papaya milk (mu gua niu nai )

papaya milk

Introduction:

"Sometimes the food is really simple... After finishing the egg tart, there are still more than half papaya and a little water left. Suddenly, I think that when I go to a restaurant, I often have papaya milk. The shape is simple and beautiful. It's very comfortable to look at, and it's refreshing to eat... I make a papaya milk with the leftover raw materials, and it's refreshing to eat. Why didn't Mao expect to make it on the table? ...”

Production steps:

Step 1: make the remaining egg tart water with egg tart (milk, sugar and gilding powder are fine if you make it specially).

Step 2: make the remaining papaya of the egg tart. It's scarred by the knife

Step 3: heat the tarts to 4 or 50 degrees, add appropriate amount of gilding powder and stir until completely dissolved.

Step 4: slowly pour the melted water into the papaya.

Step 5: pour in all the ingredients and put them in the refrigerator to cool down. If it's cold, just put them outside.

Step 6: after cooling, trim the incomplete edge, buckle it upside down on the plate, slice it with a knife, ok

Materials required:

Papaya: one

Egg tart water: appropriate amount

Geliding powder: moderate amount

Note: I do it rough because it's waste utilization. If you use the whole papaya, you can open a small mouth on your head, dig your heart evenly with a spoon, and then pour the milk into it. It will look better when you cut it.

Production difficulty: simple

Process: others

Production time: 10 minutes

Taste: sweet

Chinese PinYin : Mu Gua Niu Nai