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The practice of Bai Simi

1. Add the right amount of water to the pot (a little more) and bring to the boil. Add the sago and stir with a scraper. Cover the pot and cook for 20 minutes (be sure to stir from time to time in the middle, do not paste the pot). If you see less water, you can add some water and continue to cook. Boil until the rice turns white, turn off the heat and cover the pot for 20 minutes. Open the lid of the pot, rinse Simi with cold water, and you can make a good drink with Simi.

2. White sago can be cooked well through the following steps: first, fully soak, then put into the pot with boiling water, then control the heat and time, and stir at the right time, and finally stew and sift and rinse. Before cooking white sago, it is very important to soak thoroughly. Because sago is made of starch, it has a hard texture.

3. Boil a lot of water in the pot. Take a spoonful of sago into boiling water (so that one spoonful of sago can be eaten by 3 people) and continue to cook over high heat. Boil sago in boiling water (it is important to keep the water boiling, Simi is not easy to paste into balls) and cover the pot and cook over high heat for about 15 minutes. Turn off the heat, cover the pot and simmer over low heat for about 8 minutes. At this time, a small number of Simi occasionally have white nuclei. Never mind.

What kind of rice is white sago?

1. White sago rice, also known as sago rice or sago rice, is a kind of refined rice products produced by specific processing. First of all, from the source and production point of view, white sago is not a natural grain, but through the extraction and processing of starch from a variety of plants. These plant starches can come from different tropical plants, such as cassava, sago palm and so on.

2. White sago is the sago dew in milk tea or fruit tea, and its color is slightly white. White sago is an edible sago starch made from the trunk and stem of palm trees by mechanical treatment, soaking, precipitation and drying. The most traditional is the starch extracted from the pith of Xigu coconut tree (also known as Sagu, Sagu), which is made by hand.

3. The round, solid and white sago that I used to eat when I was a child is actually part of Simi dew. After inquiry, it is learned that the sago in sago dew is an edible starch made from the pith of the trunk or trunk of a palm tree through a series of mechanical treatment, soaking, precipitation and drying. In some areas, the sago starch is still extracted by hand from the pith heart of the sand valley tree.

4. Ximi, also known as Xigu rice, is also used to being called sand grain rice or sand arc rice in the coastal areas of Guangdong, China. This kind of ingredient is starch extracted from the pith of Xigu coconut tree and carefully processed artificially. Sago is white and clean in appearance, soft and waxy in texture, and is rich in nutritional value. Unlike the naturally grown rice we usually eat, such as rice, barley and millet, sago is not formed naturally, but is made through a series of production processes.

5. The round, solid and white sago I ate when I was a child was sago dew. According to the relevant information, Simi dew is an edible sago starch made from the trunk and trunk (stem) of palm trees through mechanical treatment, soaking, precipitation and drying. The starch extracted from the pith of sand valley (sand valley) is made by hand.

What is white sago made of?

1. White sago is an edible sago starch made from the trunk and stem of palm trees 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. Simi palm: grows in low-lying marshes, usually 9 meters tall and thick, with a flower spike after 15 years of maturity and a stem pith filled with starch.

2. White sago rice, also known as sago rice or sago rice, is a kind of refined rice products produced by specific processing. First of all, from the source and production point of view, white sago is not a natural grain, but through the extraction and processing of starch from a variety of plants. These plant starches can come from different tropical plants, such as cassava, sago palm and so on.

3. It is also a common ingredient for drinks. Sago originated in the Malaysian archipelago. It is made from the trunk of palm trees. After many times of processing, it becomes cassava flour. Because cassava powder is a hard powder, it is difficult to cook, and it tastes strong and has a sense of Q, so after it is made into sago, it will not be boiled even more. In fact, the real name of Simi is "Zhenzhu Xigu", which is rich in nutrition and can be eaten by ordinary people. There is no taboo.

How did Simi make it?

1. Sago is made of starch. 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 and Shagu) and made by hand.

2. Simi is a starch extracted from the pith of Simi palm and made by hand. Simi is also known as Saigu rice. Xigu rice, which is produced in the Nanyang Islands, is a kind of starch made from the pith of the palm plant Shamu, which is prepared by crushing, sieving and filtering, repeated rinsing, precipitation, drying and so on. When the starch is semi-dry, shake it into fine grains and then dry it, that is, Xigu rice.

3. Sago is a kind of food processed from the stems of palm trees (Metroxylon sp). The manufacturing process involves mechanical treatment, soaking, precipitation and drying. Traditionally, sago is made by extracting starch from the pith of Xigu coconut and then processing it by hand. Simi is mainly produced in the Malay Islands and grows in low-lying marshes. The growth process of Simi is as follows: after 15 years, the mature tree will blossom and the stem pith is filled with starch.

