Since the editor has collected a series of food production strategies for everyone, it has been generally welcomed and praised by everyone, and has also ignited the enthusiasm of many friends to make food at home.
Recently, some friends reported that when making sago dew drinks at home, they found that there was a sandwich phenomenon when boiling sago dew, and hoped to publish a tutorial on sago dew making.
No problem, arrange!!
Food class
Coconut-scented sago dew
If you want to make sweet and delicious sago dew, the selection of ingredients and ingredients is the key, and you can choose the ingredients you like according to your preferences.
Main material:
Small sago (choose small grains, easy to cook)
Ingredient:
Coconut milk, taro balls, honey beans, grapes, mangoes, yellow peaches, etc
Production steps
Step 1: Take the sago and water in a ratio of 1:4. Bring the water to a boil over high heat and add the sago. In the process of cooking small sago, pay attention to constantly stirring to avoid sticking to the pan.
Step 2: When the sago has only a little white core, turn off the heat and simmer for about 10 minutes until all the white cores disappear and the sago is cooked.
Step 3: Cool the boiled sago in cool water and set aside.
Step 4: Take 2.5 times the amount of water of the sago sago, boil and stir in an appropriate amount of rock sugar and white sugar until melted. After cooling, take the same amount of sugar water as small sago, pour it into sago and mix and stir, and set aside the rest of the sugar water.
Step 5: Bring the water to a boil and add the taro balls, until the taro balls float and cook for about 3 minutes to remove the cool water. Take the remaining sugar water and put it into the taro balls in a ratio of 1:1, and set aside the remaining sugar water.
Step 6: Prepare fruits, honey beans, taro balls, coconut milk and other ingredients for later use.
Step 7: Put the boiled sago and ingredients into a bowl, and add coconut milk, if you like the rich taste, you can add sugar water and coconut milk in a ratio of 2:1, if you like a lighter taste, you can add more sugar water appropriately.
The sweet and refreshing coconut sago is finished!
PS: The small sago at the teaching site is boiled in a rice cooker, which takes a long time, but it only needs to be cooked once and simmered until it is completely transparent. Generally, when cooking sago dew at home, you should choose a frying pan with water and boil over high heat, so that the boiling speed is faster, but it is not easy to cook through. It is recommended to stir for about 10 minutes after the first boil, then turn off the heat and simmer for 10 minutes. If you find that there are still white cores, it is recommended to repeat the simmering process after cooling the water.
Have everyone learned the delicious coconut sago dew?
A sip in the hot summer is a word
refreshing
Submitted by: Huang Liangting (Situan Town)
Editor: Dai Junwen
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