Mango Simirou
By VicentaLakin
Hi, I'm the sous-chef who mentioned dessert, and the Mango Simeon should never be strange to a girl who used to come to a sweet shop and now prefers to cook himself and make super simple Simi, which is the most traditional of which is that the starch extracted from the West Valley coconuts, which is processed manually into Simi, is especially popular with girls. Enjoy your lazy afternoons together
- sweetening
- cook
- ten minutes
- simple
Steps for Mango Simirou
1
Prepare a little milk pot, pour in the right amount of water, boil the little fire
2
and when the water goes down, it pours into 80 gs, and i use small grains of simi, and i need to be careful that simi doesn't have to wash, and don't rub it with his hands, or it turns into powder, and when it's boiled, i wash it with cold water。
3
The fire will be slowly boiled, the rice will be boiled unsustainably, the pot will be protected, and it will be made transparent around Simi
4
Five minutes of guacamole, making Simi completely transparent. This step is a key step towards transparency in Simi。
5
Find a bowl and filter Simi
6
Then we'll use cold water to get Simi across
7
if you like a little more milk, you can add a little more milk and a proper amount of white sugar, and you can mix it with your own taste
8
Then you'll have to prepare mangos
9
I've got a lot of mangoes
10
The simple mango Simirou is ready