Ingredients: 2 sweet potatoes (300g), water, ginger 1 piece, and brown sugar.

Practice: 1. Peel the sweet potato and cut it into small pieces.

2. Ginger uses a brush to clean the fine sand on the skin, keep the ginger skin and pat it flat for later use.

3. Add a proper amount of water to the soup pot, put the ginger and sweet potato into the pot, boil over high heat and turn to low heat for 10 minute, and finally add a proper amount of brown sugar to increase the sweetness.

Stewed papaya with red beans and milk

Ingredients: half papaya, 250 ml milk, red beans 100 g, appropriate amount of rock sugar, and appropriate amount of water.

Practice: 1. Red beans are hard and should be soaked in clear water for more than 3 hours in advance.

2. Peel papaya, remove papaya seeds and cut into pieces.

3. Put the red beans into the soup pot, add water and cook until the flowers are ripe.

4. Boil until the red bean syrup thickens, add rock sugar and papaya, and simmer for 10 minute.

5. Finally, pour in the milk, mix well, and turn off the fire after boiling over low heat.

Stewed milk with peach gum and honey locust rice

Ingredients: 50 grams of peach gum, 20 grams of honey locust rice, 250 ml of fresh milk, appropriate amount of water, and appropriate amount of rock sugar.

Practice: 1. Peach gum and honey locust rice are soaked in clear water until soft.

2. Put the soaked peach gum and honey locust rice into the soup pot and cook until it is sticky.

3. After adding rock sugar and boiling it, pour in some fresh milk, and then turn off the heat after boiling on low heat.

Coconut paste red bean paste

Ingredients: 200 grams of red beans, water, rock sugar and 200 ml of coconut milk.

Practice: 1. Red beans should be soaked in clear water in advance to be soft and easy to cook.

2. Put the red beans into the soup pot and cook for 30 minutes on low heat until they bloom.

3. Add the right amount of rock sugar to taste.

4. Pour in coconut milk, stir well and bring to a boil.