Papaya Milk Sago
1.
Prepare raw papaya, fresh milk, sago, rock sugar for later use
2.
Cut one third of the papaya
3.
Remove the seeds from the big papaya
4.
Use a fruit knife to carve out lace on the outside of the papaya
5.
Then use a digging spoon to dig out the papaya ball for the spare part of the papaya
6.
The dug papaya ball now wants to eat it
7.
Add a proper amount of water to the pot, boil it, add the sago and start cooking
8.
When cooking the sago, keep stirring to prevent it from sticking.
9.
Turn off the heat when the sago is cooked until there is white dim sum in the middle, cover and simmer for 3 minutes
10.
After the sago is braised, it's brighter than before
11.
Use cold water to cool and dry the water for later use
12.
Add water to the pot again, boil it, add the sago and boil
13.
Cook until there is almost no white dim sum, turn off the heat and simmer for 2 minutes
14.
Rinse it with clean water a few times to get crystal clear sago.
15.
The milk is heated with rock sugar
16.
Put milk, sago, and papaya in a papaya container
17.
Add a small umbrella, don’t have a taste
18.
Papaya milk and sago dew will be more delicious when stored in the refrigerator for a while
19.
Served with chestnut and fruit
20.
Meringues with little feet lollipops
21.
Make an appointment for such an afternoon tea
