Pitaya sago sauce: sago 100g, red pitaya 1, brown sugar 100g, and dried blueberry 30g. Cooking process: 1. Food is prepared in advance. 2. Put the rice pot into the water and cook sago for one minute. 3. Cover and stew for eight hours. 4. Cut the red pitaya into pieces. 5. Otherwise, cooking for a long time will damage the taste! Cooking Tips: Red pitaya has the effect of 1, delaying aging: it has the effects of anti-oxidation, anti-free radicals, preventing aging, inhibiting brain nerve conversion and preventing Alzheimer's disease. 2. Protect gastric mucosa: The natural human albumin contained in it also has a buffering effect on gastric mucosa. 3, skin whitening: scavenging free radicals, with the effect of skin whitening. 4. It is beneficial to the removal of endotoxin: it has the functions of losing weight, lowering cholesterol and relaxing bowels. 5. Prevent constipation, promote eye care, improve bone density, produce cytoplasm, prevent constipation and resist peripheral neuritis and glossitis. 6, promote digestion: white sesame seeds in pitaya have the effect of promoting gastrointestinal digestion.