Cranberry Sago(man yue mei xi mi lu )

Cranberry Sago

Introduction:

"Who says sago is hard to cook? Today Xiaogu will teach you. To be specific, there are five steps and three key elements to cook sago well. Master these points and eat sago easily. "

Production steps:

Step 1: prepare a pot of water and bring it to a boil

Step 2: after boiling, add the sago, choose the flower tea "5min", cook for 5 minutes, stir with chopsticks from time to time

Step 3: after boiling for 5 minutes, you can turn off the heat and simmer for about 15-20 minutes

Step 4: after stewing, you will see that the transparent part of the sago begins to increase, leaving a small white spot in the center. Take out the sago with a colander, pour out the thick liquid in the pot, and wash the sago with cold boiled water. After washing for several times, refill the pot with water and bring to a boil

Step 5: after filling the pot with water, bring it to a boil. After boiling, put in the translucent sago, start the fruit tea for "10 minutes" and heat it for 10 minutes. As in the previous round, you need to stir with chopsticks from time to time to make the water flow jubilant

Step 6: after 10 minutes, Simi has basically appeared transparent. If it's transparent at this point, it's done

Step 7: take out the sago with a colander, put in the prepared coconut juice, put in a spoonful of sugar Osmanthus (or honey or no) and stir well

Step 8: cut the cranberry into small pieces and put them in it

Materials required:

Sago: 70g

Coconut juice: right amount

Cranberry: moderate

Sweet scented osmanthus: appropriate amount

Note: the first step, boil, prepare a pot of water, boil the water, put in the sago, be sure to wait for the water to start rolling up, and then put in the sago. Oh, after pouring in the sago, first heat it for 5 minutes. During this period, stir it with chopsticks from time to time to let the water flow happily. After 5 minutes, the sago will become one kind, the outer ring is transparent, and the inner is white Stop heating. The second step is to simmer. After 5 minutes, you can turn off the heat and simmer. Simmer for about 15-20 minutes. After simmering, you will see that the transparent part of sago begins to increase, leaving a small white spot in the center. The second step is complete. The third step is to take out the sago with a colander, pour out the thick liquid in the pot, and wash the sago with cold boiled water. After washing for several times, refill the pot with water and bring to a boil. The fourth step, boiling, pot filled with water, bring to a boil, bring to a boil, have translucent into the sago, heating for 10 minutes, and the last round, you need to stir chopsticks from time to time, let the water jubilant. Ten minutes later, Simmy was almost transparent. If it's transparent at this point, it's done. If there's a little bit of white. Proceed to the fifth step. The fifth step is to stew. If the above four steps are completed, there are still a little white spots in the heart of simmer. Simmer for about 5 minutes, the white spots will disappear, and the simmer is ready. With five steps, I will talk about three elements. The first element is more water. No matter what container it is placed in, the amount of water must be more. For example, if it is 100g sago, at least 1000ml of water should be placed. The more water is, the better. Sago is very absorbent and will grow up slowly in the process of cooking. It's similar to porridge. The first element is mixing. When simmers are cooking, they must be stirred, stirred from time to time, so that they won't stick together and paste the pot. The first element is cold water. The first time cooked sago water will be very thick, pour out, let the sago a few times cold water, hot and cold alternate, so that the cooked sago will be more Q spring. Finally, several points for attention after cooking sago. It is recommended to use a colander to pour the cooked sago into the coconut juice or the liquid to be made immediately. There should be more liquid, and the cooked sago will continue to absorb water. If the liquid is too little, it will be sucked dry and mixed together. Second, according to the characteristics that sago will continue to absorb water after cooking, it will inhale the taste of coconut juice or other liquid, so that it will taste better. Third, the cooked sago can't be put for too long. After a long time, the sago will be completely soaked, so it won't play.

Production difficulty: simple

Process: boiling

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Man Yue Mei Xi Mi Lu