How do you cook red bean sago syrup? Tips for making red bean sago dew syrup

OK. It can be made into red bean sago dew.

Food ingredients: 150 grams of small sago, 200 grams of honey red beans, 500 grams of milk, appropriate amount of water. 250g of red beans, 220g of sugar, 90g of maltose, about 1200ml of cold water

Method: Dan and.

1. Put the small sago in boiling water and cook until there is a small white spot in the middle; Remove from heat and simmer for 10 minutes.

2. Add the simmered sago 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;

3. Soak the red beans overnight. Add 400ml of water and bring to a boil. Then pour in 200ml of cold water and boil, then pour in the empty dates in cold water and 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.

4. Mix the finished honey red beans with milk sago and disassemble them evenly, and the sweet and smooth honey red bean sago dew is ready.

Summer is here, and it's time for sugar water to come in. Sugar water is very popular in the summer, and the business of the sugar water shop will be much better. I believe everyone has drunk red bean sago dew syrup, especially if it is frozen, it will taste better.

In fact, you can also make your own red bean sago syrup, and you don't have to go to a sugar water shop to drink it. So, what are the tips for making red bean sago dew syrup?

1. To make red bean sago dew syrup, you must first prepare the ingredients: 60g of dried sago, 300g of red beans, 150g of rock sugar, and 200ml of milk.

2. Clean the red beans first, then add them to the microwave container, add boiling water, the water should be soaked in the red beans, and soak for 1 hour. After that, put the container in the microwave and cook on 900 watts for 15 minutes. Then rinse the sago and soak it in water for 20 minutes.

3. After boiling for 15 minutes, take out the red beans, add the soaked sago, add rock sugar and 300ml of water, then put it back in the microwave and cook it with 900 watts of heat for 10 minutes, finally take it out, add milk, and cook for 5 minutes with 900 watts of heat.

Tips for making red bean sago dew syrup

1. If you don't want to use milk, you can also use coconut milk or evaporated milk instead.

2. Sago is easy to stick to the bottom, so it is best to take out the container and stir it once during the process of putting sago.

Tile firepower is actually a "high fire" gear.

The tips for making red bean sago syrup are basically these, the red bean sago syrup is simple, and if you want to drink sweeter friends, you can also add sugar according to your taste.

The health effects of red bean sago dew sugar water are hidden and cleverly rationalized, clearing heat and hydrolysate mu, poisoning and invigorating blood. The main ingredients are a small half bowl of red beans, a small half bowl of pure milk, a little sago dew and 2 pieces of rock sugar. The specific steps of making red bean sago dew are as follows:

1. Soak the red beans in cold water for a day;

2. Wash and put in a pressure cooker, put 2 small pieces of rock sugar, and add an appropriate amount of water;

3. Cook on high heat for 40 minutes;

4. Prepare sago and milk;

5. Pour the milk into a bowl;

6. Put the burned red beans in a small half bowl in a bowl and set aside;

7. Bring the water to a boil and put the sago and red beans in the pressure cooker;

After minutes, it is ready to serve.

Ingredients: 150 grams of red beans and 50 grams of sago.

Excipients: 1 piece of borneol candy and an appropriate amount of water.

Step 1Preparation of materials;

2.After cleaning the red beans, put them into the inner tank of the electric pressure cooker, and add an appropriate amount of water;

3.Open the "Beans" program;

4.While we waited for the red beans to be boiled, we began to cook the sago; After the water boils, pour in the sago, stir with a spoon, cook over medium-low heat for 10 minutes, turn off the heat and simmer for 10 minutes;

5.Rinse the boiled sago with cold water several times to avoid sticking into lumps and making the taste elastic;

6.Pour the red beans pressed in the pressure cooker into the soup pot, add borneol sugar and boil;

7.Add the sago and bring to a boil;

8.Well, it's ready to cook, it's good to eat hot or cold.

Ingredients: 50 grams of small sago, 50 grams of red beans, sugar, maltose, milk.

