What are the benefits of sago dew on people
The main nutrients of sago are proteins, carbohydrates, etc., add accessories starch powder, nutrients vary with the varieties of accessories and ratios, sago is easy to digest and assimilate, there is to improve anemia, enhance immunity, balanced nutrient absorption and other effects.
Sago is an edible ingredient for most people. Sago also has a therapeutic effect: sago is warm, sweet; spleen, tonic lung, phlegm. Suitable for weak, postpartum recovery period, indigestion, fatigue people eat; suitable for lung qi deficiency, tuberculosis, impotence and coughing people eat;
Sago dew eating taboos
Diabetic people avoid eating. When eating sago dew, not only should pay attention to not eat more, but also pay attention to understand the quality of sago. Good sago, white color, rounded surface, hard and smooth texture; after cooking, will not paste the pot, good transparency, chewy to eat. Sago dew is particularly suitable for the weak, postpartum recovery from illness, indigestion, fatigue; lung qi deficiency, tuberculosis, impotence and cough.
The origin and distribution of sago palm
Sago palm is also known as sago. Sago palm grows in low-lying swamps, usually 9 meters high, with a thick stem and a flower spike that grows after 15 years of maturity, and a stem pith filled with starch. When the fruit forms and ripens, it absorbs the starch, leaving the stem hollow. The tree dies after fruit ripening. Cultivated sago palm in the emergence of flower spikes cut and split, take out the starch-containing pith ground into powder, add water in the top of the filter kneaded to filter out the woody fibers, washing several times that is sago flour.
In the Pacific Southwest, sago is a staple food, using its coarse flour to make soups, cakes, and puddings; around the world, the main method of consumption is the production of puddings or sauce thickeners. It is used as a stiffener in the textile industry. On the island of Seram, Borneo, Indonesia, sago palm forests cover a large area. Sago from Borneo is imported into Europe in large quantities, and the area under cultivation is expanding due to increasing demand.
Sago dew serving method
1, put the sago into the water to wash and soak clean;
2, put a pot of water to boil, put the sago into the boiling water;
3, cook until the sago translucent, and then put the sago and the hot water to isolate;
4, and then cook a pot of boiling water, the sago just boiled to the translucent isolation of the water into the boiling water to boil again;
5, until all transparent, pour the boiling water.