How can Simi be praised? What is sago?

It is best to soak in cold water for more than 4 hours in advance before cooking.

Similu is also called Nishigu rice.

Sago is produced in the South Sea Islands and is a specialty of Indonesia. Sago is an edible sago starch made from the trunk and stem of palm trees, through mechanical treatment, soaking, precipitation, and drying, and the most traditional sago is the starch extracted from the pith of the coconut tree in the West Valley, which is processed by hand.

There are three main categories of sago, small sago, medium sago, and large sago, and the sago made from the starch extracted from the palm family that we just mentioned is a processed rice that is shaped like a pearl. People add water to the sago flour to make a paste, and then put it in a sieve to grind, and after these simple processes, the sago flour can be turned into the sago that we see the size of a grain of rice. Of course, there is also some sago that is processed from tapioca flour, wheat starch, and bud flour.

Sago is often used to make porridge, soup, dim sum and other foods, it has the effect of warming and strengthening the spleen, treating spleen and stomach weakness, indigestion, tonifying the lungs, and dissolving phlegm, and can also restore the function of natural moisturizing.

Sago is an edible sago starch made by processing the trunk and body of palm trees, soaking, precipitating and drying through mechanical treatment, and the most traditional starch extracted from the wood pith of the coconut tree (also known as Shagu, 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.

In the Pacific Southwest, sago is the staple food, and its coarse flour is used to make soups, pastries and puddings; Around the world, the main way to eat it is to make puddings or sauce thickeners. It is used as a stiffening agent in the textile industry. On the island of Seland, Borneo, Indonesia, the sago palm forest is extremely large.

The sago produced in Borneo is imported into Europe in large quantities, and the area under cultivation is expanding due to increasing demand.

Sago, also known as sago rice, is extracted from palm plants and is one of the specialties of Southeast Asia. Most of the sago we eat today is made from tapioca flour, wheat starch, and bud flour, which is shaped like a pearl and is divided into three types: large, medium and small.

Sago itself is a white food with a smooth texture, and when cooked, it is completely transparent, with a soft and chewy texture. In daily life, sididol is used to make desserts and eat. The transparent pearl-like things we usually eat in desserts are boiled sago after smiling.

The main ingredient of sago is starch, which has the effect of strengthening the spleen and lungs, and can be used to ** spleen and stomach weakness and indigestion, and can also moisturize the skin. Therefore, people with weak spleen and stomach and women can eat it regularly.

It should be noted that sago is a high-calorie food, which should not be eaten by people in the ** group.