How to cook sago? Sago is often added to the dessert in a kind of auxiliary ingredients, such as sago dew, etc., but our own home cooking sago will find that it is very easy to stick to the pot, this is why? Is there a trick to cook sago, can let us cook a full grain of sago? Below we have summarized some tips for you to make sago, if you are also interested in it, come with us to learn about it, I hope the content we provide can illustrate to you.
How to cook sago delicious
A small sago correct cooking
Small sago is suitable for use in the production of soup, paste, dew and other food, cooking method is relatively simple, but there are still many things to pay attention to.
The first step: boil a pot of water, because the small sago will expand when cooked, so the amount of water should be more. When the pot of water is almost boiling, rinse the baby sago with water 2 to 3 times, if you are sure that the baby sago you are using is relatively clean, you can skip this step.
Note: Many people like to soak the baby sago in cold water for about 15 minutes before cooking, which has the advantage of being easy to cook and saves time. But I suggest not to do this,
because sago is made of starch, soaking will be part of the starch melted in the water, resulting in nutrient loss, and cooking easily scattered.Step 2: When the water in the pot comes to a boil, put in the sago, change the heat to low, and slowly stir with a spoon while cooking, otherwise the sago will stick to the bottom of the pot. At first it will be a little cloudy, don't care, keep stirring, slowly you will find the little sago become transparent.
Note: Do not use cold water in the pot, or you will have to wait for the sago porridge. If you feel that the water is not enough, and need to add water, you must add boiling water, never add cold water.
Step 3: Generally cook for 10 to 15 minutes is about right. When you see the little sago slowly become transparent, and there is a small white spot in the heart of the little sago rice, turn off the fire. Then cover and simmer for a few minutes, the purpose is to let the small sago cooked through, simmer until you can not see the small white spots can be, which indicates that the small sago has been cooked through.
Note: If the simmering for a long time are still very obvious white spots, you can return to the pot to cook a little. However, it is normal to see a few small white spots on the inside of the baby sago, and most of them will be fine when they become transparent.
Step 4: Use a slotted spoon to fish out the small sago, put it into the prepared cool water, or you can just use tap water to cool it down, the purpose is to let the cooked small sago more refreshing some, not chaotic. At this time, the small sago is like a small pearl, very beautiful.
Note: After completing this step, the small sago is cooked, you can rest assured that it can be used to make a variety of food. In fact, in the process of cooking small sago can be put into other ingredients or seasonings, directly into a variety of food, but the step of cold water can be omitted.
Second, the correct way to cook rice
Big sago taste gluten, suitable for desserts, the use of the general need to cook well in advance. Cooking rice is a bit troublesome,
it takes a long time, it is difficult to cook through, you need to have enough patience.Step 1: Boil a pot of water that is more than twice as large as the rice. When the pot is almost boiling, rinse the rice with water. But if you're sure it's clean, you can skip the rinse.
Step 2: When the water in the pot boils, add the rice, bring it to a boil again, and then reduce the heat to low, stirring in one direction with chopsticks as you cook, so as not to muddy the bottom of the pot or clump the rice into a ball. Generally speaking, it takes at least 45 minutes to cook, during which time you have to pay attention to stirring, it is really tiring ah.
Step 3: Cook until the rice is translucent, turn off the heat, cover the pot and simmer for about 10 minutes. Then boil a pot of water, the water boiled, with a leaky spoon to fish out the original pot of rice, into the water just boiled, boiled and then turned to a small fire to continue to cook. At this point, you still need to pay attention to stirring.
Step 4: Cook until there is still a little bit of white heart, turn off the heat, simmer for about 10 minutes, also simmer until you can not see the white heart.
Then pour it into a colander, strain the hot water, and immerse the sago in the cool water prepared in advance, which will make the big sago very Q and elastic. You can also soak it in ice water for better flavor.Note: If there are still white hearts after simmering for a long time, just cook it again.
Cooking sago tips and notes
1, the water boiled and put sago, down the pot and stir do not stick to the bottom of the pot,
the amount of water is best to be two or three times the amount of sago. So how much sago to put? Generally speaking, one person portion as long as to put 2-3 small spoon can be.2, sago edges become transparent when easy to stick to the pot, to stir from time to time.
3, basically transparent in the middle and a little white when you can turn off the heat and simmer for ten minutes.
4, sago cooking time is long, in order to save gas, you can cook some more at a time.
5, after cooking with cool water rinse drained can be.
6, a lot of people do not cook sago successfully because they soak the sago in water for a period of time before cooking. It is recommended not to soak, because now the quality of sago is different, some soaked and melted away.
