Watermelon Sago
Overview
It has been several days since the beginning of autumn, but the continuous high temperature has a little bit of an autumn feel. Not only must the diet be light, but ice-cold drinks are still the most popular, but nutrition must not be forgotten when it is ice-cold, so I made fruit drinks and added some sago for more comprehensive nutrition. Watermelon quenches thirst and relieves heat, while cantaloupe is rich in protein, dietary fiber, carotene, pectin, sugar, vitamin A, vitamin B, vitamin C, phosphorus, sodium, potassium, etc. Hami melon pulp is beneficial for urination, quenching thirst, eliminating irritability and heat, and preventing heatstroke. The main component of sago is starch, which has the effect of warming the spleen and strengthening the spleen, treating weak spleen and stomach, and indigestion. Sago also has the function of restoring natural moisture to the skin. Combining these ingredients together, it is suitable for the current hot climate while still being nutritious and delicious.
Tags
Ingredients
Steps
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Pour sago into the pot with boiling water, simmer over low heat for 3 minutes and then turn off the heat. Do not open the lid and simmer for about 20 minutes
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After simmering, the sago will be white. Continue to simmer on low heat for about 3 minutes. Still simmering the dried fruits for 20 minutes.
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The freshly cooked sago still has small white cores, but after stewing, there are no white cores at all and it becomes crystal clear. Cooking sago in this way is super easy and energy-saving. Take out the cooked sago after it cools down and refrigerate for later use
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Dig the cantaloupe into balls, put the chilled sago into a bowl, and top with the cantaloupe balls
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Remove the flesh from the watermelon and squeeze out the juice using this simple manual juicer.
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The squeezed watermelon juice has a beautiful red color
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Pour the watermelon juice into a bowl and enjoy.
