Coconut sweet potato Sago(ye xiang shuang shu xi mi lu )

Coconut sweet potato Sago

Introduction:

"Double potatoes - purple potato and sweet potato, common people collectively referred to as sweet potato. Sweet potato is rich in nutrition. Modern research has proved that sweet potato not only has high nutritional value, but also has good health care effect. It is the second largest nutritional vegetable in the world after asparagus. Sweet potato, especially sweet potato with yellow flesh, is rich in beta carotene; purple sweet potato is rich in anthocyanin, which is a strong antioxidant. If the two kinds of sweet potato are eaten together, the nutrition and health care effect will be more comprehensive. With coconut milk and sago, it can be cooked into a kind of pure sago dew with complete color, flavor and taste. It can be eaten hot or cold. In the early autumn, it is delicious, sweet, nutritious and moisturizing. It can help you stick autumn fat healthily

Production steps:

Step 1: steamed purple and sweet potatoes in pot; steamed with skin for more nutrition;

Step 2: steam over high heat for about 20 minutes, and then simmer for a while;

Step 3: steaming sweet potato is to boil sago, first rinse the sago slightly;

Step 4: boil in water;

Step 5: after boiling, pass a small fire and enter the sago;

Step 6: stir while boiling for about 10 to 15 minutes until translucent;

Step 7: filter out the sago and rinse it with cold water;

Step 8: bring a pot of water to a boil again, add in the cooled sago, and cook over low heat for another 5 to 10 minutes;

Step 9: cook until completely transparent without white spots;

Step 10: rinse again with cold water;

Step 11: get the crystal clear cooked sago; drain the water for standby;

Step 12: cut out some small grains of steamed purple and sweet potatoes for later use;

Step 13: put the remaining purple and sweet potatoes into the mixing tank of the cooking machine and add coconut milk;

Step 14: beat until thick and smooth;

Step 15: pour the concentrated juice into a small pot again, stir and cook over low heat until it boils slightly;

Step 16: add cooked sago;

Step 17: stir and boil again until slightly boiling;

Step 18: add appropriate amount of maple syrup or sugar to taste (in fact, it's OK not to add, purple potato, sweet potato and coconut milk have sweet taste)

Step 19: pour into a beautiful container, which can be eaten after refrigeration or directly hot;

Step 20: Sprinkle chopped purple and sweet potatoes to increase the taste; you can also add some fruit grains to increase nutrition and flavor.

Materials required:

Purple potato: 150g

Sweet potato: 150g

Sago: 100g

Coconut milk: 500ml

Maple syrup (or sugar): moderate amount

Note: Purple potatoes and sweet potatoes can be steamed more at a time. Keep them and eat them slowly.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: sweet

Chinese PinYin : Ye Xiang Shuang Shu Xi Mi Lu