How to cook sago porridge, how to cook sago porridge

How to cook sago porridge

Ingredients. 3 oranges, 150 grams of sago.

Seasoning. 100 grams of sugar, 20 grams of hawthorn cake, 1500 ml of cold water.

Method. 1. Peel the oranges, tear off the tendons, poke out the orange core with a bamboo skewer one by one, and cut it into small pieces.

2. Wash the sago and soak it in cold water.

3. Cut the hawthorn cake into fine cubes.

4. Add cold water to the pot, add sago, and bring to a boil over high heat.

5. Add sugar and orange pieces, put them in a bowl after cooking, and sprinkle with diced hawthorn cake.

The nutritional value of oranges mainly includes rich vitamin C, vitamin B2 and dietary fiber.

1.Vitamin C: Oranges are very rich in vitamin C, which is an important nutrient needed by the human body to maintain physiological needs.

2.Vitamin B2: also known as riboflavin, can promote the metabolism of substances in the body and improve the body's utilization of protein and fat.

3.Dietary fiber: The flesh of oranges and the white fibrous white pulp contain a lot of dietary fiber, which can promote intestinal peristalsis and can help increase the volume of stool.

Nutritional value of sago.

Sago is a round granular form of starch extracted from the coconut tree of the West Valley. Sago can nourish the spleen and stomach, and has an improvement effect on poor appetite, indigestion and shortness of breath due to lung and spleen deficiency.

It can also improve the symptoms of fatigue and fatigue, and sago contains nutrients such as carbohydrates, proteins, fats, and vitamin B, which can replenish energy and relieve fatigue.

How to cook sago porridge deliciously.

It is best to use small sago to cook sago porridge, so that the cooked sago porridge is more delicious. Add plenty of water to the pot and bring to a boil. Then add plenty of cool water to the basin.

Put the prepared sago in boiling water, reduce the heat to medium-high heat, and start cooking the sago porridge. After cooking for 20 minutes, rinse the sago three times in cold water. Then boil another pot of boiling water, pour the sago into it after the water boils, boil for about five minutes, and add sugar.

A complete list of how to make sago porridge.

1. Peanut sago porridge.

First boil a pot of water over the fire, prepare the sago, and peel the peanuts. When the water is boiling, pour in the sago and cook over high heat. Slowly, the sago will become transparent, and then you will see a slight hard core inside the sago.

At this time, pour out the sago and pass it through the cold water. Then, boil another pot of water, pour the sago and peanuts into the boiling water and boil, add sugar, and it will be out of the pot in about half an hour.

Sago porridge. 2. Mung bean sago porridge.

Add water to the pot first, without a lid, and just boil the water so that the chlorine in the tap water will evaporate. Then put the rice, mung beans and sago in a basin, add water, and gently scrub with your hands. Next, put the mung beans, sago and rice in the boiling water, and after two minutes, turn the heat to low and stir every 10 minutes so that it will not stick to the pan.

Thirty minutes will cook well.

3. Apple sago porridge.

First, put the sago in clean water and soak it for more than half an hour. Then add water to the pot and boil, then put the sago in and cook, stirring while cooking, until the sago becomes sticky, put the chopped apple cubes in it, and you can also put some goji berries.

The materials that need to be prepared in advance are: 50 grams of sago, 300 grams of rice porridge, 30 grams of red dates, 10 grams of rock sugar, and an appropriate amount of water.

1. Soak the sago in water in advance to absorb the water.

2. Wash the jujubes, remove the pits, and cut them into cubes.

3. After boiling water, add the sago, and cook the soaked sago for 1 minute until it is almost completely transparent.

4. Scoop up, rinse with water 3 times to wash the gum.

5. Boil the white porridge and add rock sugar.

6. Add the red dates, cover and cook for 3 minutes.

7. Add sago, without covering, stir well, and cook for 1 minute.

1. Raw materials: 50 grams of sago, 50 grams of japonica rice, appropriate amount of sugar.

2. Method: Wash the sago, soak it until soft and drain it for later use; Wash the japonica rice and put it in a clay pot, add 800ml of boiling water to cook the porridge, add sago and sugar when the porridge is cooked, stir well and cook slightly. Take twice in the morning and evening.

3. Features: It is suitable for elderly patients with weak spleen and stomach, indigestion, lack of appetite and fatigue, and weakness and emaciation. Sago is sweet and warm, and has the effects of anti-cancer, lipid-lowering, and increasing blood flow to the heart. Cooking porridge with japonica rice and sugar is an excellent nutrition for nourishing and strengthening the body.