Boiled sago, boiled directly in the pot? No wonder there is a hard core, and the whole process is mastered with these two points, which is translucent and Q-bomb

Desserts, cold drinks, etc., are my favorites, my friends around me said, the older I get, the more I don't like to eat sweets, when I used to go to school, I didn't feel good about how much I ate, but now it's good, I get tired of eating a little, I'm still wondering, why don't I feel this way?

Until now I am getting older and older, the taste of sweet tooth has not changed, summer is coming, I like to make sago dew, milk tea, double skin milk, Qingbu Liang, etc., each of which is enjoyable, and more importantly, there are no additives made by myself, and they are all good things, eat at ease.

When it comes to sago, of course, you have to use sago, my favorite is mango sago, boiling sago seems to be a simple thing, but why do you boil it, it has a white hard core? Do you cook it directly in the pot? That's wrong, the whole process is mastered at 2 points, translucent and Q elastic.

【Boiled sago】

Used: sago, water

1. Prepare the sago, put it in the water, wash it 2 or 3 times, control the excess water, put it aside for later use, and then prepare the saucepan.

2. Next, add water to it, the amount of water can be more, add clean water and start to boil water. Many people don't directly boil the pot under cold water, it is easy to be slimy when cooked, and there will be white cores in it, the correct way is to boil the underwater pot, and the sago is more Q bomb, which is the first skill.

3. After the water in the pot is boiled, you can put in the sago, and after going in, you can start to keep the high heat to cook. Cooking for a long time will make the sago soft and melt.

4. Therefore, don't keep boiling, keep boiling on high heat until the surface becomes transparent, but when there is still a little white core inside, cook for about 12-15 minutes, then you can turn off the fire, and don't put it out directly after turning off the heat, because it is not completely cooked.

5. So next we need to cover the lid, and then use the residual temperature in the pot to simmer, and simmer for about 5 minutes. If you simmer it like this, the white core inside will disappear, and the sago will become Q-elastic, soft and glutinous, and the whole is translucent, which is the second skill. No matter what sago you make after that, it's all delicious, so give it a try!

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