How do you cook sago? Why am I cooking for an hour and not getting it through?

01) (Applicable to 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.

02) (Suitable for cooking and setting aside):

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.

Soak for a while, boil over high heat, cook over low heat until there is no white core, take out the cold water, and put it in the refrigerator for later use. When eating, put sugar, milk, pulp, etc.

Dizzy, it's impossible, it shouldn't take more than 15 minutes, and don't put too much After cooking, cover them and let them simmer.

The difficulty of cooking sago may be due to the wrong method. Generally speaking, sago is about the same for half an hour, if it is cooked for too long, sago may become rotten and affect the taste, so you must not forget to simmer it when cooking sago, which can make sago more crystal clear.

Sago is suitable for making all kinds of soups, sauces and other foods, and the cooking method is relatively simple. First of all, boil a pot of water, because the small sago will expand after cooking, so the amount of water is not high and suitable for too much. When the water in the pot is about to boil, rinse the sago with water two or three times, and then put it in the boiling water to cook the Qixu potatoes.

Cook sago over low heat, generally stir with a spoon while cooking, otherwise sago is easy to stick to the pan, it may be cloudy at the beginning, don't care, continue to stir, so that you will slowly find that the small sago becomes clear.

When you see that the little sago is slowly becoming transparent, and there is a small white spot in the heart of the little sago, turn off the heat, so that the lid and simmer for a few minutes can make the sago easier to cook.

After simmering, remove the sago and put it in the prepared cold water, which can be showered with tap water, which will make the small sago more refreshing and not sticky.

The reason why sago is not cooked can be that the heat is not enough, the water is not enough, the cooking time is not long enough, or the cooking method is not right.

You should do something like this:

1. Put an appropriate amount of water into the cooking pot, bring to a boil over high heat, and add sago.

2. Keep it boiling, cook for about 5 minutes, and keep stirring constantly during the cooking process.

3. When there is a small white spot left in the middle of the sago, add half of the original cold water, stir and boil for about 3 minutes.

4. Turn off the heat, close the lid and let it simmer for about 10 minutes, until the sago is completely transparent and ready to seep.

5. After cooking, remove the sago, filter it, and add a small amount of cold water to prevent the sago from sticking.