# 独家懒人快手菜谱 # Finally, when the sago is replenished, it is a perfect combination with the coconut palm brand coconut milk, which is a must-have at home all the year round! In fact, the mango sago recipe introduced on the Internet should be to put mango and coconut milk into a blender and blend into a non-granulated mango coconut milk, but I omitted this step and directly put the mango and sago together and then poured into the coconut The juice is done, easy and fast! I like to eat large sago noodle balls. The Q bombs are chewy, but the cooking time is relatively long, but the steps are very simple: (1) Pour the sago into the boiling water and cook for 15 minutes. During the cooking process, keep stirring to prevent the pot from sticking. (2) After turning off the fire, let the sago simmer in boiling water for 5-10 minutes ⑶ If there is white core in the middle of sago, cook it again ⑷ After cooking, pass cold water once to prevent sticking Because cooking sago is really time-consuming, I usually boil half a pack and put it in the refrigerator for later use, but it is best to eat it within 2-3 days, otherwise the sago will lose its elasticity and affect the taste. Finally, come to Amway to drink the coconut palm brand coconut juice from childhood to adulthood, it is definitely one of the must-haves all year round! Coconut brand coconut milk is made by squeezing the moisture and fat from mature coconuts, filtering, defatting and adding water. The freshly squeezed coconut milk contains a lot of fat, which is easy to layer and has no sweetness, so it is necessary to add water, white sugar, emulsifier and other substances, and then beat the fat into extremely small fat particles to stably suspend in the water. It becomes the coconut milk we see, so coconut palm brand coconut milk is a high-tech drink! Every bite of coconut milk is full of coconut flavor, tender and smooth, and most importantly, not sweet, which is very suitable for my taste!
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# 独家懒人快手菜谱 # 終於等到西米補貨,配上家裡常年必備的椰樹牌椰汁,簡直就是完美的組合嘛!其實網上介紹的芒果西米露食譜應該是要把芒果和椰汁放到攪拌機裡攪拌成無顆粒的芒果椰漿,不過我省略了這一步,直接把芒果和西米放一起再倒進椰汁就完事了,簡單快速! 我喜歡吃大顆的西米粉圓,Q彈有嚼勁,就是煮的時間相對比較長,但步驟非常簡單: ⑴ 把西米倒入開水中煮15分鐘,在煮的過程中要不停攪拌以防止糊鍋 ⑵ 關火後讓西米在開水中燜5-10分鐘 ⑶ 如果西米中間還有白芯的話要再煮一次 ⑷ 煮熟後過一遍冷水可以防止沾黏 因為煮西米真的太費時了,我通常都會熬半包放冰箱備用,但最好是在2-3天吃完,不然西米就失去彈性,影響口感。 最後再來安利一下從小喝到大的椰樹牌椰汁吧,絕對是常年必備款之一!椰樹牌椰汁是將已經成熟的椰子中的水分和脂肪壓榨出來,經過過濾、脫脂、兌水製成的。剛榨出的椰汁含有大量脂肪,很容易分層,還沒有甜味,於是還需要加入水、白砂糖、乳化劑等物質,再把脂肪打成極其細小的脂肪微粒才能穩定懸浮在水里變成我們看到的椰汁,所以椰樹牌椰汁是高科技飲料!每一口的椰汁都是椰味十足,口感嫩滑,最重要的是不甜,非常適合我的口味!