Stewed Hashima with Papaya Milk

Name: Stewed Hashima with Papaya Milk
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 250 pcs papaya; 100g milk; 10g crystal sugar; 3 pieces Hashima; 5 slices ginger

by Wei Feng Yu Lu

4.6 (1)

Favorite

4

Difficulty

Normal

Time

15m

Serving

2

A cleanup during the May Day holiday can always find some treasures found "hashima" in the corner of the refrigerator
It’s dry and irritable. Let me make a soup with snow clams.

Ingredients

250 pcs Papaya
100g Milk

Buy on JD Buy on Amazon
10g Crystal Sugar

Buy on JD Buy on Amazon
3 pieces Hashima
5 slices Ginger

Buy on JD Buy on Amazon

Stewed Hashima with Papaya Milk

1. Soak the snow frog oil in an oil-free bowl and try to use drinking water 🚰
Soak for about 2 hours to separate the black lines of the snow clams and throw them away

2. When preparing the ripe papaya and choosing papaya, press it and the surface is a bit soft and you can smell the papaya

3. Spread ginger slices in the pot and have a fishy smell. The ginger slices can be very good to remove the fishy. Add in the snow clams, papaya, red dates, rock sugar, and add water.

4. Cook in the rice cooker for about 30 minutes

Tips:
1 The hard raw papaya will not taste too good even if it is cooked in soup
2Ripe papaya has its own sweetness, rock sugar may be omitted
3 Too long time will affect the taste of snow clams