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How to cook sago?
Milk sago

material

50g sago, 2 boxes of iced milk,150g soft sugar.

working methods

1. Pour a little more water into the pot and bring it to a boil.

2. After the pot is boiled, pour in sago and boil. Don't cover the lid during cooking, stir in the pot with chopsticks, and don't touch the pot.

3. Cook for about 8 minutes, turn off the fire and cover it, and let it simmer for 10 minutes.

4. Separate the sago from the water in the pot, put the sago in a container, add cold boiled water and put it on the ice in the refrigerator for several hours.

5. When eating, add appropriate amount of iced milk (or iced coconut juice) and cotton sugar and mix well to serve.

Nutrition and practice of sago

Also known as West Gu Mi, West Inter Milan, Shamu Noodle and Saya Rice.

The most traditional starch is extracted from the pith of Xigu coconut tree and made by hand. In Guangdong and other coastal areas, it is also called Sha Gu Mi and Sha Hu Mi. West Gu Mi, produced in Nanyang Islands, is a kind of starch extracted from the pith of palm plant raspberry by ordinary starch manufacturing method, which is made by crushing, sieving, filtering, repeated rinsing, precipitation and drying. When the starch is semi-dry, shake it into fine particles, and then dry it in the sun, that is, West Gu Mi. This pure white starch is called Zhu Zhen Xigu. It is white, smooth, waxy and nutritious.

These dried starch granules are made from mushrooms from the Far East. Gu Mi is added to milk pudding as food for patients and can also be used as cooking materials, especially Nordic dishes, such as Danish rice soup.

Simi has the effects of invigorating spleen, tonifying lung and resolving phlegm, and can treat spleen and stomach weakness and dyspepsia. Sago also has the function of restoring nature and nourishing skin, so sago soup is very popular with people, especially women.

Ordinary people can eat it.

1, suitable for people with physical weakness, recovery after postpartum illness, dyspepsia and mental fatigue; Suitable for patients with lung qi deficiency, tuberculosis and lung flaccidity cough;

2. Diabetic patients should not eat.

Sago cooking method: (suitable for instant cooking)

1, firstly, put 4-5 times of sago into clean water and boil it to boiling point.

2. Then pour the sago into boiling water, stir the sago continuously, and cook for about 10- 15 minutes until it is found that the sago has become transparent or there are no milky spots in the inner layer of the sago, which indicates that the sago has been cooked.

If necessary, you can also add water during cooking, or stop the fire and cover it for a few minutes before cooking thoroughly.

4. Add sugar, coconut milk, miscellaneous fruits and other ingredients, stir well and serve.

Simi is warm and sweet;

It has the effect of invigorating spleen, tonifying lung and resolving phlegm.

Herbal medicine: tonify deficiency and cold, promote digestion.

Little knowledge of orange orchard: it is most suitable for people who are weak after a long illness to cook porridge.

skill

1, Xigu coconut tree, mainly produced in subtropical areas, is an evergreen tree of Palmae, with a plant height of about10-20m and pinnate leaves, and is widely planted in Southeast Asia. Therefore, the words "imported from Thailand" often appear on the sago packaging bags sold in the market, which is actually reminding everyone that such sago is of high quality.

2. Simi is big and small, but what is often seen in the market now is a little smaller. In fact, sago is also a very common raw material, but people often don't think they are sago. For example, in bubble tea, the "pearl" inside is also a kind of sago. Now there are various flavors of "pearls", such as chocolate or various fruit flavors, all because other things have been added to them.

3, the standard of good sago: white color, smooth and round surface, hard but not broken, not paste after cooking, good transparency, chewy and tough.