How is sago made and eaten, and what is sago? How do you eat it?

Sago is an ingredient that can be used to make sago dew.

Simi is also called Xigu rice bai, which is the Indian du

The specialty of Denisia, sago, is made with tapioca flour

Dao wheat starch back, bud flour processed answer, some are made of starch extracted from palm plants, is a kind of processed rice, shaped like pearls. There are three types of small sago, medium sago, and large sago, and it is often used in porridge and dim sum. The main ingredient of sago is starch, which has the effect of warming and strengthening the spleen, curing spleen and stomach weakness, and indigestion.

Sago also has the function of restoring natural moisturizing. Therefore, sago soup is very popular among people, especially ladies.

The sago milk tea letter burns the book and slips the macro, delicious and delicious.

<> the practice of samilu.

1. Put 15g of black rice and 10g of red beans in a bowl, pour 500ml of water, and wash the soaking cover key for 3 hours;

2. Put 1L of water in the pot and boil, add 20g of sago, and cook on high heat for 5 minutes;

3. Put 500ml of water in another pot, add black rice and an appropriate amount of rock sugar to brighten the ears, and bring to a boil over high heat;

4. Put black rice and sago in a bowl, add 50ml of milk and stir well;

5. Done.

The production of Simi Lu's book is tan, and Wu Cheng Qiaotong.

Ingredients: 1000 grams of crab, 15 grams of rice wine, 30 grams of minced ginger, 20 grams of soy sauce, 15 grams of sesame oil, 50 grams of balsamic vinegar, and a little sugar monosodium glutamate.

Method 1Put the minced ginger in a small bowl, add the soy sauce, sugar, monosodium glutamate, rice wine, and sesame oil that have been boiled in advance, and stir together to make a sauce.

2.Take a small bowl and put in an appropriate amount of vinegar for later use.

3.Wash the crab with clean water (pay special attention to brush the gap between its shell and legs and claws, as well as the fluff on the big crow), put it in a large bowl in the steamer, turn on high heat, and steam for 15-20 minutes until the crab shell turns from blue to bright red and the crab meat is ripe, take it out.

4.Serve with sauce and vinegar.

It's just the beginning of autumn, how can I get these two ways to eat sago, the favorite of the child's summer vacation, collection.

Ingredients: 200g taro balls

50g of sago

A box of coconut palm brand coconut water.

Preparation of coconut milk sago taro balls.

Add an appropriate amount of water to the pot, bring to a boil over high heat, add the sago, and boil the water on low heat until all the sago is basically not visible.

Turn off the heat and cover and simmer for about 10 minutes (to prevent a small amount of sago from having small white spots).

Drain the sago and put it in a container, and wash the prepared sago with cold water until it is reduced to room temperature (you can add an appropriate amount of ice cubes to make the sago taste full).

Next, cook the taro balls. Add an appropriate amount of water to the pot, bring to a boil over high heat, add the taro balls, and boil the water over low heat until the taro balls float for about 3 minutes.

Drain the taro balls and put them in a container, and wash the finished taro balls with cold water until they drop to room temperature (you can add an appropriate amount of ice cubes to make the taro balls taste full).

Mix the sago taro balls together, add an appropriate amount of ice cubes, pour in coconut water and you're done! (You can also add red beans, mung beans, peanuts, etc. according to your liking.) )

The home-cooked method of taro sweet potato sago dew is delicious.

Ingredients: taro grains; Sago; Rock candy; Coconut water.

How it works: 01 Wash the taro, cut it into small pieces, put it in boiling water and boil, and cook until it is seven or eight ripe. (This degree of doneness will be more tasteful).

02Take out the boiled taro grains and put them in a bowl for later use.

03 Boil hot water in a pot, put the prepared sago in it and boil it, and when you see that the sago has become transparent, you can take it out, filter it and let it cool.

04Pour the rock sugar and water into the pot and boil, after the sugar melts, pour in the spare taro grains and sago, then stir them well with a spoon while cooking, and turn off the heat when the sugar water boils again.

05When the sugar water is not very hot, you can pour in the coconut water, pour it in, stir well, and eat.