Colorful Papaya and Sago ~ A Feast of Vision
1.
First prepare the sago, add water to the rice cooker, add the sago and red dates, cook until the sago has a little white heart, turn off the heat until it becomes transparent.
2.
Like this, you can turn off the heat (to be honest, the sago is not easy to cook, I just press the rice cooker for 1 hour to cook the porridge, and check the situation from time to time during the period). After the sago is all transparent, run cold water several times to avoid adhesion.
3.
When itโs too cold, prepare natural pigments~ the amaranth water for blanching, green vegetable juice, the matcha I used directly (the matcha is distilled and boiled and cooled). Soak the sago in amaranth water and matcha water, and put it in the refrigerator. . I cook it in the morning and cook it at night.
4.
Now start to make milk fruit soup. Prepare other ingredients: milk, papaya, horseshoe, colorful sago.
5.
Add water to boil the horseshoe and boil for a few minutes. It will produce cold and dampness (the ingredients grown in the water, eat in moderation, but have the effect of clearing the fire. If it is not suitable for eating ginger at night, you can add a few slices of thin ginger to neutralize the horseshoe. Cold and wet). Add milk, papaya meat and red dates to the boiled horseshoe. You can cook it to lukewarm or not. Add sago out of the pot. If you like sweeter, you can add other sweet water. I made a few spoonfuls of lemon honey water.
6.
After my daughter ate dinner, she also ate a half-baked bowl of dessert, which is really a big belly ๐.