In summer, this delicious food is my son's favorite. You should eat it no matter how hot it is. It is soft and fragrant, and it can also protect your teeth. After the summer, the temperature is getting hotter and hotter, and the sugar water shops in our local streets and alleys are particularly hot every day. We locals especially like to drink soup, especially in summer, and basically every meal can't be separated from soup. Occasionally, I often cook some summer sweet water to drink. mung bean syrup is one of the classic summer sweet soups, but if I drink too much, I will feel tired and occasionally want to change my taste. Recently, my whole family has been fascinated by my cooking: taro sago sweet water, which is excellent for afternoon tea dessert or midnight snack. The method is also very simple. The key is that it tastes better than that in the sweet water shop, and it is more enjoyable to eat.

to make taro sago syrup, the main ingredients used are fragrant taro and sago, and some coconut juice and sugar chips will be added, so that the boiled syrup tastes stronger and more fragrant. Taro is no stranger to everyone. Here, taro is used, also known as ground chestnut and yellow chestnut taro. It tastes like chestnut, with high starch content, sandy and fragrant taste, soft and soft, sweet and glutinous, which is perfect for making sugar water. In addition, taro is rich in nutrition. In addition to starch, the mineral contained in taro is high in fluorine, which has the functions of cleaning teeth, preventing caries and protecting teeth (of course, this refers to the situation with little or no sugar). Taro is also an alkaline food, which has a certain effect on beauty beauty and black hair. People with hyperacidity can eat some taro properly.

The sweet water of taro and sago dew seems simple, but there are ways to make it delicious. Many people will directly boil the taro pieces together, then pour in coconut milk and boiled sago and mix well. Although it is convenient to do this, the taste level is worse. We can divide the taro into two parts, one part is boiled with sand, the other part is steamed, and finally mixed together. This kind of taro syrup not only has the thick and soft taro, but also has the glutinous powder of block taro, which is particularly delicious. In addition, when the sago is cooked, it must be boiled in boiling water. When it is cooked, stir the house several times and stick it together. When it is cooked, it will be stewed for a long time, so that it is not easy to have a white core, and it is okay to bring a little white core. Sugar can be put less, and coconut milk has a certain sweetness. It's more enjoyable to eat in summer when it's cold and refrigerated. Every time I cook a big pot, I finish it on the same day. In summer, you should eat more alkaline food, make it into sugar water, which is soft and fragrant, and also protect your teeth and hair. Don't miss it. Let's take a look at the detailed practices.

taro sago dew

ingredients: 35g of taro, 3g of sago and appropriate amount of coconut juice.

prepare ingredients: appropriate amount of sugar. You can put less sugar. It is suggested that less sugar is healthier.

detailed method:

1. Peel and wash taro, cut it into small squares and put it into bowls for later use. You can wear gloves to handle the itchy taro.

2. Divide the taro into two parts. Add a proper amount of water to the pot, and steam a portion of taro in the pot.

3. Take out the steamed taro and put it in a bowl for later use.

4. Add a proper amount of clean water to the pot and bring the water to a boil. Boil sago in boiling water for about 1 minutes, stirring it back and forth several times to prevent it from sticking together.

5. It is normal that the freshly cooked sago will have a little white core. Cover and stew for about 2 minutes. So the sago white core will disappear. Soak well, pick it up, soak it in ice water until it is cold, and drain the water for later use.

6. Add a proper amount of water to the casserole, and cook another part of taro in the pot.

7. Cook until the taro is soft and sandy, crush the taro with a spoon, and then add a proper amount of sugar to the pot and cook until it melts.

8. Continue to stir evenly, and cook the taro completely until the sand starts, and the taro paste soup becomes thick. Add a proper amount of coconut juice and mix well.

9. Add the boiled sago pearls and put them in the pot.

1. finally, pour in the other half of the taro pieces that we steamed in advance and stir well.

You can serve it when you put a bowl in the pan, so a home-cooked version of taro sago is ready. The sugar water cooked in this way is thick and sweet, and it has the glutinous powder of taro and the softness of taro syrup. With the smoothness of sago, it is very appetizing and delicious. It can be enjoyed when it is taken out of the pot and cooled at room temperature. In summer, it can be cooled at room temperature and refrigerated in the refrigerator before eating. The refrigerator is soft and sweet, and it is more enjoyable to eat. My whole family likes this summer sugar water very much. It can be used as an afternoon tea snack or a breakfast snack. It is simple and delicious, and it is more practical than the taro sugar water sold outside. Every time you cook a big pot, eat it on the same day without the rest. Simple and delicious practices are shared with you. You can try them if you like.

Lily's culinary tips:

1. Taro is recommended to choose fragrant taro, which tastes more fragrant and glutinous when cooked.

2. Here, we divide the taro into two parts. One part is boiled with sand, so that the sugar water has a stronger taste. The other part is steamed and finally poured together, so that the taste is richer, the sugar water is rich and sweet, and there are complete taro pieces. If you feel trouble, you can cook them together.

3. Sugar can be added according to personal preference. It is suggested that less sugar is healthier, and calories can be refrigerated in the refrigerator before eating, so that the taste is better.