Taro milk tea sago dew
Sago dew is women's favorite. It is crystal clear like a pearl, and the QQ taste has captured the hearts of many women; sago is starch extracted from the pith of the Xigu coconut tree. It is made by hand and has the effect of strengthening the spleen, replenishing the lungs and phlegm; taro looks inconspicuous on the surface, and many people don't like it because of its black lumps, but its fragrant glutinous taste is unforgettable for a long time; Taro is rich in mucus saponin and a variety of trace elements, which can help the body correct physiological abnormalities caused by lack of trace elements. At the same time, it can increase appetite and help digestion. Therefore, traditional Chinese medicine believes that taro can nourish the middle and replenish qi. Taro is an alkaline food that can neutralize acidic substances accumulated in the body, adjust the body's acid-base balance, and produce beautifying and blackening hair. It can also be used to prevent and treat hyperacidity;
- sweetening
- cook
- several hours
- ordinary
Steps for Taro milk tea sago dew
1
Peel and wash the taro and cut it into small pieces
2
Then put it in a steamer and steam it for half an hour.
3
Remove half of it and grind it into mud with a rolling pin
4
After the water in the pot is boiled, add the sago and cook for about half an hour (use a spoon to stir constantly while cooking to prevent the sago from sticking to the pot)
5
Cook until there is a little white spot in the middle of the sago and remove it with a colander
6
Then put it in a prepared cold water bowl to cool it too well (this way it will taste more Q)
7
After cooling, cook the sago again and reboil the water in the pan
8
Cook until crystal clear and clear, remove
9
Pour it into cold water and cool it too well. As long as there are no small white spots in the sago, it will be fine.
10
Pour two small bags of milk tea into a cup, brew with boiling water, and stir well
11
Boil appropriate amount of water in the pan and add the rock sugar in
12
After the water boils, pour the brewed milk tea into the pot
13
Then put the mashed taro paste into the pan and stir the taro paste evenly with a spoon
14
Then pour the steamed taro pieces in (adding taro pieces makes the taste more fragrant)
15
Finally, put the sago in and a pot of fragrant and soft sago dew is readyTaro milk tea sago dew Make Tips
1. The sago is difficult to cook. When I cooked the sago almost until, I turned off the heat, covered the lid and simmered for ten minutes. The same was true for the second time. It took less than 40 minutes to cook the sago in total, which also saves the heat., you may wish to give it a try. 2. The mucus of taro contains saponins, which can stimulate itching skin, so you need to be careful when peeling taro skin. If you accidentally stick it, you can roast it over the fire to relieve it.