How can you make delicious sago? How to make sago delicious and simple

How to make sago delicious and simple, when it comes to sago, most people should be familiar with it, many people like to eat sago, and its nutritional value is very high, after eating it has certain benefits for our human body, share how sago is delicious and simple for everyone.

Ingredients

Mango 1 pc.

Sago 10g

2 bottles of milk.

Sugar: Appropriate amount.

Method steps

Cut the mango in half and remove the pulp.

Half of the pulp is used to make mango pulp, and half is used to make fishing.

Put the mango pulp on a plate and set aside.

Put water in the pot, boil, and then put in the sago, remember, be sure to boil, otherwise it will be mushy.

Cook the sago for 15 minutes, turn off the heat and simmer until there are no white spots, then put the sago in cold water and rinse it off.

This is washed sago.

Put the mango pulp, milk and sugar together in a blender and beat the mango milk syrup. Add sugar little by little, add too much at once, and it will be very sweet.

This is beaten mango milk syrup.

Pour the sago into the mango pulp, stir well, put it in a bowl, add the appropriate amount of mango pulp, and it's done. I like to put it in the refrigerator for 30 minutes enough to eat again, Bing Tian Bing Sweet, super like.

Ingredients

40 grams of sago.

Milk 600 ml.

Corn 40 grams.

20 grams of sugar.

Gelatin 20 grams.

Method steps

Rinse the prepared sago with cold water and set aside.

Put the washed sago in a pot of boiling water and stir constantly.

After cooking for five to six minutes, turn off the heat, cover the pot and simmer for about ten minutes. Then ** cook for three to four minutes, then cover and simmer for about ten minutes, until the sago is inside. It's okay if the little white dot is gone.

Wash the boiled sago in cold water.

Soak the prepared gelatin in cold water until soft, and break the gelatin.

Heat the milk to 60 degrees, add the sugar and the soaked gelatin, stir well to make the three combined.

Place the prepared sago in a small bowl.

Pour the prepared milk into a small bowl and put it in the refrigerator until it is solidified and ready to eat.

Tools Raw materials

Sago. Yoghurt.

Method steps

Prepare a small bowl, pour the sago into it, wash it and set aside.

Pour in the yogurt, which can be 2 of any flavor or plain.

Pour into a bowl of yogurt, dilute the yogurt with a little milk and stir well.

Put the sago in the pot and cook for at least 20 minutes.

Remove the sago, let it cool and set aside, and wash it well.

Sago filters out excess water and rinses again.

Stir well and serve, cut fruit or dried fruit for garnish.

You can add sugar, just adjust it to your taste.

Here's how to make sago, which is delicious and simple:Tools Ingredients: 150g of sago, 800ml of cold boiled water, 200ml of coconut milk, 1 mango.

1. Put a few beats in the pressure cooker and boil the water carefully.

2. Pour in the sago when the water is boiling, remember that the water is boiling before pouring the sago, pour in the sago and stir it gently with chopsticks, don't let the sago stick together.

3. Press the button for cooking porridge, and then flip the switch after about 7 to 10 minutes of cooking, and then don't turn it on immediately, turn it on after 10 minutes of continuous simmering.

4. Then boil the sago with cold boiled water.

5. The finished product, add coconut milk to the boiled sago, mango potatoes and fruits, and ice it is a delicious sago dew.

The steps to make sago delicious and simple are as follows:Ingredients: 250 grams of sago, 5 mangoes, 800ml of coconut milk, 3 spoons of honey, 200ml of milk, 300 grams of honey beans, and a small packet of taro balls.

1. Clean the mango and call the mountain.

2. Unpack the bags of sago, coconut milk and honey beans.

3. Put the sago dew in the boiling water, boil until it becomes a little transparent, cover the lid and simmer for about 10 minutes, then take it out and use cold water several times.

4. Put the sago, Mangmin chain sedan fruit, honey beans, and taro balls into the bowl layer by layer.

5. Add coconut milk and honey, stir well and serve.

Sago is an edible starch made from the trunk and body (stem) of palm trees, which are processed mechanically, soaked, precipitated before covering dates, and dried.

The most traditional starch is extracted from the pith of the coconut palm (also known as Sha Gu, Sand Valley) and processed by hand.

In fact, large grains of sago are also very common ingredients, but people often don't think of them as sago, such as bubble tea, where the "pearls" are also a kind of sago (also with flour balls), and various flavors of "pearls", such as chocolate or various fruit butters, all because of the addition of other things.