Method: 1. The red beans should be soaked in water overnight in advance, and they will be almost soaked by the time we start to make them.

2. Then put the red beans into the pot, boil them with water, when boiling for the first time, add a small amount of cold water, continue to boil, then add cold water, cycle 4 times, until the red beans become soft.

3. Remove the boiled red beans, drain the water, stir well with the sugar and maltose, and continue to cook over low heat until viscous.

4. Put the small sago in a pot of boiling water and cook until it is translucent (that is, there is a small white spot in the center), turn off the heat, cover and simmer for 10 minutes.

5. Put the stewed sago in cold water, mix it with milk, and put it in the refrigerator for about half an hour. At this time, the sago will be much larger than the original and will give off the aroma of milk.

6. Mix the dried red beans with the refrigerated milk sago and stir well, which is sweet and soft red bean sago dew.

Precautions: 1. First of all, the sago does not need to be washed, and it can be boiled directly in a pot of boiling water. Because sago is a starch product, it will melt quickly when exposed to water, so it is better to boil it directly in a pot of boiling water.

2. Secondly, when boiling sago, stir while cooking so that it does not stick to the pan.

3. After the sago is cooked, remove the supercold water, so as to avoid all the sago sticking together and retain the taste of the sago.

4. When boiling honey red beans, brown sugar must be added last, if you add sugar too early, it will make the red beans not easy to cook.

Ingredient breakdown.

Appropriate amount of sago Barley 50g Red Beans 50g Big Flower Beans 50g Milk 1 box of white sugar Appropriate amount 1 Red beans, Big flower beans, and barley Soak overnight in advance.

2Bring water to a boil in a pot and add sago.

3. Cook until there is a small white spot left in the middle, turn off the heat and simmer for 10 minutes.

4. Simmer the small sago and make it transparent.

5Strain out the sago, add the milk and refrigerate for half an hour.

6Boil the red beans, large flower beans, and barley in water until the red beans are soft.

7. Drain the boiled red beans, add sugar, etc.

Mix the finished red beans with milk sago, and the smooth red bean sago is ready.

Prepare the main ingredients: sweet potato, tapioca, sugar, honey red beans, sago, milk, kiwi fruit.

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First, let's make sweet potato balls.

Peel the sweet potatoes and cut them into hob pieces (large heating area, easy to ripen thoroughly), and steam them until they can be easily pulped (about 15 minutes).

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While hot, puree the sweet potatoes (I weighed them, weighing about 240 grams), add about 30 grams of sugar, and mix well.

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Add about 150 grams of tapioca flour.

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Knead into a slightly firm dough.

Note: The amount of cassava flour here is too large, and the Q will be played; The amount of tapioca flour is small, and the sweet potato has a strong flavor and is relatively softer.

How hard and soft it is, you will have experience after doing it a few times, and you will be able to know your favorite.

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Knead the dough into long strips, then gently knead it smooth, then cut it into cylinders, with less cornstarch on your hands, and knead the corners smooth.

Note: If you can just roll it into long strips without falling apart, then the cooked balls will be too soft.

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Or arrange the dough into a rectangle, cut it into small squares with a board, dip less cornstarch on your hands, and knead the corners smooth.

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You can cook sago while making balls.

First bring 10 times the sago to a boil, then pour the sago into the boiling water, stir quickly to disperse, keep it boiling for about 10 minutes, until the sago is still a little white, turn off the heat and simmer for a few minutes until there is no white.

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Then remove the sago, pass it with cold boiled water, and pour it into the milk for later use.

Note: The sago will only be cold until it is cold, and if the sago is not soaked in a cold liquid immediately, it will stick into a lump.

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When the sago is cooked, you can add sweet potato balls.

Bring the water in the pot to a boil, add the balls, boil for a few minutes and it will float, continue to cook for 1-2 minutes and then rise a little.

Remove into cold boiled water and ice slightly for 1-2 minutes.

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Peel the kiwi and cut it into small cubes.

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Place the milk sago, honey red beans, sweet potato balls and kiwi cubes in a bowl and pour some honey over it.