Stewed Hashima with Papaya Milk

Name: Stewed Hashima with Papaya Milk
Total time: 30 min
Yield: 1
Cuisine: Chinese
Ingredients: 2g Hashima; 150g papaya; 50g milk; 5g crystal sugar

by yiyi mother

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

1

Snow clam is a kind of precious frog species that grows in the forest area of northeast China. Because it hibernates in frozen rivers and snow underground for more than 100 days in winter, it is called "Hana". Snow clam oil is the fallopian tube during the mature stage of female frog gestation. It contains 18 kinds of amino acids, 13 kinds of inorganic elements, 9 kinds of vitamins and multiple compound polypeptides and other biologically active factors, which can improve the body's immune function and resist fatigue. Papaya stewed snow clam is a classic nourishing dessert, especially suitable for ladies. The crystal clear snow clams are tender and moisturized, paired with the sweetness of papaya and the smoothness of milk, it is the ultimate enjoyment.

Ingredients

2g Hashima
150g Papaya
50g Milk
5g Crystal Sugar

Stewed Hashima with Papaya Milk

1. Take a dried snow clam

2. Carefully remove the snow clam oil (yellow part on the left)

3. Put the snow clam oil in a bowl

4. Add a few slices of ginger, pour an appropriate amount of mineral water and soak for about 10 hours, change the water halfway

5. Rinse the soaked snow clams

6. Make water in a pot, add snow clams and a few slices of ginger after the water is boiled for 1 minute

7. Remove the dry water

8. Peel and seed papaya, cut into small pieces

9. Put it in the steaming bowl

10. Put snow clams on top

11. Add a few more rock candy

12. Set the steamer to 100 degrees for 20 minutes

13. Put it in a steaming bowl and steam for 20 minutes

14. Steamed papaya will ooze a lot of juice

15. Add milk and eat

Tips:
Hashima oil should be soaked in mineral water, so that the hair is big;
Add ginger slices when soaking and blanching to get rid of fishy;
Add the milk last to avoid lumps.