1. Sago 20g.
2. Boil a pot of water, bring to a boil, add the sago and cook for about 15 minutes until the sago becomes transparent. It is best to use a non-stick pan, otherwise you need to keep stirring during the cooking process to prevent the sago sticking to the pan.
3. Put yogurt in the cup.
4. Then put the cooked sago.
5. Finally, pour the sea buckthorn juice.
6. carry out.
7. tastes good.
Tips:Sago, Thai water mother yogurt, Qinghai old yogurt sea buckthorn juice, a certain Baolin food note, have a discount at Meitian
