How do you make fresh yams delicious? How do you make yam delicious?

Preparation of yam gnocchi soup.

It's good to make hot pot in winter, and make desserts on hot days.

The 10 home-cooked ways to eat iron stick yam are as follows:

Stir-fried fungus with iron sticks, pumpkin porridge with yams, sesame porridge with yams, pork ribs soup with iron sticks, porridge with wolfberry berries, yam and chicken soup with yam seeds, shredded yams, fried iron stick yams, stir-fried iron stick yam tablets, steamed iron stick yams.

If you want to use yam for stir-frying, you can blanch the yam in boiling water and remove it immediately to maintain the crisp texture. If it is steamed and eaten, the yam can be steamed first and then peeled, which not only saves trouble, but also can better protect the protein, amylase and other nutrients in the yam with the skin. If you want to stew with yams, it is best to add the soup after it has boiled and bring it to a quick boil over high heat.

Yam is particularly nutritious, but the calories are very low, so it is not easy to gain weight if you eat more, and it is deeply loved by everyone. Today I will share the soup made with yams, which is simple and convenient, beautiful in appearance and good in taste, I hope you like it.

I have introduced the practice of yam and jujube health soup made with yam before, which is a dessert, and the salty one introduced today.

The main ingredients are 200 grams of yams, 100 grams of leeks and 1 egg.

The main nutrients of leeks are vitamin C, vitamin B1, vitamin B2, niacin, carotene, carbohydrates and minerals. Leeks are also rich in fiber, each 100 grams of leeks contain grams of fiber, which is higher than green onions and celery, which can promote intestinal peristalsis and prevent the occurrence of colorectal cancer, and at the same time reduce the absorption of cholesterol, and play a role in preventing and ** arteriosclerosis, coronary heart disease and other diseases.

The method of yam and leek egg soup is as follows:

1. Peel the yam, wash and cut into cubes;

2. Wash and chop the leeks into minced pieces;

3. Beat the eggs into a bowl and stir well;

4. Put 1000 grams of water on the pot, add olive oil, salt, and diced yam first, bring to a boil over high heat, turn to medium heat and cook for 5 minutes;

5. Add the minced leeks and bring to a boil again;

6. Add the eggs, stir well, put some chicken essence, drizzle some sesame oil, and put it in a bowl.

This yam and leek egg soup is ready. It's very simple, beautiful in appearance, good in taste, healthy and nutritious.

Preparation of yam: fried fungus with yam, yam egg cake, fried yam strips, yam red dates and millet porridge, shredded yam, etc.

1. Stir-fried fungus with yams

Slice the yam and soak it in a little white vinegar for 3 minutes. Slice the carrots and chop the shallots. Soak the fungus for 2 hours until soft and tear into small pieces.

Add a little water to the starch and stir well to make a sauce for later use. Put water in a pot, add the yam carrot fungus in turn to boil, and blanch for 30 seconds.

Remove the cool water and drain. Put a little oil in the pot, stir-fry for a while on high heat, turn to low heat and add rock salt, sugar, oil consumption, and stir-fry evenly. Thicken until the juice is thick, add the green onions, and pour sesame oil out of the pan.

2. Yam egg cake

Peel the yam, steam it in a steamer for about 7 minutes, and dry it out of the pot. Rub the dried yam into a filamentous shape and use a silk polishing tool to operate. Crack in 3 eggs, add chopped green onions, stir roughly well, then add the flour and baking soda.

Finally, add a little water and stir into a paste, not too thin, but not too thick. Brush the pan with oil, add the yam egg batter, not too thick, half a centimeter in height, heat over medium heat, turn the small cakes until golden brown on both sides.

3. Fry yam strips

Wash and peel the yam and cut it into strips about 1 cm thick and 6 cm long. Rinse off the sticky surface of the yam with clean water. Use kitchen paper to absorb excess water, fill a plastic bag with an appropriate amount of flour, and put the yam sticks in.

Hold some air, tighten your mouth and shake it a few times so that the yam strips are evenly coated with flour.

Then shake off the excess flour with a mesh sieve, burn the oil pot to 6 into heat, that is, insert it with chopsticks, you can see obvious small bubbles, pour the yam strips into the oil pot, use chopsticks to pluck a few times to prevent sticking, until the yam strips are all floating, the color is golden and can be fished out, absorb the excess grease on the oil blotting paper, and finally sprinkle some pepper or pepper salt and pepper powder to taste, and the yam strips are ready.

4. Yam red date millet porridge

Soak millet in warm water for 1 hour in advance, peel and cut the iron stick yam into small pieces, clean the red dates, remove the core and cut into small pieces, and cut the carrots into small cubes for later use. Put water in the casserole, pour in the soaked millet and cook for 10 minutes, skim out the floating foam, add carrots, yams, red dates and brown sugar and cook for another 15 minutes, and put wolfberries before cooking.

5. Drawing silk yams

Peel the yam, cut it into pieces (the pieces are not too big), and then soak them in cold water for 10 minutes to change the water once (you can also soak for a longer time, the longer you soak it, the more beautiful the color will be). Place the yam on kitchen paper to absorb the moisture. Heat the oil in the pan and fry until golden brown, pay attention to the oil temperature, control the oil and remove it.

Pour out the oil from the pot, without brushing, add sugar and water, and boil the sugar over high heat (the large bubbles become small bubbles, the small bubbles turn golden, and then pour in the fried yam when they turn light brown) and put on a plate.

Ingredients: 100 grams of yam, 1 chai chicken, 10 grams of green onion, 15 grams of ginger, 10 grams of jujube, 10 grams of wolfberry, 10 grams of salt, 10 grams of chicken broth powder.

Steps: Wash the chai chicken and cut it into pieces; Peel the yam, wash and cut into hob pieces.

Jujube wolfberry soaked in water.

Wash and slice the green onion and ginger, and cut the soaked jujube into small cubes.

Put water in a pot and bring to a boil, add the chopped chicken pieces and blanch the water over low heat for 4 minutes, skim off the foam and remove it for later use.

Put 15 grams of oil into the pot, wait until the oil temperature is 7 hot, add green onions and ginger slices.

Then put in the blanched chicken nuggets on high heat and fragrant, add 1000 grams of water to high heat, add 10 grams of salt, 10 grams of chicken powder, and bring to a boil.

Pour into a stainless steel basin and seal with plastic wrap. Then, take the steamer and add water, put the stainless steel basin on the steamer, steam for 40 minutes on medium heat, and then take it out.

Then pour it into a clean pot, add yams, jujubes, and wolfberries, and cook for 10 minutes.

Ingredients: 300 grams of yam, half a red pepper, appropriate amount of green onion, ginger and garlic, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of sugar.

Steps: Peel and wash the yam.

Soak in cold water after slicing (drain when stir-frying).

Finely chop the ginger and garlic, shred the red pepper, and chop the green onion.

Put an appropriate amount of oil in a clean pot, add ginger and garlic and stir-fry until fragrant.

Add yam and red pepper and stir-fry, sprinkle an appropriate amount of water, add an appropriate amount of salt, chicken essence and sugar and stir-fry quickly until the juice is reduced.

Finally, sprinkle in the chopped green onion and turn it over.

Remove from pan and serve. Tips:

Yam peeling oxidizes quickly, you can peel while taking a shower with cold water, and after slicing, you must soak in cold water.