The ingredients are as follows: tremella 1, papaya 500g, red dates 10 and rock sugar 25g.

The specific method is as follows: soak the tremella in advance, then clean it, cut it into small pieces, put it in a casserole, add 10 red dates, add 25 grams of rock sugar, add 2.5 times of water, boil it over high fire, turn off the heat for one and a half hours, and cook the tremella until it is gelatinous. When cooking, peel the papaya and cut it into small pieces for later use. When the tremella is almost ripe, put the papaya into the pot.

Practice 2: papaya mango sago

The ingredients are as follows: 50g sago, papaya 1, mango 1, and 250ml coconut juice.

The specific method is as follows: add water to the pot, bring it to a boil, add sago after boiling, cook until it is transparent, and then take it out and cool it in cold water, otherwise it will stick together. After sago is completely cooled, take it out and put it in a soup bowl. Peel mango and papaya, cut into small pieces, put them in a soup bowl, and add 250 ml of coconut milk.

Practice 3: Braised frog with papaya

The ingredients are as follows: papaya 1g, wood frog 2g, water 500ml, ginger 2g, rock sugar 5g, medlar1g.

The specific method is as follows: cut the seeds of papaya, soak them in wood frog to double the size, add water, wood frog, ginger and simmer for 20 minutes, take out wood frog, add crystal sugar to papaya, add wood frog, add water, leave water and fire for 15 minutes, add Lycium barbarum and take out.