Cooking sago in hot water.

The hot summer is the best time to drink a refreshing drink such as sago, a boiled sago transparent like a pearl, the entrance of each grain of elasticity of the sago are stimulating the tip of our tongue, as a dessert for the hot summer is the most appropriate, more than the mountains of food.

Cooking sago should not be cold water in the pot, because sago itself is made of starch, if directly cold water in the pot, it will melt, must be boiled water before the pot, because high temperature can be quickly solidified sago stereotypes, and thus will not melt.

Cooking sago, do not see it is not cooked on the fire all the time to cook, so continue to cook not only cooked more slowly, but also easy to make sago sticky into a ball is not shaped, said sago is made of starch, so the process of cooking it is particularly sticky state, can not be cooked for a long time, generally cooked to 12 ~ 15 minutes, you can turn off the fire, the use of the residual temperature to simmer it can be cooked.

Selection tips for sago

1, appearance

Good sago should be crystal clear and uniform in size. If the sago looks yellow, dark or of different sizes, then it is most likely of bad quality.

2. Texture

Good sago should have a certain elasticity and texture, and should not feel gritty. When buying, you can press it with your hand, if it feels loose, then this sago is likely to have aged.

3, flavor

Good sago should have a light sweet smell, not a rancid smell. It is recommended that when you buy it, you can soak it in hot water and taste its flavor.

4, packaging

Good sago should be packaged in sealed bags, and there should be information such as date of production and shelf life marked on the front of the bag. If the packaging is not tight or does not have this information, then this kind of sago is not guaranteed.