1, in general, the amount is not particularly large case, sago cooking 10-20 minutes is almost the same, but pay attention to control the fire, pay more attention to the time of sago in the pot.

2, must be the first to boil the water, and then under the sago, the amount of water is 4-5 times the amount of sago. After adding the sago, cook on medium heat, stirring while cooking. This is to avoid the sago sticking to the pot.

3, this time also pay attention to observe the state of the sago, when the sago from white to translucent (that is, there is a small white dot in the center) state, you can turn off the fire. Then immediately cover the pot and simmer. If the sago is not transparent at this point, then add water and continue to cook. Usually after the water boils, turn off the heat and simmer for a while, it will automatically become transparent.

4, in order to maintain the texture of the sago Q elasticity, in the sago after cooking, must be immediately after the cold water, the surface of the mucus rinse clean, so as to avoid the sago stick to a ball by itself.