PS: If you don't like the taste of pure milk, you can use pure milk with some sugar, boil it first and then let it cool.
Question 2: Buy sweet milk if you like.
Buy pure milk if you want to taste fresh.
Condensed milk should be canned, but it will be sweeter.
Milk mixed with powdered milk and sago should not be delicious.
So it is better to add it according to your own preferences.
Besides milk, you can also put some fruits or red beans (mung beans) in it, which will be more delicious.
Question 3: How to cook milk sago? Milk sago dew method 1: 1, raw materials: sago 100g, milk 500g, proper amount of water, honey 1 spoon; 2. Boil sago in boiling water until there is a small white spot in the middle; Turn off the fire and stew 10 minute; 3. Add the cooked sago into the milk and refrigerate for half an hour; 4. Frozen sago should be fully expanded to absorb the milk flavor of milk; 5. Add honey and boil to get delicious milk sago. Exercise 2: 1. Wash sago and soak it in clear water. 2. Boil a pot of water and put sago in boiling water. Note: stir with a spoon when cooking, or sago will stick to the bottom of the pot. Boil sago until it is translucent, and then separate sago from hot water. 4. Cook another pot of boiling water, and put the freshly cooked sago into the boiling water until it is translucent and separated from water. 5. Cook until it is completely transparent and put all the boiling water in. 6. Boil a small can of milk with a little sugar. (Suggestion: Use coconut milk instead of milk. Coconut juice will smell better. If you don't like coconut juice, milk will do. ) 7. Pour the milk into Simiri and cook it together. It won't take long. You can also eat frozen milk sago, which has a special taste. Let's talk about a honey red bean sago dew: 1, raw materials: sago 150g, honey red bean 200g, milk 500g, and proper amount of water. Boil sago in boiling water until there is a small white spot in the middle; Turn off the fire and stew 10 minute. 2. Add the cooked sago into the milk and refrigerate for half an hour; Refrigerated sago should be full and swollen, and washed milk tastes like milk; 3, honey red beans practice: (material: red beans 250g, sugar 220g, maltose 90g, cold water about 1200ml) red beans first soak for one night. Add 400 ml of water and bring to a boil. Then pour 200ml cold water to boil, then pour cold water to boil, and repeat for 4 times. Until the red beans are soft. Drainage. Add sugar and maltose, stir well, and cook on low heat until the red beans absorb sugar until they become sticky. 4. Mix the prepared honey red beans and milk sago, and cook (boil) the sweet and smooth honey red beans sago dew.
Question 4: How to make milk sago? 1 .sago is washed, boiled in boiling water until there is a small white core in the middle, and stewed for 5- 10 minutes;
2. Put the cooked sago into a bowl filled with iced milk and put it in the refrigerator for half an hour;
That's ok, but it will taste better with some red beans.
Boil red beans until they crack, add brown sugar, cook until the soup thickens, let it cool, add condensed milk and stir well to increase the taste and sweetness of milk.
Take out the frozen milk sago, put it in a container and pour in honey red beans. You can add a little condensed milk to your taste when eating. )
Question 5: How to make milk sago? What materials are needed? Milk and sago … soak sago first, then cook … after cooking, take it out of the water to cool, then pour the milk … and then put it in the refrigerator for half an hour to eat …
Question 6: How to make sago with milk [one serving] How to make sago 1:
1, sago is over the water, and it is recommended not to soak it. At present, the quality of sago varies, and some sago melts after soaking. 2, boil a pot of water, the water must not exceed sago, preferably 2 or 3 times the amount of sago. For sago, 2-3 teaspoons is enough for one person. 3. After sago is put into boiling water, keep stirring, otherwise it will paste the bottom. Stir for about 15 minutes, and then you will find that the water is sticky and sago sticks together. It doesn't matter. Put it in cold water, sago will spread out, sink to the bottom, and the water will drain away. 4. Cook another pot of boiling water, pour in sago, stir fry and cook for about 15 minutes. At this time, most of the sago began to become transparent. Take the pot to cool the water, and then boil the sago with boiling water. So that sago won't burn, and don't try to cook sago in a transparent pot. 5. When cooking for the third time, do not cook for 15 minutes. When the sago is almost completely transparent, and a small part of it still has a white core, it can be cooked. Cover the water for a few minutes and it will be completely transparent. My suggestion is to wait until it is completely transparent before cooking, otherwise the sago will not be Q. 6. Pour coconut milk or milk into the pot, put a little sugar according to the taste, pour sago and cook for a while, and then you can take it out of the pot and refrigerate it. Coconut milk sago is ready. 7, according to the need, you can put litchi, watermelon, kiwi and other fruits, pay attention to color matching, delicious and attractive assorted sago dew is OK.
