Ingredients: sago, rock sugar, bananas.
The first step: the first sago after washing, soaked in cool water for ten minutes, and then the banana peeled and diced.
Step 2: Boil half a pot of water on the fire, when the water boils, first put the rock sugar, and make it melt and dissolve.
Tip: If you make sago food next time, you need to add icing sugar, you should also add icing sugar first and then put sago, which will ensure better flavor of sago.
Step 3: After the icing sugar is dissolved, pour the soaked sago into the pot and start cooking the sago.
Tips: Stir the rice back and forth after the pot, so as not to paste the pot.
Step 4: When the rice is transparent, add the banana and continue to cook for two minutes. After two minutes, you can turn off the heat and fill the pot. Let it cool before drinking.
Sago porridge
Ingredients: 50 grams of sago, 50 grams of round-grained rice, sugar.
Practice: rice washed, soaked and softened drained for use; polished round-grained rice into a casserole, add 800 milliliters of boiling water to cook porridge, porridge will be cooked when added to the rice and sugar, stirring can be a little boiled. It can be taken twice in the morning and twice in the evening.
Characteristics: suitable for the elderly spleen and stomach weakness, indigestion, less food fatigue, weakness and emaciation patients.
Sago is sweet and warm, with anti-cancer, lipid-lowering, increasing the role of heart blood flow. With round-grained rice, sugar boiled with porridge, tonic and strong, is an excellent nutrient, the elderly often eat this porridge, can be strong body, light body long life.
Duck pear sago porridge?
Ingredients: duck pear three, 100 grams of sago, 100 grams of rock sugar.
Practice: 1, wash the duck pear, peel, core, chopped, put into the pot, add water, cook for 30 minutes, remove the pear residue to stay juiced; 2, pear juice and then boil, add sago, cook over low heat until completely transparent, and then add the rock sugar can be dissolved (sago can be used in place of round-grained rice).
Functions: eliminate heat and moisturize the lungs.
Tomato and sago porridge
Ingredients: 250 grams of tomatoes, 100 grams of sago, 150 grams of sugar, a little rose sauce. Practice: sugar, peeled tomatoes, sago (first soaked in water to rise through) into a pot of boiling water to cook, add rose sauce can be eaten.
Role: It can clear heat and detoxification, cool the blood and calm the liver.
Bird's nest and sago porridge
Ingredients: 1 bird's nest (supermarket), 100 grams of sago.
Directions: Wash the rice, add the right amount of water and boil it into porridge. Pour the bird's nest into the porridge and continue to simmer for 2 minutes.
Characteristics: Smooth in the mouth, fresh and fragrant. Thoughtful advice: the amount of sago should not be large, the porridge should not be too thick.
Anti-sun whitening chapter
Mixed fruit sago soup
Mixed fruit that is peach, pear, longan, peach and other fresh fruits, add an appropriate amount of small sago, boiled into a paste, small sago white in the bright, slippery with glutinous. Summer is too hot to eat, drink a mixed fruit sago soup, that can be very comfortable!
Sago, mixed fruit, sugar in moderation.
The production process:
First small sago washed, poured in a pot of boiling water will be cooked, add cut into particles of mixed fruits, and then add sugar to stir evenly into.
Operation:
Simmered sago soup is sometimes mushy, not see the shadow of the small sago, it is too long to simmer, sago boiled into a bowl of paste, so simmering to master the time.
3 points to cook sago
First sago with cold water in one to two hours. Boil boiling water to put sago. Stir while rolling. Boil until the sago is transparent. Remove from the pot and rinse in cold water. Keep rinsing until completely cooled. No glue. Soak in cold water. Followed by boiling sugar water (i.e. red bean paste. Green bean paste. etc.). Put the sago into the sugar water and boil it for a while. Remember to cook the sugar water separately from the sago. And the sago must be cooked in cold water. Otherwise, it will only be cooked into a paste like Bamako
Sago Dew Production Method
1, put the sago into the water to wash and dip clean spare.
2, put a pot of water to boil, put the sago into the boiling water. (Note: to cook while stirring with a spoon, otherwise the sago will stick to the bottom of the pot)
3, cook until the sago is translucent, and then separate the sago from the hot water.
