Chinese Food
Coconut and taro Sago
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No matter in summer or winter, you can cook sugar water to eat. I didn't expect to. Use coconut milk to cook taro. It's also very delicious. Besides, taro is rich in nutrition, including 13% carbohydrate, mainly starch, 2% protein and little fat. Taro also contains potassium, calcium, carotene, vitamin C, B vitamins, saponins and other components. The content of fluorine is high, which has the function of protecting teeth.
Cooking ingredients
Cooking Steps
Step1:Boil the water in the pot. Pour the water into the simmer after boiling. Stir constantly to prevent the simmer from sticking to the pot.
Step2:When simmering until translucent, turn off the heat and simmer for about 10 minutes until completely transparent.
Step3:Wash the boiled sago with cold water. Rinse the mucus for later use.
Step4:Taro peeled. I have just one jin of taro.
Step5:Cut taro and put it in the pot.
Step6:Then add some water. Cook over low heat.
Step7:Put some sugar in the cooked taro.
Step8:Then pour in the sago. Mix well.
Step9:Finally, add coconut milk.
Step10:If you stir well, you can turn off the fire.
Step11:The delicious coconut taro sago is ready.
Step12:Taro super powder.
Step13:It's delicious, too.
Cooking tips:1. When cooking the sago, make sure to boil the water and put it in. Then stir with a spoon while cooking. Otherwise, the sago will stick to the bottom of the pot. When it is translucent, that is, when there is a little white heart left, turn off the heat and cover it for about 10 minutes. The sago will become completely transparent. 2. No ice sugar. White sugar can be used. 3. This formula is a little large. It can be halved. There are skills in making delicious dishes.
