Sago: Sago has the effects of strengthening the spleen, nourishing the lungs, resolving phlegm, and can cure weak spleen and stomach and indigestion; sago also has the function of restoring natural moisture to the skin, so sago soup Very popular among people especially ladies.

Stewed Yali and Sago Taste: Sweet

Category: Cold treatment, heat clearing and detoxification, lung care, cough care, autumn health care, beauty care and beauty care

Main Ingredients:

100 grams of sago, 200 grams of pears

Seasoning:

100 grams of rock sugar in appropriate amounts

1. Wash the pears Clean, peel, core, chop into pieces, put into a pot, add 5 cups of water, and cook for 30 minutes;

2. Remove the pomace and retain the juice;

3. Boil the pear juice again, add sago rice, and cook over low heat until completely transparent;

4. Add rock sugar and dissolve.

Sago Banana Soup Process: Cooking Taste: Sweet

Category: Hunan Cuisine; Constipation Treatment; High Blood Pressure Treatment; Spleen-Strengthening and Appetizing Treatment; Beauty and Beauty Treatment

150g sago, 500g bananas

Accessories:

25g peas, 10g wolfberry

Seasoning : 250 grams of rock sugar; appropriate amount of each

1. Wash the sago and soak it in water for about 4 hours; soak the wolfberry in water in advance and set aside.

2. Peel the banana and cut into 2 cm dices.

3. When eating, put 800 grams of water in a clean pot, add peas, wolfberries, and bananas and bring to a boil, skim off the foam, and put it into a soup cup.

Sago and Chestnut Soup Technique: Stir-fried Taste: Sweet

Category: Shanghainese Cuisine

Ingredients:

Sago 100 150g chestnuts (cooked)

Seasoning:

Osmanthus 3g starch (pea) 50g white sugar 150g appropriate amount of each

1. Wash the rice with cold water and cut the cooked chestnut meat into nail slices.

2. Put a clean pot on the fire, add 500 grams of water and bring to a boil. Add the sago and push it gently with a spoon to prevent it from sticking. When it boils, add sugar, osmanthus and chestnut slices. Boil again until the sago is transparent and has no white core, thicken with wet starch, remove from the pot and put into a large soup bowl.

Sago tender cake technology: steamed Taste: sweet

Category: Shanghainese cuisine

Main ingredients:

1000 grams of sago 250 grams of japonica rice, 250 grams of glutinous rice, 300 grams of eggs, 200 grams of walnuts

Seasoning:

750 grams of white sugar, 300 grams of lard (refined), appropriate amount of each

1 .Rinse the sago and soak it in boiling water for 3-4 minutes, then rinse with water, soak in warm water until it swells, add 300 grams of water to the flour (japonica rice, glutinous rice flour), mix well to form a slurry, add eggs Break up and set aside.

2. Put the lard and sugar into the pot, stir-fry until dissolved, then pour in the millet and stir-fry thoroughly, then pour the powder slurry into the pan and stir-fry, add the eggs and stir well, then pour in the porcelain In the plate (the main plate is coated with a layer of lard), scrape the floating surface evenly, sprinkle walnut meat evenly on the surface, steam it in a boiling water pot over high heat for 25 minutes, take it out of the cage after steaming, and pour it on the workbench. , then turn over so that the walnut meat side faces up, cool and cut into slices.