The simple way to make yam, the easiest way to make yam?

The practice of yam.

1.Cut the yam into hob pieces, put the yam in a bowl, add starch, add a little water and grasp well.

2.Pour oil into the pot, add yam cubes and fry it, remove it after frying.

3.Put oil in the pot, add an appropriate amount of sugar, quickly put in the fried yam cubes, stick the sugar color, pour it out and put it on a plate.

Corn yam water chestnut cake.

Ingredients: 60 grams of water chestnut flour, 300 grams of water, 70 grams of sugar, appropriate amount of corn, appropriate amount of yam, appropriate amount of edible oil.

Method: 1. Steam a section of yam, peel and cut into small pieces.

2. Corn is directly peeled.

3. First add 200 grams of water to the horseshoe flour and homogenize it into a corn starch slurry.

4. Put sugar and 100 grams of water in a pot, and stir into sugar water while boiling over low heat.

5. Add corn kernels and cook.

6. Add yam granules.

7. You can pour a small amount of corn starch slurry to thicken.

8. Then pour all the boiled corn yam syrup into the corn starch slurry and evenly form a half-cooked slurry.

9. Take a flat plate, brush a small amount of cooking oil, and pour in the slurry.

10. Cover and steam over high heat for about 10 minutes to become translucent.

11. Allow it to cool and scratch the edge of the plate with a knife.

12. Take off the mold and cut it into small pieces to share.

Pulling the silk yam. Material:

500 grams of yam, 1 2 tablespoons of cooking oil, 3 tablespoons of sugar, appropriate amount of water starch.

Method: 1. Wash and peel the yam and cut it into hob pieces for later use.

2. Put the yam in a bowl, add starch and a little water, and grasp well.

3. Burn the oil to 6 into heat and turn to medium-low heat, then fry it in the yam block.

4. Fry until the yam cubes are fully ripe and slightly yellow in appearance.

5. Prepare the plate before frying the sugar. (Smear some oil on the bottom of the plate to prevent sticking, and then serve with a bowl of cold water for dipping) 6. Put the pot on the fire with less oil and add an appropriate amount of sugar. Ratio of oil and sugar: 37. Stir constantly until the sugar is dissolved; Continue to stir after changing color, and keep stirring during this time.

8. Continue to fry until the foam disappears, the syrup becomes thin, and the color is light yellow.

9. Quickly put in the fried yam cubes and stir-fry evenly.

10. The luster is shiny, crisp on the outside and soft on the inside.

The simplest way to make yams, steamed and drizzled, fragrant and delicious.

Scallion oil iron stick yam.

The authentic iron stick yam has a round head at one end, rust spots on the outside, thin hair, long, and low moisture content, and can be eaten directly after steaming, with a soft taste. Use iron stick yam to make a simple and quick home-cooked dish, fragrant and delicious, and friends who love to eat yam will like to eat it.

Crafting materials. An iron stick yam, a few shallots, a little salt, a spoonful of light soy sauce, a few drops of extremely fresh flavor, chili oil (optional).

Steps: 1, 1 yam with an iron rod, wash away the sediment from the surface.

2, Peel off the skin with a spatula.

3. Cut into 3 cm long pieces.

4. Place on a plate and set aside.

5. Put cold water into a pot, turn on high heat to bring the water to a boil, turn to medium heat and steam for 10 minutes.

6. After steaming, take it out and mix it with chili oil, light soy sauce, salt, flavor and a little boiling water to make the sauce.

7. Heat the oil in a pan and fry the scallion oil with the green onion knots.

8. Pour the sauce over the steamed yam, pour hot scallion oil and garnish with shallots to enhance the flavor.

Tips: 1.Wear disposable gloves when peeling iron stick yams to prevent extreme itching caused by allergies.

2.When steaming yams, the time is controlled to about 10 minutes, the steaming time is too short, the yam will not be soft and glutinous, and the yam will change color if the steaming time is too long.

There are many ways to eat yams, you can boil porridge, you can stir-fry, you can also steam, I think it is relatively simple is to stir-fry, peel and slice the yam, clean it, boil the water in the pot, start another pot, add green onion and ginger to stir-fry the pot, under the yam slices, white vinegar, salt, you can also put some carrot slices, fungus with color, stir-fry a few times out of the pot.

