Ingredients: sago (small round white grains are sold in the supermarket), your favorite fruits and drinks.

Practice: 1. Appropriate amount of sago, put three or four times more water in the pot than sago.

2. Bring the water in the pot to a large fire, and add sago after boiling.

3。 Cook on medium heat for 5- 15 minutes. Sago sticks to the pan easily and needs to be stirred frequently. If there is not enough water halfway, you can add water to continue cooking.

The most important step is to see that the periphery of sago is transparent, and the white in the middle is only half the original size, so you can cover the pot and turn off the fire. Sago will stay in the pot 10-20 minutes. The standard for measuring time starts from the pot, and the white in the middle of sago is gone, so it is enough to be transparent. (Just to put more water at the beginning of this step, because sago absorbs water. )

5. Use a large colander (dense barbed wire colander, because sago is smaller) to pick it up from the pot and wash the viscous liquid around it with cold water. My own way is to rinse directly under the tap.

PS: These are the most basic steps for cooking sago. Another method is to cook sago, pick it up and rinse it, then put it in water and rinse it again for the second time. The two methods have almost the same effect, mainly to ensure that the sago is cooked completely transparent.

Finally, you can reprocess anything you like, such as sugar water+fruit+sago. Such as juice+fruit+sago. For example, drinks+sago+fruit. For example, boil milk in a pan, add sugar and finally add sago. It mainly depends on how you like to eat. The combination method is soup+ingredients+sago.

I personally like to make the most classic mango sago. I don't have a blender at home. I cut the mango pieces and crush them with a spoon, or put them on a colander and put them in a bowl, then add some drinks such as coconut milk or sugar water or mango juice, and finally add sago.

I haven't done it before. Baidu Encyclopedia has introduced the practice. The aloe is made into aloe jelly first. Please look at the website yourself first. If you make jelly, the dosage of coagulant (gelatin tablets, agar and the like) is more important. One. Do sago when one person recommends it. Make a little if you want to eat, and put it in the refrigerator the next day. It is more troublesome to get cold.

Mango aloe cool encyclopedia address

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