Fermented Sago(jiu niang xi mi lu )

Fermented Sago

Introduction:

"Wine brewing is something we are familiar with, and sago is relatively unfamiliar to me. I used to buy sago and cook it in cold water like porridge. I can imagine the end. Let me Baidu it: sago feimi, scientific name is sago MI, is a specialty of Southeast Asian countries such as Indonesia, Malaysia and Papua New Guinea. On many islands of these countries, there grows a tree named Xigu coconut, also known as sago palm. Its trunk is thick and straight. When it matures, it grows flower ears. Its stem pulp and trunk are full of starch. When the fruit matures, it absorbs starch and makes the stem hollow. Generally, the life of a tree is 20 years, and it will die after flowering. Before flowering, people cut down the trunk, remove the branches and leaves, cut it into sections, each section is about 1 meter, and then cut it into two. Scrape the starch out of the stem with a knife. When the starch is immersed in the bucket, it will slowly sink at the bottom of the bucket. If the water on the bucket is poured out, dried and then sieved into granules, the large granules are called "pellet sago", while the small granules are called "Pearl Sago". The main ingredient of sago is starch, which has the functions of strengthening spleen, tonifying lung, resolving phlegm, treating weakness of spleen and stomach and dyspepsia; meanwhile, sago also has the function of restoring natural moisture to skin. Wow, beauties, eat more. "

Production steps:

Step 1: bring the water to a boil and pour in the sago

Step 2: cook for about 20 minutes. There are still big white spots in the middle

Step 3: filter out the water

Step 4: wash the sago with clean water

Step 5: take the second round of simmer cooking and put it in the pot under cold water, with a little more water

Step 6: Boil the water over low heat for about 40 minutes until there is a little white spot in the middle

Step 7: turn off the heat and simmer for a while

Step 8: filter the water to cook the sago, and the sago will be cooked, with good flour and Q. if you want to save trouble, you can skip this step and cook it with sugar directly

Step 9: put cold water in the pot and put a piece of sago into the pot

Step 10: open a bag of lotus root powder with a little warm water

Step 11: add some sugar into the pan

Step 12: add three teaspoons of wine

Step 13: after the water boils in the pot, turn down the heat

Step 14: pour in the lotus root powder

Step 15: stir while boiling

Step 16: cook until transparent and thick

Materials required:

Wine: right amount

Simmy: right amount

Lotus root powder: a bag

Note: the first time simmer must be boiled underwater pot, lotus root powder is sweet, sugar should be put less

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: sweet

Chinese PinYin : Jiu Niang Xi Mi Lu