Can you put brown sugar in boiling sago in milk?

No. We can usually add some white sugar in the process of drinking milk, but not brown sugar. Because brown sugar contains a certain amount of oxalic acid, when added to milk, the rich protein of milk will gel or precipitate under the action of oxalic acid, resulting in the loss of nutrients.

In addition, the oxalic acid in brown sugar will denature the milk protein, and the denatured protein will also cause abdominal distension in infants and the elderly, make digestive dysfunction, and cause a relative reduction in the absorption of iron and copper trace elements, resulting in "milk anemia". Common symptoms of this type of anemia include paleness, pale lips, listlessness and loss of muscle tone, causing digestive disorders and even hindering the absorption of trace elements such as iron. Therefore, do not add brown sugar when drinking milk, but you can add some white sugar or rock sugar to taste.

Not only that, but you can't put brown sugar in soy milk. Many people like to add some sugar when drinking soy milk, especially some women like to add brown sugar, but in fact, taking soy milk and brown sugar together will greatly destroy the nutrients of soy milk. This is due to the fact that brown sugar contains an organic acid that, when combined with soy protein in soy milk, forms a precipitate that affects the absorption of nutrients.

Therefore, women who like sweet soy milk are best to choose white sugar or rock sugar, and try not to add brown sugar to soy milk.

If you are prone to anemia when drinking brown sugar and milk, you should use granulated sugar.

Just use rock sugar or white sugar

The color of brown sugar is not good-looking.

It's totally okay, isn't this how some desserts and milk tea go together?

Taro sago syrup.

This is a dessert that is especially suitable for eating on a hot summer day.

Ingredients: 1 taro 200g

Sago 100g

1 carton of coconut or pure milk 250ml

About 100g of sugar.

Preparation of taro sago syrup.

First boil the water, put the sago into the pot to boil, use low heat, keep stirring during the process of boiling the sago, in case the sago will stick to the bottom of the pot or a few sticks together, turn off the heat when the white heart in the middle of the sago is the size of a needle, cover the pot and let it stand for 30 minutes (if you use a stainless steel soup pot with a vent hole on the lid, you need to cover the vent with a damp cloth).

Peel the taro and cut it into pieces, put it in a soup pot and add water, flood the taro, boil over high heat, then cook over medium heat for about 20 minutes until the taro is soft, add sugar (according to personal taste), add a box of coconut water (you can also put it according to personal preference).

Put the boiled sago in cold water, this process should be changed 4-5 times of cold water, feel that the sago has been completely cooled with your hands and put it into the already boiled taro syrup, so that a portion of taro sago syrup to quench the heat and thirst is ready.

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Tips: 1.The pot for boiling sago and taro must not have oil, otherwise it will taste bad.

2.Pure milk can be used instead of coconut water. 3.

Cooking sago is actually the most difficult in the whole process, because the time is very long, I recommend using a rice cooker that can only be cooked, and it is not sticky, and it is easy to stew sago.

Sago syrup can be drunk with milk. In fact, milk can be eaten with sugar. It's just that the color of brown sugar is darker, so adding it to milk will make the milk discolored, and some are likely to affect appetite. But there are no adverse effects when drinking together.

Can you pour plain milk into sago sugar water? Sago syrup can be drunk with pure milk, which increases the intake of nutrients.

It's totally okay, pouring milk will increase the flavor of the milk and it will taste better.

Sago syrup can be poured into cow milk and drunk together, which will taste better.

You can pour pure milk into the sago syrup, and after boiling the sago and letting it cool, you can pour the milk into it.

Sago and milk can be eaten together, but sago and milk should not be boiled together, sago will be boiled, boil sago first, let it cool and add it to milk.

You can't cook it together, the sago will be rotten. You should boil the sago first, let it cool and set aside, then boil the sweet potato, and then put the milk sago and cook it a little after cooking.

There is no problem with drinking these two drinks together, because the nutrients they are rich in do not conflict, and both are good for the stomach.

Yes, there is a dessert in Western food called sago oatmeal dew! Fabulous.

Of course it can be very delicious.

Sago syrup should be able to be drunk with milk.

Can pure milk be boiled with sago? If a book and a bowl of sago are at home when resting, the cozy feeling is like winning the whole world, and for people who like desserts, sago is so delicious, then can pure milk be boiled with sago?

OK. Here's how.

Preparation of milk sago

Prepare sweet milk and sago.

After bringing cold water to a boil, add the sago, stirring occasionally. There must be plenty of water so that the sago does not stick to the bottom. After 5 minutes, a high-pressure lid is added.

High pressure for 3 minutes, wait for the end of the ventilation before the end of the lid to open the cover. Can be crystal clear.

Just add the sweet milk.

Bird's nest milk sago.

Tips:

Boiled sago is the more elastic kind, not sticky. If you like sticky sago, you need to cook it for a long time. If there is still a white core in the sago and the water is very mushy, add water and cook for a while, and then cover it for a few minutes.

How to make milk sago taro balls [super easy].

