Sago is artificial or natural
Sago is artificial. Although the rice is called rice, it is not naturally grown like rice, but processed rice synthesized by artificial processing. Traditional natural sago is processed from the palm tree type of kernel or soft kernel, through mechanical processing, soaking, precipitation, drying made of edible sago starch, the most traditional is the starch extracted from the pith of the coconut tree in the West Valley, made by hand processing. Another type of sago is made from tapioca, wheat starch, and bract flour. Regardless of the type of sago, sago is a synthetic processed rice, a specialty of Indonesia, and is also called "rice" because it is used as a staple food by the local people, but it is a processed rice. The most authentic type of sago is the sago made from the stem pith of the sago palm. The sago tree grows in low-lying swamps and is usually 9 meters tall, with a thick stem that matures in 15 years to produce a flower spike and a stem pith full of starch.
Sago is cool or hot
Sago is warm. The sex of food refers to the "four sexes", i.e. cold, hot, warm and cool. Cool and cold, warm and hot, there is a certain homogeneity in the role. There is only a slight difference in the size of the effect. In addition, there are some foods whose food properties are calm and are called Ping-nature. Can reduce or eliminate the heat evidence of food, is cold; can reduce and eliminate the cold evidence of food is warm. It is generally believed that most of the cold food has heat, fire, detoxification effect, commonly used in heat disease. Most of the warm and hot foods have the effect of warming the center, helping Yang, dispersing cold, and are often used in cold conditions. The flat food has the effect of strengthening the spleen, appetizing and tonifying the body. Sago has the spleen, tonic lung, phlegm effect, there is a cure for weak spleen and stomach and indigestion; sago also make the skin to restore the natural moisturizing function, so sago soup is very popular among people, especially women's favorite.
Sago is cold water in the pot or hot water in the pot
Sago is recommended to boil water in the pot. When cooking sago, you need to clean sago, sago belongs to the starchy food, soaked in water for too long, may sago scattered, so that the sago particles will become smaller, so only need to rinse with water. Sago boiling water in a pot, simmering a pot of boiling water, wait until the water boils, pour the sago into the pot to cook, with a spoon to stir properly to prevent sticking to the pot, wait until the water boils, will be sago under the pot to cook, because sago is a kind of starch, and rice is different, simmering on a high flame for ten minutes on it. Sago water is very easy to stick together, if you force the sago out of the pot, so it is easy to make sago rupture, this time, you can add a lot of cool water, and then gently stirred sago, soon after the sago will become grainy.
Sago is the seed of what plant
Sago is not the seed of what plant, and is not a natural formation of rice, sago is a kind of artificial rice. Sago is made by processing the trunk and body of palm tree-like trees, and then made by mechanical treatment, soaking, settling and drying. Sago is mainly made from the West Valley coconut tree, the life span is usually about 20 years, before flowering, the starch stored in the trunk will reach its peak, at which time it can be cut down and the starch taken out to make sago. Sago is produced in the Malay Archipelago area, sago quality net color white name of the real pearl sago, white smooth and glutinous, nutrition is quite rich. General population can eat. Suitable for the weak, postpartum recovery period, indigestion, fatigue, lung gas deficiency, tuberculosis, impotence and coughing people to eat, suffering from diabetes is prohibited.