How to cook sago is the right way, the right way to cook sago

The easiest way is to cook it in a rice cooker. Steps: 1 Boil water in a rice cooker (the ratio of water to sago is 10 cups of water: 1 cup of sago);

2. When the water is boiling, put the sago directly (no need to wash or soak) and stir it with a rice spoon for two minutes; 3. Cover the pot and cook for five minutes, open the lid and stir; 4. Then cover the pot and cook for five minutes, then stir; 5. In this way, you can press the rice cooker to the state of heat preservation and let it simmer for five to ten minutes. 6. At that time, pure milk or coconut water can be added as needed.

1.Boil 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.

The correct way to cook sago is as follows:1Soak the sago.

Put the desired sago in a bowl, add enough water and let it soak for a while. Generally, soak for about 30 minutes until the sago becomes translucent. 2.

Boiled sago. In a sip of boiling water, add the soaked sago and reduce the lead heat to medium-low and stir constantly, so that the sago does not stick together. Cook until the sago is transparent and there are no white spots in the center, which takes about 10 to 15 minutes.

3.Remove the sago. Add an appropriate amount of cold water to the cooked sago, then remove the sago with a strainer or sieve to discard the excess water.

4.Rinse sago. Rinse the fished sago in cold water until the water becomes clear.

Tease this step to remove excess starch and impurities. 5.Stir in sugar water or fresh milk.

Add the boiled sago to the sugar water or fresh milk, stir well and serve. It is important to note that sago expands during the cooking process, so be careful when choosing a clever container and the amount of water to add to avoid boiling paste or overflow. In addition, cooked sago should be eaten as soon as possible, otherwise it will become hard and lose its texture.

Hello, according to the survey, remember to cook sago, don't use it under cold water. Don't fill the pot with water too much at one time, and pour in the sago only after the water is boiling. The pan of sago under cold water will fall apart.

When boiling sago, stir it often, otherwise it will be easy to stick the pan. There are 2 ways to boil sago: the first method is to boil until viscous, add cold water and cover with a lid, simmer over medium-low heat until there is a slight white core, remember to open the lid and stir at any time halfway, turn off the heat after boiling the sago with only a little white core left in the heart of the state, cover and simmer for 20 minutes.

However, the sago cooked in this way occasionally has a white core. In the second method, the sago is boiled viscous, the soup is poured out, the water is boiled to make it sticky, and then the socks are poured out. If you repeat this several times, you can quickly boil the sago.

The sago dew boiled in this way basically has no white core. After boiling, put the sago dew in cold boiled water and store it cool, and it will taste more elastic.

Summary. Add water to the pot and bring it to a boil over high heat, then add the sago to the pot and start cooking. Sago is a starchy food that tends to stick in the pan, so don't add too much sago at a time, it's best to add it slowly in batches, and stir constantly when adding it, so as to stop the sago from clumping or burning.

2. After the water in the pot boils again, turn to low heat and continue to cook, do not stop stirring during the period, and after seeing less water, continue to add cold water, do not add too much each time. During this process, the sago will slowly become transparent until it becomes completely transparent, and the soft and smooth sago will be cooked, looking full and crystal clear.

The correct way to cook sago.

Add water to the pot and bring it to a boil over high heat, then add the sago to the pot and start cooking. Sago is a starchy food that tends to stick in the pan, so don't add too much sago at a time, it's best to add it slowly in batches, and stir constantly when adding it, so as to stop the sago from clumping or burning. 2. After the water in the pot is boiled again, turn to low heat and continue to boil, during which the stirring action should not be stopped.

During this process, the sago will slowly become transparent until it becomes completely transparent, and the soft, smooth sago will be cooked, looking full and shiny with grains.

The first part is boiled in hot water and then slowly added cold water, right?

That's okay, I see, thank you.

Summary. Hello dear, the correct way to cook sago: 1. Pour a lot of water into the soup pot and bring to a boil.

The amount of water should be sufficient so that the sago does not stick together. 2. When the water starts to boil, add the sago. Don't add too much sago at a time so as not to affect the boiling speed.

3. Cook the sago over medium-low heat, stirring constantly during the period to prevent the sago from sticking to the pan or clumping. Once boiling, reduce the heat, cover the pot and cook for about 15-20 minutes until the sago becomes transparent. Pay attention to the changes in the sago and avoid overcooking.

4. Overcooled river: Remove the boiled sago and put it into the ice water prepared in advance to let the sago cool down quickly. This helps to preserve the taste of sago.

Soak the sago in water for about 10 minutes, then remove with a strainer and drain.

Hello dear, the correct way to cook sago: 1. Pour a large amount of water into the pot of potato soup and bring to a boil. Raise enough bend before the water count, so that the sago does not stick together.

2. When the water starts to boil, add the sago. Don't add too much sago at a time so as not to affect the boiling speed. 3. Cook the sago over medium-low heat, stirring constantly during the period to prevent the sago from sticking to the pan or clumping.

Once boiling, reduce the heat, cover the pot and cook for about 15-20 minutes until the sago becomes transparent. Pay attention to the changes in the sago and avoid overcooking. 4. Cooling River:

Remove the boiled sago and put it in the ice water prepared in advance to allow the sago to cool down quickly. This helps to preserve the taste of sago. Soak the sago in water for about 10 minutes, then remove with a strainer and drain.

Precautions: 1. Keep the heat low when boiling sago, and stir frequently to prevent it from sticking to the pan. 2. After the sago is cooked, it should be quickly cooled to maintain the taste of Q bomb.

3. The syrup for boiling sago can be adjusted according to personal taste, and you can also add fruits and ingredients from Zheng Tong according to your preference.

Dear, after my inquiry, boiling sago is a common cooking method used to make sago dew, sago porridge and other delicacies. Here are the correct steps to cook sago:1

Prepare the ingredients: sago and water. Simi can adjust itself according to the amount you need.

2.Wash the sago: Put the sago in a bowl, add water, gently stir the sago with your hands, and discard the water.

Repeat this process 2 to 3 times to remove impurities and foam from the surface of the sago. 3.Soak in water:

After pouring out the last water, add an appropriate amount of water to soak the sago. It is generally recommended to have a 1:3 ratio of clear water to sago.

Let the sago soak in clean water for 30 minutes to 1 hour to allow the sago to fully absorb and stimulate the water to swell. 4.Boiled sago.

Pour the soaked sago and water into a saucepan. It is generally recommended to have a ratio of water to sago at a ratio of 1:6.

Heat the pot over medium-low heat, bring to a boil, then reduce the heat to low and cook slowly. Stir frequently to prevent the sago from sticking to the bottom or sticking together. Cook for about 15-20 minutes until the sago becomes transparent, soft and chewy The above information ** Yu Zhihu.

Cooling and use: Cooked sago can be rinsed with cold water to remove excess starch and stickiness. It can then be used to make various sago foods, such as sago dew, sago porridge, etc.