[How to cook sago dew quickly]_How to cook_How to cook

[How to cook sago dew quickly]_How to cook_How to cook

Cooking sago may seem very simple. In fact, you need to master a lot of skills. When cooking sago, pay attention to mastering the correct cooking method, and pay attention to the proper selection. Each person chooses the size of sago.Control the cooking time and heat according to the size of sago, so that you can eat delicious sago.

The correct cooking method of Xiao Sago Xiao Sago is suitable for making foods such as glutinous rice dumplings, pastes, and dew. The cooking method is relatively simple, but there are still many things that need attention.

Preliminary: Boil a pot of water, because the sago will expand after cooking, so the amount of water is more.

When the water in the pot is about to open, rinse Xiao Simi with water 2?
3 times. If you are sure that the Xiaomi you are using is relatively clean, you can skip this step.

Note: Many people like to add sago to cold water for about 15 minutes before cooking. The advantage of this is that it is easy to cook and saves time.

However, I suggest not to do this, because sago is made from starch, some starch will melt into the water when soaking, causing nutrition loss, and easy to loose when cooking.

Step 2: After the water in the pot is boiled, add the sago, change to a low heat, and stir slowly with a spoon while cooking, otherwise the sago will stick to the bottom of the pot.

At the beginning, it will be a little turbid. Leave it alone and slowly, you will find that Xiao Simi becomes transparent.

Note: Do not cold water the pot, otherwise wait to drink sago porridge.

If you feel that the water is not enough in the middle, when you need to add water, you must add boiling water and never add cold water.

Step 3: Generally cook 10?
It’s almost 15 minutes.

When you see Xiao Simi slowly becoming transparent, and there is a little white spot in the heart of Xiao Simi, turn off the fire.

Then cover with powder and simmer for a few minutes, the purpose is to make the sago cooked thoroughly, simmer until you can not see the small white spots, which means that the sago has been thoroughly cooked.

Note: If you still have obvious white spots after simmering for a long time, you can cook it again.

However, it is normal for a few white spots in Xiaosimi to be small, and most of them will become transparent.

Step 4: Remove the sago with a colander and add it to the prepared cold water. You can also use the tap water to rinse directly. The purpose is to make the cooked sago fresher and not chaotic.

At this time, Xiao Simi was like a small pearl, very beautiful.

Note: After completing this step, even if Xiao Simi is cooked, you can safely use it to make a variety of cuisines.

In fact, you can add other ingredients or condiments in the process of cooking sago, and directly put in various foods, but the step of cooling the water can be omitted.