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How does Simi disperse as soon as it is soaked in water?

Sago is starchy food, which will melt quickly when put in water. Simi should be added gradually, not at once, and need to be stirred constantly, otherwise it is easy to lump and scorch. You can wait until you roll away again and turn to medium heat, add a small amount of water many times, and turn off the heat until the sago becomes completely transparent.

The situation is normal. This phenomenon occurs because Simi is not natural rice, but is made of starch from specific plants. Simi will be covered with dust in the process of transportation and sale, so please eat it first. It can be washed quickly with water.

The main ingredient of sago is starch, so it melts quickly when it is put into water. When cooking sago, it is not recommended to add it at one time, it is best to add it slowly, and then keep stirring, otherwise it is easy to scorch. In the process of cooking, Simi needs to add a small amount of water many times until it becomes transparent.

Sago is made of glutinous rice flour. Of course it melts when you put it in the water. If you're going to be Simi Lu. It is recommended to boil the water and rinse the sago slightly with cold water, not for too long. Then put the washed sago into the boiling water. Cook over low heat for 15 minutes. Turn off the fire for 5 minutes. Simi will become transparent and non-sticky.

Simi is not rice, it is made of starch, starch melts with water, so Simi melts when it comes to water, it is not out of date, it is a normal phenomenon, don't worry. There are two kinds of sago, one of which needs to be soaked for a period of time before cooking, and the other can not be soaked and boiled directly in boiling water. If this is soaked, it will all turn into a thin powder. You'd better ask when you buy sago.

How does Simi disperse as soon as you soak in water?

1. Sago is a starchy food, which will melt quickly when it is put in water. Simi should be added gradually, not at once, and need to be stirred constantly, otherwise it is easy to lump and scorch. You can wait until you roll away again and turn to medium heat, add a small amount of water many times, and turn off the heat until the sago becomes completely transparent.

2. The main ingredient of sago is lack of stool regret starch, which will dissolve in water. Sago is an edible starch made by processing, soaking, precipitating and drying the trunk and stem of palm trees. Traditionally, Simi is starch extracted from the pith of the Xigu coconut tree (also known as Sagu, Sagu).

3. The main ingredient of sago is starch, so it melts quickly when it is put into water. When cooking sago, it is not recommended to add it at one time, it is best to add it slowly, and then keep stirring, otherwise it is easy to scorch. In the process of cooking, Simi needs to add a small amount of water many times until it becomes transparent.

4. It is a normal phenomenon that Simi is washed with water to change the powder. Because sago is a starch compound, it is inevitable that it will break as soon as it is washed in cold water, so before eating, it should be quickly washed with water or boiled and then washed with clean water. Simi is washed with water and changed into powder. sago is mainly made of tapioca flour, wheat starch and corn flour.

5. Simi is not rice, it is made of starch. Starch melts in the presence of water, so it melts when it comes to water. It is not out of date, but a normal phenomenon. Don't worry. There are two kinds of sago, one of which needs to be soaked for a period of time before cooking, and the other can not be soaked and boiled directly in boiling water. If this is soaked, it will all turn into a thin powder. You'd better ask when you buy sago.

How to cook Simi Lu without sticking together?

Sago is over the water, it is recommended not to soak. At present, the quality of sago is different, and some sago melts after soaking. Boil a pot of water, the amount of water must be no more than sago, preferably 2 to 3 times as much as sago. For the amount of sago, 2-3 teaspoons per person is enough. After putting sago into boiling water, keep stirring, otherwise it will paste the bottom.

We should be careful before cooking Simi dew. Don't use cold blisters before putting it into the pot. Because Simi dew is made of starch, it is easy to melt and become soft and sticky after seeing cold water. By the same token, don't put the pot in cold water, but don't put it in the pot until the water boils! Simi dew wash clean can be directly into the pot, if you feel the need to clean in the water after the preparation of the pot, directly rinse the water quickly several times before the pot.

First of all, pour the right amount of water into the pot, then pour in the sago after it is brought to the boil, cook for about 15 minutes and stir to prevent it from sticking to the pot. When there is only a small white spot in the middle of the sago, cover the pot for 5 to 10 minutes, then remove the sago and cool the water, so that the sago can be cooked and we can use the sago to make fruit.

