Taro Milk Tea with Sago

Name: Taro Milk Tea with Sago
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Sago; 3 pcs taro; 2 sachets Lipton Milk Tea; 2 pieces crystal sugar

by When the wind rises again~

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Sago is the favorite of women. It is crystal clear like a pearl. The taste of QQ has captured the hearts of many women. Sago is a starch extracted from the pith of the Sago palm tree. It is made by hand and has health. The spleen has the effect of nourishing the lungs and resolving phlegm; taro is very inconspicuous on the surface, and its black lump makes many people look down on it, but its fragrant and waxy taste is unforgettable; taro is rich in mucus soap Element and a variety of trace elements can help the body correct the physiological abnormalities caused by the lack of trace elements. At the same time, it can increase appetite and help digestion. Therefore, Chinese medicine believes that taro can nourish the middle and nourish qi. Taro is an alkaline food, which can neutralize the acidic substances accumulated in the body, adjust the body's acid-base balance, produce beauty and beauty, and black hair, and can also be used to prevent and treat hyperacidity;"

Ingredients

100g Sago
3 pcs Taro
2 sachets Lipton Milk Tea
2 pieces Crystal Sugar

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Taro Milk Tea with Sago

1. Peel the taro, wash and cut into small pieces

2. Then put it in the steamer and steam it for half an hour

3. Take out half of it and use a rolling pin to grind it into puree for later use

4. Put the sago in the pot after the water is boiled, and cook for about half an hour (Stir constantly with a spoon when cooking to prevent the sago from sticking to the pot)

5. Cook until there is a little white spot in the middle of the sago, remove it with a colander

6. Then put it in the prepared bowl of cold water and let it cool (this will make it more Q after eating)

7. Cook the sago again when it is too cold, and re-boil the water in the pot

8. Remove when boiling until crystal clear and translucent

9. Pour it into cold water and let it cool. There are no small white spots in the sago.

10. Pour two small bags of milk tea into a cup, brew with boiling water, stir well and set aside

11. Boil an appropriate amount of water in the pot and put the rock sugar in

12. After the water is boiled, pour the brewed milk tea into the pot

13. Put the pounded taro mash into the pot and stir the mashed taro evenly with a spoon

14. Then pour in the steamed taro chunks (the taste is more fragrant and waxy with taro chunks)

15. Finally, put the sago in, and a pot of fragrant and soft sago is ready.

Tips:
1. Sago is more difficult to cook. I cooked the sago until it's almost done, so I turned off the heat, covered the lid and simmered for ten minutes. The same was true for the second time. It took less than 40 minutes to cook the sago. Fire, everyone might as well give it a try

2. The mucus of taro contains saponins, which can irritate the skin, so be careful when peeling the scalp of taro. If it sticks accidentally, it can be relieved by roasting on the fire