Boil in cold water, and simmer slowly after boiling. After boiling a pot of water, add sago. Because sago is a starchy food, it should be added gradually during the addition process, and it needs constant stirring.

Otherwise, it is easy to block and burn. After rolling away again, turn to low heat, add a small amount of water several times, and turn off the heat until the sago is completely transparent.

Extended data Sago is almost pure starch, containing 88% carbohydrate, 0.5% protein, a little fat and trace vitamin B family. The sago sold in the market is mostly mixed with a lot of other starch substances, such as cassava flour.

In the southwest Pacific, sago is the main food, and its coarse powder is used to make soup, cakes and puddings. Around the world, the main eating method is to make pudding or sauce thickener. Used as a hardener in textile industry. In Selan Island, Borneo, Indonesia, Simi palm forest has a huge area. Simi produced in Borneo is imported into Europe in large quantities, and the planting area is also expanding due to the increasing demand.

Baidu Encyclopedia-Simi