How to cook sago dew syrup delicious

Soak in water at room temperature until the color becomes a little transparent, and then start cooking, add some crushed papaya to make delicious papaya sago dew. Haha Taro sago dew Ingredients: 100 grams of sago and taro (about two halves), 1,250 ml of water, 150 ml of fresh milk and coconut milk, 125 grams of rock sugar Operation:

1) Wash the sago, peel and cut the taro. (2) Put rock sugar in water, put it in a deep cup, cover with a lid, and cook on high heat for 5 minutes. (3) Add sago and taro grains and cook over medium heat for 20 minutes.

4) Take it out, stir in fresh milk and coconut water, it can be eaten, and it can be put in the refrigerator after cooling. How to cook sago 1, put water in the pot and boil the sago and cook it for about 15 minutes 2. Pay attention to stirring when cooking to prevent sticking together Turn off the fire after a few minutes, do not open the lid, and continue to simmer for about 20 minutes out of the pot, at this time the sago is already completely transparent 4. After taking out the sago and washing it, put coconut water, a little rock sugar, and sago in the pot and cook it together, and the sago dew will be made into DIY simple homemade fruit sago dew 1. 2. Bring a pot of water to a boil and put the sago into the boiling water.

Note: Stir with a spoon while cooking, otherwise the sago will stick to the bottom of the pan) 3. Cook until the sago is translucent, then separate the sago from the hot water. 4. Boil another pot of boiling water, and put the sago that has just been boiled until it is translucent and separated from the water into the boiling water.

5. Cook until everything is transparent, and bring all the boiling water to it. 6. Boil a small pot of milk and add a little sugar. (Suggestion:.)

If you use coconut water instead of milk, it will be more fragrant, and if you don't like coconut water, milk can also be used. 7. Pour the milk into the sago and cook it together, so you don't have to cook it for too long. 8. Put the boiled sago milk in the refrigerator until frozen.

9. Put the fruit in the sago dew, and it's done. (Note: You can put your favorite fruit in the frozen sago dew).

Soak the sago you bought in cold water first, and be sure to use cold water! Soak for about five minutes! Then use a pot to boil the water that is 8 times the sago dew, and bring it to a boil!

Then drain the soaked sago, pour the water into the pot after boiling, and stir it with a spoon until it is boiled again! Now it's up to you what you want to put in it! You can put some milk milk depending on how much you like it Creamer Creamer can be more creamer, and then some sugar is fine!

If you want it to look good, you can put the dates in it!

How to cook sago dew:

Ingredients: 200 grams of red bean paste, 30 grams of sago, 200 grams of papaya, 400 grams of milk (for two people), appropriate amount of rock sugar.

1. Prepare all the ingredients first.

2. Boil the sago first, add half a pot of water to the small milk pot, after boiling, pour in the sago and cook for 10 minutes, opening the lid from time to time and stirring. When the time comes, turn off the heat and do not open the lid, simmer for 20 minutes, after opening the lid, you can see that there is a white heart in the middle of the sago, and the sago is passed through cold water once. Such a strong Q bomb.

3. The sago is relatively hard and not easy to cook, so it should be boiled in the pot for the second time, add water to the pot and boil again, pour in the sago and cook for 10 minutes, turn off the heat and simmer for about 20 minutes.

4. When the time is up, look at the state of the sago is already transparent, indicating that the sago is fully cooked. Remove the sago and put it in cold water again and set aside. You can cook more each time, put it in the refrigerator and refrigerate, and you don't need to cook it when you make milk tea again, which is much more convenient.

5. Peel the papaya and cut it into pieces of the same size.

6. Pour the milk into a small milk pot and add sago and red bean paste.

7. Add red bean paste can be added with the soup, after the fire is boiled, the rock sugar is also melted, and you can eat it out of the pot.

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 flour, 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 gently cut the flesh along the bottom of the mango with a knife to become mango grains.

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.

It is recommended to use small mangoes to make mango sago, compared with large mangoes, small mangoes have a stronger flavor when combined with milk, and the amount is just right.

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

Ingredients: sago, coconut milk.

Method:1Boil water in a pot, reduce the heat, and put the sago in the pot to boil.

Keep stirring during the cooking process, it is a little cloudy at the beginning, no matter what, continue to stir. Slowly, I noticed that the sago became transparent. When Simi still has a small white spot in his heart, turn off the heat.

2.Put the boiled sago in cold water, and the sago at this time is like a small pearl, which is very beautiful.

3.Add water to the pot and boil to reduce the heat, pour in a small bag of coconut flour, add a few rock sugars, two spoons of sugar, pour in a bag of fresh milk and continue to cook. Time is in your own hands.

4.Pour the boiled coconut milk into the sago and let it cool, you can add the watermelon. Put in the refrigerator and chill.

Ingredients: 150 grams of mango, 250 grams of coconut milk, 100 grams of sago, appropriate amount of water. Pour an appropriate amount of water into the pot, bring to a boil over high heat, rinse the sago and pour it into the pot, cook for about 15 minutes, stirring while cooking, and cook until there is a small white spot left in the middle of the sago.

Cover the pot and simmer for 5 to 10 minutes until the sago is cooked through, transparent and swollen. Sago is too cold water, you like the refreshing taste can be more than a few times of water, and you can like thick water 1-2 times.

Ingredients: 150 grams of mango, 250 grams of coconut milk, 100 grams of sago, appropriate amount of water.

1. Pour an appropriate amount of water into the pot, bring to a boil over high heat, rinse the sago and pour it into the pot, boil for about 15 minutes, stir while cooking, and cook until there is a small white spot left in the middle of the sago.

2. Cover the pot and simmer for 5 10 minutes until the sago is cooked through, transparent and expanded.

3. Sago is too cold water, if you like the refreshing taste, you can do it a few more times, and you can like thick water 1 or 2 times.

4. Add mango and milk to the wall breaker and whip until delicate and smooth.

5. Put the mango coconut milk juice into a bowl, add the sago and diced mango and serve.

The steps to cook sago dew are as follows:

Method 1 of boiling sago dew:

Step 1:

Boil water in a pot, wait for the water to boil, put the rinsed sago in and boil, cook until only a little white core is left in the middle of the sago, turn off the heat and simmer for about 10 minutes, and the sago will be completely transparent.

Step 2:

The boiled sago is taken out and cooled and boiled, and then put it in the cool boil for later use. Boil water in a pot, put the taro balls in and cook, remove them to cool and set aside.

Step 3:

Prepare your favorite fruits according to your preference. I just have mangoes, yellow peaches, and blueberries at home, and I use these fruits, and you can also add any fruit you like. Put taro balls, sago, and fruits in a bowl, pour in milk, and coconut milk.

Method 2 of boiling sago dew:

Step 1:

Prepare ingredients and tools: 50 grams of sago, 100 grams of yogurt, 1 dragon fruit, 2 bananas, appropriate amount of water. Boil water, pour in 50 grams of sago, cook for about 15 minutes, remember to stir constantly, otherwise it will be easy to stick to the pan with Jensen sago, cook well, cover the pot and continue to simmer for about 5 10 minutes.

Step 2:

Cook the sago until transparent; Remove and put in purified water to wash off the starchy mucus on the surface.

Step 3:

Cut the dragon fruit into small cubes, and cut the bananas into small pieces when the sago is cooked (because bananas are prone to oxidation); Pour 100 grams of yogurt into a cup, add dragon fruit and bananas; Scoop a spoonful of boiled sago, sprinkle with an appropriate amount of diced fruit again to garnish, and you're done.