Raw materials: sago 100G, water 3L

Practice:

1. 1.5L of water to boil, add 100G of sago, boil over high heat and then change the heat to medium, stirring while cooking to prevent sticking to the pot

2. middle into the white spots around the transparent when poured into the strainer basket, soaked in cold water

3. Wash the pot, add the remaining 1,5L of water and bring to a boil

4. Pour the cold-water-soaked sago into the pot and bring to a boil over medium heat, stirring as it cooks, and cook for 7-8 minutes or so

5. Turn off the heat and smother for 10 minutes or so if you see the white spots in the center of the sago become very small.

6. open the lid of the pot at this time the sago should be white transparent small pearl, pour into the filter blue, with cold water rinse

7. cold water rinse sago into a container, add cold water, put in the refrigerator standby.

Tips:

1) When cooking sago you need to stir while cooking, it is important not to stick to the pan.

2) During the cooking of sago, you must remember to use cold water to rinse, you can make the sago tastes QQ.

3) 100G of sago cooking out quite a lot of three families eat every day, you can eat about 1 week, of course, the sooner you eat the better.

4) Each time you take the sago, you need to use a clean spoon to scoop it up, to prevent foreign objects from entering the sago and affecting the quality of the sago