Stewed beakers can be used to make poplar nectar

Ingredients: sago, mango, coconut milk, grapefruit

Seasoning: mint, smoldering pot

Steps:

1. First, preheat the smoldering pot.

2. After that, put the sago directly into the braised pot, add enough boiling water and stir it to disperse the sago.

3. Close the lid of the pot and stew for half an hour.

4. Immediately while stewing sago, we first treat mangoes, remove the neat mango granules in the middle for decoration, add 25 ml of coconut juice to mangoes and mash them into coconut pulp mango paste with a large spoon for later use.

5. Peel the pulp of grapefruit and knead it.

6. After half an hour, open the braised pot, pour out the sago, directly pour it on the screen to filter out the sago, and then put it in cold water for chilling.

7. Mix the cooked sago with the previous mango coconut milk and decorate it with diced mango and grapefruit.

8. You can also add some mint leaves to decorate the finished product, as shown in the figure.