How should sago be cooked to be delicious, and how can sago be cooked to be delicious?

How to boil sago:

Suitable for ready-to-cook):

In the first step, boil 4-5 times the amount of water to the boiling point.

Step 2: Then pour the sago into the boiling water, stirring the sago constantly, and cook for about 10-15 minutes until you find that the sago has become transparent or there are no milky dots on the inner layer of the sago grains, indicating that the sago is cooked.

Step 3: If necessary, add water during the cooking process, or stop the heat and cover for a few minutes before it is about to be cooked thoroughly.

Step 4: Add sugar, coconut milk and mixed fruits, stir and serve.

Suitable for use after cooking):

In the first step, boil 4-5 times the amount of water to the boiling point.

Step 2, then pour the sago into the boiling water, stirring the sago for about 2 minutes.

Step 3: Turn off the heat, pour out the boiling water, keep the uncooked sago, add cold water or room temperature water, stir a few times, and then pour out the water (remember to remove the stove from the stove for this step).

Step 4: Finally, add 2-3 times the amount of sago to boil at room temperature, then pour in the uncooked sago just now, and cook for about 15 minutes until the sago becomes transparent or there are no milky white dots on the inner layer of the sago grains, indicating that the sago is cooked. The sago must be stirred constantly during this process.

Step 5: Keep a little water and sago in an airtight container, pour out the excess boiling water, and store it in ice for a longer time if you have the conditions to store it in ice (no ice trays).

Note: Sago cooked this way can be left out for a few hours before eating, but it will be left for too long.

Preparation of sago banana porridge.

Ingredients: sago, rock sugar, banana.

Step 1: Wash the sago, soak it in cold water for 10 minutes, then peel and dice the banana.

Step 2: Boil half a pot of water on the fire, after the water boils, add rock sugar first, and let it melt.

Tips: If you want to make sago food next time, you need to add rock sugar, and you should also add rock sugar before putting sago, so as to ensure that the sago has a better taste.

Step 3: After the rock sugar is dissolved, pour the soaked sago into the pot and start cooking.

Step 4: Wait until the sago is cooked until transparent, add the diced bananas and continue to cook for two minutes. After two minutes, you can turn off the heat and fill the pot. Let cool before drinking.

Similou is actually quite easy to do.

It's just a hassle to do.

Generally, boil the pot of water first.

Then just throw the sago down.

It is best to cook the soup in a pot with a vent hole in the lid)

Cook over high heat at this time.

Put more water and you don't have to keep it.

Wait about 10 minutes to come back and take a look.

If the sago is cooked until there is a little white spot in the middle and the appearance is transparent, then use a colander to leak out all the sago.

Take it directly to the faucet and flush it.

Then pour all the water in which the sago was boiled.

Clean the pan.

Boil the pot of water again (you can put less water).

Then at this time, it must be boiled (generally after boiling water on high heat, you can pour some excess water out.)

Then open a pack of 250 ml of milk or coconut water, pour it in, cook it together, and put some sugar in it by the way (you can eat n sweet, you can put more).

When cooking, stir the pot repeatedly with chopsticks or a spoon.

Don't get the sago in the pot.

Generally, boil for 5 to 7 minutes before you can get off the pot.

At this time, by the way, you can't put the fruit or not.

If you like a unique taste.

You can also put some boiled red beans or small pieces of fruit into it and mix them to eat, don't put peaches.

Peaches I tried.

It is unpalatable in any cold drink).

Hope this experience was helpful to you.

The water should be boiled first, put down the sago, (some sago melts as soon as it is washed, it is recommended that you do not wash it) to keep stirring (to prevent sticking), and after boiling, pass the ice water (the taste will be more Q) In fact, there are many answers on the Internet You can go and see something else

1. Pour water into the pot, put in the sago and boil over high heat, then turn to low heat and simmer.

2. Remove the sago and drain.

3. Change a pot of new water, pour the sago into the boiling again, and continue to simmer on low heat after boiling.

4. Cook it several times to get transparent and good-looking sago.

5. Put enough sago water to prevent the sago from sticking to the pan.

Sago is imported from abroad, not a product of China, but mainly produced in Indonesia, where it is a daily staple food for the local people. The common domestic sago method is used to make desserts, in fact, sago can also be used to cook porridge, so how to cook sago delicious?

First prepare the ingredients: sago, flour, glutinous rice flour, peanut filling, purple sweet potato, sugar, lard. Soak the sago in cold water for 1 minute to drain the water, the soaking time should not be long, otherwise the sago will fall apart; Add the flour and blanch it with boiling water, add lard, sugar, glutinous rice flour and an appropriate amount of water to knead the dough; Purple potatoes are steamed, divided into a piece of dough and kneaded into a purple dough; The dough of the two colors is wrapped into small agents and wrapped into the filling to make balls; Boil in boiling water for 2 minutes and remove; Drain the balls and wrap them in soaked sago while they are hot; Put the balls wrapped in sago in a steamer and steam for about 10 minutes until the sago is transparent.

Sago boiled into sago pearl balls is delicious, and the method is relatively simple, follow the steps to make delicious sago pearl balls.

Add an appropriate amount of water to the soup pot and boil the sago, pour it into the soup pot and cook for about 20 minutes, when the sago is boiled until there is only one touch of oak and a small white spot, turn off the heat and simmer until it is completely transparent, pour the boiled sago into a glass bowl after cold water, add milk, add an appropriate amount of honey, and then add the cut mango.

