Why does boiled sago always have white core? Always can t cook thoroughly, how to cook it thoroughly

If you want to use cold water, boil it for a long time, boil the sago until there is only a small point in the middle, then take it out and put it in cold water, put it back to cook after a while, and then take it out and go through cold water again, but the first time you must cook it for a long time, add more water, and don't cook it too thick.

1. There are white spots because there is no simmering when cooking rice. When the center of the sago is still a little white, turn off the heat and cover the pot and simmer until the sago is transparent.

2. First of all, boiled sago, don't wash it with water, everyone thinks that sago is the same as our ordinary rice and glutinous rice, and it must be washed a few times first, but you will find that the sago rotten socks after washing are returned, and if you wash too many times, maybe the sago will be gone.

Turn off the heat when the sago is boiled until there is a little white in the middle, then cover and simmer for 5 minutes until it is all transparent, and then pass through the cold water, the sago will not occupy the road together, and the sago dew will taste Q bomb, if it is boiled to be transparent, it will be overheated, and the taste is not good.

Mango sago dew method:

Ingredients: sago, mango, milk, honey.

1. Put water in the pot, boil the water, and then put the sago into the boiling water to boil, turn off the heat when the sago is a little white in the middle, and stir with chopsticks when cooking to prevent it from sticking to the pot.

2. Turn off the heat and cover and simmer for 5 minutes until all transparent, take out the sago and put it in cold water.

3. Cut the mango in half, use a knife to draw stripes, and use a knife to cut out the mango flesh and put it in a bowl for later use.

4. Take out the prepared sago and put it in a bowl, then spread the mango on top, and put some honey.

5. Finally, when you add an appropriate amount of milk, the sago dew is ready to eat.

1. First grasp the amount of sago you want to cook, sago will expand when cooked, and the water volume per foot is best about two or three times that of sago.

2. Then boil a pot of water first, boil, pour the sago into it, stir, grind and boil, and be sure to stir from time to time in the middle to avoid sticking to the bottom of the pot.

3. After boiling, pour in a bowl of cold water, continue to boil, stir, and boil for another five minutes after reaching the boiling point.

4. Then turn off the heat, stir well, cover and let it simmer for 20 minutes.

After simmering, you will find that the sago has absorbed the water and there is no small white spot in the middle.

If there are still small white spots after stuffing, repeat the steps.

In our lives, sago is an extremely common and popular dessert ingredient, and many people will go to the supermarket to buy some sago dew and put it at home for consumption. However, some friends have made difficulties when cooking sago, and the color of the sago dew they cook is opaque, and they don't know how to improve the situation. So what should we do when we encounter a situation where sago is not transparent?

Next, let me introduce what to do when the sago dew is not transparent.

The first start before Wang Bu:

First we boil a pot of water, then put the prepared sago in it, and stir constantly with a spoon during this time to prevent the sago from sticking to each other.

Step 2:

After that, turn on high heat and continue to cook for 5 minutes, then switch to low heat and continue to cook sago.

Step 3:

Cook over low heat for another 5 minutes, then turn off the heat and cover the pot, and let it simmer for about 10 minutes. Then open the lid and stir the sago, then we will find that the boiled sago is basically transparent, if there is still opaque, cover the pot and let it simmer for a while.

Step 4:

Since the main ingredient of sago dew is starch, if the starch is dried and then absorbs water, the process will be very slow, and then we put it in the pot for a while to let the sago in the pot fully absorb enough water, and then it will be transparent.

Step 5:

When the sago is clear, remove it through a sieve and rinse it in cold water.

The crystal clear sago can be mixed with mango jam, coconut milk and other materials to make mango sago, put it in the refrigerator for a few hours and then take it out and eat, eliminating the fatigue of this hot summer.

I don't know if there are any friends like me, especially like to drink sago porridge and milk tea with sago, after all, sago also has a great effect on the human body, not only cough and phlegm, but also strengthen the lungs and spleen, and the important thing is that it is also very good for people. However, there is always a problem that bothers me about the cooking method of sago, that is, if the sago is not cooked well, there will be white core in it, and the taste will be affected, and the nutritional value will not be brought into play.

In order to solve this trouble, I also checked the relevant information, and also asked my friends in the restaurant, and now under his guidance, the sago I cooked is soft and transparent, and the taste is particularly good. I know that there are many friends who like to eat sago porridge as much as I do, but the boiled sago always has white core. Then today I will introduce my method of cooking sago to you, and those who are interested should follow me to learn it.

【Name】Boiled sago

Ingredients: Sago, water.

Methods and Steps].

1. First of all, we take out a clean pot, add an appropriate amount of water to it, and after the water boils, put the sago into the pot and boil. Be careful to wait for the water to boil before putting the sago in it, if you put the sago in cold water, the sago will melt easily.

2. After boiling the water, add the sago, and continue to cook the sago over high heat for about 5 minutes. After five minutes, we turn off the heat, cover the pot and let the pot simmer for about 10 minutes. After 10 minutes, we can see that the outermost circle of the sago has turned transparent.

3. Next, we will pour out the water from blanching sago, then add new cold water, and then continue to cook over high heat. Until the water is boiling, cook the sago for about six minutes, then turn off the heat again and cover the pot.

4. After putting the lid on the pot, we don't immediately put out the sago, but put it in the pot again and let it simmer for about 20 minutes. After about 20 minutes, we opened the lid, and at this time, we could see that the white core inside the sago was gone, and all of them had turned transparent, which means that the sago has been boiled and dried up.

5. After the sago is cooked, we take it out and pass it through a few cold waters. After the cold water, the sago can be used directly, whether it is to cook sago porridge or make sago milk tea, the taste is very good.

1. The time of simmering sago must be long enough, do not open the lid in advance, otherwise it will be difficult to remove the white core inside the sago.

2. When boiling sago, add as much water as possible, and be sure to stir it constantly with chopsticks, otherwise the sago will easily stick to the bottom of the pot and it will be more troublesome to handle.

3. Friends with diabetes should not eat sago, which is not conducive to physical health.

4. Before putting the sago into the pot and boiling, you can also soak it in cold water for about 20 minutes, which makes it easier to cook and saves more time.

5. If there is a lot of cooked sago, you need to put it in the refrigerator to refrigerate.

How about friends, is the sago I cooked soft and transparent, without a little white core? And the steps are exceptionally simple. If you think my method is feasible, friends should try it according to the steps I said, and I will ensure that the sago I make will not disappoint you.

1.Sago is made from tapioca flour, wheat starch, and bud flour, and generally needs to be boiled over high heat for 10-15 minutes, and simmered for 10 minutes when the heat is turned off before the sago can be cooked completely transparent.

2.Originally, sago was made from the starch in the trunk of the Nishigu coconut tree, but now most of the materials such as tapioca starch are used to replace the very small amount of Nishigu coconut starch, and the name has been retained.

3.The most important step to make sago delicious is the process of boiling the sails, the white sago particles need to go through the continuous tumbling of boiling water and the cooling and isolation of cold water until the inner core becomes soft and transparent.