Milky Similo
By VicentaLakin
The first thing that comes out of work every day is to line up for fresh milk, which tastes different. Smells fresh, light, no additives, safe and healthy! The nutritional value of milk is high, as is the abundance of minerals in milk, with high levels of phosphorus, iron, zinc, copper, manganese and molybdenum, except for calcium, which we know well. Most rarely, milk is the best source of calcium in humans, and calcium phosphorus is a very appropriate percentage for calcium absorption. The variety is complex, with at least 100 or so, and the main ingredients are water, fat, phosphorus, protein, lactation, inorganic salt, etc. Simi has healthy spleen, pulmonary refilling, nutritional efficacy of silicosis, which has the effect of treating spleen weakness and indigestion; Simi also has the function of restoring the skin to its natural moistness, suitable for humans with weak health, post-partum recovery, indigestion, and exhaustion; suitable for use by pneumatics, tuberculosis, pulmonary cough; note: diabetics。
Recipe Recommendations
- milk fragrance
- cook
- an hour
- simple
Steps for Milky Similo
1
Let's start with a little fire
2
Add white sugar! Don't get too strong for dessert
3
When you're salting it, you try it over and over, because it's too much to taste
4
Take half a pot of water and boil the fire
5
It's boiling. Stop it
6
Put it in Simi, cover it up, soak it for 10-15 minutes
7
The rice that bubbles is clearly swelling and the white dots are smaller. We're gonna boil it to the white dot again
8
When Simi's still cooking, you can get ice water ready
9
Get the cooked Simi out of the water
10
Put it in the ice water for five minutes
11
Ice water is filtered with good Simi
12
And then you pour Simi into the cold milk, and you put ice in the freezer, and you put it in the fragranceMilky Similo Make Tips
1. Never walk away when boiling milk! Even on low heat, it boils over quickly.
2. Be careful not to add too much sugar and salt. You can add them gradually while tasting; otherwise, the flavor will be off.
3. Be patient when cooking sago. If there are still white spots after the initial boiling, let it soak in hot water for a bit longer and then cook it again.
4. After cooking, don't rinse the sago with cold water directly. Soak it in ice water instead. This will make the sago chewy.
5. Lastly, remember to shake it before drinking! This goes without saying, you know?