To know whether the sago has been cooked successfully, first of all, we should see whether the sago has been glued together, and secondly, we should see whether the sago has become transparent, if the sago is glued together, or sago is still white, are not successful, and the sago has become transparent is a certain method, next we come to know specifically how to cook sago transparent it.

How to cook sago transparent

Some people cook sago will cook failure, may not become transparent.

Sago over water, it is recommended not to soak, because the quality of sago varies, some sago is more soluble after soaking. Boil a pot of water, the amount of water must not exceed the sago, preferably 2 or 3 times the amount of sago. For the amount of sago, 2-3 teaspoons is enough for one person. Stir the sago into the boiling water, otherwise it will become mushy. Stirring for about 15 minutes to start the pot, then you will find the water is very sticky and sago are stuck together, it does not matter, into the cool water sago on the loose, and will sink to the bottom of the water over.

And then cook a pot of boiling water, the sago into, stirring, cooking for about 15 minutes, when most of the sago began to become transparent, start the pot rinse cool water, and then repeat the boiling water to cook sago. This way the sago won't be mushy, don't ever try to cook sago transparent in one pot. Cook the third time, do not necessarily have to cook 15 minutes, when the sago is almost all transparent, there is a small part of the white core of the time, you can start the pot, the water over the lid cover smothered for a few minutes, it can be all transparent, the advice is not to cook in the pot to all transparent, otherwise the sago will not be Q.

Sago cooking transparent tutorial analysis

Not sago cooking can necessarily become transparent, then sago cooking transparent tutorial analysis of what?

First of all, grasp the amount of sago you want to cook, sago is cooked through the expansion, the amount of water is best about two or three times the sago. Then cook a pot of water, boil, pour the sago, stir, boil, in the middle must be stirred from time to time, so as not to stick to the bottom of the pot, boil after pouring into a bowl of cool water, continue to boil, stir, after reaching the boiling point and then cook for five minutes, and then turn off the heat, stir, cover, smothered for twenty minutes. After simmering, you will find that the sago has absorbed the water and there is no small white spot in the center.

Usually when the water boils into the sago, the edge of the sago becomes transparent when it is easy to stick to the pot, stirring. When there is still a little white in the center, you can turn off the heat. Turn off the heat and then smothered for a while, drained with cool water, drained water can be added to the dessert can be.

How long do you cook sago to be transparent

If you cook sago for too short a time, you can't be transparent.

Add a little more water to the pot and bring it to a boil, add the sago and cook over high heat for 10-15 minutes. Note, must be cooked over high heat, otherwise it is also easy to stick to the pot, cooking can be sure to stir a few times, cooking sago becomes translucent, there is a small white spot in the center, turn off the heat and cover the lid to simmer for 5 to 8 minutes.

Then fish out, rinse, put into the cool white boiled soaked 10 ~ 15 minutes, pour the water, crystal clear sago is done. Don't look at this practice is very simple, but cook sago, many people just know stew, don't know soak, are doing this step wrong, so cook out of the sago white heart is not transparent, the texture of the natural is not Q弹了. After cooking sago, you can cut the fruit, pour milk, dig into the red bean paste and sago, you can eat.

How to cook small sago to become transparent

Small sago should be cooked transparent to be considered successful.

Cooking pot with water to boil, blisters rolling; pour into the washed sago, high heat to boil; after boiling with a slotted spoon to be stirred, while cooking and stirring, so as not to paste the bottom; turn off the fire and simmer for 15 minutes, the periphery began to transparent color, the middle is still white, with a slotted spoon to fish out; rinsed under the tap into the plate, and then repeat the above steps and methods, once again cook sago, completely transparent and then fish out can be.

Usually sago dew is an Indonesian specialty, sago dew round small, like a small transparent pearl, some are processed with tapioca, wheat starch, bract flour, some are made of starch extracted from palm plants. It's white before it's cooked, and when it's cooked it becomes transparent and lovely.