Can sago cook porridge, can sago cook porridge and drink

Sago can be used to cook porridge.

You can put the sago into clean water and soak it for 15 minutes, drain the water, and then put it in the pot, add an appropriate amount of water to the pot, add the sago after boiling, cook it for a few minutes, and then put it in cold water again to prevent the sago from sticking together; After cleaning the rice, put it in a pot, add water, boil it over high heat, put the sago in the pot, adjust the heat to medium, and boil before serving.

Sago is produced in the Malay Archipelago, the sago is pure and white, the name is Zhenzhu West Valley, white and smooth, and the nutrition is quite rich. The main ingredient of sago is starch, if it is not cooked thoroughly, there are sandwiches in it, it is best not to eat it.

Preparation of sago porridge:

1. Sago japonica rice porridge.

Ingredients: 50 grams of sago, 50 grams of japonica rice, appropriate amount of sugar.

Method: 1. Boil the sago until translucent, then set aside after cold water.

2. Wash the japonica rice and put it in a casserole, add 800ml of boiling water to cook the porridge, add sago and sugar when the porridge is cooked, stir well and cook slightly.

2. Red and mung bean sago porridge.

Ingredients: 100 grams of mung beans, 100 grams of sago, 100 grams of red adzuki beans, 30 grams of rice, 200 grams of sugar, appropriate amount of water.

Method: 1. Wash the red mung beans and rice and pour them into the pot.

2. Add an appropriate amount of water to boil and skim off the foam.

3. Pour in sago, be sure to pour in the water after boiling, otherwise it will stick to the bottom of the pot when cooking.

4. Cover the pot and bring to a boil over high heat, and cook over medium heat for 10 minutes.

Sago can be used to cook porridge with rice. You can put the sago in clean water and soak it for 15 minutes, drain the water, and then put it in the pot, add an appropriate amount of water to the pot, add the sago after boiling, cook it for a few minutes, and then put it in cold water to prevent the sago from sticking together; After cleaning the rice, put it in a pot, add water, boil it over high heat, put the sago in the pot, adjust the heat to medium, and boil before serving.

Sago is a sago starch made from the trunk and body of a palm tree, soaked, precipitated and dried, and sago is a small ball like a white pearl, which can be used to make desserts and milk tea after being stewed at high temperatures. Sago can not only be used to cook porridge with rice, but also can be made into barley sago and red date porridge and mung bean sago porridge.

Barley sago and red date porridge:

First add an appropriate amount of water to the pot, put the sago in after boiling, turn it to low heat, stir constantly, wait until the outside of the sago is transparent, and after the middle is white, turn off the heat, cover the pot and simmer until the sago is all transparent. Then remove the sago and pass it in cold water 2-3 times.

Clean the barley and red dates, soak them in water, pour an appropriate amount of water into the pot, after boiling, put the soaked barley and red dates into it, cook it over medium heat for 30 minutes, then add an appropriate amount of rock sugar, stir until the rock sugar melts, and finally add the sago and continue to cook for a few minutes.

Sago can be used to cook porridge. Sago is an edible sago starch made by processing the trunk and body of palm trees, soaking, precipitating and drying through mechanical treatment, and it can be used to cook porridge and desserts after being stewed at high temperature.

Sago can be used to cook porridge with rice, red beans, mung beans, apples, barley, purple potatoes and other ingredients. Cook the sago until it is transparent and set aside, then cook the rice, red beans, etc. normally, and finally add the sago and continue to simmer for a few minutes over low heat.

Sago is a pure starch product with a smooth taste, which can not only be used to cook porridge, but also to make delicious desserts.

Green sauce sago cake:

Put the sago into the water and soak it for 15 minutes, drain the water, and then put it in the pot, add an appropriate amount of water to the pot, add the sago after boiling, cook for a few minutes, cook until the sago is transparent in appearance, and the middle is white, you can turn off the fire, cover the pot, simmer for a few more minutes, the sago will become transparent, and then put it in cold water again, so as not to stick the sago together.

Pour the green juice powder into a bowl, add water to brew, soak the gelatin slices in cold water to soften and set aside; Pour the whole milk into the pot, heat it over low heat until it is warm, pour the whipping cream into it, mix it evenly, pour the gelly pit slices and green juice into the pot, stir well, finally add the sago, pour it into the fresh-keeping bowl after cooking, cool it to room temperature, seal the lid, and put it in the refrigerator for 2 hours. In this way, the green sauce sago cake is ready.

1. Sago can be cooked with rice. You can put the sago in clean water and soak it for 15 minutes, drain the water, and then put it in the pot, add an appropriate amount of water to the pot, add the sago after boiling, cook it for a few minutes, and then put it in cold water to prevent the sago from sticking together; After cleaning the rice, put it in a pot, add water, boil it over high heat, put the sago in the pot, adjust the heat to medium, and boil before serving.

2. Ximincha rice is made of sago starch made by soaking, precipitation and drying of the trunk and body of the palm palm tree sold by Palm Bridge, sago is a small ball like a white pearl, which can be used to make desserts and milk tea after being stewed at high temperature. Sago can not only be used to cook porridge with rice, but it can also be made into barley sago and red date porridge and mung bean sago porridge.

Sago can be boiled porridge and drunk. However, it is recommended to use small sago when cooking porridge, its taste will be better, and sago porridge must be boiled before entering the pot, otherwise sago is easy to stick to the pot. In addition, when boiling sago, use low heat, which is easy to boil.

Sago is almost pure starch and contains 88% carbohydrates, protein, a small amount of fat and a trace amount of B vitamins. <

Sago can be boiled porridge and drunk. However, it is recommended to use small sago when cooking porridge, its taste will be better, and sago porridge must be boiled before entering the pot, otherwise sago is easy to stick to the pot. In addition, when boiling sago, use low heat, which is easy to boil.

Sago is almost pure starch and contains 88% carbohydrates, protein, a small amount of fat and a trace amount of B vitamins.

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.