Mainly made of cassava (also known as cassava flour and cassava starch) or rice flour. Sago is pearl-shaped, which is usually soaked and cooked in the cooking process to become a chewy transparent colloidal food. The production process of sago includes transforming plant starch into beads, and sago can be used to make various desserts, such as sago dew, bubble tea, mango sago dew and so on. Sago is widely used in Asian and other regional cuisines because of its unique taste and various uses.

When eating sago dew, we should not only be careful not to eat more, but also pay attention to understanding the quality of sago. Good sago, white in color, round in surface and hard and smooth in texture. After cooking, it will not paste the pot, with good transparency and chewiness.

Simi selection method

1. Appearance inspection: select sago with smooth and uniform appearance and no obvious defects. Avoid choosing sago with spots, deformation or obvious damage.

2. Color inspection: the sago color should be transparent or slightly white. Avoid choosing sago with yellow or other abnormal colors, which may be a sign of poor quality or deterioration.

3. safekeeping: before purchasing sago, check whether the packaging is intact, and check the shelf life and storage conditions. Choose freshly packaged sago and put it in a dry and cool place at home to keep the quality.

4. Source and brand selection: Choose brands with good reputation and good reputation, and know the origin of sago, some of which may be famous for producing high-quality sago.