Introduction: boil sago, don't use the fire to cook all the time, teach you 1 trick, round no white heart, soft glutinous q bomb taste good, summer, don't drink milk tea, teach you to make low-heat drinks, the material is more nutritious, full stomach fast and easy to digest
In the summer delicious drinks can always see the shadow of sago, sago method is hot and cold, mention the delicious with sago, Yue Yue thought: papaya sago soup, taro mud sami dew, sago milk tea, bean sa sami dumplings, coconut sago cake, crystal sago cup, poplar nectar, and delicious sago cake, which one do you like to eat the most?
Sago, also known as West Valley Rice, West International Rice, Shenmu Noodles, Sha Gu Rice, the most traditional is the starch extracted from the wood marrow of the West Valley Coconut Tree, made by hand, in Guangdong and other coastal areas, also known as Sand Valley Rice, Sand Arc Rice, Sago contains a lot of carbohydrates, carbohydrates to maintain the normal function of brain cells, Sago also contains vitamin B, after eating can effectively nourish the skin. Sago has a large and small, now the market often sees a slightly smaller one, in fact, large grain sago is also a very commonly used raw material, but everyone often does not think that they are sago, such as bubble tea, the grain of "pearl" is also a kind of sago, see here is not very incredible?
Usually when we cook sago, if we do not master the correct method, the sago made is either pasted into a pot of porridge, or boiled for a long time with a white heart, and then Yue Yue will share with you the correct method of cooking sago. Because sago is made of starch, when cooking, do not cook cold water under the pot, when it is soaked in cold water, it will automatically disperse, so when cooking sago should wait for the water in the pot to boil before the pot, so that boiling sago will not be paste, there is no need to keep on the fire to cook sago transparent, we also need to use a small trick!
After the sago is poured into the pot, you should add the right amount of water, this amount of water according to the amount of small sago used, it is best to put more, because the expansion of the water after the small sago is boiled will be reduced, and the sago into the boiling water in the pot should be stirred continuously, otherwise it will be paste. Stir for about 15 minutes and turn off the heat, then you will find that the water is very viscous and the sago is sticking together, turn off the heat and let it simmer for a while, and then continue to cook, so that the sago can be easily cooked until it is crystal clear.
Summer, most of the drinks sold outside with sago will bring a lot of sugar, calories are also quite high, for friends who are losing weight want to drink is not afraid of high calories, today Yue Yue brings you a low-calorie drink made of sago, the ingredients used here can be some good baby Oh, look, there are black rice, red rice, oat rice, brown rice, plus sago, rich in nutrients, low calories, fast, delicious and easy to digest.
Recipe name: 【Milk sago porridge】
Preparation materials: 30 grams of black rice, 30 grams of red rice, 30 grams of brown rice, 30 grams of oat rice, 60 grams of white glutinous rice,
Auxiliary materials: sago 80 g, milk 250 g
Production method: (The details that need to be paid attention to in the production process have been summarized at the end, don't miss it)
【Step 1】: In advance, the black rice, red rice, oat rice and brown rice are soaked in small bowls, about two hours or more, if there is enough time, you can also soak one night in advance.
After getting up in the morning, wash all the ingredients, pour them into the pot, pour the glutinous rice in, add the appropriate amount of water, and boil on high heat first.
【Step 2】:Then pour in the sago, after the sago is poured in, you need to stir it to prevent sticking to the pan, cook for 12 to 15 minutes after turning off the heat, cover the lid and let all the ingredients simmer, this is the most practical way for us to cook sago, whether it is using sago to cook porridge or boil desserts, be sure not to open the fire and keep boiling,
Continuous heating can not make the sago cooked quickly, it will always have a white sandwich inside, we need to let it simmer for half an hour or so, at this time we will find that the outside of the sago has become transparent, the volume of the sandwich inside it is slowly getting smaller.
[Step 3]: Then restart the fire, while cooking while stirring, until the sago is completely transparent, you can pour the milk in, and then add the milk to stir evenly, friends who like to eat sweet can also add a little rock sugar seasoning, if you do not put sugar, eat directly then the taste is also good, so that the milk sago porridge nutrition is low in calories, after refrigeration and then eat, the taste is better, much better than drinking milk tea!
Yue Yue production carefully: (Precautions)
1. When cooking sago, it is recommended that you can cook more at a time, cook well, and then add cool white and open it into the refrigerator to refrigerate and store it, eat and take it as you go, the speed is very fast.
2. When cooking sago, it is necessary to stir while cooking, this step is really important, so that it does not stick to the pan.
3. Friends who like to eat fruit can also use fruit instead of these ingredients.
Conclusion: In summer, don't always drink milk tea, teach you to use sago to make a low-calorie delicious drink, the material is more nutritious, the full stomach is fast and easy to digest, and the soft glutinous q bomb tastes good!
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