The practice of sago pastry is homely, and the practice of sago is complete

The sago method is to boil a pot of boiling water first, and the ratio of water to sago is about 4:1, so that the sago does not need to be treated in advance, and can be thrown directly into the pot of boiling water.

After putting in the sago, change the heat to medium-low, let the sago water boil again in the medium-low heat, until you observe that the outer layer of the sago becomes transparent, and a white heart appears in the middle, and the volume of the white heart is about half of the whole grain of sago, and the first boil is completed.

Put the white heart of the sago into the strainer, put it under the tap to rinse, wash off the sticky substance, the rinsed sago will be more smooth, pour the washed sago into the pot, add more than double the amount of sago, and boil again until boiling - or keep stirring.

After boiling, you can turn off the heat, at this time the sago still has a white heart, it doesn't matter, cover the pot, simmer until the sago cools, then you see, the white heart of the sago is not missing.

Other ways to eat sago

Sago can be used to cook porridge, and can also be used to make sago dew, sago fresh loquat syrup, kiwi and pear sago dew.

Wash the sago porridge, soak until soft, then drain and set aside; Wash the japonica rice and put it in a clay pot, add boiling water to cook the porridge, add sago and sugar when the porridge is cooked, stir well and cook a little before eating.

After boiling a pot of water, add the sago one by one, stirring constantly until the sago is completely transparent, and turn off the heat. After cooking, put it in the refrigerator to cool down, and finally put your favorite drinks and fruits in sago.

Fresh loquat syrup, pour the sago into boiling water, turn to low heat and cook for about 20 minutes, sprinkle with rock sugar, put in the cut batch of loquats, stir well, then cover the pot, cook until the rock sugar is completely dissolved, and then eat it out of the pot.

Kiwi Sydney pear sago dew, pour the sago into boiling water, turn to low heat and cook for about 20 minutes, add the cut Sydney pear and kiwi fruit, mix well and pour in rock sugar, cook for a period of time before eating.

1. Prepare materials: 150 grams of sago, 200 grams of honey red beans, 500 grams of milk and appropriate amount of water. 250g of red beans, 220g of sugar, 90g of maltose, about 1200ml of cold water

2. Put the sago in boiling water and boil until there is a small white spot left between the grinding rooms; Remove from heat and simmer for 10 minutes.

3. Add the sagomi stewed in the bridge to the milk and refrigerate for half an hour; The refrigerated sago should be full and swollen, and the milky flavor of the milk should be washed sufficiently;

4. Soak the red beans overnight. Add 400ml of water and bring to a boil. Then pour in 200ml of cold water and bring to a boil, then pour in cold water and bring to a boil, repeat 4 times.

Until the red beans are soft. Drain the water. Add sugar and maltose and mix well, and cook over low heat until the red beans absorb sugar and become viscous.

5. Mix the finished honey red beans with milk sago, and the sweet and smooth honey red bean sago dew is ready.

Sago can be made into mango sago and sago cake.

Mango sago fishing:

1. Cut the mango, half of it is beaten into mango pulp with a blender, and half is cut into cubes for later use.

2. Put water in the pot, put the sago to boil after the water boils, stir in the middle to avoid sticking to the bottom of the pot, boil until there is a small white spot in the middle of the sago, turn off the heat and simmer until it is completely transparent, and remove the cold boiling water.

3. Put the mango in a blender and stir it into a puree, you can add an appropriate amount of yogurt and stir evenly, add the boiled sago, and sprinkle some mango grains on top when eating.

Sago cake: 1. Put the sago into the cooking pot, add cold water to cover the sago, turn off the heat when the sago is transparent, pour out the excess water, add white sugar (10g) and sweet corn kernels, mix evenly, and leave for 3-5 minutes.

2. Pour the coconut milk into another cooking pot, add starch and white sugar (the remaining 10g) when heating the coconut milk over low heat, stir and cook until thick, then turn off the heat.

3. Fold the pandan leaves into a small square bowl, put the boiled sago into the small bowl made of pandan plum leaves with a small spoon, put the sago in the position that the small bowl is half full, and then pour the boiled coconut milk into the small bowl, cover the sago below, and put two jade stove cracked rice grains in the middle of the sago cake for decoration.

4. Put the prepared sago cake in the refrigerator for 30 minutes to solidify before serving.

Excipients: Appropriate amount of condensed milk.

Steps: 1. After the water in the pot boils, add the sago.

2. When there is a layer of transparency on the outside, remove it and rinse it with water.

3. Add sago and cold water to the rice cooker.

4. Boil the fiber until the water boils, turn it off, boil it again after 5 minutes, and repeat several times until the sago is completely transparent.

5. Strain out the water in which the sago is boiled and pass it through with cold boiled water.

6. Pour in the milk and mix well.

7. Add an appropriate amount of condensed milk according to everyone's taste, mix well, and refrigerate in the refrigerator.

8. Split the mango in half.

9. Take half of the vertical object and cut a cross knife on it.

10. Gently hold it up with your hands, use a knife to stick to the mango peel to remove the flesh completely, and put it in the sago dew.

Mango watermelon sago dew.

Prepare the ingredients as follows: 50 grams of watermelon, 1 mango, 30 grams of sago, 250 ml of coconut water.

The specific method is as follows: cut the watermelon into small pieces, peel and remove the core of the mango, and cut it into small pieces to sell, put it on a plate, and put it in rock sugar for later use! Then add water to the pot, boil the reed over high heat, put in the sago after the water boils, stir while cooking, cook for about 15 minutes, the sago becomes transparent, some may have white hearts, it's okay, take out the sago and put it in the cold water, the sago is completely transparent after cooling, take it out and put it in the soup bowl, then put in the refrigerated watermelon and mango pieces, and then pour in the coconut water, and you can eat!