1, white fungus stewed with papaya; Soak the tremella in warm water in advance, then clean it, tear it into small flowers, put the tremella in a pot, add appropriate amount of water, and stew it with low fire for one hour. Peel papaya, cut into pieces, and then stew in a pot for half an hour. After turning off the fire, add a proper amount of rock sugar and stir well, then take it out and start.

2. Papaya milk jelly; Pour milk, coconut milk, sugar and gelatin powder into a pot, bring to a boil, cook gelatin powder until it is completely melted, and then turn off the heat to cool the juice. Take off the head of papaya, hollow out the seeds inside, then put the milk powder into papaya, wrap it with plastic wrap and refrigerate it in the refrigerator for about four hours. Take it out and cut it into pieces after freezing, and you can eat it.

3. Papaya sago; Boil the water in the pot, then pour the sago into the pot and cook for about 10 minutes. When cooking sago, you must keep stirring to prevent sago from sticking to the pot. When sago has become translucent, you can pick it up and put it in cold boiled water for later use. Remove the seeds of papaya and cut them into small pieces. Boil papaya and milk in sago for two minutes, then add some sugar and stir well.