People who have been to Guangzhou side must have eaten a dessert, that is sugar water. At first glance we will feel strange, sugar water is not just water with sugar, how to become a dessert. In fact, sugar water is not only water with sugar, there are all kinds of food in it, like silver fungus, red dates, papaya, sweet potato, etc. Guests can order according to their favorite taste. Sago is a common food in sugar water, so how to cook sago sweet potato sugar water?

1. soak sago in water for 15 minutes

2. peel and dice sweet potatoes

3. mince ginger

4. boil water

5. add sago

6. cover and cook for 3~5 minutes

7. until sago is transparent

8. turn off the heat and wash the sago in water to remove the gelatine

9. until the sago soup is clear

10. boil the water, add the ginger

11. add sweet potatoes, boiled for about 8 minutes

12. add brown sugar, boiled until the sugar dissolves

13. add sago

14. boiled again on it

Sago is processed by the trunk and body of the palm tree class (stems), through the The edible sago starch made from mechanical treatment, soaking, precipitation, drying, and most traditionally, the starch extracted from the pith of the Sago coconut tree (also known as Sago, Sago) is processed by hand.

Sago is produced in the Malay Archipelago, the sago is white, white, white, smooth and glutinous, nutritious. The general public can eat. Suitable for the weak, postpartum recovery period, indigestion, fatigue, lung qi deficiency, tuberculosis, impotence and coughing, diabetics are not allowed to eat.

The sago palm grows in low-lying swamps, usually 9 meters tall, with a thick stem and a flower spike that grows after 15 years of maturity, and a stem pith filled with starch. When the fruit forms and ripens, it absorbs the starch, leaving the stem hollow. The tree dies after fruit ripening. Cultivated sago palms are cut and split when the flower spike appears, and the starch-containing pith is taken out and ground into powder, kneaded with water over a strainer to filter out the woody fibers, and washed several times to obtain sago flour. The sago shipped out is made into a paste by adding water, and then rubbed and ground through a sieve to make granules, which are categorized as pearl sago or bullet sago according to the size of the granules. Sago is almost pure starch, containing 88% carbohydrates, 0.5% protein, a small amount of fat and traces of B vitamins. Sago sold in the market is mostly mixed with a lot of other starchy substances, such as tapioca.

In the Pacific Southwest, sago is a staple food, and its coarse flour is used to make soups, pastries, and puddings; around the world, it is eaten primarily as a pudding or sauce thickener. It is used as a stiffener in the textile industry. On the island of Seram, Borneo, Indonesia, sago palm forests cover a large area. Borneo sago produced by a large number of imported into Europe, due to increasing demand, the planting area is also expanding.