Raw materials:
1, sago: 100g 2, almond milk: a listen 3, sugar: 5 tablespoons (according to personal taste to add or subtract)
4, a variety of seasonal fruits (such as mango) 5, three flowers of evaporated milk: 2 tablespoons
Methods:
1, the water boiled, pour sago, wait until it comes to a rolling boil again, remove from the fire! Soak for 20 minutes, then soak in cool water.
2, wait for the water to boil again, pour in the soaked sago, and when the sago is cooked until transparent, add the whole almond milk and evaporated milk, bring to a boil, turn off the heat, let it cool, and put it into the refrigerator for later use.
3, all kinds of seasonal fruits, washed, peeled, diced
4, sucked full of almond milk sago, fished in a beautiful glass container, a bowl of sago fish is ready.
2, honeydew watermelon sago
Raw materials: syrup (honey), small sago, honeydew melon.
Methods:
1. Boil 500g of water and add 750g of sugar, stirring while adding, you can get 638mL of syrup (directly with honey is best, but more expensive), let cool.
2. Add 5 times the amount of cold water to the sago, boil over medium heat for 30 minutes, remove from heat and simmer for 20 minutes, drain under cold water and add to the syrup or honey to store.
3. Cut the honeydew melon into tiny particles (4 rice size), add to the prepared sago juice, and chill in the refrigerator for 1-2 hours.
Tip: 1. Replace the honeydew melon with coconut milk or coconut cream and you have coconut sago soup.
2. The honeydew melon should not be too big, otherwise it will sink to the bottom, how much according to personal preference. You can't leave it for too long, otherwise the honeydew melon won't be crispy.
3. syrup or honey add a little less, not sweet and then add, too sweet to do nothing.
3, coconut milk sago dew
Raw materials: small sago, coconut milk, Virgin fruit, mango
Practice: small sago with cold water once, put in the boiling water in the slow cook, to be simmered in the middle of only a small white point of transparency can be fished out, the boiled sago over a cold water, this time the sago is like a grain of pearl, very beautiful, and then add coconut milk, Virgin fruit, mango grain can be adjusted. fruit, mango can be mixed well. (You can also add the right amount of sugar or refrigerated according to their own taste)
Fruit Milk Sago Fish:
Materials: one banana, pineapple a piece of strawberries, strawberry five, apple a (other seasonal fruits can be), two tablespoons of sago, a large bowl of water, Jelly Powder moderate (do not add can be)
1, the water boiled, put the sago, cook on medium heat for about 10 minutes, preferably non-stick pan (sago easily), the best way to make the sago, the best way to make the sago. Non-stick pan (sago is very easy to stick to the pan), but also with a wooden spoon and keep stirring.
2, cook until the sago is transparent all around, a little white spot in the center, turn off the heat, cover and simmer until all transparent, this time you can prepare the fruit, cut the fruit into pieces.
3, sago put cold and transparent, over the cold water, and then filter the water, add a variety of fruit pieces can be eaten.
Tips: If you want to eat jelly, cook sago when adding jelly powder or fish gelatin powder, mix well and put in the refrigerator.
4, Loves Supreme
Directions: served in a transparent tall glass, the bottom is the town in the ice in the light green sago, and then on top of the papaya, mango, grapes, apples, pineapple, kiwi fruit and other 6-8 kinds of fruits, arranged in a beautiful torch shape, and on top of the ice cream is a large scoop of ice cream. It is worth mentioning the cold skin and ice cream among the fruits. The black cold skin is unique to the south, tastes like jelly but has a slight bitterness, and is an excellent medicinal dessert; while the ice cream is homemade in the store, with no cream without worrying about fattening up, and the flavor is nothing less than creamy ice cream. When you eat it, you can take two small bowls to fish out the fruit to eat, it is best to let the ice cream melt for a while, the flavor permeates the fruit and sago underneath, don't mention how delicious it is.5, three-color sago fish
Practice: in the mango, strawberry, taro, papaya, kiwi fruit, cantaloupe and other colors of fruit, choose any three fruits, and sago mixed together to eat, sweet and sour. Watermelon juice, melon juice, orange juice and more than a dozen kinds of frozen fruit juice, and ice and cool, quite addictive; and strawberries, mango, melon made of pancakes, fresh fruit pasta and other fruit snacks, but also may wish to be used as a staple food it.6, coconut milk sago dew
Raw materials: sago (said the big supermarkets sell, I did not find in the neighborhood of Wu Fu supermarket. Finally bought in the market, 4 yuan / catty), coconut flour, a bag of fresh milk
Practice:
The practice of this east say different, some people say that sago must be soaked for more than half an hour before cooking, and some people say that must not be soaked. I made it according to the second method.
1. Boil water in a pot, reduce the heat and put the soaked (I soaked it once) sago into the pot to cook. The process of cooking should be constantly stirring, the beginning of some cloudy, no matter, continue to stir. Slowly slowly, you will find that the sago becomes transparent. When there is a small white spot in the heart of the sago, turn off the heat.
2. Put the boiled sago over cool water, this time the sago is like a grain of small pearl, very beautiful.
3. Boil water in the pot and change to low heat, pour a small bag of coconut flour, add a few icing sugar, two spoons of sugar, pour a bag of fresh milk and continue to cook. Time to master yourself.
