30g sago, coconut juice 1 can, 30g glutinous rice flour, 3 zongzi leaves and mango 1 piece. Exercise:
1, boiled sago. First, put about 1 liter of water into a pressure cooker to boil, pour sago, and cover the lid. The temperature of the induction cooker is 150 degrees. After the vent hole is inflated, cover the annular valve, adjust the temperature of the induction cooker to 120 degrees, and turn off the fire after the annular valve is inflated for 20 minutes.
2. Pour the cooked sago into cold water for cooling, or directly into ice water.
3. Pour 3/4 coconut juice into a small pot, the temperature of the induction cooker is 120 degrees, and bring to a boil with low heat.
4. Pour the remaining 1/4 coconut juice into glutinous rice flour, and fully stir until there is no granular rice slurry.
5. When the coconut juice is slightly open, slowly pour in the prepared glutinous rice slurry and stir while pouring.
6. Keep the induction cooker 120 degree low fire to boil for about 5 minutes, continue to stir until the slurry is completely mature and sticky, and then turn off the fire.
7. The folding method of Zongye Cup can be fixed with double-sided tape. When folding, the bottom should be pressed tightly, otherwise it will leak. If you are afraid of trouble, just put it directly in the container.
8. After cooling the cooked coconut milk to room temperature, add the cooked sago, mix well, put it in a container, sprinkle with mango or your favorite fruit or raisins, and serve. It is also a delicious drink after being refrigerated in the refrigerator in summer. Second, raw materials of taro paste and sago dew:
400g of taro, West Gu Mi150g.
Accessories:
1 cup of sugar and 1 can of coconut milk:
1, peeled taro, washed, sliced, steamed while hot, and crushed.
2. Boil West Gu Mi 10 minute in 5 cups of boiling water. When translucent, take it out, rinse it with cold water and drain it.
3, 3 cups of water to boil, add sugar to boil, first put the taro paste, then pour in the west Gu Mi and coconut milk, turn off the fire after boiling, you can eat.
4. When taro is ground, it is unnecessary to grind it too fine. It would be better to leave some particles. This dessert is suitable for both hot and cold food.
Water cannot be put into West Gu Mi until it is boiled. When cooking, stir more to avoid sticking together, and it is not necessary to cook completely until it is transparent, otherwise the taste will be worse after cooking for a long time.
6, boiled west Gu Mi washed with cold water, can increase the hardness, and can avoid being put into the soup to absorb the soup because it is too big. Tip:
1, avoid raw food, which is poisonous and should be cooked or steamed. Don't eat too much at a time. People with diabetes should not eat it.
2. When peeling taro, many people's hands will itch more and more. You can soak your hands in vinegar before peeling, but don't use this method if you have a wound on your hand. Five kernels and four fruits sago raw materials:
Peanut, walnut, watermelon kernel and almond each 25g, sesame 15g, medlar 25g, lotus seeds 20, dried longan 15, red dates 10, sago 50g, and proper amount of honey. Exercise:
Wash peanuts, walnuts, watermelon seeds, almonds, lotus seeds and red dates, soak them in clear water for half an hour, take them out, put them in a clean pot, add sesame seeds, longan, Lycium barbarum and appropriate amount of clear water, simmer for 2 hours (stew in an electric cooker for 3 hours), add sago and cook for 5- 10 minutes, and add appropriate amount of honey according to taste. Efficacy: promoting blood production, caring skin, nourishing brain and hair, making hair fragrant and smooth. It is also a very good cold drink after being chilled in summer.