The practice of home cooked cold yam, how to mix yam cold

Cold yam. <>

The weather is hot, and the cold dishes on the table have become more and more popular recently, this dish is not only delicious and nutritious, but also very easy to make.

Ingredients: 1 yam.

2 small red peppers.

1 green onion 3 tablespoons of delicious fresh soy sauce.

Aged vinegar 1 spoonful.

Sesame oil to taste.

Preparation of cold yam.

Blanch the sliced yam in a pot.

When cooked, remove the cold water and pour it over to preserve the texture, then add the chopped green onion and red pepper.

Then sprinkle with soy sauce, vinegar and sesame oil, and you're done. It tastes better when it cools in the refrigerator.

Tips: It tastes better when it cools in the refrigerator.

Yam is a very good traditional Chinese medicine, the ancient recipe is called Potato Radiant, this medicine is mainly three effects, the first point, it can replenish the spleen and stomach qi, nourish the spleen and stomach yin. The medicinal properties of yam are relatively sweet, directly into the middle of the coke, tonifying the spleen and stomach, and moisturizing, so this medicine has a good moisturizing effect on the function of the spleen and stomach. Second, it can nourish the lungs.

In clinical practice, many of our diabetic patients have insufficient fluid, dry mouth, and dry mouth, and yam in clinical practice is also a commonly prescribed medicine. Finally, yam can also tonify the kidney and astringent essence. There is a recipe called Potato Pill in "Jin Kui Yaolu", which treats all kinds of fatigue, focusing on kidney deficiency and spleen deficiency, and Potato Pill is based on yam, which can strengthen the spleen and tonify the kidney, and fix the essence in the body, so yam is a very good medicine for health preservation.

Preparation of cold shredded yamIngredients: 500 grams of yam, 10 grams of fungus, 10 grams of green onions, 8 grams of ginger, 5 grams of sugar, 10 grams of sesame oil, 10 grams of winter vegetables, 3 grams of salt.

Method. 1.Peel and wash the yam, cut it into thin strips and wash it with cold water for five minutes;

2.Wash the fungus and cut it into thin strips;

3.Put the shredded yam into a pot of water and blanch it, then remove it, let it cool and drain the water;

4.Cut the green onion and ginger into shreds, and mix them into the shredded yam with refined salt and shredded fungus;

5.Mix sesame oil, vinegar and sugar into juice, pour on shredded yams and serve.

Prepare a stick of yam, peel and wash it.

Cut into segments. Boil the water and blanch the yam, and remove the yam when the pot is boiling.

Finely chop the chili peppers and shallots.

To make the seasoning, put salt, chicken essence, vinegar and chili pepper in a bowl.

Remove the yam and put it on a plate, and pour the seasoning on top.

Filled with chili peppers. Arrange the green onion twice.

Ingredients: Yam (1 stick).

Carrot (1 carrot).

Green pepper (a).

Garlic 4-5 cloves.

Salt a pinch of salt. 1 tablespoon sugar.

Ingredient oil 2 scoops.

1 tablespoon of white vinegar.

1/2 tablespoon of soy sauce.

Method steps.

1 6 step by step reading.

Wash the raw materials, peel the carrots and yams.

Slice the yam, slice the carrot, and cut the pepper into cubes.

Blanch the yam in a pot and boil it, and then take it out and put it in cold water.

Blanch two more carrots, 5 6

Put the peppers, carrots, yams in a pot.

Finely chop the garlic, put a spoonful of sugar, a spoonful of white vinegar, half a spoon of soy sauce, two spoons of material oil, and finally add minced garlic, add salt to taste, and mix well.

Ingredients: 500 grams of yam, 10 grams of black fungus, green onions, ginger, sugar, sesame oil, vinegar, salt.

Method:1Peel and wash the yam, cut it into thin strips and wash it with cold water for five minutes; Soak the fungus, wash it and cut it into thin strips;

2.Put the shredded yam into a pot of water and blanch it, then remove it, let it cool and drain the water;

3.Cut the green onion and ginger into shreds, and mix them into the shredded yam with refined salt and shredded fungus;

4.Mix sesame oil, vinegar and sugar into juice, pour on shredded yams and serve.

The preparation of cold yam is as follows:Ingredients: yam, millet spicy, green onion.

Excipients: vinegar, chicken essence, salt, sesame oil.

1. Peel and wash the yam.

2. Cut into long strips.

3. Put the yam into the boiling water, boil the water again, remove the yam, and cool the water.

4. Cut the millet into spicy rings and chop the green onions.

5. Put the chopped millet spicy and chopped green onion, vinegar, salt, chicken essence and sesame oil in a small bowl, mix well and set aside.

6. Pour the seasoning juice onto the yam and stir well, then it can be put on a plate.

The preparation of cold yam is as follows:Ingredients: 1 yam, 1 carrot.

Excipients: 1 tablespoon of white vinegar, 1 tablespoon of sugar, 1 teaspoon of salt, appropriate amount of water.

1. Prepare the materials.

2. Slice the yam.

3. Slice the carrots.

4. Blanch yams and carrots Add an appropriate amount of salt, remove and soak in cold water.

5. Take the container and add an appropriate amount of sugar.

6. Pour in white vinegar and water.

7. Soak the yam and carrots in sweet and sour sauce for 2 hours.

8. Completely absorb the flavor and put it on a plate.

Ingredients: 150g soybeans.

Excipients: salt brine 3g.

The practice of homemade tofu.

1. Pick out the bad beans, soak the soybeans completely in tap water, and pick out the unsoaked and individual bad beans again after soaking.