First boil the water open sago Cook sago, remember to stir it to prevent it from sticking when the water thickens until the outer ring of sago becomes translucent, and there are small white spots inside, turn off the heat, and simmer for half an hour with the lid on the lid wheel.

When sago is cooked, it will become completely transparent. At this time, use a colander to scoop up and put it in cold water for a while to prevent sticking together, and it can also be more elastic.

Serve in a crisper bowl.

Boiled taro balls are cooked when they float up!

Taro balls QQ pop, a little sweet, and then served with icy milk and sago!

In addition, the fried burnt and crispy two black pepper sausages are salty and sweet, which is delicious and inexpensive

Tips:

Don't cook too much sago, don't cook too much!!

I bought a 250g pack and cooked half of it, and it turned out to be a big pot after cooking!! Ate it for four days! I didn't finish the sago every day! Cover laughs!

The preparation of red bean milk sago

1500 grams of water, 15 minutes at a speed of 100 degrees, borrowing the steps of boiling sago with poplar nectar, cooking and putting running water to rinse the sticky.

Put red beans + sago + water in the main pot and reverse the speed 1 at 100 degrees for 30 minutes

For the last 10 minutes, add the brown sugar 100 degrees to reverse the speed 1

Pour in milk. Tips:

My sago is boiled, because I don't like the sticky gum on the outside of sago, so after cooking, clean it and cook it with red beans, the red beans have not been soaked beforehand, it doesn't matter if they are soaked or not.

After the water boils, add the sago, boil for about 10 minutes, turn off the heat, and let it simmer for another 5 minutes.

Remove the supercooled water from the sago and set aside.

Wash the wolfberries, soak them in boiling water, and set aside.

Cut open a 250ml box of pure milk, pour it into a rice cooker or milk cooker, and simmer for 3 minutes.

Leave the milk to warm and stir in the honey residue.

Finally, put the sago goji berries in the bowl.

1. What is sagolu?

Sago dew, also known as sago rice, is a specialty of Indonesia, some of the sago is processed from tapioca flour, wheat starch, bud flour, and some are made of starch extracted from palm plants, which is a kind of processed rice, shaped like a pearl. There are three types of small sago, medium sago, and large sago, and it is often used to make porridge, soup, dim sum and other foods.

The main ingredient of sago is starch, which has the effect of warming and strengthening the spleen, treating spleen and stomach weakness and indigestion. It can also restore the function of natural moisturizing. That's why sago soup is very popular with people, especially ladies and children.

Sago is a classic summer dessert.

Second, the nutritional value of sago.

Introduction to the knowledge of Xigu rice: Sago, also known as Xigu rice, is the most traditional starch extracted from the pith of the coconut tree in Xigu, which is made by hand, and is also called sand grain rice and sand arc rice in coastal areas such as Guangdong.

Xigu rice is produced in the area of the Nanyang Islands, which is the starch prepared by taking the pith of the slippery palm plant Shenmu, using the ordinary starch making method, through crushing, sieving and filtration, repeated rinsing, precipitation, drying and other processes. When the starch is dried to semi-dry, shake it into fine grains, and then dry, that is, it is the West Valley Rice, the quality is clean and the color is white, and the name is the real pearl West Valley, which is white and smooth and glutinous, and the nutrition is quite abundant.

These small, dry, starchy grains are made from the Far East coconut (me-troxylou sagu), which is used in milk pudding as a food for sick people and as a cooking ingredient, especially in Nordic cuisine such as the Danish rice soup.

Nutritional analysis of Xigu rice: Shimi has the effect of strengthening the spleen, tonifying the lungs, dissolving phlegm, and treating spleen and stomach weakness and indigestion; Sago also has the function of restoring natural moisturizing, so sago soup is very popular with people, especially ladies.

To cook. Milk sago is the name of a drink made mainly from sago, milk containing xylitol, and pomegranate grains. Sago dew generally refers to sago, also known as: sago rice, sand valley rice, sand arc rice. When boiling sago dew, you need to stir constantly, otherwise it will be easy to form lumps and burn when you take or make it.

Sago is made from edible starch processed from the trunk and body (stem) of palm trees, or from the pith of the coconut palm in the West Balance Valley.

Milk is one of the oldest natural dairy products, and the types of milk include sterilized fresh milk, sterilized milk, and packaging includes: glass bottles, plastics, Baileys, aseptic bricks, and roof-type cartons.

Milk contains: protein, calcium, phosphorus, vitamin A, vitamin D, vitamin B2, carbohydrates and other nutrients.

It depends. If you like hot sago, you can heat the milk, but if you like cold sago, you don't need to heat the milk. Milk sago is a drink made of sago, xylitol-containing milk, and pomegranate granules, which is refreshing and refreshing in the mouth, and is one of the rare desserts in summer.

It depends. If you like to eat hot sago, you can heat the milk, and if you like to eat cold sago, you don't need to heat the chubi milk. Milk sago dew is a drink made of civet rice, xylitol-containing milk, and pomegranate celery with wide ears of grains as the main ingredients, which is refreshing and refreshing in the mouth, and is one of the rare desserts in summer.