Excuse me, how do you cook sago rice and how do you make sago rice?

Add an appropriate amount of water, add eight treasures, add batter, and cook.

In summer, everyone prefers to drink cold drinks, but there are many cold drinks that are made using sago, adding some fruits or smoothies to some drinks can effectively improve the value of the drink, and will also attract the attention of consumers, but many people don't know how to cook sago, some people will use rice cookers in order to save time, so what are the practices of rice cooker cooking sago?

First, what are the practices for cooking sago in a rice cooker? Pour an appropriate amount of water into the rice cooker and press the rice cooking button. Wait for the water in the pot to boil, (remember to wait for the water to boil before putting sago) at this time you open the lid and pour in the sago grains, stir it with a spoon and mix it to disperse, then cover the lid of the rice cooker, and cook for about 15-20 minutes (this depends on how much sago you cook).

Second, wait for 15-20 minutes to pass. Pull out the switch, you can open the lid to see, maybe at this time, the sago is not completely cooked, there are white dots in the middle, don't worry, close the lid, wait for another 5-8 minutes before opening it, you find that the sago has become transparent. Here, the sago is cooked thoroughly with the pan's keeping warm function.

After cooking, remember to remove it from cold water.

Or ice water, this yang sago can be spread out one by one, and it doesn't stick together.

What are the ways to cook sago in a rice cooker? The above content is an introduction to the code base, pay attention to the sago over water, it is recommended not to soak, the current quality of the sago is different, some sago will melt after soaking. Boil a pot of water, and the amount of water must not exceed the amount of sago, preferably twice the amount of sago.

For the amount of sago, 2-3 teaspoons are enough for one serving, and after putting the sago in boiling water, keep stirring, otherwise it will be mushy. Stir for about 15 minutes, then you will find that the water is very viscous and the sago is stuck together, it doesn't matter, the sago will be scattered in the cold water, and it will sink to the bottom, and the water will leak away. Boil another pot of boiling water, pour in the sago, stir, and cook for about 15 minutes, at this time most of the sago begins to become transparent, take the pot and rinse in cold water, and repeat the boiling water to cook the sago.

In this way, the sago will not be mushy, and you must not be in love with the war and want to cook the sago transparently in one pot.

Learn to use a rice cooker to make red bean milk sago dew, and children eat nutritious!

I feel that if I buy a rice cooker, I can have the whole world, and the rice cooker can not only make fragrant and soft rice, but also make many other delicious meals.

Next, the kitten will introduce you how to use a rice cooker to make red bean milk sago dew, which is especially nutritious for children to eat for breakfast!

Ingredients: barley, red beans, peanuts, oats, rock sugar, sago, milk.

Method: 1. Wash barley, red beans, and peanuts (** add less).

2. Add water and oats, rice cooker or pressure cooker.

3. Add rock sugar together, close the lid and boil.

4. Tips for boiling sago, first boil water on high heat, put in sago, cook for about 15 minutes, turn off the heat, simmer for 10 minutes, at this time, take out the sago and rinse it with cold water.

5. There is also a small white core, then boil the water Senshi, put it in, cook for 15 minutes, and continue to simmer.

6. When it becomes transparent, take it out and rinse it with cool white boiling, so that the boiled sago is soft and chewy.

7. Add fresh milk after boiling red beans and barley.

8. Mix the sago into the red bean barley and oat milk.

Isn't it simple? Learn how to make it for children.

Sago is not really rice, but is made of starch, so sago cannot be boiled for a long time and will be boiled into a paste.

The correct way to do it is to boil the pot under water, cook it over medium-low heat until the small white dot in the middle has just disappeared and is translucent, or bite it, it can be bitten, and there is no hard core, so immediately take it out and put it in cold boiled water or ice water. This way you can eat it at any time and put it at any time.

For example, Yang Xingling branch nectar, break part of the mango, cut it into pieces, mix it together, and put the sago made on top of it, and it's OK. Of course, it tastes better when you put it in the refrigerator. In addition, you can also add coconut milk, honey and other seasonings, according to personal taste, generally fruit sago ice sauce is probably like this.

There is also a kind of sago that is warm, such as white fungus sago syrup and the like. It is to boil the white fungus first, and after cooking, put the prepared sago in and cook it for a while, which is to make the sago softer. Such sugar water can be eaten hot or cold.