The auspicious wheel of sago is to boil a pot of boiling water first, and the ratio of water to sago is about 4:1, so that sago does not need to be treated in advance, and can be thrown directly into the pot of boiling water.

After putting in the sago, change the heat to medium-low, let the sago water boil again in the medium-low heat, until you observe that the outer layer of the sago becomes transparent, and a white heart appears in the middle, and the volume of the white heart is about half of the whole grain of sago, and the first boil is completed.

Put the white sago into the strainer, rinse it under the tap, wash off the sticky substance, the rinsed sago will be more smooth, pour the washed sago into the pot, add more than double the amount of sago, and boil again until boiling - or keep stirring.

After boiling, you can turn off the heat, at this time the sago still has a white heart, it doesn't matter, cover the pot, simmer until the sago cools, then you see, the white heart of the sago is not missing.

Other ways to eat sago

Sago can be used to cook porridge, and can also be used to make sago dew, sago fresh loquat syrup, kiwi and pear sago dew.

Wash the sago porridge, soak until soft, then drain and set aside; Wash the japonica rice and put it in a clay pot, add boiling water to cook porridge, add sago and sugar when the porridge is cooked, stir well and cook a little to eat.

After boiling a pot of water, add the sago one by one, stirring constantly until the sago is completely transparent, and turn off the heat. After cooking, put it in the refrigerator to cool down, and finally put your favorite drinks and fruits in sago.

Fresh loquat syrup, pour the sago into boiling water, turn to low heat and cook for about 20 minutes, sprinkle with rock sugar, put in the cut batch of loquats, stir well, then cover the pot, cook until the rock sugar is completely dissolved, and then eat it out of the pot.

Kiwi Sydney pear sago dew, pour the sago into boiling water, turn to low heat and cook for about 20 minutes, add the cut Sydney pear and kiwi fruit, mix well and pour in rock sugar, cook for a period of time before eating.

25 grams of peanuts, walnuts, watermelon seeds, almonds, 15 grams of sesame seeds, 25 grams of wolfberry, 20 lotus seeds, 15 dried longan (shelled), 10 red dates (pitted), 50 grams of sago, appropriate amount of honey.

Method: Wash peanuts, walnuts, watermelon seeds, almonds, lotus seeds, and red dates, soak them in water for half an hour, take them out and put them in a clean pot, add sesame seeds, longan, wolfberries and an appropriate amount of water, boil for 2 hours on low heat (stew in an electric pot for 3 hours), add dismantling sago and boil for 5-10 minutes, and add an appropriate amount of honey according to taste.

2 taels of yuba (80 grams), 1 tael of ginkgo biloba (100 fruits) (40 grams), 1 1 2 (60 grams) of sago

3 taels (120 grams) of rock sugar and 5 cups of water.

Method:1Ginkgo biloba shell, remove clothes, remove the heart and wash it.

2.Wash the sago, soak it for 10 minutes, put it in boiling water and simmer it until it is transparent, pour it into a sieve, rinse with water until it cools thoroughly, and drain off the water.

3.Yuba washed and torn apart; Rock sugar is slightly washed with water and broken.

4.Boil 5 cups of boiling water, put Lu Zhao imitation into the ginkgo biloba and roll for 10 minutes, add yuba and roll until melted, add rock sugar and sago, and boil until the sugar dissolves.

Crystal sago.

Ingredients: 100 grams of sago, 50 grams of water chestnut flour, 5 tablespoons of sugar, 75 milliliters of water, appropriate amount of bean paste, 1 tablespoon of oil.

Method:1Soak the sago in boiling water covered with noodles for half an hour, then filter the mucus with clean water and drain.

2.Add 75ml of water to the water chestnut flour and mix well until there are no powder grains.

3.Add sugar, water chestnut batter and oil to the drained sago and mix well.

4.Grease the egg tart mold first, scoop half of the sago milk with a spoon, add the bean paste filling, and then cover half of the sago milk.

5.Steam on high heat for 15 minutes until the sago is transparent, take it out and store it in the refrigerator until it is cold, and pick out the sago cup with a toothpick.

Mango sago dew.

Ingredients: 2 bags of pure milk, 2 mangoes, 200 grams of sago, a little honey.

Method:1Cut the mango longitudinally with a knife, cut a few times horizontally and then longitudinally on the cut mango pulp, and then use a knife to gently cut off the flesh along the bottom of the mango to form mango pieces.

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.