You can steam it, and you can also make sago steamed pork ribs

Introduction to sago

Sago is extracted from the pith of the sago palm tree Starch, produced in the Malay Archipelago, is made from edible sago starch after manual processing of soaking, precipitation and drying. The pure white color of sago is called Zhenzhu Xigu. It is white, smooth and waxy, and is rich in nutrients. It can be consumed by the general population. It is suitable for people with weak constitution, those recovering from postpartum illness, indigestion, fatigue, lung qi deficiency, tuberculosis, constipation and cough, and those with diabetes should not eat.

How to make steamed sago spareribs

Tool preparation

Gas, pot, shovel, strainer

Ingredients preparation

Main ingredients: 400 grams of ribs, 50 grams of sago, 15 grams of chili sauce, appropriate amount of ginger slices, one green onion, appropriate amount of wine, appropriate amount of salt, 3 grams of sugar, 15 grams of light soy sauce, 10 grams of oyster sauce, thirteen A little fragrant and a little peppercorns

Production steps

1. Soak the ribs in water for thirty minutes to remove the blood.

2. Wash the sago with water and set aside.

3. Add ginger slices, scallion sections, cooking wine, salt, light soy sauce, oyster sauce, sugar, thirteen spices, pepper noodles, and chili sauce and marinate for 30 minutes, add sago and set aside.

4. Steam for fifty minutes and then plate.

5. Steamed pork ribs with sago is ready.

Precautions for making sago

1. The water must be boiled before adding sago (put the sago into cold water and start cooking, but the sago will almost melt) )

2. Sago takes a long time to cook, and you can cook more at a time (it takes about half to an hour)

3. When the edges of sago become transparent, they tend to stick to the pan. Stir occasionally

4. When it becomes almost transparent and there is still a little white in the middle, you can turn off the heat and simmer for ten minutes (this process takes about half an hour)

5. After cooking, use cold water Rinse and drain (use cold water to wash away the sticky stuff on the surface, drain the water and add it to desserts)

Summary: Sago is warm in nature, sweet in taste, strengthens the spleen, and nourishes the lungs. "Yaohai Materia Medica": Mainly used to replenish coldness and digestion. "Guanyuan Xiaozhi": It is best to cook porridge for those who have been suffering from chronic illness.