Watermelon

1

The pot boils, as much as possible, and the water will swell. When the water was about to burn, Simi washed it once or twice。

2

The water was boiled open, put into the small Simi, the fire boiled for 15 minutes, and the spoons were used at any time, since the hotness of the small Simi was easy to stick。

3

Little Simi became transparent, and when the rice cores had only a small white dot, the fire was shut down, the lid was covered, and for a few minutes the dot was ripe until it was not seen。

4

I'll filter Simi out with a sifter, and cold water will do。

5

This time, Simi is like a little pearl, transparent and beautiful

6

Dig some little balls out of the cold watermelon with a puck。

7

Squeeze some watermelon juice, filter it, float it。

8

Put the cooked rice in a cold drink cup, put it in a watermelon ball, and pour it into a watermelon juice, and the iced watermelon simulu is ready。

1. Small sago must be added to boiling water; otherwise, it will turn into a paste. 2. If there are still obvious white spots after steaming for a long time, you can return them to the pot to boil again. However, if there are only a few very small white spots, that is normal; it is sufficient as long as most have become transparent. 3. Do not soak small sago in cold water before cooking. Because sago is made of starch, soaking will cause some to dissolve into the water, leading to nutrient loss, and it will easily disintegrate when cooked.