1. Prepare the ingredients, put the fruits in the Fangtai sink dishwasher, select the fruit and vegetable washing mode, and wash for 10 minutes
2. Pour clear water into the pot, add yellow rock sugar, the ratio of water to sugar is 2:1
3. Adjust the firepower of the Fotile cooker to the 7th gear, and stir while cooking
4. After all the yellow rock sugar has melted, turn off the heat and pour out the soup, let cool and set aside
5. Pour 10 times the water into the pot, adjust the fire power of the Fangtai cooker to the 7th gear, and boil on high heat
6. Pour in sago and cook for 1 minute on high heat
7. After turning off the heat, close the lid, adjust the power of the Fangtai cooker to gear 1, and continue to cook for 3 minutes; turn off the heat, and the residual temperature of the water makes the sago simmered thoroughly and completely transparent; filter out the sago with a colander and cool the water Drain and set aside
8. Mango cuts 1/3 of the pulp along the core
9. Use a fruit knife to draw a cross knife on the mango flesh (be careful not to cut the mango skin), and cut out small square pieces of mango cubes; turn over the mango cubes, and use a long fruit knife to press against the bottom of the mango flesh and skin, gently Cut off the mango cubes and set aside
10. Cut 4 knives on the grapefruit surface, peel off the grapefruit skin, remove the flesh, and remove the tendons and membrane
11. Put half of the mango cubes into the food processor
12. Add sugar water, whipped cream and coconut milk, and beat into a fine puree to form the base of Yangtchi nectar
13. Spread a layer of sago on the bottom of the bowl, pour in the mango puree, and mix well
14. Sprinkle with mango diced and grapefruit diced, sweet and refreshing poplar twig nectar is ready
