How to prepare taro sago? Find the steps, the more detailed the better .

This porridge is nutritious and delicious, and the calories are low, so you can eat more if you are afraid of gaining weight.

Taro sago dew.

Ingredients: taro, coconut water, condensed milk if you don't have it, sago.

Method: 1Cut the taro into small pieces, the size of the sugar cube (too big to cook thoroughly). Slice first, then cut into small pieces.

If the taro is large, only half of it can be used. If you have a pot at home, you can heat the pot first, put in oil and a small piece of ginger, then pour in the taro pieces, fry a few times, stir-fry until fragrant, and turn off the heat. I thought it would be weird to put oil and ginger in the sugar water.

But the taro sago that is boiled that way will be more fragrant. As for ginger, it seems to have the effect of dispelling wind. This step can be done or not, but it turns out that if you do this step more, the sago dew will be really delicious.

Moreover, adding ginger and oil will not make the sugar water greasy

2Use a bowl to hold a small bowl of sago (be careful not to overdo it, because sago will swell and become a lot when cooked.) Moreover, usually taro sago is more taro). Some people will soak the sago first, but it is not allowed - once the sago is soaked, it will fall apart.

Boil a small pot of boiling water, and while the water is boiling, pour in the sago. Stir constantly during the cooking process, and it doesn't matter if the sago is a little cloudy at first. Until the small white dot in the middle of the sago slowly becomes transparent (at that time, the whole sago becomes round and transparent), turn off the heat, cover and bake for a while.

3. Over-cold river (the so-called over-cold river is to pass over cold water to make the too viscous sago a little drier). After this process, the sago becomes crystal clear and full. Then the sago is already cooked.

4 Boil the water again, put in the taro, change the heat to low heat, cook until the taro becomes soft and rotten, put in the sago, and an appropriate amount of sugar (it can be brown sugar, rock sugar, white sugar, but not too much, because coconut milk or condensed milk is sweet). Until the taro and sago are combined, add the coconut syrup or condensed milk. Remove from heat.

The delicious taro sago is ready.

Ingredients: 100 grams of sago, 100 grams of taro, 150 ml of fresh milk, 150 ml of coconut milk, 1250 ml of water, 125 grams of rock sugar.

Procedure: 1 Soak the sago in clean water, peel and cut the taro;

2 Put rock sugar in water, put it in a deep cup, cover and cook on high heat for 5 minutes;

3 Add the sago and taro grains and cook over medium heat for 20 minutes;

4 Take it out, add fresh milk and coconut milk, and a bowl of fragrant and hot taro sago is ready.

2 You can let the boiled taro sago dew cool and put it in the refrigerator before eating;

3 You can also add some favorite fruits to it when eating.

Taro sago dew.

Ingredients: 100g sago and 100g taro (about halves), 1,250ml water, 150ml fresh milk and coconut milk, 125g rock sugar.

Operation: 1) Wash the sago, peel and cut the taro.

2) Put rock sugar in water, put it in a deep cup, cover with a lid, and cook on high heat for 5 minutes.

3) Add the sago and taro grains and cook over medium heat for 20 minutes.

4) Take it out, stir in fresh milk and coconut water, it can be eaten, and it can be put in the refrigerator after cooling.

How to cook sago.

1. Put water in the pot and boil, put the sago in and cook for about 15 minutes.

2. When cooking, pay attention to stirring to prevent sticking together.

After a few minutes, turn off the heat, do not open the lid, and continue to simmer for about 20 minutes, at which point the sago is completely transparent.

4. After taking out the sago and washing it, put coconut water, a little rock sugar, and sago in the pot and cook it together, and the sago dew is ready in a moment.

DIY simple homemade fruit sago dew.

1. Put the sago in clean water and wash it well.

2. Bring a pot of water to a boil and put the sago into the boiling water. (Note: Stir with a spoon while cooking, otherwise the sago will stick to the bottom of the pan).

3. Cook until the sago is translucent, then separate the sago from the hot water.

4. Boil another pot of boiling water, and put the sago that has just been boiled until it is translucent and separated from the water into the boiling water.