There is a simpler way to eat, which is to put the sago made on the top, put it in boiling water, cook it for a while, the soup is viscous, and you can put sugar and osmanthus, or rice stall Mingqi wine. This is a late-night snack that I ate in my hometown in the 70s and 80s, which should be considered a very simple snack.

Ingredients: sago.

1. Rinse the sago quickly with cold water, it must not be washed for too long, and do not wash it in advance, otherwise it will melt, and the cleaning is to remove surface impurities.

2. Boil a pot of boiling water, the amount of water is about four to five times that of sago.

3. After the water boils, pour in the sago and boil, stir properly to prevent the pot from sticking.

4. If there is a white spot in the middle of the edge, turn off the heat and pour it into a pot and simmer for 10 minutes.

5. Put the boiled sago in cold water, so that the taste of the sago will be more elastic, so that the simple and delicious sago will be ready.

3.Continue to boil the water, take out the sago and put it in the pot and cook it for 10 minutes, turn off the heat and simmer for 10 minutes, and there will be no white hearts.

4.After soaking for 10 minutes, put the sago in cold water, you can add ice cubes and chill it for later use, if you still have questions, don't worry, I will reply to you immediately after I see it, do you still have questions? If not, can you give me a thumbs up!

Sago rice is a dessert made with sago as the main ingredient, and here are the steps to make it:

Ingredients: 100 g of sago - 500 ml of water - 50 g of sugar - 100 ml of coconut milk - Fruits (e.g. mango, strawberries, etc.) to taste.

Steps:1Soak the sago in clean water for about 30 minutes to 1 hour until the sago is soft.

2.Put the soaked sago in a pot, add 500ml of water, bring to a boil over high heat, then reduce the heat to low and cook for 15 minutes, stirring constantly to avoid sticking to the pan.

3.Turn off the heat and add the sugar and stir well until the sugar melts completely.

4.Add the coconut milk and stir again.

5.Put the cooked sago rice in a bowl and add the chopped fruit for garnish.

2.Cooked sago rice can be refrigerated for a better taste.

Sago rice is a traditional Asian dessert made with sago flour as the main ingredient. Here are the basic steps to make sago:

Ingredients: 1 cup of sago flour.

4 cups of water.

Sugar 1 4 cups.

1 2 cups coconut milk.

Lemon juice (optional).

Steps: Put the sago noodles in a bowl, add enough water, stir well, and soak the sago in water for at least 1 hour or until the sago becomes translucent.

Put the soaked sago noodles in a pot, add 2 cups of water and bring to a boil over medium heat.

Reduce the heat and stir continuously until the sago is completely transparent and soft (about 10-15 minutes).

Mix together the coconut milk and sugar, then add to the sago and stir again.

Keep the heat on medium and continue stirring until the sago is more transparent and cooked, and the sugar is completely melted in the sago.

If desired, lemon juice can be added to add the sourness, then mix well.

Turn off the heat and allow the sago rice to cool to room temperature, then it can be refrigerated in the refrigerator.

Top with your favorite fruit or other toppings and you're ready to enjoy delicious sago!

1) Prepare a pot of water to boil, the ratio of water to rice is 10:1, and the amount of water must be large.

The rice does not need to be washed, but it is stirred while boiling on low heat to avoid sticking to the pan.

Tips: Wait for the water to boil before letting the rice go to the pot, otherwise it will easily stick to the pan and overcook.

2) Cook until translucent, with a little white core in the middle of the rice, turn off the heat, simmer for about 5 minutes, and simmer the rice at residual temperature.

Tips: Just like boiling pearls, simmer the rice first to avoid getting caught in the middle or being too soft.

3) Take out the boiled rice and put it in cold water to cool it immediately to remove excess mucus and maintain the q degree, and then filter it out with a strainer after cooling it slightly, then add it to the sweet soup and enjoy it.

Tips: If you want sago to be moist and not sticky, drain and add an appropriate amount of honey and stir well.

Evenly, you can make transparent and shiny sago with good taste.

It can be cooked in an electric cooker.

Put the rice and plenty of water in the inner pot, and the ratio of rice to water is about 1:15. Add a bowl of water to the outer pot, boil until the switch jumps, and then simmer for 15 minutes before serving.

Tips: If it is not cooked thoroughly, add 1 2 cups of water to the outer pot and cook and simmer again.

