomach weakness and indigestion. Simi also has the function of restoring natural and moist skin. So sago soup is very popular with people, especially ladies. Sago is usually made into dew, boiled until there is no white heart, and then mixed with other things. Raw flour and sago dew The raw flour used to make sago dew is a kind of starch, which is made of peas, corn, sweet potatoes and potatoes. It is generally used for sizing, pasting or thickening when cooking, and can also be used to make bean jelly and additives when making cakes. In some places, they are also called bean flour or flour. Sago is a small granular substance made of starch and water. It was originally an edible starch made of carbohydrates stored in several palm trunks, two of which were sago palms from Indonesia, hence the name. It's not what some people call sago. It is mainly used to make drinks and desserts. The finished product is transparent, crystal clear and attractive.