2. Rinse the beans, put them in the Pro-EQS wall-breaking blender, and pour 900 grams of water. Note: The ratio of dried soybeans to water is 1:6-9

3. The delicate soybean milk can be obtained at the moment when the grain key is activated. Note: A program is sufficient, if you are not sure to do it again, or adjust to the infinite speed to play for a few seconds.

4. Pour the soy milk into 4 layers of gauze.

5. Filter out the okara. The more strained it is, the more delicate the tofu will be.

6. After boiling over medium-low heat, keep it on low boil and cook for 5 minutes. Note: The fire must not be too big, the soy milk is easy to overflow, and the whole process of cooking soy milk must be kept by the stove.

7. Dissolve 3 grams of salt brine and 16 grams of water. Note: 50 grams of dried soybeans with 1 gram of salt brine, the ratio of salt brine to water is 1:3-4, I added a few more grams of water here, because the amount is small, and some are stained on the bowl.

8. Slowly drip the melted salt brine into the boiled hot soybean milk, stirring while pouring, and the action should be slow. Note: Some people say that hot soy milk is better at 80 degrees, but I didn't have a thermometer, so it was cold for 8 minutes.

9. When the fine bean curd is generated, it will be stopped, covered and let stand for 10-20 minutes.

10. Now that this has been condensed, you can see it clearly by digging a small piece.

11. This is the tender bean curd, the standard is to use a basket to press the bean curd to let it solidify into a lump, scoop out the excess water, and scoop it on the gauze to filter it slightly.

12. To make tofu and then continue, scoop the bean curd into gauze and wrap it, and filter out the water to make tofu. Note: You can press it lightly and form it, and the salt-marinated tofu has more water and the better taste.

13. a finished product.

Yam, I believe everyone is familiar with it, it is a very common market, because yam has nourishing, enhance immunity, help digestion has the effect of preventing and treating diabetes, so it is very popular, next, I will introduce you to how to make yam salad.

1. Rinse the yam, peel and slice.

2. Soak in water to wash and drain.

3. Bring water to a boil in a pot, pour in the yam and cook for 2 minutes.

4. Drain and pour into cool white to rinse and drain again.

5. Add an appropriate amount of apple cider vinegar and mix well. The sweet, sour and smooth texture is very delicious, and you can also add condiments according to your favorite taste.

Note: After the water is boiled, put the yam in the pot and cook for 2 minutes to keep it crispy. After slicing the yam, soak it in water to avoid discoloration.

Yam is a perennial herbaceous plant with vine-growing, often purple, cylindrical roots, starchy and protein-rich roots, and can be eaten. What are the recipes for yams? Here are a few ways to cook yams!

1. Yam wine

Recipe: 350 grams of fresh yam, 2000 ml of rice wine, appropriate amount of honey.

Method: Wash the yam first, peel it, slice it, and set aside; Then boil 600ml of rice wine in a casserole, add yams, and slowly add the remaining wine after boiling; After the yam is cooked, take it out, add honey to the wine juice, and boil it.

Features: Strengthen the spleen and invigorate qi, mainly treat fatigue cough, phlegm damp cough, spleen deficiency cough or diarrhea, frequent urination and other symptoms.

Precautions: External cough should not be taken.

2. Yam medicinal soup

Recipe: 5 grams of yam, 10 grams of polygonatum japonica, 10 grams of wheat winter, 5 grams of wolfberry, 1 pigeon.

Method: (1) Put the boiled pigeon meat into the pan and fry it, then add the stock or boiling water.

2) After the water is boiled, the meat is scooped into the soup pot, then the washed herbs are put into the pot, and the soup is poured into the pot after cooking, and simmer for 9 minutes.

3) Add salt, monosodium glutamate, chicken essence and other seasonings before cooking, and the soup is done.

Features: Traditional Chinese medicine believes that the sky is yang and the earth is yin, and the pigeon absorbs a large amount of natural yang energy in the body, so the pigeon meat can be caused by the lack of kidney essence'physical weakness; The combination of yam, jade bamboo and wheat dong can play a role in nourishing the lungs and yin, and this soup is especially suitable for patients after a serious illness.

3. Honey yam

Ingredients: 500 grams of yam, 20 grams of wolfberry, 150 grams of sugar, 2 teaspoons (10ml) of osmanthus paste, oil.

Method: (1) Wear gloves, wash the yam, peel it, cut it into 1 cm square and 5 cm long strips, soak it in water to avoid oxidation and blackening, and drain it before use. Soak the wolfberries in water until soft and set aside.

2) Put enough oil in the pot (can cover the yam), when it is hot to 7, put in the yam section and fry it over medium heat until it turns slightly yellow, drain the oil.

3) Pour out the oil from the pot, wash the pot, add an appropriate amount of water (about 100ml), add sugar and boil.

4) Boil until the sugar water becomes thicker like syrup, add yam and wolfberry and stir-fry well.

5) Add the osmanthus sauce and stir well.

4. Yam pork rib soup

Ingredients: yam, pork ribs, green onion, ginger, salt, rice wine.

Method: (1) Wash the yam, peel and cut off, and steam for 2 minutes.

2) Wash the ribs, fill the casserole with water, bring to a boil, and skim off the foam.

3) Put ginger slices and green onion knots, add rice wine, and turn to low heat.

4) Simmer for one hour, remove the green onion knots, put the yam, turn on medium heat and boil, then turn to low heat.

5) Add an appropriate amount of salt after half an hour and continue to simmer for half an hour until the yam pork ribs are crispy.

Tips: After the yam is steamed, the greasy juice can be removed, so that the soup is clearer.