Ingredients: 2 sweet potatoes (300g), appropriate amount of water, ginger 1 tablet, and appropriate amount of brown sugar.

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

2. Ginger Clean up the fine sand on the skin with a brush, keep the ginger skin and pat it flat for use.

3. Add a proper amount of water to the soup pot, put ginger and red potatoes into the pot, turn to low heat 10 minute after the fire is boiled, 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 water.

Practice: 1. Red beans are hard and should be soaked in 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 and add water until the flowers are cooked.

4. Cook 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 heat after boiling over low heat.

Stewed milk with peach gum and honey locust rice

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

Practice: 1. Soak peach gum and honey locust in clear water until soft.

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

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

Coconut sauce and red bean sauce

Ingredients: 200g red beans, water, rock sugar, 200ml coconut milk.

Practice: 1. Red beans should be soaked in 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.