Red beans, sago, fresh milk, almonds, brown sugar, honey.

Practice 1, red beans are brewed at least half a day in advance.

2. Put sago in the water pot and cook until there is only a small white spot in the middle. Turn off the heat and simmer for 10 minute. Pass cold water several times for standby.

3. Red beans are cooked in the pot. Boil the red beans until they are soft, but they don't bloom. Add brown sugar and continue to cook until the soup is dry. Pour in honey and honey red beans will be ready.

4, almond drowning for use.

5. Put sago, almonds and honey red beans into a bowl and pour in fresh milk.

Key points of boiled sago

First, soak sago in cold water for 30 minutes. Boil sago in boiling water. Stir while rolling. Cook until sago is transparent. Rinse it with cold water after taking it out. Rinse with water until it is completely cooled. There is no glue. Soak in cold water for later use. Then boil the sugar in water (that is, red bean paste, green bean paste, etc. Remember that sugar water and sago must be cooked separately. And sago must be too cold. Otherwise, it will be cooked into a paste.

Key operation points:

Cooked sago soup is sometimes mushy, and there is no shadow of sago. That's because the cooking time is too long, and the sago has turned into a bowl of paste. You should grasp the time when cooking.

Key points of boiling red beans:

I made it in an energy-saving braised pot, so I didn't soak the red beans first. Add water, red beans and rock sugar directly, cook for 15 minutes, put it in a stew pot for one night, and take it out for more than ten minutes the next day until the water is dry. If it is cooked with an open flame, it is easier to soak the red beans in advance and cook them again.