Goji yam. Ingredients: 300 grams of yam, 25 grams of wolfberry.

Seasoning: salt, sugar, olive oil to taste.

Method: 1. Peel the yam, wash it, soak it in a bowl, remove it and drain it; Wash the wolfberries and soak them in water for later use.

2. Boil the yam in boiling water, remove it, rinse it with cool boiled water, drain it, blanch the wolfberries in boiling water, remove it, and set aside.

3. Put the yam and wolfberry on a plate, add all the seasonings and mix well.

Ingredients: 200 grams of yam dregs chain, 400 grams of chicken.

Excipients: 5 grams of green onion, 10 grams of ginger, 2 grams of garlic, 10 grams of cooking wine.

1. 5 grams of green onions, 10 grams of ginger, 2 grams of garlic, 200 grams of yam, scrape the skin and cut into pieces.

2. Put 400 grams of chai chicken into the pot, add 4 grams of cooking wine, blanch to remove the blood foam.

3. Put 5ml of cooking oil in the pot, add green onions, ginger slices, garlic pieces, and 1 star anise, and heat until fragrant.

4. Add the chicken, add 10 grams of light soy sauce, and stir-fry evenly.

5. Add 500ml of water, pour in yam, add 2 grams of gold powder, 4 grams of sugar, 2 grams of salt, 2 grams of pepper, stir well, bring to a boil over high heat, turn to medium heat and cook for 20 minutes.

6. Finished product of yam stewed chicken.

The simple way is to cook and eat (the skin can be removed or not, depending on the personal taste, there is no harm in eating the skin), and it can be boiled directly or put in the porridge.

To complicate it, there are several recipes:

Yam radish porridge.

Ingredients for yam and radish porridge and rose yam puree: glutinous rice, rice, potatoes, radish, shiitake mushrooms, two slices of ginger.

Method: Wash and soak glutinous rice and rice for 10 minutes. Peel the yam and soak it in water, peel and cut the radish into small pieces, wash the mushrooms and cut them into small pieces.

Blanch the radish and shiitake mushrooms in a pot of water, and put the rice, radish and shiitake mushrooms in the inner tank. Put the potatoes, hot water, and the inner tank into the voltage pot. Cover and press the pants Zaochang nutritious rice - boiled porridge Jian.

Add salt to taste, drop a few drops of sesame oil and mix well, and sprinkle chopped green onions in a bowl.

Rose yam puree.

Ingredients: 500 grams of yam, 1 small handful of rose tea, 2 tablespoons of milk powder, 2 tablespoons of caster sugar.

Method: Steam the yam in a pot, and put the steamed yam into a pot. Put in the dried roses while hot, and add an appropriate amount of milk powder. Add an appropriate amount of caster sugar to taste, grind the yam into a puree, stir the chop evenly, and shape it with a mold.

Yam jujube porridge.

30 grams of yam jujube porridge and yam lotus cake potato roots, 10 jujubes, 20 grams of coix seeds, 30 grams of glutinous rice, 3 slices of dried ginger, 15 grams of brown sugar. Cook as usual and serve as porridge. Take 3 times a day for half a month to heal.

It is used for chronic diarrhea caused by weakness of the spleen and stomach for a long time, which comes and goes, loose stools, and weakness of limbs.

Yam lotus cake.

120 grams of yam, lotus seed meat, gourd and poria cocos, 250 grams of rice flour, glutinous rice flour and sugar, and a little peanut oil. The herb is roasted dry, ground fine powder, add rice flour and sugar, add water and mix evenly, knead into a cake into a dough, and steam it in a basket. 200 grams per day, divided into 2-3 times on an empty stomach.

It has the effect of strengthening the spleen and kidney, fixing the essence and stopping the band. It is used for spleen deficiency and diarrhea, spermatozoa, white turbidity, collapse and leakage, and dietary therapy under the belt.

Contraindications: Yams should not be eaten with carp and Gansui, and they are mutually restrictive.

Do not take with alkaline medications.

