How to cook sago to be the best Please thank you

Sago Dew [How to make sago dew] 1. Put the sago in clean water and soak it for later use. 2. Boil a pot of water, bring the water to a boil, and pour in the sago. 3. Wait until it boils again, turn off the heat and soak for 20 minutes, cook until the sago is translucent, and then soak it in cold water.

Note: Stir with a spoon while cooking, otherwise the sago will stick to the bottom of the pot) 4. Boil another pot of water, wait for the water to boil again, pour in the soaked sago, and when the sago is boiled until it is completely transparent, add cold water, turn off the heat after boiling, let it cool, and put it in the refrigerator for later use. 4. You can put your favorite fruit into the frozen sago dew, and it's done.

Soak the sago for a while, pour the sago when the water is boiling, remember to stir more, that thing is easier to stick, in fact, you don't need to cook the white sago to become transparent, and there is a little white in the middle when you take it out, and if you cook it for too long, you won't have that kind of QQ bounce feeling.

Coconut milk sago dew Soak this in water first, so that it is easier to cook when boiling Put water in the pot and add rock sugar Water is boiled in the soaked sago. When boiling, put coconut water (canned). I put the milk and boil it like this, and I can pull it as soon as it is opened!

Just pour it over with hot water and cook sago.

Soak him in water and cook it.

Cook with love! Hahaha

1. Pour water into the pot, put in the sago and boil over high heat, then turn to low heat and simmer.

2. Remove the sago and drain.

3. Change a pot of new water, pour the sago into the boiling again, and continue to simmer on low heat after boiling.

4. Cook it several times to get transparent and good-looking sago.

5. Put enough sago water to prevent the sago from sticking to the pan.

Sago is imported from abroad, not a product of China, but mainly produced in Indonesia, where it is a daily staple food for the local people. The common domestic sago method is used to make desserts, in fact, sago can also be used to cook porridge, so how to cook sago delicious?

First prepare the ingredients: sago, flour, glutinous rice flour, peanut filling, purple sweet potato, sugar, lard. Soak the sago in cold water for 1 minute to drain the water, the soaking time should not be long, otherwise the sago will fall apart; Add the flour and blanch it with boiling water, add lard, sugar, glutinous rice flour and an appropriate amount of water to knead the dough; Purple potatoes are steamed, divided into a piece of dough and kneaded into a purple dough; The dough of the two colors is wrapped into small agents and wrapped into the filling to make balls; Boil in boiling water for 2 minutes and remove; Drain the balls and wrap them in soaked sago while they are hot; Put the balls wrapped in sago in a steamer and steam for about 10 minutes until the sago is transparent.

Sago boiled into sago pearl balls is delicious, and the method is relatively simple, follow the steps to make delicious sago pearl balls.

Hello, the cooking is as follows:

Soak the sago in a large amount of water, pour it into boiling water and boil it after soaking, stir while cooking, turn off the heat when you see that most of it is only a little white core, cover it and simmer, simmer until there is no white core, pour it into cold water and rinse, and then you can eat. It can be drunk with coffee, orange juice, milk tea, etc.

It is important to note that:

After boiling a pot of water, add sago, because sago is a starchy food, so it should be added gradually during the addition process, not at one time, and it needs to be stirred constantly, otherwise it will be easy to form lumps and burn.

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

3.If the boiled sago is to be processed immediately, you need to add a small amount of cold boiled water or put it in the refrigerator to cool down.

Sago is delicious and hard to cook, teach you a trick, crystal clear and delicious Q bomb.

Ingredients. Sago 150g

Water to taste. Steps.

To prepare sago, I bought rose sago imported from Thailand.

Pour 150 g of sago into a bowl.

Add water to a pot and bring to a boil.

Pour in sago. Bring to a boil over high heat, stir constantly, turn to medium heat and cook for about 15 minutes.

When you see a small white spot in the sago, turn off the heat and simmer for a while.

The sago will become crystal clear.

Put the sago in cold water to remove the gum, so that the sago is more refreshing and has a Q elastic feeling.

Lo and behold, the sago is cooked, crystal clear, and beautiful

Sago is topped with mango, milk, taro, etc. to make a first-class dessert.

Tips: 1. Boiled sago is cooked in cold water, so that the sago will not stick together and it will taste more refreshing.

2. Cook and eat, don't do too much at a time, sago will continue to absorb water and swell after a long time, which will affect the taste.

3. Mix mango, milk, taro, etc. to make a first-class dessert.

Steps. 1. Put plenty of water in a pot and bring to a boil.

2Take a spoonful of sago and put it in boiling water (such a spoonful of sago can make 3 servings) 3Continue to cook over high heat, and the sago is boiled in boiling water (it is important to keep the water boiling, the sago is not easy to mush).

4Cover the pot with a lid and leave a slit and cook on high heat for about 15 minutes.

5. Remove heat, cover the pot and simmer for about 8 minutes.

6 At this time, there are occasionally a few white cores of sago, it doesn't matter, scoop out the sago and put it in cold boiled water, and the white core will disappear.

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 to spread it, then cover the lid of the rice cooker and cook for about 15-20 minutes (this depends on how much sago you cook).

Wait 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 take out cold water or ice water, so that the yang sago can be spread out one by one and not stick together.

Actually, boiling sago is very simple. Put more water in a small pot, after boiling, turn off the heat and pour in sago, cover the lid and simmer for 10 minutes, then boil and turn to low heat for two minutes, turn off the stove, cover the lid for three or five minutes, simmer, relying on the residual heat in the pot, the sago is only a little white heart left, and then boil and turn to low heat, cover the lid, and the sago will be fully cooked. This method is easy to master and saves energy.

If it's a small grain of sago, it is enough to simmer it twice, and if it is a large grain, it may take three or four times.