Wine brewed sago

Wine brewing is something we are familiar with, but sago is relatively unfamiliar to me. I used to buy sago and put it in cold water like cooking porridge. I can imagine the end result. Let me take a look at Baidu:

Simifei rice, known as Sago Rice, is a specialty of Southeast Asian countries such as Indonesia, Malaysia and Papua New Guinea. On many islands in these countries, there is a tree called Sigu coconut, also called sago palm. The trunk is thick and straight and grows flower ears when it matures. The stem pith and trunk are filled with starch. When the fruit matures, the starch is absorbed, making the stem hollow. A general tree has a life of 20 years and dies after flowering. Before it blooms, people cut down the trunk, remove the branches and leaves, saw it horizontally into sections, each section of about 1 meter, and then split it into two lengthwise. Use a knife to scrape out the starch in the stem. Immersed in the bucket, the starch slowly sinks to the bottom of the bucket. If the water above is poured out, dried and then sifted into granules. The large ones are called "pellet sago" and the small ones are called "pearl sago". The main ingredient of sago is starch, which has the functions of strengthening the spleen, replenishing the lungs, resolving phlegm, treating spleen and stomach weakness and indigestion; at the same time, sago also has the function of restoring natural moisture to the skin.

Wow, beautiful women who love beauty, eat more