Taro Sago

Name: Taro Sago
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 (about 500g) taro; 100g Sago; Some Sugar

by Le Xiaoyao

5.0 (1)

Favorite

13

Difficulty

Easy

Time

30m

Serving

2

Autumn and winter are the best seasons to eat taro. At this time, the sweet and fragrant taro powder is very delicious whether it is used in dishes or as desserts. Moreover, taro is rich in nutritional value. As an alkaline food, it can neutralize the acidic substances accumulated in the body, adjust the acid-base balance of the human body, and produce beauty and beauty, and black hair.
Traditional Chinese medicine believes that taro has the effects of appetizing, promoting body fluid, reducing inflammation and pain, replenishing qi and nourishing the kidney. It is an ideal ingredient for autumn tonic. Today, taro and sago are used to make a very common and famous dessert in Guangdong: sweet taro sago. Drinking such a bowl of sweet and creamy dessert in cold weather is also a very warm and cozy thing. "

Ingredients

1/2 (about 500g) Taro
100g Sago
Some Sugar

Buy on JD Buy on Amazon

Taro Sago

1. Half of taro (about 500 grams), 100 grams of sago, appropriate amount of sugar.

2. Wash the sago and soak it slightly.

3. Put water in a pot and add taro to a boil.

4. Cook until the taro is rotten, and the soup thickens, then add sugar to taste.

5. Bring the water to a boil in another pot, add the sago and cook until it becomes transparent, then turn off the heat.

6. Use a sieve to pick up the cooked sago and rinse with cold water.

7. Put the rinsed sago into the boiled taro soup and cook, stirring constantly, and turn off the heat when the sago is cooked until there is no white spots.

8. The cooked sago is creamy and creamy.

9. The selection and treatment of taro can refer to the old article. http://home.meishichina.com/space-23642-do-blog-id-39345.html

Tips:
1) To make sago dew, the taro should be boiled until the powder is soft and the soup is slightly thick, and the taste is smooth.

2) After the taro is boiled until soft and rotten, turn down the heat, and pay attention to stirring to avoid muddy bottom.

3) If the sago is boiled in advance, it is best to soak it in ice water after making it into cold water to prevent it from condensing.

4) When the sago is put into the taro soup, it should be stirred constantly to avoid muddy bottom.