4, and then cook a pot of boiling water, just cooked to translucent separated from the water of the sago and then put 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 put into the frozen sago dew) ...... >>
Question 2: how to use sago porridge Sago is not rice. What is sago?
Sago, also known as Xigu rice, the most traditional is the starch extracted from the pith of the Xigu coconut tree, made by hand processing, in Guangdong and other coastal areas, also called Shagu rice, sand arc rice.
West Valley coconut palm, mainly produced in subtropical areas, belongs to the Palm family evergreen trees, adult plants are about 10-20 meters high, the leaves are like feathery coconut leaves, in Southeast Asia around the area of more than one planting. So in the market to sell sago bags often have "authentic Thai imports" of the words, which in fact is to remind everyone, so the sago quality is excellent, is superior.
Sago has a large and small, now often seen on the market is slightly smaller one. In fact, large grains of sago is also very commonly used as a raw material, but we often do not think that they are sago, for example, the recent particularly popular pearl milk tea, inside a grain of "pearl" is also a kind of sago. Now there are a variety of flavors of "pearl", such as chocolate or a variety of fruit flavors, are because of the addition of other things to get.
The production of authentic sago is very complex: you must use the starch extracted from the sago coconut tree, and the sago coconut tree needs to be harvested before it blooms, because the trunk of the coconut tree has been stored for a year, the sugar content will be higher, which is beneficial to the flavor of the sago. To collect the starch, the cross-section of the sago coconut tree is first split longitudinally, the bark is removed, the wooden part is taken, then it is broken, ground and filtered, and the starch is obtained after settling, then it is piled up and dried, and it is shaken into fine grains in a cloth bag when it is not completely dry, and after sun-drying it is obtained as a good sago. Therefore, such exquisite raw materials and purely handmade skills, making the market circulation of handmade natural sago less and less, more is the result of mechanical production, of course, the bulk of the production of processing is bound to compromise a lot of delicious sago. However, it allows more people to come into contact with this boiled crystal bright gadgets, a gain and a loss, it is also a tie.
If you are interested, you can also try to practice the process of making sago at home: there is no starch from the West Valley coconut trees, with tapioca starch, wheat starch and so on instead; the production method can be simplified a lot: the starch into the boiling water, stirred well, wrapped in gauze will be extruded into a round grain, and then finally drying. In this way, the pleasure obtained is not only the pleasure of eating, but also the hands-on experience of doing it yourself, which is certainly extraordinary.
Sago is not used as a main ingredient in many dishes. It is mainly thickened into a gravy drizzled on the Lai Pin, because it has a flexible texture is very chic, so in the production of desserts is definitely a good helper, the most classic when it comes to the sago dew; congee with sago is also a good choice, which can also add some ingredients according to their own preferences to do the spices, the sago itself does not have a strong flavor, dipped in the flavor of what the ingredients have also turned into what, so or strong or light, so the sago is a good choice, but it is not a good idea to use sago as the main ingredient. I'm not sure if you're going to be able to do that, but I'm sure you'll be able to.
The effect of sago: dry taste and sex flat, have the effect of warming the stomach and spleen.
The standard of good sago: white color, smooth and rounded surface, hard but not broken, not mushy after cooking, good transparency and chewy.
Mandarin Duck Sago Dew:
Ingredients: 70g sago.
Seasoning: coconut milk, chocolate syrup.
Preparation: 1. Soak sago in water to soften. 2. 2, soaked sago were flavored with chocolate syrup and coconut milk. Seasoning (can also be made after melting chocolate into pulp). 3, respectively, cooked until the sago color translucent, loaded bowl can be.
Pearl round son:
Ingredients: 10 grams of sourdough powder, 5 grams of sago, 5 grams of sesame bean paste filling.
Method: 1, the sago with water soaked soft. 2, dumpling powder and warm water, wrapped in sesame bean paste filling, rolled on the outside of the sago. 3, rolled sago rounds on the steamer can be steamed.
Sago seafood plate:
Ingredients: 20 grams of sago, 1 Arctic shellfish, 1 scallop, 5 asparagus.
Seasoning: 1 can of coconut milk, cream, a little olive oil, 1 bowl of chicken broth.
Method: 1, sago soaked in water soft. 2, Arctic shellfish, scallops, asparagus blanching plate. 3, a little olive oil in the pot, plus chicken broth, sago cooked and seasoned, drizzled in the seafood plate.
