Maybe many people are not aware of the difference between Dasumi and Little Sago? The following Xiao Bian introduced the difference between Da Simi and Xiao Simi from various aspects:
The purchase of sago of different sizes is determined according to the needs of the individual: the larger sago is suitable for dessert, before being burned in hot water before being poured into cold water, it is more troublesome to do, but it is relatively easy to eat. The sago; the smaller sago is suitable for glutinous rice, paste, dew, etc., do not have to cook in advance, directly poured into the soup and burn it, the practice is relatively simple, but not as good as the big sago. When buying sago, try to choose a color that is white and smooth, and feel hard and not easily broken when rubbing it with your hands.
The difference between size and sago
There are two kinds of sago, namely, large sago and small sago. Although it is all sago, it is not exactly the same because of its large volume of water. (Here's just talking about the hair growth process) The method is as follows;
First, the small sago: small sago hair system is relatively simple, stainless steel pot, add water to boil, add small sago boiled, water, micro-opening pot, with cold water, scattered, cold, soaking, rose after use according to their own use. If it is hot food, you can directly cook sago in a wide range of water, but it is easy to make it into a group.
2. Big Sago: Boil the water, put it into the large sago, boil it, quickly smash it, smash it, and soak it. When the volume of Simi goes up, one third or one quarter is transparent, The boiled water is boiled again as described above and soaked until it is clear and ready for cooking.
Approach
Note: After Xiaomiumi is done well, he will “send up†a lot. If there are few family members, he will use 100-150 grams each time. The following three steps are only the pretreatment method for Xiaosemi. Please see below for the production method of sago.
1. Put more water in the pot, pour it in medium heat and pour it into small sago. Stir from time to time to prevent adhesion. Turn the water off and transfer it to a small fire. Boil for about 20 minutes. At this time, the edge of the small sago is transparent and there is an opaque white hard core in the middle. (Note: Small sago no cleaning)
2, off the fire, cover the lid stuffy 15 minutes after the fish out (or drain the water), rinse with cold water soaking (the principle of noodles such as cold water).
3, standing for some time, small sago become completely transparent. In the transparent process, the small sago rice will absorb water, so the pot should be more water.
4, according to personal taste of the West dew or put it in the refrigerator freezer spare.
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