Sweet potato milk tea sago sauce(xiang yu nai cha xi mi lu )

Sweet potato milk tea sago sauce

Introduction:

"Simi Lu is women's favorite. It's as clear as pearls, and QQ has captured many women's hearts. Simi is a starch extracted from the pith of Xigu coconut tree, which is made by hand. It has the effect of invigorating the spleen, tonifying the lung and resolving phlegm. Taro is very unattractive on the surface. Many people don't like it because of its black block, but its fragrant and glutinous flavor is hard to see for a long time Taro is rich in mucus saponin and a variety of trace elements, which can help the body to correct the physiological abnormalities caused by the lack of trace elements. At the same time, it can enhance appetite and help digestion. Therefore, traditional Chinese medicine believes that taro can replenish qi. Taro belongs to alkaline food, which can neutralize the acid substances accumulated in the body, adjust the acid-base balance of the human body, produce the effects of beauty and black hair, and can also be used to prevent and treat gastric acidosis

Production steps:

Step 1: peel and wash taro and cut into small pieces

Step 2: steam for half an hour in a steamer

Step 3: take out half of them and grind them into mud with rolling pin

Step 4: bring the water to a boil, add the sago and cook it for about half an hour (stir it with a spoon to prevent the sago from sticking to the pot)

Step 5: cook the sago until there is a little white spot in the middle, and remove it with a colander

Step 6: put it in the prepared cold water bowl to cool it (it will be more delicious)

Step 7: when it's too cold, cook the sago again and boil the water in the pot again

Step 8: cook until crystal clear and remove

Step 9: pour it into cold water for a while, and there will be no white spots in the sago

Step 10: pour two small bags of milk tea into the cup, brew with boiling water and mix well

Step 11: add some water to the pan and put the rock sugar in

Step 12: after the water boils, pour the brewed milk tea into the pot

Step 13: put the mashed taro into the pot, and stir the taro evenly with a spoon

Step 14: then pour in the steamed taro (add the taro to taste more fragrant and waxy)

Step 15: finally put the sago in, and a pot of fragrant and soft sago is ready

Materials required:

Simmy: 100g

Taro: 3

Lipton milk tea: 2 small bags

Rock sugar: 2 pieces

Note: 1. It's difficult to cook sago. I turn off the heat and cover it to simmer for ten minutes when I'm almost done. It's the same for the second time. It took less than 40 minutes to cook sago, so you can save fire. 2. Taro's mucus contains saponins, which can stimulate skin itching, so you need to be careful when peeling Taro's scalp. If you don't stick it, you can bake it on the fire

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: sweet

Chinese PinYin : Xiang Yu Nai Cha Xi Mi Lu