Cooking sago seems simple, but in fact, there are many skills to master, otherwise it may not be cooked well, or it may paste the pot or cook a pot of porridge. In addition, sago can also be divided into big sago and small sago, and the cooking methods are also very different. Here are two correct cooking methods of sago for your reference.

Small sago is suitable for making soup, paste, dew and other foods. The cooking method is relatively simple, but there are still many places to pay attention to.

Step 1: Boil a pot of water, because sago will swell after cooking, so there should be more water. When the water in the pot is about to boil, rinse the sago with clear water for 2 ~ 3 times. If you are sure that the sago you are using is clean, you can omit this step.

Description: Many people like to soak sago in cold water for about 15 minutes before cooking. The advantage of this is that it is easy to cook and saves time. However, I suggest not to do this, because sago is made of starch, and some starch will dissolve in water when soaking, resulting in nutrient loss and easy dispersion when cooking.

Step 2: After the water in the pot is boiled, add sago, change it to low heat, and stir it slowly with a spoon while cooking, otherwise the sago will stick to the bottom of the pot. It will be a little cloudy at first, don't worry, keep stirring, and slowly you will find that the sago becomes transparent.

Note: Never cook in cold water, or you will drink sago porridge. If you feel that there is not enough water on the way, you must add boiling water when you need to add water, and never add cold water.

Step 3: Generally, it takes about 10 ~ 15 minutes to cook. Turn off the fire when you see that Simi is becoming transparent and there is a small white spot in Simi's heart. Then cover and stew for a few minutes, depending on the ripeness of the sago, until no white spots can be seen, indicating that the sago is cooked.

Note: If there are still obvious white spots after stewing for a long time, you can cook them again. However, it is normal for a few sago to occasionally have tiny white spots, and it is also a good thing for most of them to become transparent.

Step 4: Take out the sago with a colander, put it in the prepared cold water, or shower it directly with tap water. This is to make the cooked sago fresher and less messy. At this time, Simi is just like a pearl, very beautiful.