Similan's practice 2:
1, wash sago in clean water for later use. 2. Boil a pot of water and put sago in boiling water. Note: stir with a spoon when cooking, or sago will stick to the bottom of the pot. Boil sago until it is translucent, and then separate sago from hot water. 4. Cook another pot of boiling water, and put the freshly cooked sago into the boiling water until it is translucent and separated from water. 5. Cook until it is completely transparent and put all the boiling water in. 6. Boil a small can of milk with a little sugar. (Suggestion: Use coconut milk instead of milk. Coconut juice will smell better. If you don't like coconut juice, milk will do. ) 7. Pour the milk into Simiri and cook it together. It won't take long. 8. Put the cooked sago milk in the refrigerator until it freezes. 9. Prepare litchi today (note: you can put your favorite fruit in the frozen sago dew), put the peeled litchi in the sago dew, and finally it is finished.
Exercise 3:
Coconut juice sago raw materials: sago, coconut powder, a bag of fresh milk. Practice: There are different opinions about this stuff. Some people say that sago must be soaked for more than half an hour before cooking, while others say that it must not be soaked. I did it in the second way. 1. Boil the water in the pot, turn down the heat, and put the washed sago (I washed it once) into the pot to cook. Stir constantly during cooking. It's a little cloudy at first. Keep stirring. Slowly, slowly, I found that Simi became transparent. Turn off the fire when there is still a small white spot in Simi's heart. 2. Boil the cooked sago in cold water. Simi at this time is like a little pearl, very beautiful. 3. Add water to the pot, bring it to a boil, turn off the heat, pour a small bag of coconut powder, add a few crystal sugar, two spoonfuls of sugar, and pour a bag of fresh milk to continue cooking. Time is your own. 4. Pour the boiled coconut milk into sago, let it cool, and you can add watermelon. Chill in the refrigerator. Yinju sago 1. Boil the water in the pot, turn off the heat, and put the washed sago into the pot to cook. Stir constantly during cooking until sago becomes transparent. Turn off the fire when there is still a small white spot in Simi's heart. 2. Boil the cooked sago in cold water. 3. Squeeze carrot, cook it with chrysanthemum and rock sugar, put it in a bowl after boiling, add sago, and drink it after cooling. You can also put it in the refrigerator. Milk sago dew material: milk 300 ml, sago 100 g, sugar 40 g. Production method: soak sago for 15 minutes, and drain for later use. Put sago in appropriate amount of boiling water, cook until sago is cooked, add sugar and milk, and bring to a boil.
Question 7: How to make milk sago? What's the role? Ingredients: sago100g, milk 400g, coconut milk 20g, sugar 30g.
Practice: 1. Wash sago twice with clean water; 2. Add a proper amount of water to the milk pot to boil, put sago into the boiling water and stir with a spoon while cooking, otherwise sago will stick to the bottom of the pot; 3. After the sago is boiled until it is translucent, separate the sago from the hot water with a filter screen; 4. Cook another pot of boiling water, and put the freshly cooked sago into the boiling water until it is translucent and separated from water; 5. Cook until there is only a little white spot in the middle of sago, filter the boiling water with a colander and soak it in cold water for later use; 6. Heat a small can of milk (without boiling), add a little coconut milk and sugar, and pour sago after cold water; 7. After cooling, put it in the refrigerator and carry it with you. You can eat it with some fruits you like. I put watermelon in it.
Tip: 1. Milk doesn't need to be boiled. After boiling, the calcium in milk forms more insoluble calcium salts, which are difficult to absorb and affect the nutritional components. 2. Add a little coconut milk to the milk, the taste is not as greasy as sago cakes made of pure coconut milk, and a little coconut fragrance can be infiltrated. You can't let go.
Question 8: What milk is used to cook sago? If you use a lot, of course it is condensed milk. If you just make it at home, you can choose pure milk and then add sugar.
Question 9: How to make milk sago dew delicious? You can make sago grain by grain, and it tastes very Q? Thank you. If you want me to cook, I'll make coconut milk. Sago needs to be cooked. When cooking sago, you are very particular. It will take a long time to cook sago with slow fire. Boil sago with enough water. Cook slowly with something beside you to prevent him from getting caught in the pot. The sago was cooked when it was still a little white in the middle. I'm lazy when I cook. Mix it with sago with something. Put milk and coconut milk in sago water and add sugar until you think it's ok. Cook slowly and for a long time. It's ok to put sago in it when it's cooked. It's best to freeze in the refrigerator.