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Recipe: Red bean green sago

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Recipe: Red bean green sago

Notes:

Eat hot soft sputum, let cool, eat QQ bombs, a small one, eat two, sweetly worship ~~

Ingredients:

Thai Green Sago 500g
Jingri Red Bean Sand 500g
2 tablespoons of sugar (30ml)
1 tbsp oil (15ml)
Fresh cilantro / cilantro 25 pieces
Solid color cotton rope 1 bundle

Steps:

[Prepare the protagonist]
[Increased toughness] Cut the hard stems from the leaves, turn the water to a small fire, and put the leaves into the pot for about 1 minute. After cooking, remove them and put them in a basin and cover them with a clean damp cloth to prevent them from drying out. The dried leaves are easily cracked. Open and not good.
[Picking the cat litter] Prepare the same amount of water as the sago, add the sago while stirring, add the sugar and oil together in the middle, mix well, and control the amount of water with the feeling of mixing. The finished product should be like a picture of ice cream. Wet blocks stick together.
[fill this trap] 粽光光朝 , , , , , , , , , , 折折折折折折折折折折折折折折折折折折折折折折折折折折折折折折折折Shape (3) → Fill the green sago into the bucket, press in the direction of the blade, then put the red bean paste in the green simmer (4) → cover the appropriate amount of green sago, the purpose is to make green Sago completely wrapped red bean paste (5)
[Golden triangle dressing] Fold the leaves at the top of the bucket (1) → Use the index finger and thumb to press the left and right sides of the blade to form a triangular face, and count the number of four corners ~ (2) → Thumb icon (3) → Top view can be seen A little green sago (4) → fold the extra leaves up in the direction of the thumb (5) → There are extra leaves around the golden triangle (6) → different angles (7-9)
[Do not leak] (2) in step 5, this point needs special explanation, when the blade is pressed against the left and right sides, it is necessary to ensure that the left and right have a folding angle to avoid the sago exposed ~~
[Beam waist] A bundle of cotton ropes at the waist is tightened, hit the knot, trim the leaves, and get a la ~~ Remember! The waist is not too tight, as shown in this figure, too tight will cause tragic consequences of the explosion...
【mature? ripe! 】 This sago can only be steamed and can not be boiled. After the fire is boiled, it will be steamed for 25 minutes (see the scorpion in step 7 and the size of the star). The perfect ripening state should be like this. Simi will not be all clear and hydrated~
[Tragic and strong] The waist is too tight, the sago is not enough to absorb the water, the banding technique is not enough, the fire is steaming, etc. This tragic scene will appear. Let’s take this as a warning ( ́Д`)~

Tips:

* 1 * This time I bought two fresh leaves in different Taobao stores. The first leaves are relatively long but relatively narrow. The second leaves are wider but relatively shorter (Figure 1 is, the leaves are all 11cm wide ~). The second wide leaf is more suitable for a rookie like me, a leaf pack and no pressure! * 2 * I have seen a lot of recipes for sago, saying that don't let sago inhale too much water and drain it a little bit, but after my practice with my friends, let the green sago suck The state where the water content becomes wet and wet and sticks together is the best package, and the cooked sago does not have a little white spot in the middle, and it becomes a beautiful transparent.* 3 * I will steam a batch at a time, let cool in the refrigerator and keep it fresh, and steam it for 3 minutes on the next day. It is very convenient! However, it is not recommended to put it in the refrigerator for too long~~

Recipe: Red bean green sago

Notes:

Ingredients:

Steps:

Tips:

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