Autumn and winter are best times to eat taro. At this time, sweet and sweet taro powder is very tasty, whether it is used as a dish or as a snack. In addition, taro is rich in nutritional value. As an alkaline product, it can neutralize acidic substances accumulated in body, adjust acid-base balance of human body, and create effect of beauty and black hair. Traditional Chinese medicine believes that taro has functions of appetizing and stimulating body fluids, anti-inflammatory and analgesic effects, nourishing qi and kidneys, etc. Milu. It is also very warm and cozy to drink such a bowl of sweet and delicate dessert in cold weather.Ingredients half (about 500 grams) taro method
Half taro (about 500 grams), 100 grams of sago and appropriate amount of sugar.
Wash sago and soak lightly.
Pour water into a saucepan, add taro and bring to a boil.
Cook until taro is rotten and soup is thick, then add sugar to taste.
Take another pot, boil water, put sago in it and cook until it becomes clear, then turn off heat.
Use a sieve to collect cooked sago and rinse with cold water.
Put washed sago into simmering taro soup and cook, stirring constantly, until sago is cooked through until white spots disappear, then turn off heat.
Cooked sago is soft and smooth.
For selection and processing of tarot, please refer to old article. http://home.meishichina.com/space-23642-do-blog-id-39345.html