5. Cook until everything is transparent, and bring all the boiling water to it.

7. Pour the milk into the sago and cook it together, don't cook it for too long.

8. Put the boiled sago milk in the refrigerator until frozen.

9. Put the fruit in the sago dew, and it's done. (Note: You can put your favorite fruit in the frozen sago dew).

Ingredients: taro (chestnuts are more fragrant, but taro is always used), mango, coconut milk, baby sago, milk, sugar.

Method: 1. Pour boiling water into sago and cook, and cool in ice water.

2. Freeze the sago in ice water for half an hour and then put it in a bowl, then put in the taro grains (boiled in water) cooked in a pressure cooker, cut mango pieces, sugar, and then pour coconut milk, as well as refrigerated fresh milk and ice cubes.

.Sago cook for ten minutes, stirring as you cook 2Remove and soak in water 3Put it in a pot and cook for another ten minutes 4Diced taro and steam for fifteen minutes with sugar for 5Sago and taro cook together for two minutes 6Add the milk and serve.

Adopt. Give points.

Do it in three steps, boil the sugar water: boil the water and put the sugar. Not too sweet, not too bland.

Second: boil sago: put an appropriate amount of water, after boiling, put sago, the proportion should be appropriate, and when it is almost ripe, there is a little white in the middle, and then take it out and cross the cold river. ok。

Third: boiling taro: the most difficult, and another is also difficult, that is, to buy taro, if you want to buy flour taro, oh, it takes a very experienced person to buy it.

If you cut the taro very hard and hard, heh, this taro must be powdery.

First: Cut the taro into square grains and estimate the size of about centimeters.

Second: use an iron pot to dry the pot body, then put white sugar to fry yellow, put about two white sugar per catty of taro, this process should be controlled well, the sugar will be tolerant, will stick to the shovel. Then add the taro and fry it together, stir-fry well, and then put an appropriate amount of boiling water to boil.

If the water is dry and the taro is not yet ripe, add some water and cook it for a while. Wait until the water is boiled dry and then the pot is ready.

Large taro, sago, sugar, condensed milk.

1.The taro is cut small, steamed, and steamed in a discharge rice cooker.

2.Boil two servings, about two bowls of water, boil the water, turn to medium heat, and add sago, because you also have to put taro, so you should put less sago, about half a bowl, keep stirring, and wait until there is only a little white in the middle.

3.Turn on the high heat again, add the taro and sugar, and cook to melt the sugar.

4.If there are still white spots in the sago, turn off the fire, cover and stuff for a while, and then all the names will be revealed.

5.Add condensed milk and you're good to go.

1 Soak 200g of sago in 1000ml of water, simmer for 15 minutes and stir slowly.

2 Cut the taro into cubes, put it in boiling water with sago and cook over medium-low heat for another 10 minutes.

3 Add 150g of white sugar, stir well, turn off the heat after saccharification.

4 Add 200ml of milk and cook over medium heat for about 3-4 minutes, then turn off the heat.

5 Cool into a cleaned container and store in the refrigerator at 2 degrees Celsius.

6 After 45 minutes, remove from the refrigerator and stir well before serving.

7 Honey can be added according to personal taste.

Note: The sago should be cooked transparently. Sago should not be blistered or rinsed as it can affect nutrition and viscosity.

Ingredients: taro, wolfberry, sago, sugar.

Method 1Wash the sago, soak it in water for 2 hours, peel the taro and cut it into pieces, and wash the wolfberries for 2Put an appropriate amount of water in a pot and bring to a boil, add sago and cook for 3 minutes.

3.Add taro, wolfberry, sugar, and cook over low heat

I've been cooking twice lately when I've been idle, and I've gained experience.

First of all, it is better to cut the taro into large pieces.

Saso first take water to rinse the starch on the surface, soak it in cold water for 10-30 minutes, and soak it first to let it soak in advance, otherwise it will absorb the hot water and cause a large reduction in the soup of the taro pot.