Ingredients: 100g sago, 1 mango, 250ml milk Excipients: appropriate amount of honey.

1. Simi is ready to laugh stupid.

2. Add an appropriate amount of water to the soup pot and bring to a boil.

3. Pour in the sago and cook for about 20 minutes.

4. When the sago is boiled until there is only a little white dot left, turn off the heat and simmer until it is completely transparent.

5. Boiled sago is cooled over a long time.

6. Pour the cold water into a glass bowl and add the milk.

7. Add an appropriate amount of honey.

8. Add the cut mango and put it in the refrigerator.

9. Finished products. <>

Notes:The sago must be boiled before it can be poured into the pot, otherwise it will be a bowl of mush.

25 grams of peanuts, walnuts, watermelon seeds, almonds, 15 grams of sesame seeds, 25 grams of wolfberry, 20 lotus seeds, 15 dried longan (shelled), 10 red dates (pitted), 50 grams of sago, appropriate amount of honey.

Method: Wash peanuts, walnuts, watermelon seeds, almonds, lotus seeds, and red dates, soak them in water for half an hour, take them out and put them in a clean pot, add sesame, longan, wolfberry and an appropriate amount of water, boil for 2 hours on low heat (stew in an electric pot for 3 hours), add sago and boil for 5-10 minutes, and add an appropriate amount of honey according to taste.

2 taels of yuba (80 grams), 1 tael of ginkgo biloba (100 fruits) (40 grams), 1 1 2 (60 grams) of sago

3 taels (120 grams) of rock sugar and 5 cups of water.

Method:1Ginkgo biloba shell, remove clothes, remove the heart and wash it.

2.Wash the sago, soak it for 10 minutes, put it in boiling water and simmer it until it is transparent, pour it into a sieve, rinse with water until it cools thoroughly, and drain off the water.

3.Yuba washed and torn apart; Rock sugar is slightly washed with water and broken.

4.Boil 5 cups of boiling water, put in the ginkgo biloba and roll for 10 minutes, add the yuba and roll until melted, add rock sugar and sago, and boil until the sugar is dissolved.

Crystal sago.

Ingredients: 100 grams of sago, 50 grams of water chestnut powder, 5 tablespoons of sugar, 75 milliliters of water, appropriate amount of bean paste, 1 tablespoon of oil.

Method:1Soak the sago in boiling water covered with noodles for half an hour, then filter the mucus with clean water and drain.

2.Add 75ml of water to the water chestnut flour and mix well until there are no powder grains.

3.Add sugar, water chestnut batter and oil to the drained sago and mix well.

4.Grease the egg tart mold first, scoop half of the sago milk with a spoon, add the bean paste filling, and then cover half of the sago milk.

5.Steam on high heat for 15 minutes until the sago is transparent, take it out and store it in the refrigerator until it is cold, and pick out the sago cup with a toothpick.

Mango sago dew.

Ingredients: 2 bags of pure milk, 2 mangoes, 200 grams of sago, a little honey.

Method: Cut the mango longitudinally with a knife, cut a few times horizontally and then longitudinally on the cut mango pulp, and then use a knife to gently cut off the flesh along the bottom of the mango to become a mango particle.

2.Boil an appropriate amount of water in the pot, add the sago after the water boils, stir it with a wooden spoon from time to time, cook until the sago has only a little white core in the middle, then turn off the heat, cover and simmer for 5 minutes.

3.Put the boiled sago in cold water, rinse it until it is crystal clear and non-sticky, and put it in a utensil for later use.

4.Pour the milk into a bowl, drizzle in a little honey and add the sago and mango cubes.

2.Replacing sugar with honey not only makes the sweetness more natural, but also moisturizes the intestines and nourishes beauty.

Generally speaking, when the amount of sago is not particularly large, it is almost enough to cook the sago for 10-20 minutes, but it is necessary to pay attention to the control of the heat, and pay more attention to the time when the sago is put in the pot.

The water must be boiled first, and then the amount of water is 4-5 times that of sago. After adding the sago, cook it over medium heat, stirring as you cook. This is to avoid sago sticking to the pan.

At this time, it is also necessary to pay attention to the state of the sago, and when the sago changes from white to translucent (that is, there is a small white dot in the middle), you can turn off the heat. Then immediately cover the pot and simmer. If the sago is not transparent at this time, then add water and continue to cook.

Generally, after the water is boiled, turn off the heat and simmer for a while, it will automatically become transparent.

In order to maintain the elastic texture of the sago, it is necessary to rinse the surface of the sago with cold water immediately after it is cooked, so as to prevent the sago from sticking to a ball on its own.

Hello, the cooking is as follows:

Soak the sago in a large amount of water, pour it into boiling water and boil it after soaking, stir while cooking, turn off the heat when you see that most of it is only a little white core, cover it and simmer, simmer until there is no white core, pour it into cold water and rinse, and then you can eat. It can be drunk with coffee, orange juice, milk tea, etc.

It is important to note that:

After boiling a pot of water, add sago, because sago is a starchy food, so it should be added gradually during the addition process, not at one time, and it needs to be stirred constantly, otherwise it will be easy to form lumps and burn.

2.When it boils again, turn the heat to medium-low and add a small amount of water several times until the sago is completely transparent.

3.If the boiled sago is to be processed immediately, you need to add a small amount of cold boiled water or put it in the refrigerator to cool down.

Sago is delicious and hard to cook, teach you a trick, crystal clear and delicious Q bomb.