Poplar Branch Nectar
1.
Prepare ingredients
2.
Boil water in a milk pot, add sago after the water boils, cook for 3 minutes, then turn off the heat and simmer for 20 minutes
3.
After the braised sago, take out the cold river, there is still a little white in the middle of the sago
4.
Boil another pot of water, when it boils, add the sago from before and continue to cook until transparent
5.
Prepare a pot of drinking water, take out the boiled sago, and cross the cold river in the drinking water again
6.
Then remove the sago, put it in the fresh-keeping box, and put it in the fresh-keeping layer of the refrigerator for later use
7.
At this time, prepare a basin of water and peel the pomegranate into the water
8.
Shake the pomegranate in the water to separate the membrane, then pick up the pomegranate grains and store them in the fresh-keeping layer of the refrigerator for later use
9.
Next, peel the mango, dice the pulp, one-third of the pulp is reserved for decoration, and two-thirds for jam
10.
Pour Sanhua evaporated milk and coconut milk into the cooking cup
11.
Then add the mango cubes
12.
Start the food processor and stir into coconut milk mango puree
13.
Pour the jam into the fresh-keeping bowl
14.
Then add the caster sugar and mix well. Keep in the refrigerator for later use
15.
After 1 hour, cut the previously reserved mango into pieces of mango flesh. At the same time, take out the sago, mango sauce and pomegranate that were put in the refrigerator before
16.
Put the cold sago into the cup, about half a cup
17.
Then add the mango sauce and mix well
18.
Then put in the mango cubes
19.
Finally, add pomegranate grains to decorate
20.
If you haven’t eaten it yet, just cover it and store it in the fresh-keeping layer of the refrigerator. It’s better if you freeze it.
Tips:
If you can buy grapefruit or grapefruit, try not to use fruits with pits for decoration. I have no choice but to buy pomegranates instead.