Preservation method: It is best to cook and eat the rice freshly so as not to lose the Q degree. If you cook too much at one time and have to be preserved, it is recommended to take it out immediately after cooking, cool it, drain it, and store it separately from the soup, so that it will not continue to absorb water and expand due to long-term soaking, making the taste too soft and the whole pot of sweet soup easy to look mushy.

It can be stored for about 2 days when refrigerated in a sealed crisper box, and the refrigerated rice will clump slightly, so add it to the soup and stir it up when eating.

Here are the steps to make sago:

Material: Sago.

Cooked rice. Water.

Sugar. Coconut milk.

Steps:1Soak the appropriate amount of sago in water for 30 minutes to 1 hour until the sago is soft.

2.Wash the rice, add an appropriate amount of water and cook.

3.While the rice is cooking, put the soaked sago in another pot, add the appropriate amount of water, and cook until the sago becomes transparent.

4.Mix the boiled sago and cooked rice, add the appropriate amount of sugar and coconut milk, and stir well.

5.Put the mixed rice and sago in the steamer and steam for 10-15 minutes.

Sago rice can be eaten as a dessert or a staple food and has a soft and glutinous taste, sweet and delicious.

Sago rice: Rice made with sago.

Sago, also known as West Valley rice, is produced in the area of the Nanyang Islands, the sago is pure and white, the name is Zhenzhu West Valley, white and smooth and glutinous, the nutrition is quite abundant, the most traditional is the starch extracted from the wood pith of the coconut tree in the West Valley, which is made by hand. It is suitable for people with weak constitution, postpartum recovery period, indigestion, and fatigue.

Production method: 1. Add sago after boiling a pot of water, because sago is a starchy food, so it should be added gradually during the addition process, and it needs to be stirred constantly, otherwise it is easy to form lumps and easy to burn.

2. When it rolls away again, turn to medium-low heat, add a small amount of water several times, and turn off the heat until the sago is completely transparent.

Summary. Good morning, dear

The delicious way to make sago rice is: mango sago is delicious, how to make sago delicious.

Good morning, pro sago rice is delicious, the recipe is 3 ingredients: 1 mango, 15 grams of sago, and one coconut water.

Steps:1Bring a pot of water to a boil.

2.Pour in the sago and cook until there are small white spots, cover and simmer for half an hour.

3.Ripe mango must be sweet, any variety can be.

4.Cut into small pieces and set aside.

5.Stir all the ingredients well, don't add water, if it's not sweet enough, you can add sugar.

Have a great day, dear <>

1. Boil a pot of water, because the small sago will expand after cooking, so the amount of water should be more. When the water in the pot is about to boil, rinse the sago with water 2 or 3 times, if you are sure that the sago you are using is clean, you can skip this step.

2. After the water in the pot boils, add the small sago, change to low heat, and stir slowly with a spoon while cooking, otherwise the sago will stick to the bottom of the pot. It's going to be a little cloudy at first, just keep stirring, and slowly you'll notice that the little sago becomes transparent.

3. Generally cook for 10 to 15 minutes. When you see that the little somici is slowly becoming transparent, and there is a small white spot in the heart of the little sago, turn off the heat. Then cover the lid and simmer for a few minutes, the purpose is to make the small sago fully cooked, and simmer until you can't see the small white spots, which means that the baby sago is fully cooked.

4. Take out the small sago with a colander and put it in the prepared cold water, or you can directly rinse it with tap water, the purpose is to make the cooked small sago more refreshing and not chaotic. At this time, the little sago is like a small pearl, very beautiful.

Prepare the ingredients

Sago 100g

Rice to taste.

Sugar: Appropriate amount.

Stainless steel container 1

Steps:1Buy lotus sago, which is sold in supermarkets**, and the price is relatively cheap, you can buy it for a few dollars.

2.Plain rice is sufficient.

3.100g of sago, appropriate amount of rice.

4.Water is placed in a regular stainless steel container in a two-thirds position, put on the battery stove and boil for 5Cover and cook over medium heat for 10 minutes.

After a few minutes, stir with peony, non-stop, because it will paste the bottom of the pot.

7.When the water around the sago porridge slowly decreases, add a small bowl of water and continue to cook, (add water 3 times and change to low heat).

8.Add the right amount of sugar and you're out of the pan!

9.Simple sago porridge is baked! Sago porridge is softer and chewier when the temperature drops!