Yes! Ingredients:

1. Sago: 100g 2. Almond milk: one can 3. Sugar: 5 tablespoons (add or subtract according to personal taste)

4. Various seasonal fruits (such as Mango) 5. Sanhua evaporated milk: 2 tablespoons

Method:

1. After the water boils, pour in the sago, wait until it boils again, turn off the heat and soak for 20 minutes, then Then soak in cold water.

2. Wait for the water to boil again, pour in the soaked sago, and when the sago is cooked until transparent, add a whole can of almond milk and evaporated milk, bring to a boil, turn off the heat, let cool, and add Refrigerate until ready to use.

3. Wash, peel and dice all kinds of seasonal fruits

4. Drain the sago filled with almond milk into a beautiful glass container, a bowl of sago It's done.

2. Honeydew sago

Ingredients: syrup (honey), sago, honeydew.

Method:

1. Boil 500g of water and add 750g of sugar. Stir while adding to get 638mL of syrup (it is best to use honey directly, but it is more expensive). Let cool.

2. Add 5 times the cold water to the sago, cook over medium heat for 30 minutes, turn off the heat and simmer for 20 minutes, take it out, rinse with cold water and add to syrup or honey for storage.

3. Cut the honeydew melon into small pieces (the size of 4 rice grains), add it to the prepared sago juice, and put it in the refrigerator for 1-2 hours, and it's ready.

Tip: 1. Replace honeydew melon with coconut milk or coconut milk, and it becomes coconut milk sago.

2. The honeydew melon should not be too big, otherwise it will sink to the bottom. The amount depends on personal preference. Don't leave it for too long, otherwise the honeydew melon won't be crispy.

3. Add a little less syrup or honey. If it's not sweet, add more. If it's too sweet, there's nothing you can do.

3. Coconut milk sago

Ingredients: sago, coconut milk, cherry tomatoes, mango

Method: Wash the sago in cold water , put it in boiling water and cook slowly until only a small white dot is left in the middle and is transparent, then take it out. Pass the cooked sago through cold boiling water. At this time, the sago will look like small pearls. , very beautiful, then add coconut milk, cherry tomatoes, and mango dices and mix thoroughly. (You can also add an appropriate amount of sugar according to your own taste or eat it refrigerated)

4. Fruit milk sago:

Materials: one banana, one piece of pineapple, five strawberries, and apples One (other seasonal fruits are acceptable), two tablespoons of sago, a large bowl of water, and an appropriate amount of jelly powder (you can also skip it)

1. Boil the water, add the sago, and cook over medium heat for about 10 minutes, preferably in a non-stick pan (sago sticks easily), and stir constantly with a wooden spoon.

2. Cook until the surroundings of the sago are transparent and there are a little white spots in the middle. Turn off the heat, cover the lid and simmer until it is completely transparent. At this time, you can prepare the fruit and cut the fruit into pieces.

3. When the sago is cooled and becomes transparent, pass it through cold water, then filter out the water, add various fruit pieces and it is ready to eat.

Tips: If you want to eat jelly, add jelly powder or isinglass powder when cooking sago, stir evenly and put it in the refrigerator.

5. How to make Lianlian Supreme: Serve it in a transparent goblet, with light green sago in ice at the bottom, and papaya, mango, grape, apple, and pineapple at the top. , kiwi fruit and other 6-8 kinds of fruits, arranged in a beautiful torch shape, with a large scoop of ice cream on top. It is worth mentioning the cold skin and ice cream among the fruits. The black cold skin is unique to the south. It tastes like jelly, but has a slight bitterness. It is an excellent medicinal dessert; while the ice cream is homemade in the store and has no taste. You don’t have to worry about making the cream fat, but the taste is no less than cream ice cream. When eating, you can take out two small bowls to take out the fruit and eat it. It is best to let the ice cream melt for a while, and the taste will penetrate into the fruit and sago below. Not to mention how delicious it is.

6. How to make three-color sago: Choose any three fruits from mango, strawberry, taro, papaya, kiwi, cantaloupe and other fruits of various colors, and mix them with sago Eat, both sour and sweet. There are more than ten kinds of frozen fruit juices such as watermelon juice, cantaloupe juice, and orange juice, which are ice-cold, refreshing, and quite enjoyable; and fruit snacks such as pancakes and fresh fruit pasta made of strawberry, mango, and cantaloupe are also available. As for the staple food.

7. Coconut milk sago

Ingredients: sago (it is said to be sold in large supermarkets, but I couldn’t find it in the nearby Wufu supermarket. I finally bought it at the vegetable market, 4 yuan/jin), coconut powder, and a bag of fresh milk

Method:

There are different opinions on how to make this stuff. Some people say that sago must be soaked for more than half an hour. After cooking, some people say that it must not be soaked. I did it the second way.

1. Boil water in a pot, reduce the heat to low, put the sago that has been washed (I just washed it once) into the pot and cook. Stir continuously during the cooking process. If it is a little cloudy at the beginning, don't worry, continue to stir. Slowly and slowly, I found that Simi became transparent. When Simi still has a little white spot in her heart, turn off the heat.

2. Pour the cooked sago into cold water. At this time, the sago will look like small pearls, very beautiful.

3. Add water to the pot and bring to a boil, then reduce the heat to low, pour in a small bag of coconut powder, add a few grains of rock sugar, two spoons of white sugar, pour in a bag of fresh milk and continue cooking. Take control of your own time.

