Taro Sago(yu tou xi mi lu )

Taro Sago

Introduction:

"Autumn and winter is the best season to eat taro. At this time, taro is sweet and soft. It's very delicious whether it's a dish or a snack. Moreover, taro is rich in nutritional value. As an alkaline food, it can neutralize the acid accumulated in the body, adjust the acid-base balance of the human body, and produce the effect of beauty and black hair. Traditional Chinese medicine believes that taro has the effects of appetizing and promoting body fluid, anti-inflammatory and analgesic effects, tonifying qi and kidney, and it is an ideal food for autumn tonic. Today, taro and sago are used to make a very common and famous dessert in Guangdong: xiangtaro sago. It's also a very warm and comfortable thing to drink such a bowl of sweet and smooth desserts in cold weather. "

Production steps:

Step 1: taro half (about 500g), sago 100g, sugar amount.

Step 2: wash the sago and soak it slightly.

Step 3: put water in the pot, add taro and bring to a boil.

Step 4: boil until taro is rotten, add sugar to taste after the soup is thick.

Step 5: take another pot of water and bring to a boil. Put the sago in and cook until transparent. Then turn off the fire.

Step 6: pick up the cooked sago with a sieve and cool it in cold water.

Step 7: put the washed sago into the boiling taro soup and cook it. Keep stirring. When the sago is boiled to no white spots, turn off the fire.

Step 8: the cooked sago is soft and smooth.

Step 9: selection and treatment of taro. http://home.meishichina.com/space-23642-do-blog-id-39345.html

Materials required:

Taro: half (about 500g)

Simmy: 100g

Sugar: right amount

Note: 1) to make sago sauce, boil taro until the powder is soft and rotten. The soup is slightly thick, and the taste is smooth. 2) After the taro is cooked until soft and rotten, turn down the heat and stir to avoid pasting. 3) If simmer in advance, it's better to soak in ice water after flushing cold water to prevent congealing. 4) Stir the sago into the taro soup to avoid pasting.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: sweet

Chinese PinYin : Yu Tou Xi Mi Lu