Flower Pattern Yam: Milk Papaya Yam
1.
Raw material map
2.
Cut the papaya in one third and divide it into two halves
3.
Use a spoon to dig out the core of the larger half, and dig a little papaya flesh for later use; the cored papaya is trimmed into gears with a knife and used to hold milk yam.
4.
Put the papaya boat in the steamer and steam for 10 minutes, set aside.
5.
Steamed papaya boat
6.
The yam is peeled and repaired into a "spherical shape", soaked in salt and vinegar water
7.
Put the yam balls in a boiling water pot, add sugar and white vinegar, blanch until they are broken, remove them and set aside.
8.
Braised yam balls and papaya meat
9.
Invert the milk in the milk pan, add a little sugar and melt on low heat, turn off the heat.
10.
Pour the prepared yam and papaya into the milk pot
11.
Add a small amount of Ming Liezi, shake the pot gently, soak the Ming Liezi evenly in the milk
12.
Lan Xiangzi will swell up in a short while
13.
Pack the milk papaya yam in a papaya boat and enjoy it.
Tips:
1. The amount of sugar is controlled by yourself. Milk has no sweet taste. Add a little sugar to taste better. ,
2. It is advisable to add papaya after the milk is boiled. When the papaya rennet and the protein in the milk are heated together, it will turn into tofu residue, which will affect the appearance and taste.
3. For papaya for dessert, it is advisable to select 8 mature papaya, because too ripe papaya will affect the taste, and it is too soft to make a papaya boat. The green papaya is more suitable for soup.
4. The steamed papaya will have a sweeter taste, so dig it when you eat it.
