Mango Simirou
By VicentaLakin
The temperature in Sioux City has been over 35 degrees and is about to last for half a month, the hot meals are unwelcome, the normal meals are not well eaten, the dessert snacks are too small, the mango simirs are made today, the ice is cold in the freezer, the ice is cold, the family agrees, and the production is not a problem
- sweetening
- cook
- ten minutes
- simple
Steps for Mango Simirou
1
Prepare the mains。
2
Open the water. Down into Simi
3
Turn the fire and mix it every few minutes, so that the bottom is not covered, and the boiled water is a little more。
4
It's about five minutes before the fire starts when there's only a little white core left。
5
And pouring into the net and re-penetrating it with cool water will make the heat cold。
6
Cold, cold Simi into ice water。
7
Mango goes to the nuclei, part cuttin, part cut into pieces。
8
Sliced mangoes are made of mango mud with cuisine sticks. You can also use a filter without a bar
9
Mango mud pours into the bottom of the cup。
10
Put it in Simi。
11
Put some mangotine on。
12
Just pour a little milk and a little mint of leaves。Mango Simirou Make Tips
Do not wash the sago pearls; put them directly into the pot to cook. They must be cooked in boiling water. Add plenty of water, as they will become stickier the longer they cook. Stir frequently throughout the process to prevent sticking to the bottom. The key to a bouncy texture is to rinse with ice water immediately after removing from the pot.