The production method of sago dew:
1, wash and soak the sago in clean water;
2. Boil a pot of water and put sago in the boiled water; Note: stir with a spoon while cooking, or sago will stick to the bottom of the pot.
3. Cook the sago until it is translucent, and then separate the sago from the hot water;
4. Cook another pot of boiling water, and then put the sago that has just been cooked until it is translucent and separated from water into boiling water;
5. Cook until it is completely transparent, and pour out the boiling water.
Coconut milk sago
Raw materials: sago (it is said that it is sold in big supermarkets, but I can't find it in nearby Wufu Supermarket. Finally, I bought a bag of 4 yuan, coconut powder and fresh milk in the vegetable market.
Practice:
The practice of this Dongdong has different opinions. Some people say that sago must be soaked for more than half an hour before cooking, while others say that it must not be soaked. I did it in the second way.
1. Boil the water in the pot, turn the heat down, and put the washed sago (I washed it once) into the pot to cook. Keep stirring during the cooking process. It's a little cloudy at first, so keep stirring. Slowly, slowly, I found that sago became transparent. When Simi still has a small white spot in his heart, turn off the fire.
2. Boil the cooked sago in cold water. At this time, the sago is like a small pearl, which is very beautiful.
3. Add water to the pot, bring it to a boil, reduce the heat, pour a small bag of coconut powder, add a few crystal sugar, two spoonfuls of sugar, and pour a bag of fresh milk to continue cooking. Time is your own.
4. Pour the boiled coconut milk into sago, let it cool, and you can add watermelon. Chill in the refrigerator.
sweet sago cream with coconut milk
Materials used:
A can of coconut milk, sugar, milk 1 liter, sago, large glass container.
Practice:
1. sago is soaked in water for 20-30 minutes, which is easy to produce white core in short time and broken in long time.
2. put a liter of water in the pot, pour in milk, coconut milk and sago, and keep stirring, otherwise it will be easy to touch the pot.
3. Turn off the heat after boiling, and add sugar after the sago is boiled transparent.
Raw fruit Tian Shen Bao Xi mi Lu
Ingredients (12 person's weight): 3 taels of sago, 5 sticks of Tianshenbao, a little of strawberry and cantaloupe (diced), 2 taels of sugar and 4 taels of water.
Method:
First, soak sago in clear water for 2 hours.
Second, cook with water, sago and sugar.
Third, after the snow is frozen, add Tianshenbao and raw fruit granules to serve.
Function: sago has the effect of sliding large intestine and moistening. This unique sago dew is effective for people with weakness of the spleen and stomach, deficiency of vitality and heart and lungs.
Simple homemade fruit sago dew
1 Wash the sago in clean water.
2. Boil a pot of water and put sago in the boiled water. Note: stir with a spoon while cooking, or sago will stick to the bottom of the pot.
3. Cook sago until it is translucent, and then separate sago from hot water.
4. Cook another pot of boiling water, and put the sago that has just been cooked until it is translucent and separated from water into boiling water.
5. Cook until it is completely transparent, and put all the boiling water in.
6. Cook a small pot of milk and put a little sugar. (Suggestion: Use coconut juice instead of milk. Coconut juice will be more fragrant. If you don't like coconut juice, milk is ok. )
7. Pour the milk into Simiri and cook it together. It won't take long.
8. Put the cooked sago milk in the refrigerator until it freezes.
9. Prepare lychees (note: you can put your favorite fruits in the frozen sago dew), put the peeled lychees in the sago dew, and finally it is finished.
Ingredients: sago (bought in supermarket), milk, watermelon, canned yellow peach.
Production process: wash sago, pour it into boiling water and cook it with medium heat, stirring constantly until sago turns from white to transparent; Take out the sago and put it in a glass container, then pour in the milk, and add the sliced watermelon and yellow peach; Freeze in the refrigerator, OK!
Yang zhi gan Lu Citrus Mix
1 calorie per person 178 calories carbohydrate 36g
Protein 2 grams of fat 4 grams.
Materials:
Grapefruit 1 piece
Shatian pomelo 1/2 pieces
2 mangoes
Carambola 1 piece
Simi 4/120g
2 cups of water
2 cups of low-fat milk
2/3 cups of sugar
Fresh cream 1/2 cups
Practice:
(1) Wash sago, cook it with appropriate amount of clear water until it is transparent, scoop up the supercooled river and drain it.
(2) Wash the carambola, remove the core and dice.
(3) Cut Shatian pomelo and grapefruit, remove clothes to get pulp, and break it into pieces.
(4) Peeling and coring mango, juicing and dicing.
(5) Dissolve the sugar in 2 cups of water, add all the materials after cooling, mix well, and drink after refrigeration.
Bean curd, gingko and sago dew
Material:
dried rolls of bean-milk cream
Two (80 grams)
Ginkgo biloba (Baiguo) 1 two (40g)
Sago11/2 (60g)
Crystal sugar 3 Liang (120g)
5 cups of water
System:
1.
Ginkgo biloba is shelled, undressed and washed.
2.
Wash sago, soak it in 10 minute, put it in boiling water and cook it until it is transparent, pour it into a sieve, rinse it with water until it is cool, and drain off the water.
3.
Rinse and shred yuba; The crystal sugar is slightly washed with water and broken.
4. Boil 5 cups of water, add Ginkgo biloba 10 minute, add yuba and roll until it melts, add rock sugar and sago, and cook until the sugar dissolves.
Taro and sago dew
Taro 1 piece
West Gu Mi 1 package
Milk 1 liter
A little cold boiled water
3 tablespoons of fine sugar
(1) Peel the taro and wash it.
(2) Cutting into thin slices will make taro more ripe.
(3) Put the cut taro into a microwave oven and microwave it for 3-5 minutes to make it ripe.
(4) Add a little water to the cooked taro and mix well to form taro paste.
(5) West Gu Mi is soaked in water for 5 minutes first, which can speed up the cooking.
(6) Boil the West Gu Mi in boiling water until there is only a little white grain left in the center, and then take it out.
(7) Put the taro paste and milk into the pot and mix well.
(8) Finally, add the fine sugar and west Gu Mi into the taro milk, and stir until the sugar is dissolved, which is the delicious taro paste sago.
Taro and sago dew (2)
West Gu Mi 1 Cup
Taro 1 piece
9 cups of water
2/3 cups of rock sugar
(1) 6 cups of water are heated to boiling. Add West Gu Mi and cook until it is translucent beige, then add rock sugar and cook until it is dissolved.
(2) Peel taro, clean it and slice it, steam it in an electric cooker for 20-25 minutes, immediately press it into a paste after taking it out, add 3 cups of water to boil and mix it evenly, and then add the western Gu Mi prepared by the method (1) and mix it evenly to serve. It tastes better when it is cold.
Crystal simizhan
Raw materials:
Sago 1 00g, horseshoe powder 50g, sugar 5 spoons, clear water 75ML, appropriate amount of red bean paste, oil1spoon.
Making:
1. sago is soaked in boiling water for half an hour, then the mucus is filtered with clear water and drained;
2. Add 75ML water to horseshoe powder and mix well until there is no powder;
3. Add sugar, horseshoe powder slurry and oil into the drained sago and mix well to get sago slurry;
4. Oil the egg tart mold first, scoop half of the sago slurry with a spoon, add the bean paste filling, and then cover half of the sago slurry;
5. Steam over high fire 15 minutes until the sago is transparent, take it out and put it in the refrigerator until it is cold, and pick out the sago lamp with a toothpick.