4. Pour the cooked coconut milk into the sago, let it cool, you can add watermelon. Put in the refrigerator to chill.
7, coconut sago dew
Materials used:
Coconut milk a can, sugar, milk 1 liter, sago, large glass containers
Practice:
1. sago soaked in water on the 20-30 minutes, a short period of time is easy to come out of the white core, a long time on the broken.
2. A liter of water in the pot, pour the milk, coconut milk and sago, stirring constantly, or it is easy to stain the pot.
3. Turn off the heat when the pot is boiling, and put the sugar after the sago is cooked transparent.
8, raw fruit tian ginseng treasure sago dew
Materials (12 people portion): sago 3 two, tian ginseng treasure 5, strawberries, honeydew melon (cut) each a little, sugar 2 two, water 4 two
Methods:
One, the first sago with water immersion for 2 hours.
Second, with water, sago, sugar together to cook.
Third, after the snow freeze add tian shen bao, raw fruit grain is ready.
Function: Sago has slippery colon and moisturizing effect. This unique sago dew is effective for people with weak spleen and stomach, insufficient vital energy and bad heart and lungs.
9, simple homemade fruit sago dew
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. (Note: Stir with a spoon while boiling, otherwise the sago will stick to the bottom of the pot)
3. Cook until the sago is translucent, then separate the sago from the hot water.
4. Cook another pot of boiling water, and put the sago that was just cooked to translucency and separated from the water back into the boiling water to cook.
5, until all transparent, the boiling water to go.
6, boil a small pot of milk, put a little sugar. (Suggestion: use coconut milk instead of milk, coconut milk will be more fragrant, if you do not like coconut milk, milk can also be.)
7, pour the milk into the sago to cook together, do not have to cook too long.
8, put the cooked sago milk in the refrigerator until frozen.
9, today's preparation is lychee (note: you can due to their favorite fruit into the frozen sago dew), put the peeled lychee into the sago dew, and finally finished.
Raw materials: sago (supermarket), milk, watermelon, canned peaches
Making process: wash the sago, pour into boiling water over medium heat, stirring constantly until the sago from white to transparent; sago into a glass container, and then poured into the milk, add cut watermelon, yellow peaches, and then put into the refrigerator to freeze, OK! Citrus Mix
1 person calories 178 calories carbohydrates 36 grams
protein 2 grams fat 4 grams
Ingredients:
Grapefruit 1
Shatin Grapefruit 1/2
Mango 2
Yangtze 1
Sago 4/120 g
Water 2 cups
Low fat milk 2 cups
Sugar 2/3 cup
Fresh cream 1/2 cup
Methods:
(1) Wash sago, cook with appropriate amount of water until transparent, lift it up and drain it in cold river.
(2) Yang Peach washed, remove the core cut grain.
(3) Cut open the pomelo and grapefruit, remove the flesh from the coat, and dismantle.
(4) Mango peeled and cored, a juice, a cut grain.
(5) Boil dissolved sugar in 2 cups of water, let it cool down and add all the ingredients, mix well, refrigerate and drink.
11, taro sago dew
Materials :
Roasted bamboo
2 two (80 grams)
Ginkgo (baguette) 1 two (40 grams)
Sago 1 1/2 (60 grams)
Icing sugar 3 two (120 grams)
Water 5 cups
Procedure :
1.
Ginkgo shell, remove the coat, remove the heart and wash.
2.
Wash the sago, soak for 10 minutes, put it in boiling water and cook slowly until transparent, pour it in a sieve, rinse with water until cool and drain off the water.
3.
Bamboo curd rinsed, torn; rock sugar slightly rinsed with water, broken.
4. Boil 5 cups of boiling water, put the ginkgo roll 10 minutes, add the bamboo roll until melted, under the rock sugar, sago, boil until the sugar dissolves.
12, bamboo ginkgo sago dew
Taro 1
Sago 1 package
Milk 1 liter
Cold water a few
Sugar 3 tbsp
(1) Taro peeled off the skin and washed.
(2) Cutting into thin slices will make the taro easier to cook.
(3)Put the sliced taro into the microwave oven and microwave for 3 to 5 minutes to cook through.
(4)Mix the cooked taro with a little water to make mashed taro.
(5)Soak the sago rice in water for 5 minutes first to speed up the cooking process.
(6) Cook the sago rice in boiling water until there are only a few small white grains left in the center.
(7) Add the taro puree and milk to the pot and mix well.
(8)Finally, add the granulated sugar and sago to the taro milk and mix until the sugar is dissolved, and you have a nice taro puree and sago dessert.
13, taro sago dew (2)
Western rice 1 cup
Taro 1
Water 9 cups
rose sugar 2/3 cup
(1) 6 cups of water heated to a boil, the sago will be added to the rice to cook until it becomes a translucent beige color, and then add the sugar to cook until dissolved and then set aside.
(2) taro peeled, washed and sliced, put into the electric pot to steam 20 ~ 25 minutes, immediately after the removal of the pressure into a puree, then add 3 cups of water to boil and mix well, then will be method (1) of the sago to add the mix to be eaten. It's even better when served chilled.