How to identify iron stick yams, how to identify authentic iron stick yams

Generally, there are many vegetable yams sold in the market, but there are also vendors selling dog meat with sheep's heads. Today, I will teach you how to distinguish between real and fake iron stick yams.

1. Look at the rust spots.

The origin of the name of the iron stick yam is that the yam is as slender as a stick, and there are some rust spots on the surface that can only be found in rusted iron, and these spots often appear reddish-purple, which can be contrasted by comparison.

2. Look at the roughness.

Iron stick yam due to the special soil needs, so the appearance is generally very ugly, yam hair is a lot and dense, the hair is also very long, the market is generally sold smooth vegetable yam.

3. Wire drawing. Ordinary vegetable yam is not pulled after being cut, and there are many iron stick yams pulled out, so the nutritional value is very rich.

4. Look at the state after steaming.

The iron stick yam is very floury and soft and glutinous after steaming. Ordinary yams, on the other hand, are more watery and brittle.

Yam omelet.

Ingredients: Yam, egg, flour, warm water, sesame seeds, chopped green onion.

Production]: 1. Peel off the skin of the yam, clean it and cut it into thin slices, put it on the steaming drawer and boil it on high heat and steam it for 15 minutes.

2. After the yam is steamed, add two eggs, pound it into a delicate yam puree, then add a small amount of flour and stir it into a dough, and knead it into a smooth dough.

3. Knead the dough evenly and move it to the cutting board and knead it into long strips, put a uniform size of the dough, then knead the dough evenly, brush with a layer of oil, and seal it for 20 minutes.

4. When the dough is ready, grease and prevent sticking on the board, and roll the dough into a thin round cake.

5. Preheat the electric baking pan without brushing oil, put the cake embryo directly, brush some oil on the surface to lock in the moisture first, brand the bottom surface and turn it over, beat an egg, beat the egg and sprinkle it with chopped green onions and sesame seeds, and then turn it over and cook the egg to get out of the pot.

Yam egg cake is more healthy without oil and salt, and the egg nutrition is enough, and it will be softer, and there is no lack of strong taste when eaten, friends who don't know how to eat breakfast can try yam egg cake.

1. Look at the appearance. The thickness of the iron stick yam is usually relatively uniform, the diameter is about the size of a 1 yuan coin, the epidermis is slightly dark, and the rhizome has characteristic iron-red marks; When buying yams, if you find that the diameter is very thick, or the skin is relatively smooth, it means that it is not an authentic iron stick yam, but may be a vegetable yam or other varieties of yam.

2. Weigh the weight. Iron stick yam is a good yam with sufficient powder, so it also has a trick in distinguishing weight. If the weight of a single stick does not exceed 200 grams, or if it feels too heavy, it may not be an authentic iron stick yam, and if it feels too light, it is not an iron stick yam.

3. Pinch by hand. The iron stick yam is different from the vegetable yam, the real iron stick yam cannot be pinched with any two fingers, and other yams are not guaranteed. Perhaps this is one of the reasons why it is called "iron rod".

4. Break it off. Break off a head of the iron stick yam vigorously, and it can be seen from the side that its flesh is hard, powdery and delicate, white or slightly tooth yellow, and less mucus. The common vegetable yam is not only not so hard in flesh, but also not enough powdery.

5. Steamed and tasted. Because the water content in the iron stick yam is very small, the polysaccharide content of the yam is very rich, therefore, its juice is thicker, the authentic iron stick yam can often be steamed in a short time (generally 5 10 minutes), the taste is relatively dry and greasy, sweet and fragrant after cooking, the entrance feels "noodles and sweet", and accompanied by a faint hemp smell, the imitation of the iron stick yam, the steaming time is longer, and the taste is often crispy.

1. How to identify iron stick yams:

2. At a glance: the thickness of the iron stick yam is uniform, usually 1-2 cm in diameter (like the thumb of an adult), the epidermis is slightly dark, and the rhizome has iron-red marks; If the diameter is too thick or the skin is too smooth, it is not authentic.

