First, the main nutrition of sago

Sago is almost pure starch, containing 88% of carbohydrates, 0.5% protein, a small amount of fat and trace vitamin B. The main nutritional value of the sago is the amount of carbohydrates, 0.5% protein, a small amount of fat and trace vitamins.

1, carbohydrate

Sago contains a large number of carbohydrates, carbohydrates to maintain the normal function of brain cells, brain workers must energy.

2, protein

Sago contains a small amount of protein, protein can enhance immunity, anti-fatigue.

3, vitamin B

Sago also contains vitamin B, can effectively nourish the skin, prevent skin dryness, moisturize the hair shine, but also can eliminate the body's tension and enhance the body's immunity.

Second, the therapeutic effects of sago

1, spleen

Sago is warm, sweet. There are spleen, tonic lung, phlegm effect, there is a cure for weak spleen and stomach

2, indigestion

Third, the effects of sago

1, moisturizing

sago also make the skin to restore the function of natural moisturizing, so the sago soup is very popular, especially women's favorite.

Fourth, sago suitable for the crowd and contraindications

1, suitable for the crowd

General population can be eaten.

2, avoid eating

Diabetics avoid eating.

Fifth, the common practice of sago

(a) dragon fruit sago jelly practice

(1) sago into the pot of boiling water to cook a good after the fish out of the cool spare.

(2) Girardin slices are softened in ice water in advance.

(3) Red dragon fruit and coconut milk with a blender.

(4) Pour the dragon fruit juice into a small saucepan, add the soaked giletto, and heat over low heat until the giletto is completely dissolved.

(5) Pour the cooked and cooled sago into a container.

(6) Pour in the dragon fruit juice made in step 4, and refrigerate until solidified.

(2) Mango Sago Dew

(1) Mango a cut into pieces, a juice.

(2) Cook a pot of boiling water, under the sago, cook to the center there is a small white spot when off the heat, boring 3 minutes, fish out over ice water.

(3) completely cold, fish out the sago with freshly squeezed mango juice and pulp ~ sweet mango sago dew is ready.

(3) Coconut sago cake

(1) Sago in a pot until transparent.

(2) Cooked sago fish out with cold water to cool, drain.

(3) Add 10 grams of sugar to the drained sago, stir gently, and spread evenly into the bottom of the container.

(4) Pour 200 ml of coconut milk in a pot, 25 g grams of sugar into it and cook over low heat until the sugar melts.

(5) In the hot coconut milk, soak the custard tablets in cold water until soft, squeeze out the water and stir until melted.

(6) Pour into a container with sago on the bottom, refrigerate until solidified, then invert and cut into small pieces.