Sago braised fresh fruit:
Ingredients: 100 grams of sago, all kinds of fruit **** 300 grams.
Seasonings: cream, salt, monosodium glutamate each moderate.
Preparation: 1, fresh fruit washed and peeled core, cut into granules. 2, sago with water and cream to cook, and then into the cut fruit granules seasoning. 3, in the pot a few moments to cook, can be. 4, hot and cold can be eaten. ... >>
Question 3: how long to know the good sago porridge Ingredients:
sago, taro 100 grams each (about two and a half), water 1, 250 ml, fresh milk, coconut milk 150 ml each, 125 grams of icing sugar
operation:
(1) sago washed, taro peeled and cut into grains.
(2) icing sugar into the water, with a deep cup loaded, cover the lid, high heat cooking 5 minutes.
(3) Add sago and taro grains, and cook on medium heat for 20 minutes.
(4) Take it out, stir in fresh milk and coconut milk, then serve, or let it cool and freeze in the refrigerator.
Sago cooking
1, put the pot of water to boil and put the sago to cook for about 15 minutes
2, when cooking, pay attention to stirring, to prevent sticking together
3, 15 minutes after the fire is turned off, do not open the lid, and continue to simmer for 20 minutes or so out of the pot, which is the sago has been fully transparent
4, take out the sago to wash, after the pot of coconut milk, coconut milk, coconut milk and coconut milk, and then put in the refrigerator. After the pot put coconut milk, a little rock sugar, sago with cooking, a few moments sago dew is made
DIY Simple Homemade Fruit Sago Dew
1, put the sago into the water to wash and soak clean.
2. Bring a pot of water to a boil and put the sago into the boiling water. (Note: to cook while stirring with a spoon, otherwise the sago will stick to the bottom of the pot)
3, cook until the sago is translucent, and then separate the sago from the hot water.
4, and then cook a pot of boiling water, just cooked to translucent separated from the water of the sago and then put 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, put the fruit into the sago, and finally finished. (Note: you can because of their favorite fruit into the frozen sago dew),
Question 4: how to do sago porridge sago porridge
Cleaned sago soak 30 minutes drained, high heat boil pour sago, boiling water and then change to medium heat, a little cooking that is.
Question 5: How to boil sago porridge? Is it that you buy sago is not good!!!!
On the work of this said to do ah: first put the water in the pot to boil, when the water boils to the sago to pour it in, and so burned to the sago only a little bit of white heart when you can turn off the fire and fish out of the cold water! Then fish up and put into the ingredients you want to boil Y boil open, cover the lid h for a while can be
Question 6: the practice of congee, congee how to do delicious, congee home practices materials: 50 grams of rice, 50 grams of round-grained rice, sugar, moderate.
Practice: wash the sago, soak softly and drain for use;
Japonica rice washed into the casserole, add 800 ml of boiling water to cook porridge,
porridge is ready to cook, add sago and sugar, stir well Cooked on a small fire can be
Problem 7: how to make congee with sago Sago congee Ingredients: sago 50 grams of 50 grams of japonica, 50 grams of white sugar. Practice: rice washed, soaked and softened drained for use; polished round-grained rice into a casserole, add 800 ml of boiling water to cook porridge, porridge will be cooked when added to the rice and sugar, stirring can be slightly cooked. Take it twice in the morning and evening. Characteristics: suitable for the elderly spleen and stomach weakness, indigestion, less food fatigue, weakness and emaciation patients. Sago tastes sweet and warm, has the effect of anti-cancer, lowering fat and increasing the blood flow of the heart. With round-grained rice, sugar with boiled porridge, tonic and strong, is an excellent nutrient, the elderly often eat this porridge, can be strong body, light body long life.
Question 8: how to cook the porridge, how to wash the sago I bought the boiling water, to the sago to go in, stirring with chopsticks, stirring to the sago to become large, and the color of the water is almost the same on the fish, over the cold water on the good, the sago can not be washed, it will be melted
Question 9: sago can not be made with rice and congee Totally can be! Just sago is easy to cook, it is best to wait for the rice is almost cooked and then put sago into it.
Question 9: Can you make congee with rice?