Do not go with seafood. It can cause constipation, increase the absorption of intestinal toxins, and cause symptoms such as abdominal pain, nausea, and vomiting.

Chicken stew with yam. Prepare the ingredients as follows: 200 yam, 400 grams of chicken, 5 grams of green onions, 10 grams of ginger, 2 grams of garlic, 10 grams of cooking wine.

The specific method is as follows: 5 grams of green onions, 10 grams of ginger slices, 2 grams of garlic pieces, 200 grams of mountain and trace medicine, scrape the skin and cut into pieces, put 400 grams of chai chicken back into the pot, add 4 grams of cooking wine, blanch to remove the blood foam, put 5 ml of cooking oil in the pot, put in the green onion segments, ginger slices, garlic pieces, star anise 1, high heat and fragrant, put in the chicken, add 10 grams of light soy sauce, stir-fry evenly, add 500ml of water, pour in yam, add 2 grams of gold powder, 4 grams of white sugar, 2 grams of salt, 2 grams of pepper, stir well, Bring to a boil over high heat, reduce to medium heat and cook for 20 minutes!

Pulling the silk yam. Prepare the ingredients as follows: 500 grams of yam, 2 grams of osmanthus, 1000 grams of peanut oil, 75 grams of rock sugar, and 5 grams of white sesame seeds.

Here's how: Scrape off the yam and cut it into hob pieces, crush the rock sugar into noodles, coat the plate with a little sesame oil, pour oil into the pot and cook until it is hot, put in the yam and fry it until the golden skin is crispy and cooked, and pour it into a colander. Leave a little oil in the pot, put in the rock sugar noodles and a spoon of water, add osmanthus brine and boil the sugar, wait for the large bubbles on the surface of the sugar juice to become smaller, and the sugar has begun to turn slightly light red, immediately pour the fried yam and sesame seeds into the pot and stir, wrap the yam evenly with the sugar juice, pour it into the oiled plate, and serve it quickly.

Add a small bowl of cold boiled water!

1. Wash the soil of the yam skin, peel off the skin, rinse it with water slightly, and cut it into slices (if there is oxidation and discoloration during peeling, soak it in water with white vinegar after slicing to prevent discoloration). After soaking the dried fungus, wash and tear it into small flowers, wash and cut the bell pepper into pieces, and soak the wolfberry in water for a while.

2. Heat the pot and pour in a little oil, add a few slices of garlic slices and stir-fry until fragrant, pour in the yam slices and stir-fry. Because there is more starch in yam and mucus, it is easy to get wet when stir-frying, so you can pour a little water and stir-fry for two minutes.

3. After that, pour in the fungus and wolfberry, continue to stir-fry for two minutes, see the situation in the pot and return to the socks, if there is any leakage, you need to add a little water.

4. Fry the yam fungus, turn off the heat, pour in the cut bell pepper slices, add salt, and continue to stir-fry a few times to get out of the pot.

Iron stick yam 2 sticks, appropriate amount of blueberry jam.

2.The yam is scraped and washed under running water.

3.Cut the yam into small pieces, and then cut each small yam into strips of uniform thickness.

4.Steam the yam in a steamer for about 20 minutes until the yam is cooked.

5.Let the steamed yam cool somewhat.

6.Arrange the yam into a pattern similar to a tic-tac-toe.

7.Drizzle with some blueberry jam.

Stir-fried fungus with yams.

200 grams of yam, 15 grams of dried fungus, half a green pepper, 6 grams of salt, a little vinegar, a little shrimp powder, a little 1Soak the dried fungus in warm water in advance.

2.Peel the yam and cut into thin slices.

3.Soak the cut yam pieces in water and add a few drops of white vinegar.

4.Cut the green pepper into small pieces and set aside.

5.The soaked fungus is torn into small flowers.

6.Bring water to a boil in a pot, add 3 grams of salt, and blanch the yam slices.

7.After the yam slices are removed, blanch the fungus and green pepper together.

8.Heat oil in a hot pan and stir-fry the yam slices.

9.Add the fungus and green pepper, add salt and stir-fry evenly. Add a little shrimp powder and stir-fry out of the pan.

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.