Materials:
Sago, fruit, condensed milk
Exercise:
1. Take a proper amount of sago and wash it gently with clear water. Don't rub like rice ~ ~
2. Pour the washed sago into the pot, add a lot of water and bring it to a boil. The ratio of rice to water is about 1: 6.
3. Turn to low heat immediately after boiling and continue to cook. The whole process needs to be stirred from time to time to prevent sticking to the bottom. After about 15 minutes, you can turn off the fire when you see that there are no white spots in Simiri and they are all transparent.
4. Pour the cooked sago into a large container, pour a lot of water and stir, then remove the sago with a sieve and add cold boiled water to stir. At this time, the ratio of cold boiled water to sago is about 2: 1.
5. Wash and peel the fruit, cut it into small pieces, put it on sago, then pour in condensed milk and stir well to eat.
Intimate suggestion:
1, sago is fragile, so wash it lightly, not rub it hard.
2, sago is easy to stick to the bottom of the pot when cooking, so keep stirring with a spoon.
3. The cooked sago is sticky. Wash the cooked sago with cold water and take it out, which can make the sago less sticky and prevent it from freezing into pieces when it is cold.
Because condensed milk is sweet, there is no need to add sugar.
5. The recommended fruits are mango, kiwi, rubber, watermelon and other soft fruits with good taste.
6. Put the prepared sago dew in the refrigerator for half an hour and then take it out. Tastes better.