Introduction: When cooking sago, water temperature is the key, add this 1 step, round without white heart, a smooth and tender Q bomb, in the summer, I love to use it as sugar water, smooth and tender Q bomb, fruity, sweet and moisturizing special relief
It's hot, it's time to drink sugar water again, every year in the summer, our family likes to cook their own sugar water to drink, look, do it at home or have a lot of benefits, the first ingredient combination will definitely be more diverse, the ingredients will certainly be more careful, and the taste will be more suitable for their own preferences.
Speaking of boiling sugar water, there is an indispensable ingredient, that is, sago, sago, also known as west valley rice, west inter rice, shenmu noodles, shagu rice, the most traditional starch extracted from the wood marrow of the west valley coconut tree, after manual processing, 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 you slip to master the correct method, the sago made is not 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.
Use sago to boil sugar water, adjusting the water temperature is the most critical link, must wait for the water to boil before adding sago, because sago is a starchy food, so in the process of adding gradually, and can not be added at one time, and need to constantly stir to prevent the paste pan from sticking into pieces. Of course, this is enough, we also need to add 1 more step, so that the boiled sago can be round and complete, no cracking without white heart, smooth Q bomb, plus fragrant fruit, gollum a few bites can eliminate a large bowl, eat sweet and moist special enjoyment, such sugar water I can drink three bowls at a time.
Today Yue Yue brought a sago loquat silver ear sugar water, just listen to this name, you can make people want to taste a bowl, now the south is the season of loquat listing, sweet and sour loquat in addition to raw eating, or the only choice for sugar water Oh, simple boiled nutritious and delicious, special hungry.
Recipe name: [Sago loquat syrup]
Preparation materials: 100 grams of sago, 20 grams of white fungus, 10 grams of dried lilies, 200 grams of loquat
Auxiliary materials: goji berries 10 g, rock sugar 20 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】:We first put the white fungus into a large bowl, pour the water from the ingredients upside down, and let it soak for about ten minutes.
Dried lilies and goji berries are put into a small bowl separately, the same is also poured into the water first put aside to soak, casserole wash boiling water, water after boiling and then pour sago into it, pay attention to our usual use of sago to boil sugar water, this water temperature is the most critical, if it is the sago cold underwater pot or the water has not yet boiled when the pot, sago will be soaked soft and loose after encountering water, so that the boiled sago is not complete, will be the whole pot of sugar water soaked in sticky paste, even if it is not good to look at or delicious, Wait for the water to boil and then put into the pot of sago will be beautiful round and complete, not broken will not crack, then we need to keep stirring, to prevent sticking to the pan, after boiling on high heat, the surface of the sago becomes transparent, but there is a white heart inside, this time turn off the heat, add an extra step, let it simmer for about 10 minutes.
[Step 2]: Take advantage of this time to cut the foamed white fungus into small pieces, when we use the white fungus as sugar water, pay attention not to tear the white fungus with your hands, but use scissors to cut the white fungus, which is more conducive to the gelatinous precipitation inside the white fungus, and the boiled white fungus soup will be thicker.
Next put the white fungus and dried lilies together in the pot, continue to simmer for 10 minutes with a medium-low heat, when cooking the white heart in the sago is slowly getting smaller, then wash the loquat clean, peel and pitted and put aside for later, do not need to cut into small pieces, personally feel that the whole loquat is more enjoyable to eat.
【Step 3】:When the time comes, put the loquat in the pot and cook for 5 minutes, then put the goji berries and rock sugar into the pot and stir well.
You can turn off the fire out of the pot, at this time we can see, the soup in the pot has become very thick, the aroma is rich, the sago is crystal clear, complete and round, smooth and tender Q bomb, there is no white core inside, good looking and delicious, of course, this sugar water is best to cool after being put into the refrigerator to refrigerate and then eat, the taste will be better Oh, eat sweet and sour, refreshing and cool, nutrition is particularly rich. The loquat used here can also be exchanged for sydney, apple or other favorite fruit.
Yue Yue production carefully: (Precautions)
1. If the cooked sago is to be processed immediately, you can add a small amount of cold boiling water or put it in the refrigerator to cool down as needed.
2. Then when we select loquat, we do not choose a loquat with a large and smooth skin, but choose a loquat with sun marks on the surface of the medium head, so that the skin is the sweetest, when peeling the loquat, pay attention not to peel from the stem, but from the top of the umbilicus part of the peel down, so that the peel is fast and clean.
Conclusion: In the summer, when using sago to boil sugar water, the water temperature is the most critical, pay attention to the must open the underwater pot, and then add more boiling steps, so that the boiled sago round no white heart, a smooth and tender Q bomb, eat sweet and moist special relief!
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