Milk red bean Sago(niu nai hong dou xi mi lu )

Milk red bean Sago

Introduction:

Production steps:

Step 1: wash the millet and boil it in boiling water

Step 2: cook until there is white core in the middle, turn off the heat and simmer for 5-10 minutes

Step 3: cool the cooked sago in ice water

Step 4: take out the cooled sago and put it into a bowl of Iced Milk

Step 5: wrap in plastic wrap and refrigerate for half an hour

Step 6: put the cooked honey beans and the right amount of condensed milk into the plate

Materials required:

Little Simmy: 50g

Milk: moderate

Honey beans: right amount

Condensed milk: right amount

Note: 1, sago is artificial rice, texture is relatively loose, so it is best to soak in hot water before cooking, not too long, standing about 10-15 minutes; 2, when cooking sago, boiling water pot, constantly stirring, boiling water boiling, sago will slowly become transparent, and not easy to stick to the bottom; 3, sago cooked to white core, you can turn off the fire, and then simmer for a while, sago will become crystal clear, that is to say 4. Enough water should be used when cooking the sago, because it is made of starch, so it will swell and thicken when cooking; 5. It's better to prepare a bowl of ice water before cooking the sago, and take out the stewed sago and cool it in ice water to make it more Q; 6. Milk or coconut milk is also recommended to use cool or ice to keep the q-feeling of sago; 7. Good sago After refrigerated in the refrigerator should eat as soon as possible, soak too long does not affect the taste!

Production difficulty: simple

Process: firing

Production time: several hours

Taste: sweet

Chinese PinYin : Niu Nai Hong Dou Xi Mi Lu