Sago how to do delicious
Mango Sago Dew
Practice:
1, add water to boil in the pot, pour the sago into the pot, turn the heat to small, cover the lid to cook (the amount of water to add enough to some, cook from time to time to stir halfway, to avoid the bottom of the paste).
2, waiting for the process of cooking sago, we come to deal with the mango; the mango along the core of the cut, with a knife in the flesh of the cross knife, and then turn the skin, along the skin with a knife will gently cut down the flesh.
3, about 25 minutes later, look at the sago cooked to transparent, only a little white spot in the middle, turn off the fire, cover and simmer for 5 minutes; to be completely transparent sago, with a mesh sieve to fish up, over cool water once again can be, is not crystal clear QQ feeling.
4, and then poured into the milk and coconut milk, stirring well; to be sago in the milk soaked for 15 minutes, add mango and a little honey, you can.
5, if you put into the refrigerator a little chilled to eat up the effect will be better; strong mango flavor, and coconut milk flavor, milk slippery, sago Q power, this summer mango sago dew is worth a try.
Papaya Sago Dew
Ingredients: papaya, sago, milk (milk can be used one to two cups), silver ear, rock sugar.
Practice:
1, papaya peeled, and then cut in half, dig out the seeds, it is best to the seeds and pulp between the layer of white membrane is also dug out, it is said that if you do not dig out will have a bitter taste.
2, remove the seeds of the papaya cut into small pieces, soak the silver ear in water, remove the root, tear apart.
3, put water in the pot, put the papaya, water to not over the papaya two or three centimeters good, put the rock sugar.
4, open the fire will boil the water, turn to medium heat and slow cook for ten minutes, put the fungus, add the right amount of sago (put the sago to stir the side of the cooking, in order to prevent sticking to the pot).
5, continue to cook on medium heat for about five minutes, until the sago becomes translucent.
6, finally pour in the milk, the milk can be boiled.
Kiwi sago soup
Ingredients: sago, kiwi, wolfberry, rock sugar.
Practice:
1, sago with warm water beforehand soak 30 minutes; wolfberry soaked in water for 10 minutes after fishing to be used.
2, kiwi peeled, cut into small pieces to be used.
3, first boil boiling water, directly into the sago, large fire boil and then turn to small fire for 8 minutes so that, cook to the appearance of sago through, inside a small white core can be put to use kiwi and goji berries.
4, add rock sugar, kiwi and goji berries, cook until the rock sugar melts.
Then turn the rind over and gently slice the flesh off with a knife along the rind.3, about 25 minutes later, look at the sago cooking to transparent, only a little bit left in the middle of a small white spot, turn off the fire, cover and simmer for 5 minutes; to be completely transparent sago, with a mesh sieve, over a cool water can be, is not crystal clear QQ feeling.
4, and then poured into the milk and coconut milk, stirring well; to be sago in the milk soaked for 15 minutes, add mango and a little honey, you can.
5, if you put into the refrigerator a little chilled to eat up the effect will be better; strong mango flavor, and coconut milk flavor, milk slippery, sago Q power, this summer mango sago dew is worth a try.
Papaya Sago Dew
Ingredients: papaya, sago, milk (milk can be used one to two cups), silver ear, rock sugar.
Practice:
1, papaya peeled, and then cut in half, dig out the seeds, it is best to the seeds and pulp between the layer of white membrane is also dug out, it is said that if you do not dig out will have a bitter taste.
2, remove the seeds of the papaya cut into small pieces, soak the silver ear in water, remove the root, tear apart.
3, put water in the pot, put the papaya, water to not over the papaya two or three centimeters good, put the rock sugar.
4, open the fire will boil the water, turn to medium heat and slow cook for ten minutes, put the fungus, add the right amount of sago (put the sago to stir the side of the cooking, in order to prevent sticking to the pot).
5, continue to cook on medium heat for about five minutes, until the sago becomes translucent.
6, finally pour in the milk, the milk can be boiled.
Kiwi sago soup
Ingredients: sago, kiwi, goji berries, rock sugar.
Practice:
1, sago with warm water beforehand soak 30 minutes; wolfberry soaked in water for 10 minutes after fishing to be used.
2, kiwi peeled, cut into small pieces to be used.
3, first boil boiling water, directly into the sago, large fire boil and then turn to small fire for 8 minutes so that, cook to the appearance of sago through, inside a small white core can be put to use kiwi and goji berries.
4, add rock sugar, kiwi and goji berries, cook until the rock sugar melts.