The origin distribution of sago and what kind of rice is sago

Sago, also known as Nishigu rice, is the most traditional starch extracted from the pith of the Nishigu coconut tree and processed by hand. Sago, in coastal areas such as Guangdong, China, is also called sand grain rice and sand arc rice. Produced in the area of the Nanyang Islands, the sago is pure and white, the name is Zhenzhu Xigu, white and smooth, and the nutrition is quite abundant.

How to make it: 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. 5. You can put your favorite fruit into the frozen sago dew, and it's done.

1. Sago is not rice, it is a starch product.

2. Sago is a kind of palm tree produced in Southeast Asia and is an important local staple food**.

3. Many sago products use tapioca starch, which is more productive and readily available.

Artificial rice is not natural I looked at it It is mainly made of starch So you can't wash it in cold water or don't wash it when you cook it, otherwise it won't become a shape and it will become mushy It's best to throw it directly into boiling water when you cook it is mainly stuffy Sago is very delicious.

Sago, also known as Xigu rice, is also known as sand grain rice and sand arc rice in the coastal area of Guangdong, China, and this rice is made by hand, which is extracted from the wood pith of the coconut palm in the West Valley. Sago is white, soft and glutinous, and very nutritious.

Generally speaking, rice as we understand it is naturally grown rice, barley, millet, etc., but sago is not naturally grown, this kind of rice is made. Sago is produced in the area of the South Sea Islands, is to take out the palm plant Shenmu wood pith, with the ordinary starch method, through crushing, screening filtration, repeated rinsing, precipitation, drying and a series of processes to produce a kind of starch, this starch is dried, shaken into fine particles, according to the size of the particles, can also be divided into small sago, medium sago and large sago three kinds, if you continue to dry, at this time, it becomes the West Valley rice, that is, white sago.

The reason why sago is called rice is because sago is also granular, and some people will regard sago as a staple food, so it is not an exaggeration to call it "sago".

Sago is almost pure starch, but also contains a lot of carbohydrates, a small amount of protein, fat and trace elements, and the sago sold in the market is also mixed with other starch substances, such as tapioca flour.

Summary. Sago pearls, also known as sago pearls, are not traditional grains, nor are they grains grown in the field. It comes from the West Valley coconut (Metroxylon Sagu), which is artificially processed.

Sago pearls, also known as sago pearls, are not traditional grains, nor are they grains grown in the fields. It comes from the coconut of the West Valley Valley, the West Valley Palm (Metroxylon Sagu), which is processed by the Human Respect Bureau.

The coconut and coconut are distant relatives of the palm family, and are mainly widely distributed in tropical islands and islands in Asia and Oceania, such as the Malay Archipelago, the island of Kinru Qunkai in Indonesia, and Papua New Guinea.

Summary. Dear, hello, sago is not rice, the composition of sago is mainly starch, mainly with the trunk of palm trees, body (stem), after soaking, precipitation, drying and a series of processing, is a kind of edible starch, the earliest before will also take the wood of the coconut tree in the West Valley to extract this starch, processed into sago, sago is generally used to make desserts, milk tea, like sago dew, fruit fishing, poplar branch nectar, etc., will add sago, the overall taste of sago is smooth and glutinous, and the nutrition is also relatively rich, the above information** Encyclopedia.

Dear, hello, sago is not rice, the composition of sago is mainly Luntanchi starch, mainly with the trunk of palm trees, the body (stem), after the plum soaking, precipitation, letter drying and a series of processing, is a kind of edible starch, the earliest before will also take the wood of the West Valley coconut tree to extract this starch, processed into sago, sago is generally used to make desserts, milk tea, such as sago dew, fruit fishing, poplar branch nectar, etc., will add sago, the overall taste of sago is smooth and glutinous, and the nutrition is also relatively rich. The above information is ** in the encyclopedia.

Sago is Nishigu rice.

Produced in the area of the Nanyang Islands, sago is the starch prepared by taking the pith of the palm plant Shenmu, using the ordinary starch making method, crushing, sieving and filtering, repeated rinsing, precipitation, drying and other processes. When the starch is dried to semi-dry, it is shaken into fine grains, which are divided into three kinds according to the size of the particles: small sago, medium sago rice and large sago, and then dried, that is, West Valley rice. The sago with clean color and white color is called "Pearl West Valley", which is white and smooth and glutinous, and has a lot of nutrition.

Sago is mixed with water to form a paste, and then rubbed through a sieve to make granules, which are divided into pearl sago or projectile sago according to the size of the particles. Sago is almost pure starch and contains 88% carbohydrates, protein, a small amount of fat and a trace amount of B vitamins. Most of the sago sold in the market is mixed with a lot of other starchy substances, such as tapioca flour.

Preparation of taro mash sago dew:

Material preparation: West grain rice, taro, white sugar, coconut milk, water, etc.

1.Peel and wash the taro, slice it, steam it, and crush it while it's hot.

2.Boil the rice in 5 cups of boiling water for 10 minutes, remove it when it is translucent, rinse it slightly with cold water, and drain.

3.Boil 3 cups of water, add white sugar to boil, put taro paste first, then pour in the rice and coconut milk, turn off the heat after boiling, and then serve and eat.

4.When the taro is milled, it is not necessary to grind too finely and leave some particles.

5.Water can be boiled before the West Valley rice can be put in, stir more when boiling, avoid sticking together, and do not have to be completely cooked until transparent, otherwise the overcooked taste is poor.

6.Boiling the boiled shitani-gu rice with cold water can increase the firmness, and the mold cultivation can avoid sucking out the soup due to swelling.

The above content reference: Encyclopedia - Simi.

Dear, I inquired for you that Pei Wei sago is an edible rice product, also known as tapioca starch beads or sago dew. Actually, sago is not made from rice, but from the starch of cassava, also known as kayka. Cassava is a plant with a high starch content, and its rolling midland rhizomes are processed to extract starch, which is then scalded into small particles of sago.

Sago is generally in the form of small white grains and is often used in desserts, drinks or pastries, especially in the countries of Asia and the Greater Asia. During cooking, sago absorbs water and expands, becoming translucent bead-shaped, with a smooth texture and a certain chewiness. The above information comes from Zhihu.

Summary. Hello dear, sago is also called sago pearls, it is not a traditional grain, or even a grain grown in the field. It comes from the West Valley coconut (metroxylon sagu) and is artificially processed.

The West Valley coconut and coconut are distant relatives of the palm family, which are widely distributed in tropical islands and islands in Asia and Oceania, such as the Malay Archipelago, Indonesian Archipelago, Papua New Guinea, etc.

Hello dear, sago is also called sago pearls, it is not a traditional grain, or even a grain grown in the field. It comes from the West Valley coconut (metroxylon sagu) and is artificially processed. The West Valley coconut and coconut are distant relatives of the palm family, which are widely distributed in tropical islands and islands in Asia and Oceania, such as the Malay Archipelago, Indonesian Archipelago, Papua New Guinea, etc.

Sago is an edible starch made by processing the trunk and body (stem) of the palm tree (Metroxylon sp), soaking, precipitating and drying through mechanical treatment, and the most traditional starch extracted from the pith of the coconut tree (also known as Shagu and Sand Valley) is made by hand. Sago is produced in the Malay Archipelago, the sago is pure and white, the name is Zhenzhu West Valley, white and smooth, and the nutrition is quite rich. It can be consumed by the general population.