4. Pour the cooked coconut milk into the sago, let it cool, and then add watermelon. Chill in the refrigerator.

8. Coconut milk and sago juice

Materials used:

A can of coconut milk, sugar, 1 liter of milk, sago, large glass container< /p>

Method:

1. Soak sago in water for 20-30 minutes. If the time is short, the white core will easily appear. If the time is long, the sago will break.

2. Put a liter of water in the pot, pour in milk, coconut milk and sago, stir constantly, otherwise it will not stick to the pot easily.

3. After boiling the pot, turn down the heat and add sugar after the sago is cooked to transparency.

9. Simple homemade fruit sago

1. Wash the sago in clean water.

2. Boil a pot of water and put the sago into the boiling water. (Note: Stir with a spoon while cooking, otherwise the sago will stick to the bottom of the pot)

3. Cook until the sago is translucent, and then separate the sago from the hot water.

4. Boil another pot of boiling water, and put the sago that has been cooked until translucent and separated by water into the boiling water again.

5. Cook until it is completely transparent and pour out all the boiling water.

6. Boil a small pot of milk and add a little sugar. (Suggestion: Use coconut milk instead of milk. The coconut milk will be more fragrant. If you don’t like coconut milk, milk will also work.)

7. Pour the milk into the sago and cook together. You don’t need to cook it for too long.

8. Put the cooked sago milk in the refrigerator until frozen.

9. What I’m preparing today is lychees (note: you can put your favorite fruit into the frozen sago). Put the peeled lychees into the sago, and finally it’s done. .

Ingredients: sago (bought in the supermarket), milk, watermelon, canned yellow peach

Production process: wash the sago, pour it into boiling water and cook over medium heat, constantly Stir until the sago changes from white to transparent; take the sago out and put it into a glass container, then pour in the milk, add the cut watermelon and yellow peach slices; put it in the refrigerator to freeze, OK!

10. Citrus Mix

1 serving: 178 calories, 36 grams of carbohydrates

Protein 2 grams, fat 4 grams

Ingredients:

1 grapefruit

1/2 Shatian pomelo

2 mangoes

1 star fruit

4/120g sago

2 cups water

2 cups low-fat milk

2/3 cup sugar

1/2 cup of fresh cream

Method:

(1) Wash the sago, boil it with appropriate amount of water until transparent, remove it from cold water and drain.

(2) Wash the carambola, remove the core and cut into pieces.

(3) Cut open Shatian pomelo and grapefruit, remove the pulp and break into pieces.

(4) Peel and core the mangoes, squeeze one for juice and cut the other into cubes.

(5) Boil and dissolve the sugar in 2 cups of water. After cooling, add all the ingredients, mix well, and refrigerate before drinking.

11. Taro paste and sago paste

Ingredients:

Yuba

2 taels (80 grams)

1 tael of ginkgo (100 grams) (40g)

1 1/2 sago (60g)

3 taels of rock sugar (120g)

5 cups of water

Preparation method:

1.

Peel the ginkgo shell, remove the clothes, remove the heart and wash.

2.

Wash the sago, soak it for 10 minutes, put it into boiling water and simmer until transparent, pour it into a sieve, rinse it with water until it is cool, and drain off the water.

3.

Rinse the yuba and tear it into pieces; rinse the rock sugar with water and break it into pieces.

4. Boil 5 cups of water, add ginkgo and boil for 10 minutes. Add yuba and boil until melted. Add rock sugar and sago and simmer until sugar dissolves.

12. Taro paste and sago dew (2)

1 cup of sago rice

1 taro

9 cups of water

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2/3 cup of rock sugar

(1) Heat 6 cups of water to boiling, add sago rice and cook until it becomes translucent beige, then add rock sugar and cook until dissolved and set aside.

(2) Peel, wash and slice the taro, put it into an electric pot and steam for 20 to 25 minutes. Immediately after taking it out, press it into a puree. Add 3 cups of water to boil and mix evenly. Then follow the method (1) ) of sago rice, mix well and serve. It tastes better when eaten cold.

13. Bean curd, ginkgo and sago dew

1 taro

1 pack of sago rice

1 liter of milk

3 tablespoons of fine sugar

(1) Peel off the skin of the taro and wash it.

(2) Cutting the taro into thin slices will make it easier for the taro to cook.

(3) Place the cut taro into the microwave oven and microwave for 3 to 5 minutes until cooked.

(4) Add a little water to the cooked taro and mix well to make taro paste.

(5) Soak sago rice in water for 5 minutes to speed up cooking.

(6) Put the sago rice into boiling water and cook until there are only a few small white grains left in the center, then take it out.

(7) Put the taro paste and milk into the pot and mix thoroughly.

(8) Finally, add fine sugar and sago into the taro milk, stir until the sugar dissolves, and you have delicious taro sago.

14. Fruit Tianshenbao Sago Dew

Ingredients (for 12 people): 3 taels of sago, 5 pieces of Tianshenbao, strawberry, honeydew melon (Cut into pieces) A ??little of each, 2 taels of sugar, and 4 taels of water

Preparation method:

1. Soak the sago in water for 2 hours.

2. Cook together with water, sago and sugar.

3. After the snow is frozen, add Tianshenbao and raw fruit pellets and serve.

Function: Sago has the effect of smoothing the large intestine and moisturizing it. This unique sago dew is effective for those with weak spleen and stomach, lack of vitality and poor heart and lungs.