4. Simi, also known as Xigu rice, is made of cassava flour, wheat starch and corn flour into bead-shaped powder. Some are made from starch extracted from palms, a kind of processed rice shaped like pearls. Indonesian specialty, with the effect of invigorating the spleen, tonifying the lungs and resolving phlegm, and has the function of natural moisturizing to the skin. It mainly grows on many islands in countries such as the Philippines, Indonesia, Malaysia and Papua New Guinea.

5. Simi is the starch extracted from the pith of Xigu coconut tree and made by manual cleaning. Although large-grained sago is also common in the market, it is not usually regarded as sago. For example, the "pearl" in pearl milk tea is actually a kind of sago (also made from powder balls). Pearl milk tea and other "pearl" products may be added with ingredients such as chocolate or various fruit butter.

6. Simi is a kind of edible starch made from the trunk and stem of palm trees by mechanical processing, soaking, precipitation and drying. Sago is a green and healthy food with strict production process and rich nutrition. The traditional sago is the starch extracted from the pith of Xigu coconut, which is dried and fine-grained to become Xigu rice.

How to cook white sago is better

White sago can be cooked well through the following steps: first, fully soak, then put into the pot with boiling water, then control the heat and time, and stir at the right time, finally stew and sift and rinse. Before cooking white sago, it is very important to soak thoroughly. Because sago is made of starch, it has a hard texture.

Ingredients: 200g sago, coconut milk 500ml, right amount of water. First turn on the gas stove, add water to the pot and bring it to a boil. Pour in the sago, cook until soft, and show crystal clear. Rinse cooked sago with cold water. Choose a bottle of coconut water. Spoon a spoonful of sago and pour in coconut water. Stir and serve.

First of all, prepare the right amount of white sago and enough water. Choose a deep pot and make sure there is enough room for sago to expand during cooking. Boiling water to a boil is a key first step in cooking sago, because only water that is hot enough can heat sago evenly. When the water reaches the boiling state, slowly pour into the white sago. Note that pour it in at once, and then immediately stir it with a shovel or chopsticks to prevent sago from sticking together.

Rinse the sago quickly with cold water, must not wash too long, and do not wash in advance, otherwise it will melt, cleaning is to remove surface impurities. Then boil a pot of boiling water, the amount of water is about four to five times that of Simi. After boiling the water, pour it into the sago and stir it properly to prevent the pot from getting stuck. Until there is a white spot in the middle of the edge, turn off the heat and simmer for 10 minutes. When the sago is all transparent, it can be cooked.

White Simi method

1. Add the right amount of water to the pot (a little more) and bring to the boil. Add the sago and stir with a scraper. Cover the pot and cook for 20 minutes (be sure to stir from time to time in the middle, do not paste the pot). If you see less water, you can add some water and continue to cook. Boil until the rice turns white, turn off the heat and cover the pot for 20 minutes. Open the lid of the pot, rinse Simi with cold water, and you can make a good drink with Simi.

2. Boil a lot of water in the pot. Take a spoonful of sago into boiling water (so that one spoonful of sago can be eaten by 3 people) and continue to cook over high heat. Boil sago in boiling water (it is important to keep the water boiling, Simi is not easy to paste into balls) and cover the pot and cook over high heat for about 15 minutes. Turn off the heat, cover the pot and simmer over low heat for about 8 minutes. At this time, a small number of Simi occasionally have white nuclei. Never mind.

3. White sago can be cooked well through the following steps: first, fully soak, then put into the pot with boiling water, then control the heat and time, and stir at the right time, and finally stew and sift and rinse. Before cooking white sago, it is very important to soak thoroughly. Because sago is made of starch, it has a hard texture.

4. The correct cooking method of white sago is as follows: first of all, prepare the right amount of white sago and enough water. Choose a deep pot and make sure there is enough room for sago to expand during cooking. Boiling water to a boil is a key first step in cooking sago, because only water that is hot enough can heat sago evenly. When the water reaches the boiling state, slowly pour into the white sago.

5. White sago is the sago dew in milk tea or fruit tea, and its color is slightly white. White sago is an edible sago starch made from the trunk and stem of palm trees by mechanical treatment, soaking, precipitation and drying. The most traditional is the starch extracted from the pith of Xigu coconut tree (also known as Sagu, Sagu), which is made by hand.

6. White sago is an edible sago starch made from the trunk and stem of palm trees 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. Simi palm: grows in low-lying marshes, usually 9 meters tall and thick, with a flower spike after 15 years of maturity and a stem pith filled with starch.