It should only be in the sky(yang zhi gan lu ci wu zhi ying tian shang you )

It should only be in the sky

Introduction:

"Sago, also known as sago rice, is a special product of Indonesia. Some sago is made of cassava powder, wheat starch and corn husk powder. Some sago is made of starch extracted from palm plants. It is a kind of processed rice with the shape of pearl. There are three kinds of millet: small, medium and large, which are often used in porridge, soup and dim sum. The main ingredient of sago is starch, which has the effect of warming the spleen, strengthening the spleen, treating spleen and stomach weakness and dyspepsia. Sago also has the function of restoring natural moisture to the skin. Therefore, sago soup is very popular among people, especially women. It is said that Yangzhi manna was founded by a restaurant in Hong Kong in the 1980s, and then became popular in the catering industry in Hong Kong. It has a long history and is still one of the most popular sugary drinks in dessert shops. I noticed this dessert at the beginning because I like its name - Yangzhi manna. What a feeling that it should only be in the sky! Immediately think of Guanyin Ambassador hands in the net bottle, with willow leaves sprinkled out of the dew holy water. Look at the material, mango, coconut juice, sago, all my favorite things! Since then, the yearning for this dessert has never stopped. Hateful, the traditional desserts here come and go to sell those old sugar water, never innovative! They have been selling in Hong Kong for decades. They even have beverage style and ice cream style Yangzhi manna products. They won't introduce them here. They are very old-fashioned. If you want to eat, you have to do it yourself. "

Production steps:

Step 1: select the sundries for use.

Step 2: cut the mango into small pieces.

Step 3: cook sago: put water into the pot, bring to a boil, add sago, cover and cook for 2 minutes, then turn off the fire, bake with waste heat for 20 minutes, open the cover.

Step 4: if there are white spots in the middle of the sago, continue to cover it and cook it over medium heat for 2 minutes, then turn off the heat and bake for 20 minutes. Pay attention to see if the water is enough when cooking again. If it has been absorbed by sago, add a little more water, or it will stick to the bottom of the pot and become burnt.

Step 5: cook the sago carefully and patiently, not only make it transparent, but also not too bad. When the sago is completely transparent, remove it, rinse it with cold boiled water and sieve, drain the excess water, and then cool it.

Step 6: beat the mango meat into pulp with a blender. Tips: cut it into small pieces, and the blender is easy to beat. Cut the other one into 1cm square shape and set aside.

Step 7: mango juice, mango pieces and coconut juice. When the sago is below 40 degrees, add coconut juice first, and the amount should be based on the color of soup and milk

Step 8: when eating, add mango juice, stir well and taste; if it is not sweet enough, add sugar to mix. (you can also add some yoghurt to taste better)

Materials required:

Mango: right amount

Simmy: right amount

Sugar: right amount

Coconut juice: right amount

Notes: 1. The soft and smooth nectar and agar taste like silk. Scoops of flesh, fragrant, sweet, sour, fresh and pleasant. 2. Cooked sago must be boiled under water, cold water into a soup. 3. When buying mangoes, the long one is sweeter, the round one is more fragrant, and the oily skin is the most delicious.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: sweet

Chinese PinYin : Yang Zhi Gan Lu Ci Wu Zhi Ying Tian Shang You