3. Second weight: The weight of a single yam with iron rods generally does not exceed 200 grams, that is, four taels; If it's too heavy, it may not be authentic.

4. Three-fold: Break the iron stick yam, you can feel that its flesh is hard, powdery, delicate, white or slightly tooth yellow, and less mucus; Not only is the meat not so hard, but the powder is not enough.

5. Four tastes: due to the low water content in the iron stick yam and the rich content of yam polysaccharides, the juice is thicker, the taste is drier and sweet after cooking, and the entrance feels "noodles and sweet", accompanied by a faint hemp taste.

Iron stick yam: As the name suggests, it means that the shape is hard and straight, like an iron rod. The iron stick yam is relatively fine, pinching the hand will be panicked, the epidermis is earthy yellow or earthy brown, the epidermis is smooth with white spots, the fibrous roots are long and dense, the hairy eyes are more prominent, the reed head is tapered, long (20 to 30 cm), sometimes with red irregular marks.

Broken open, the section of the iron stick yam is whiter and the fiber is finer.

The origin of iron stick yam is Wenxian County, which is located in the upper reaches of the confluence of the Yellow River and the Qin River, and the mother river Yellow River and the Qin River water originating from the Taihang Mountains nourish this land together, surrounded by mountains on three sides and facing the water on one side.

The land of the county is divided into sandy soil near the Yellow River and sandy clay near the Qin River, and its dividing line is roughly in the line of Jinchangdian-Daquhe-Xiaonanzhang-Xulu Village, which belongs to the clay of the Qinhe River to the north and the sandy soil of the Yellow River to the south. According to the experience of local yam growers, Qinhe clay soil is more suitable for growing yams.

Yam is a very delicious vegetable, we can often eat yam in our lives, of course, yam is a very delicious vegetable, and the efficacy and role of yam is also very much, in fact, the classification of yam is also very much, we are common is the iron stick yam, but many people do not know how to distinguish the iron stick yam, let's take a look.

What kind of yam is an iron stick yam?

Compared with ordinary yams, iron stick yams are "short", "thin", "long burrs", "have heads and tails", and "delicate sections".

The nutritional value of the iron stick yam is very high, many of us are very fond of eating the iron stick yam, but many people do not know what are the characteristics of the iron stick yam, and do not know what kind of yam is the iron stick yam, in fact, the iron stick yam is also very easy to distinguish, the cut surface of the iron stick yam is delicate, the color is like porcelain white, the quality is like porcelain, the fine and pure white is like porcelain such as jade, and I have a large head of ordinary yam, the texture is sparse, and there is no porcelain reflection. This is a very important feature that distinguishes us from iron stick yams.

Iron stick yam contains less reducing sugar, so the section is not easy to turn yellow. After cutting ordinary yams, they will quickly turn yellow if left untreated. It is very resistant to cooking when steaming, and it does not rot after cooking for a long time. The taste is delicate, floury and powdery, sweet and delicious, with a slight medicinal taste.

The reason why the iron stick yam is the first among the many yams distributed and transported is by no means in vain. The reason why it is ** is higher, firstly, the origin is limited, the "authentic" iron stick yam must be produced in the area of Jiaozuo in ancient Huaiqing Mansion, and secondly, the output is limited, and the output of iron stick yam is lower than that of ordinary yams, only 1 4 to 1 3 of ordinary yams.

Since the production of the origin is limited, why not use its Peihongliang yam instead? The reason is that the quality of the iron stick yam is irreplaceable, and the nutritional value is far beyond that of ordinary yams. Although household use can be informal, but if it is a medicinal material, it is best to take an iron rod and a yam.

Therefore, scarcity is expensive, and iron stick yams, especially iron stick yams, are naturally much more expensive.

The nutritional value of the iron stick yam is very high, and many people are very fond of the iron stick yam, of course, the taste of the iron stick yam is also very good, I believe that many people will often eat the iron stick yam, and we have also learned a lot about the characteristics of the iron stick yam, and we can also distinguish the iron stick yam in our lives.