How to cook sago transparent

Turn off the heat after boiling for 5 minutes, cover the pot and cook for about 10 minutes, then open the cover and stir it with a spoon, so that the sago inside is basically transparent. If there is still opacity, just keep the lid on and stew for a while.

Wait for the water to boil, then put the sago into the pot and cook it for about 15 minutes, the edge of the sago will slowly become transparent. Stir constantly when the edges of sago slowly become transparent to prevent the sticky pot from becoming burnt. When there is only a little bit left in the middle of Simi that has not yet become transparent, turn off the fire and let Simi be bored for about ten minutes.

Put the right amount of sago into the container and rinse with clean water several times until the water is clear. Add the right amount of water (about twice as much as sago) to a pot and bring the water to a boil. Pour the washed sago into the pan and cook slowly over medium heat. In the process of cooking sago, keep stirring to prevent it from sticking together. When sago becomes transparent and has a soft taste, the fire can be turned off.

Sago is made of cassava flour, wheat starch and corn flour. It usually takes 10-15 minutes to cook over high heat and simmer for 10 minutes before it can be cooked completely transparent. Simi actually has a nickname called Xigumi. Originally, Simi was made from starch in the trunk of Xigu coconut, but now it mostly uses more readily available materials such as cassava starch to replace Xigu coconut starch, which produces very little. But the name remains.

What does Simi do? how long will it take to soak?

Simi takes two hours to soak. Sago is a kind of rice, it tastes good, and it is relatively easy to make food. Because it is made of pure starch, it will be more difficult to cook. When the sago is soaked for an hour or two and becomes transparent, the dessert will taste soft and waxy. But sago also has different quality, some sago does not need to be soaked, but will make it melt after soaking.

Soak the sago in clean water for about 30 minutes to 1 hour until it softens. Put the soaked sago into the pot, add 500 milliliters of water, boil over high heat and turn to low heat for 15 minutes, stirring constantly to avoid sticking to the pot. After turning off the heat, add the sugar and stir well to allow the sugar to melt completely. Add coconut milk and stir well again.

Simi doesn't need to be soaked. The method of cooking sago: boil 4 to 5 times as much water as sago to the boiling point. Pour the sago into boiling water and keep stirring it for about 10 to 15 minutes until the sago becomes transparent or there are no milky dots in the inner layer of the sago grain. Water can be added during the cooking process, or before it is about to be thoroughly boiled, cease fire and seal for a few minutes.

Soak ⒈ rice in water for 20 minutes, remove and drain ⒉ papaya peel, seed and flesh, cut small pieces of ⒊ papaya and milk into the pot, boil ⒋ slowly over low heat, add 150ml water, and simmer the chopped papaya and rock sugar over low heat until the rice becomes transparent. Pay attention to stirring in the process of ⒌ cooking to avoid the effect of sago sticking pot: protein in skin ⒈ milk is an important element in breast cells.

It is recommended that sago should not be soaked. At present, the quality of sago is different, some sago will dissolve after soaking; boil a pot of water, the amount of water must be less than sago, preferably 2 to 3 times that of sago; after putting sago into boiling water, keep stirring, otherwise you will paste the bottom.

Can Sansimi be fried directly?

1. It will not explode, but because it is starch, it should burn and the flour dust will explode. Sago is an edible starch made from the trunk and stem of palm trees (Metroxylon sp) by mechanical treatment, soaking, precipitation and drying. The most traditional starch is extracted from the pith of Xigu coconut (also known as Sagu, Sagu) and made by hand.

2. Simmer the boiled sago over low heat and stir continuously to prevent sticking to the pan until the sago becomes completely transparent. Round 25 grams of sago balls, knead the balls and then pat them slightly with the powder before dough to avoid adhesion. Add the right amount of cooking oil to the pot and heat it. Put the ball-shaped sago into the pan one by one and stir-fry over low heat until golden brown. Remove fried sago and drain the oil.

3. Finally, if none of the above methods work, then you can grind sago and ingredients into mud, make sago balls, and coat them with shredded coconut or fried crispy noodles, so as to avoid waste while tasty. In the process of making sago, the cooking process is also very important. If cooked improperly, then sago is prone to spread out, affecting the beauty and taste of the whole dessert.

4. Wow, he began to boil, and he began to applaud and get excited. it was because of Simi's movement that he was very strong, he had the energy to exude, and he needed very strong energy to control. So, it's very fried, and then it will make the audience boil.