Cooking sago seems very simple, in fact, you need to master many skills. When cooking sago, you should pay attention to mastering the correct cooking method and choosing it properly. Everyone will choose different sizes of sago, and control the cooking time and heat according to the size of sago, so as to eat delicious sago.

Correct cooking method of sago

Small sago is suitable for making food such as soup, paste and dew. The cooking method is relatively simple, but there are still many places to pay attention to.

Step 1: boil a pot of water, because the sago will swell after cooking, so the water should be more. When the water in the pot is about to boil, rinse the sago with clean water for 2 ~ 3 times. If you are sure that the sago you are using is clean, you can omit this step.

Description: Many people like to soak sago in cold water 15 minutes before cooking, which has the advantages of easy cooking and time saving. However, I suggest not to do this, because sago is made of starch, and some starch will be dissolved in water when soaking, resulting in nutritional loss, and it is easy to disperse when cooking.

Step 2: When the water in the pot is boiled, add the sago, change it to low heat, and stir it slowly with a spoon while cooking, otherwise the sago will stick to the bottom of the pot. It will be a little cloudy at first, don't worry, keep stirring, and slowly you will find that Simi becomes transparent.

Note: Never cook in cold water, or you will drink sago porridge. If you feel that there is not enough water on the way, you must add boiling water and never cold water when you need to add water.

Step 3: generally cook10 ~15 minutes. When you see the little sago slowly becoming transparent, and there is still a small white spot in the heart of the little sago, turn off the fire. Then cover and stew for a few minutes, in order to make the sago ripe, and stew until the small white spots are not visible, which shows that the sago is ripe.

Note: If you still have obvious white spots after stewing for a long time, you can cook them again. However, it's normal that a few of the sago occasionally have tiny white spots, and it's good that most of them become transparent.

Step 4: Take out the sago with a colander, put it into the prepared cold water, or shower it directly with tap water, in order to make the cooked sago fresher and less chaotic. At this time, the little sago is like little pearls, very beautiful.

Description: After completing this step, even if the sago is cooked, you can safely use it to make all kinds of delicious food. In fact, in the process of cooking sago, other ingredients or condiments can be added to make various foods directly, but the step of cooling water can be omitted.