Drinks

• March 09,2023

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.

1

Half taro (about 500 grams), 100 grams of sago and appropriate amount of sugar.

2

Wash sago and soak lightly.

3

Pour water into a saucepan, add taro and bring to a boil.

4

Cook until taro is rotten and soup is thick, then add sugar to taste.

5

Take another pot, boil water, put sago in it and cook until it becomes clear, then turn off heat.

6

Use a sieve to collect cooked sago and rinse with cold water.

7

Put washed sago into simmering taro soup and cook, stirring constantly, until sago is cooked through until white spots disappear, then turn off heat.

8

Cooked sago is soft and smooth.

9

For selection and processing of tarot, please refer to old article. http://home.meishichina.com/space-23642-do-blog-id-39345.html