Sago 100g

Accessories

Icing Sugar 50g

Fresh Pineapple 250g

Strawberries 6

Sago Fruit Sweet Soup Practice

1.

Pineapple Sugar Water Production: Pineapple cut into small pieces into the pot, add icing sugar, add not more than the pineapple of the amount of water, high heat to boil!

2.

Da Sai Mi production: pot boil enough water, water boiling add Da Sai Mi boil, turn to medium heat and cook for 10 minutes, draining spoon sheng out of drained water, cool, immersed in cold water for 5 minutes.

3.

Second boil, cook over medium heat for 10 minutes, stirring several times. Drain, cool, and submerge in cold water for 5 minutes. Third boil, continue to cook for 10 minutes, stirring a few times, to have disappeared white core, large sago scattered flowers, turn off the heat and simmer for 15 minutes, drain the spoon and remove into cool water.

4.

A bowl full of sago, good crystal.

5.

Shaved some orange peel crushed, sprinkled with mixed eat.

Cooking tips

Cooking large sago requires a little more patience, you can't think of cooking it through in one go, you need to attack it gradually and cook it in several batches.

The taste of sugar water should be adjusted by yourself, the amount of sugar used, usually I am about 20% of the amount of fruit, depending on the sweetness of the fruit.

The big sago is more suitable for sweet soup and so on, while the small sago is suitable for making soup.

If you like the icy texture, you can chill the sago syrup in the refrigerator, but it is recommended to eat it as soon as possible within 1-2 days.