How do you cook baby sago to be delicious? How do you cook baby sago?

The correct cooking method of small sago is to first add water to the boiling pot until the water bubble boils, then pour the washed sago into the boiling water, boil over high heat, and stir constantly with a spoon after boiling to avoid sticking to the bottom, and also prevent the small sago from forming a ball. The specific steps are as follows:

Ingredients: small sago, ice water, some water, pot.

Specific steps: 1. Prepare such a pot of water first, boil it, and then boil a pot of water for later use.

2. Boil the water, turn it to low heat, add 300 grams of sago, stir every 1 minute, and do not stick to the bottom. If there is little water, use the pot of hot water that you have prepared, not cold water.

3. Cook until a little white, some of which are transparent, and then turn off the heat and simmer for 10 minutes.

When the minutes are over, pour the sago into a sieve, strain the water, and get busy showering. Pour in the sago and soak for three minutes, then drain.

5. Then there are the results. When eating, it can be served with taro balls, mango, and self-adjusted coconut milk.

Cooking tips for boiling sago.

Don't soak the ice water for too long, otherwise it will not q, the storage time is 2 days, more than the third day is guaranteed not q, don't soak in water when storing, you can store the refrigerator, but I recommend that you don't put it in the refrigerator at room temperature, because it will not q after a long time.

Similou is actually quite easy to do.

It's just a hassle to do.

Generally, boil the pot of water first.

Then just throw the sago down.

It is best to cook the soup in a pot with a vent hole in the lid)

Cook over high heat at this time.

Put more water and you don't have to keep it.

Wait about 10 minutes to come back and take a look.

If the sago is cooked until there is a little white spot in the middle and the appearance is transparent, then use a colander to leak out all the sago.

Take it directly to the faucet and flush it.

Then pour all the water in which the sago was boiled.

Clean the pan.

Boil the pot of water again (you can put less water).

Then at this time, it must be boiled (generally after boiling water on high heat, you can pour some excess water out.)

Then open a pack of 250 ml of milk or coconut water, pour it in, cook it together, and put some sugar in it by the way (you can eat n sweet, you can put more).

When cooking, stir the pot repeatedly with chopsticks or a spoon.

Don't get the sago in the pot.

Generally, boil for 5 to 7 minutes before you can get off the pot.

At this time, by the way, you can't put the fruit or not.

If you like a unique taste.

You can also put some boiled red beans or small pieces of fruit into it and mix them to eat, don't put peaches.

Peaches I tried.

It is unpalatable in any cold drink).

Hope this experience was helpful to you.

1. Pour the sago into the hot water immediately after turning the boiling water on and off, cover the pot and simmer for about 5 minutes, so as to ensure the taste of the sago.

2. Drain the cooked sago, add yogurt or ice cream and put it in the refrigerator, freeze for about 10 minutes before serving; If you don't like yogurt, you can also use fresh milk, juice and ice cream with frozen. Of course, after freezing, you can add fruits, vanilla powder and chocolate beans to eat together, and just mix them reasonably according to the taste of the self-nuclear brigade.

West ridge wild rice making cherry blossom shouting Yuyu course.

Ingredients: 250 grams of milk.

Appropriate amount of sago. A pinch of rock sugar.

Grapes (any combination you like).

Method 1Prepare the materials.

2.Sago add an appropriate amount of water and simmer.

3.Cook for about 15 minutes, and there are only a few small white dots left in the rice heart4Turn off the heat and simmer for 15-20 minutes, and the meters will become completely transparent.

5.Drain the boiled sago grains and milk into the pot with gauze or other tools, and put the sago in the cold water into the milk and cook it together for 7Add rock sugar until milk comes to a boil.

8.Boiled plain milk sago dew.

9.Add your favorite fruit to make milk fruity sago.

Ingredients: sago, coconut water, water, fruit jelly.

1. Heat hot water in a pot, add sago, sago: about 1:5 amount of water.

2. Boil the sago in boiling water, stir while boiling, cook until the side of the sago is transparent, there is a white heart, and take it out of cold water.

3. At this time, there is still a white heart, and then add it to the pot, sago:water is about 1:2 ratio, and continue to boil.

4. Continue to boil and continue to stir, otherwise it will stick to the pan and turn off the heat when it boils.

5. Cover the lid until the sago is cool, and the white heart will disappear.

6. Rinse off the sticky paste with cold water and cook the sago.

7. Add coconut water and jelly and serve.

1. Prepare the ingredients for boiling sago: 200g of small sago.

2. Stir the small sago: After the hot water is boiled, pour in the small sago, which needs to be stirred constantly to avoid pasting the pan.

3. Simmer small sago: After the sago is cooked until transparent, turn off the heat, cover the pot and simmer for 15 to 20 minutes, during which time do not open the lid.

4. Rinse with cold water: After the small white spot in the center of the sago subsides, the mu is held, and Duan Suisen becomes pure white, and the small sago is cooked after rinsing with cold water.