It is edible.

Method 1: Braised in hot water, blanch it in hot water (to remove some of the milky smell), slice or block it, then use a hot pot with sweet sauce or bean paste, add onion, garlic and ginger and sauté it Stir-fried, tender and delicious, with a strong milky aroma.

Method 2: Use a juicer (a soybean milk machine is also available) to squeeze the juice, and then use it to make noodles (steamed buns, bread, bun wrappers, dumpling wrappers, etc.). I have tried steaming steamed buns. The steamed buns are fragrant.

Method 3: Wash the raw milk, cut it into large pieces, marinate it evenly with pepper and star anise salt water for two days, put it in a pot and cook, take it out, put it in a dry place, and put it in when stewing. Order the chopped milk meat, the soup is delicious and has a long aftertaste.

Method 4: Cook in boiling water and cut into small pieces, freeze, an excellent partner for hot pot