Cook Simi

1

1.5L BOILED OPEN, 100G ADDED, BOILED AND TURNED INTO A FIRE, MIXED WITH BOILED AND PROTECTED FROM STICKY POTS

2

When the middle white dots become transparent, the filters fall in

3

WASH THE POT AND ADD THE REMAINING 1,5L TO BOIL

4

Boiling cold water and immersed Simi into the pot and boiling it to the fire and mixing it with it for about 7-8 minutes

5

When the white dot in the middle of Simi gets smaller, it's about 10 minutes of fire。

6

As soon as the pan was opened, the Simeon would be white and transparent

7

Seams of cold water washed in containers are filled with cold water and placed in refrigerators。

1) When cooking sago, stir while cooking. It is important not to stick to the pan.

2) During cooking sago, you must remember to brew it with cold water to make the sago taste QQ.

3) 100G sago is cooked quite a lot. If a family of three eats it every day, you can eat it for about a week. Of course, the sooner you eat it, the better.

4) Use a clean spoon to scoop sago every time to prevent foreign matters from entering the sago and affecting the quality of the sago