How to drain water in sago How to drain rice?

Why can't I drain the water, is it wrong or is it boiled?

Soak the sago in cold water for about 30 minutes, drain the water, pour it into the boiling water, wait until it boils again, turn off the heat and soak for 20 minutes, until the sago is translucent (note: stir with a spoon while cooking, otherwise the sago will stick to the bottom of the pan). Pour out and drain the water, then rinse with cold water until it does not stick, then boil a pot of water, when the water boils again, pour in the sago, wait until it boils again, add cold water, and so on twice, until the sago is boiled to be completely transparent, turn off the heat, take out the boiled sago and soak it in a large bowl of cold boiled water, put it in the refrigerator to refrigerate, and take it out when eating.

Boiled sago should never be boiled in a pot under cold water, as this will allow the starch to melt into the water, causing the water to thicken like thickening. If you don't soak the stamina, it will melt the sago to an equal extent. In addition, you can dilute the viscosity of the water to a certain extent by adding more water when cooking, and if you still can't drain the water, you can use the fishing method to drain the sago instead.

Give it a try.

Hehehe, first add cold water, rinse until it is not sticky, then drain the water, rinse it once, and you're done.

I use the kind of sieve that passes through the soybean milk residue and just pour it on it.

Rub the quilt carefully, right? Hehe.

You can eat it without draining it.

The process of draining the rice:

1. Wash the rice and set aside.

2. Add water to the pot and pour in the washed rice until it boils.

3. Stir at intervals during cooking to avoid sticking to the pot at the bottom to cook paste.

4. When the rice is halfway cooked, it is ready to drain the rice.

5. Pour the rice into the steamer and beat it with chopsticks and stir well.

6. Cover the pot with a lid and steam over high heat for 15-20 minutes before serving.

Draining rice is a unique cooking method in Sichuan, first of all, the rice is boiled in water and half cooked, then the rice is scooped up and drained, placed in a bamboo or wooden cylinder, and then steamed in a pot, called "retort rice", which is characterized by the dry and full rice grains and the fragrance of bamboo and wood, and at the same time there are side products, that is, sweet and delicious rice soup.

Every family in old Sichuan cooks this kind of meal, because it is time-consuming and laborious, and now it is almost extinct, and this practice is still retained in some small restaurants in small towns, and it is a surprise whenever you accidentally eat this kind of meal.

Precautions: 250 grams of fresh rice are washed twice, 1000 grams of water is added to the pot, and try not to use an iron pot. After the water boils, pour in the fresh rice, stir with a spoon to avoid sticking to the pot, after the water boils again, turn to medium heat and cook for about eight minutes, with the rice grains pinched off by hand with the white core as the standard, and then turn off the heat.

Sago is a small granular form made of starch and water, which was originally made from the carbohydrates stored in the trunk of several palm trees, the main two of which are sago palms produced in the Indonesian archipelago, hence the name.

1. Pour the boiling water into the pot. The amount of water is put according to the amount of sago, and it is better to put more because the amount of sago will decrease after cooking. (Note: It must be boiling water, not cold water, if cold water is poured, it must be boiled until cold water is boiled.) )

2. Pour the sago on a plate and pass over the water. (Note: The sago should be poured out immediately after the water is over, otherwise the sago will melt easily.) When you cook sago, it will swell, so be careful not to put too much.

3. After the boiling water boils, pour the sago into the pot.

4. Cook over high heat first, and be careful to stir at any time, because sago is easy to stick to the pan when heated.

5. After boiling over high heat for about 10-15 minutes, the sago slowly becomes transparent, and there will be a little white dot left, so switch to low heat.

6. Just simmer on low heat for a few minutes. Strain out the sago through a sieve. Shower with cold water will do.

The use of rice washing water.

1. The water after boiling sago is water containing starch, which can remove oil, so it can be used to wash bowls and plates that are not too greasy, but it is not good to wash dishes that are too greasy, it is recommended to wash greasy dishes with dish soap, and then use boiled sago water to remove the residue of dish soap, which can be washed very clean. Remember to rinse it with clean water at the end.

2. You can take advantage of the hot water to scald the cutting board and kitchen knife, which can not only remove oil, but also kill bacteria.

3. If there are some dishes that need to be blanched, you can also use this water to blanch, and generally blanched dishes need to be put in cold water for a while, which can not only remove the starch, but also make the dishes more crisp.