The next thing is to boil, first boil the taro, boil over high heat, turn to low heat, my pot is very well sealed, and the taro that can be cooked in more than half an hour is very bad.

When the taro is cooked to the satisfaction of the person, then add the soaked sago, then add an appropriate amount of rock sugar, turn on the high heat for a few minutes, then turn off the heat for a few minutes until there is no white core in the middle of the sago.

The most important thing for boiling taro sago dew is to master the amount of sago, the sago is less, and the soup is relatively bland. If you add more sago, it will be as thick as porridge. Anyway, you can master it by boiling it twice more.

This syrup tastes best when left warm and cool.

In addition, it is said that if the sago is boiled beforehand, then cooled in water, and finally added to the boiled taro pot, the taste will be better. Personally, I think it makes sense, and the taste of sago should be more elastic and q-o. I'm lazy and haven't cooked like this, so I'll experiment next time.

When the water is boiling, you can add the sugar and start stirring constantly so that the sugar does not stick to the pot, and then add the taro and sago dew, and boil it, and it's good.

1 2 cups of sago, put in a small pot, add water to boil, stir with a spoon, reduce the heat and simmer slowly. Add cold water two or three times in the middle, boil until the sago becomes thorough, and the white core with the size of a grain of rice is left in the middle, and turn off the heat. Continue to simmer with residual temperature. Drain the water at the end.

1 taro, peel, cut into large thick pieces, such as the size of mahjong tiles, put it in a steamer, sprinkle with sugar, and steam about 20 tease bells over high heat. I took it out and looked at it, it was a little dry and the sweetness was very light. Put about 1 and a half cups of water in the pot, pour sugar, boil, then put the steamed taro pieces in, boil, push with a spatula to prevent the bottom from sticking, and cook until the water is dry (the taro contains starch, and the sugar water will soon thicken).

Steaming the taro mold first and then cooking, the main reason is to worry about boiling it directly with sugar water, the taro will rot if there is more water, and the taro will be uncooked and easy to paste the bottom if the water is less. The amount of water is well controlled, and it can be boiled directly, I guess, who has tried it, please let me know!

Add water to the pot, add an appropriate amount of sugar (rock sugar is preferred), and bring to a boil.

When eating, take taro, sago, pour sugar water, and eat! The taro is soft, the sago is with a little Q, and it is served with sweet sugar water, both hot and cold.

Today I will share with you the method of lead mold taro sago, which is a relatively simple sugar water, which tastes very good after being chilled, so you might as well try it if you like it.

Ingredients: taro, sago, milk (add some coconut milk or condensed milk to make it more fragrant, if you don't have it, don't put it away).

Seasoning: Sugar.

1.After the water in the pot boils, pour the prepared sago into it, cook for about 20-30 minutes, cook until the sago becomes translucent, and when there is a small white spot in the middle, turn off the fire, and then slowly cover the lid and simmer for 20-30 minutes. The sago should not be washed, nor can it be potted under cold water, otherwise the sago will fall apart.

2.Prepare half a taro, use one, peel it and then cut it into small pieces and put it on a plate for later use, you can cut it a little smaller, it is easy to steam, and it is not easy to cook when it is large.

3.Put 2 tablespoons of sugar in the taro, stir it well, then cover it with a layer of plastic wrap, insert a few small holes in the plastic wrap with a toothpick to deflate, and finally put it into a pot in the boiling middle to steam, about 20-30 minutes. (The taro of this method is not very sweet, but it is simple, if you like sweeter taro, you can see the introduction later in my article).

4.When the time for sago is up, open the lid, the sago has all become transparent, if there are white spots in the middle of the sago, it proves that the heat is not enough, add a little water, continue to cook and simmer. Now take out the cooked sago and put it in cool boiled water, and finally drain the water and set aside.

5.Take a bowl or cup, put steamed taro and sago, then add sugar, and finally pour in milk, add some coconut milk or condensed milk to taste more fragrant, this taro sago dew is ready.

6.The prepared taro sago can be eaten immediately, or you can chill it before eating, it tastes better and can also relieve the heat.