material

50g sago, 2 boxes of iced milk, 150g cotton candy.

working methods

1. Pour a little more water into the pot and bring it to a boil.

2. After the pot is boiled, pour in sago and cook. Don't cover it during cooking, stir it in the pot with chopsticks, and don't touch the pot.

3. Cook for about 8 minutes, turn off the fire and cover it, and let it simmer for 10 minutes.

4. Separate the sago from the water in the pot, put the sago in a container, add cold boiled water and put it on ice in the refrigerator for several hours.

5. When eating, add appropriate amount of iced milk (or iced coconut milk) and cotton candy and mix well to serve.

Nutrition and practice of sago

Also known as West Gu Mi, West Inter Milan, Sham Noodle and Shagu Rice.

The most traditional starch is extracted from the pith of Xigu coconut tree and made by hand. In Guangdong and other coastal areas, it is also called Sha Gu Mi and Sha Hu Mi. West Gu Mi, which is produced in the area of Nanyang Islands, is a kind of starch made from the pith of the palm plant raspberry, which is crushed, sieved, filtered, rinsed repeatedly, precipitated and dried by ordinary starch making methods. When the starch is semi-dry, it is shaken into fine particles and then dried in the sun, that is, West Gu Mi. This white starch is called Zhu Zhen Xigu. It is white, smooth, waxy and nutritious.

These dried starch granules are made from wheat bran produced in the Far East. Gu Mi is added to milk pudding as food for patients and can also be used as cooking materials, especially Nordic dishes, such as Danish rice soup.

Simi has the effects of invigorating spleen, tonifying lung and resolving phlegm, and can treat spleen and stomach weakness and dyspepsia. Sago also has the function of restoring natural and moist skin, so sago soup is very popular with people, especially women.

The general population can eat it.

1, suitable for people with weak constitution, recovery after postpartum illness, dyspepsia and mental fatigue; It is suitable for patients with lung qi deficiency, tuberculosis and cough due to lung flaccidity.

2. Diabetic people should not eat.

Sago cooking method: (suitable for instant cooking)

1, first put 4-5 times the amount of sago in clean water and boil it to boiling point.

2. Then pour sago into boiling water, stir constantly, and cook for about 10- 15 minutes, until it is found that sago has become transparent or there are no milky spots in the inner layer of sago, indicating that sago is ripe.

3. If necessary, you can also add water in the cooking process, or stop the fire for a few minutes and then cook it thoroughly.

4. Add sugar, coconut milk, miscellaneous fruits and other ingredients and stir, then serve.

Simi is warm and sweet;

It has the effects of invigorating spleen, benefiting lung and resolving phlegm.

Herbal medicine: tonify deficiency and cold, and help digestion.

Little knowledge of orange orchard: it is most suitable for people who are weak after a long illness to cook porridge.

skill

1, Xigu coconut tree, mainly produced in subtropical areas, is an evergreen tree of Palmae, with a plant height of about10-20m and feathery leaves, and is widely planted in Southeast Asia. Therefore, the words "imported from Thailand" often appear on the sago packaging bags sold in the market, which is actually to remind everyone that such sago is of good quality and really superior.

2. Simi is big and small, but now it is often seen in the market that it is slightly smaller. In fact, sago is also a very common raw material, but people often don't think it is sago. For example, in bubble tea, the "pearl" inside is also a kind of sago. Now there are various flavors of "pearls", such as chocolate or various fruit flavors, all because of the addition of other things.

3. The standard of good sago: white color, smooth and round surface, hard but not broken, no paste after cooking, good transparency and strong chewiness and toughness.