Sago, also known as Nishigu rice, is the most traditional starch extracted from the pith of the Nishigu coconut tree and processed by hand. Most of the products sold on the market are mixed with a large amount of starch powder substances. Here's how:

After soaking in water, pour it into boiling water and boil, stirring while cooking, and turn off the heat when most of the white kernels are left, a bit like boiling vermicelli. Then cover the lid and simmer until there is no white core, pour cold water and rinse, and then it's done. It can also be drunk with coffee, orange juice, and more.

Bring the water to a boil first, then pour the sago in for five minutes.

The practice of sago kiwi porridge is detailed Introduction Cuisine and efficacy: boutique staple food taste: sweet and sour Process: Cooking materials for sago kiwi porridge: Ingredients: 50 grams of Xigu rice, 100 grams of kiwifruit.

Seasoning: 50 grams of white sugar teach you how to make sago kiwi porridge, how to make sago kiwi porridge to be delicious 1Rinse the fresh kiwifruit, peel and remove the pulp;

2.Wash the sago, soak it in cold water until soft, remove it, and drain the water;

3.Add about 500ml of cold water to a pot, add sago, and bring to a boil over a high heat.

4.Switch to low heat and cook for half an hour, add kiwi and continue to cook for another 15 minutes;

5.Add sugar to taste and serve.

Sago is made from glutinous rice flour. Of course, it will melt when you put it in water. If you're going to do sago dew.

It is recommended to bring the water to a boil and rinse the sago slightly with cold water not for too long. Then put the washed sago down in boiling water. Cook over low heat for 15 minutes.

Remove from heat and bake for 5 minutes. The sago will become transparent and non-stick.

Sago should be soaked in cold water for an hour, boil water in the pot to drain the sago from the cold water, put it in boiling water and boil for 10 minutes, then turn off the heat and soak in the pot for 20 minutes, open the lid of the pot to see if the sago has become transparent, if there is still that kind of solid dot in the middle, it means that there is not.

Then put it in cold water to cool it, cook it again, remember to wait until the water is boiling, after boiling it is transparent, very cute, and now you can mix and match the flavor you want.

No, it won't...I used to do it....The sago will become larger, transparent, and will not disappear.

The sago should be soaked in cold water for an hour.

Boil water in a pot to drain the sago from the cold water, put it in boiling water and boil for 10 minutes, then turn off the heat and soak in the pot for 20 minutes, open the lid to see if the sago has become transparent, if there are still that kind of solid dots in the middle, it means that it has not been put in cold water to cool, boil it again, remember to wait for the water to boil and put it.

Do not soak it, boil it directly in boiling water.

Sago is one of the indispensable protagonists in making sugar water, and it is not easy to control the heat of sago properly. Boiling sago needs to go through two alternating hot and cold cycles, first boil until there are white spots in the middle, translucent, and then scoop up the cold river once; After boiling in boiling water until transparent, then scoop up the second cold river, so that the "small universe" of sago can explode and become a crystal clear, smooth taste of sago dew!

Preparation (serves 2 people).

Ingredients: sago (1/2 bowl), Hawaiian papaya (1/2), coconut water (1 box, 1 liter), sugar (10 tablespoons).

Production method: 1. Cut the papaya in half and remove the seeds, cut it into long strips, cut several knives on the pulp with a knife, cut in and take out the pulp from the skin of the pulp, and remove the peel.

2. Boil half a pot of water, pour in the sago and cook for 2 minutes, stirring constantly to prevent the sago from sticking to the pan.

3. Until the sago becomes transparent on the outside and there is a white core in the middle, take out the sago and pour it into cold water to cool, and then use a strainer to drain the water.

4. Boil half of the pot of water and bring to a boil, pour in the sago and cook for 5 minutes, until the white core in the middle of the sago disappears and becomes crystal clear.

5. Pour out the water in the pot, pour 1 box of coconut water into the pot and heat it, add 10 tablespoons of sugar, boiled sago and papaya and mix well, and you can start. If you want to eat frozen papaya sago dew, you can spread it and put it in the refrigerator for 1 hour.

Is it that troublesome?

After the water is boiled to temperature, put the sago, boil the water for 8 to 10 minutes, drain it out, and soak it in cold water.

I'm a little tired if I want to ask for sugar water, but you're asking about sago anyway.

Generally, there are instructions for use on the sago packaging bag, soak it in boiling water for more than ten minutes, then remove it, and then add it to boiling water to boil. When you cook it, you will almost see that the outside is transparent, but there will be a white heart inside, and there will be this white spot inside the sago for how long it is cooked, but as long as you take it out, the temperature drops slightly, and you will see that the white heart slowly disappears, which is amazing. When soaking, it is best to stir often and not let the sago stick together.

Sago's best partners are coconut milk, mango, papaya and watermelon.