How do you cook sago dew? How do you cook sago?

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, cook 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.

Hello!

Red bean coconut milk sago 1Take a pot and bring the water to a boil, then add the sago. Many tutorials on the Internet say that you want to wash the sago with water, but you don't need to, not to mention that the sago will melt quickly after soaking in water, after all, people are made of powder.

Cover the pot and cook for about 15 minutes, then turn off the heat and simmer for 15-20 minutes, and the sago will become transparent. Of course, at this time, you will find that the sago in the pan is sticky, which may affect the taste. Therefore, to make the sago grains distinct, you can directly add water several times to filter out the sticky soup.

When filtering, I use a stainless steel pot with a partition for steaming things with small holes, hehe, it's very easy to use, and I can't leak a single one. If you don't have the tools, it's best to wait for the sago to settle slowly before carefully discarding the water. After the sago is washed, set aside.

2.While the sago is cooking, take another pot and put the red beans in to cook. It is best to soak the red beans carefully for a few hours before cooking, otherwise it will be difficult to cook them.

After the red beans are boiled, if there is still a lot of water, it is recommended to remove some of them and leave only the red beans. 3.Pour the sago in as well, cook for a while, pour in 2 bottles of coconut water and cook for a while and it's OK.

Now the coconut water seems to be getting lighter and lighter, like clear water. Maybe it's better to use coconut flour? I haven't used it, I've heard of it.

The color of the boiled product is a bit pinkish-purple, because some of the red beans have been boiled into sand. Much like the color of taro

The cooking method of sago dew is as follows:

Prepare the materials:200 grams of sago; 2000 grams of water.

Method:

Take out the prepared sago and set aside.

After the water boils, add the sago, and when the edges of the sago become transparent, it tends to stick to the pan, so stir.

When there is still a little white in the middle, you can turn off the heat and simmer until there are no white spots when it is opened.

Take out the stewed sago, rinse it to thicken, pour ice water and soak it for 10-15 minutes, then take out the sago.

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.

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

The method of boiling sago dew is:1. First of all, boil hot water in a pot and add sago, sago: the amount of water is about 1:5.

2. Then boil the sago in boiling water, stir while boiling, cook until the edge of the sago is transparent, there is a white heart, and take it out to cool the water.

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

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

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

6. Then rinse off the sticky paste with cold water, and the sago is ready.

7. Finally, add coconut water and jelly, and you can serve.