Niangao Sweet Potato Coconut Jelly Recipe And Introduction to the Nutritional Value and Functions of tapioca pearls

While eating sweets, have you ever wondered about the small, translucent, pearl-like grains in the sweets? Yes, that's the rice we often call Sago. What is sago rice? What are the benefits of sago? Let's take a look at the benefits of sago, as well as the popular ways to make sago! Benefits of Sago

For sago, our understanding is limited to its delicious taste and chewy texture.

So, what are the benefits of eating sago? What are the benefits of sago? In fact, eating sago does have certain benefits.

Sago, although a pure starch product, contains a large amount of carbohydrates, a small amount ofprotein, fat, and vitamin B.These ingredients can supplement the body's nutrients and have the effect of improving immunity and strengthening the body. Furthermore, sago is a relatively mild food, with the functions of warming the spleen and stomach, nourishing the lungs, and treating spleen and stomach deficiency and indigestion. At the same time, sago also has the effect of moisturizing the skin, and regular consumption can restore the natural luster of the skin.

What is sago?

Sago is also known as sago rice, which is made from the starch of the sago palm stem.

Sago is divided into three types according to the size of the grains: large, medium, and small. In some countries, it is used as a staple food.

In China, sago is often used to make sweets. The sago sold on the market is mostly mixed with other starches, but regardless, sago is a pure starch product, which is undeniable. Sago makes our food more fun, and can be cooked

into soup

or porridge, or used to make sweets, and can also be paired with red wine to create a romantic atmosphere. For people with spleen and stomach deficiency, sago soup or sago porridge is undoubtedly the first choice.How to cook sago I excitedly bought sago and cooked it, but... It didn't become transparent but turned into a lump, how embarrassing!

It turns out that cooking sago is not so simple!

So how should sago be cooked? First, we need to take out a certain amount of sago. Note that sago will expand when cooked, and cooked sago cannot be stored for a long time, so it's best to cook only what you need. Secondly, add water to the pot, turn

on the fire, and then add sago and cook. Here, it's important to make sure the water is boiling before adding sago, otherwise sago may dissolve in the cold water.

Also, after adding sago, it's important to stir while cooking to prevent sticking.Next, when the water is boiling again, scoop out the sago. Whether the sago is cooked or not, scoop it out and rinse it with cold water. This is an important step to prevent sago from sticking and to maintain the Q-texture of sago. After rinsing with cold water, check if the sago is transparent.

If it's transparent, it's almost ready to eat. If it's not transparent, and there's a white spot in the center, repeat the steps of boiling, adding sago, and rinsing with cold water. Note: After cooking, sago will form a sticky layer on the surface, and this sticky layer is what causes sago to stick together, so no matter how many times you cook it, you must always rinse with cold water at the end. Sago recipes

Sago is a good ingredient for making sweets, and can be paired with anything. Mango

Strawberry

Papaya

Watermelon and so on, and paired with fragrant milk or coconut milk, is very delicious and tempting. Let's share some sago recipes.Fragrant Yam Sago Milk Ingredients: Sago,Glutinous rice Yam, milk, sugar

Method: 1. Peel and slice the yam, and put it in the microwave for 3 minutes. Use a spoon to mash it into a paste.2. Boil water in a pot, add sago, and stir while boiling until the water boils again, then scoop out and rinse with cold water.Repeat this process until the sago is completely transparent.

3. Heat the milk in a microwave, and add sugar according to your preference.4. Mix the yam paste with glutinous rice, and add a certain amount of milk, and continue to stir, and then form into small balls.5. Roll small balls, and put them into boiling water, and cook until cooked.

6. Put the sago in a cup, add milk and cooked yam balls, and you have delicious fragrant yam sago milk.Blueberry Sago Mint Jelly

Ingredients: Sago, blueberries, milk, mint, lemon,

sugar,

Maltose Method: 1. Take 200g of blueberries, wash them, and mix them with about 30g of sugar, and let them marinate for about half a day. 2. Add a few drops of

lemon juice

20g of maltose, and simmer over low heat until it thickens.

3. Boil water in a pot, add sago, and stir while boiling, when the water boils, scoop out the sago and rinse with cold water. Repeat this process until the sago is transparent.

4. Wash the mint leaves and put them in milk to boil, and then filter out the mint leaves.5. Drain the cooked sago, and add it to the milk, and add a little sugar (or not), and cook over low heat. 6. Turn off the fire, and add about 10 minutes of cold water-soaked fish roe, and stir well.

7. After making sago mint jelly, let it cool and refrigerate for a while, and you have delicious sago mint jelly.

Now, pour fruit jam, our blueberry sago mint jelly is ready!

Enjoy its coolness! How to choose sago

When buying sago, many packages have the words "Genuine Thai imported" on them, which is to prove that it is high-quality sago.As for whether its quality is really high-quality, depends on our own eyes. First, look at the texture of the sago.

High-quality sago has a pure white color without any impurities, and each grain is round and plump.

Low-quality sago has a dull color, uneven grains, and is not plump.

Secondly, knead it with your hands. High-quality sago, when kneaded, is hard and slippery, and not easily broken;Low-quality sago, when kneaded, breaks easily. Finally, look at the taste. High-quality sago, when cooked, has good transparency, and will not stick together, and has a chewy, Q-texture.

Low-quality sago, when cooked, is not transparent, has impurities, and is easy to stick together.

How to store sagoSago is not a food that can be stored for a long time, especially in summer.

So, we don't recommend buying a large amount of sago at once. Store sago in a cool, dry place. Also, regularly take out the sago containers and dry them, to prevent sago from getting damp and spoiled in rainy and hot weather.

You can also put a fewcrab shells or garlic cloves in the container, which can also prevent moisture and insects. If the sago is infested with insects, you must first remove the sago infested with insects, and make sure that there are no traces of insects, and then put

chiliandstar anise

in a muslin bag, and place it on the sago.

Sesame seeds are not something that can withstand long periods of storage, especially in the summer. Therefore, we do not recommend buying large quantities of sesame seeds to store. Once opened, sesame seeds should be eaten as soon as possible.

When storing sesame seeds, place them in a dry container and seal it, keeping it at a height of one foot from the ground in a well-ventilated, dry place.

Also, make sure to regularly remove the sesame seeds from the container and dry the container to prevent them from getting damp and spoiling during the rainy season and summer. You can also place a few leaves of crab shell or garlic cloves in the container, which can also help prevent moisture and pests.

If sesame seeds have been infested, you must first remove the infested grains and ensure that there are no traces of pests, then wrap chili pepper and fennel in a cloth and place it on top of the sesame seeds.