How to fry yam slices delicious, how to fry yam slices delicious

Ingredients. Yam carrots.

Fungus cucumber.

Accessories. Salt oil.

Chicken essence and chopped green onions.

Garlic slices 1Prepare the raw materials and soak the fungus in advance.

2.Peel the yam and cut it into diamond-shaped pieces, cut the cucumber and carrot into cubes, and wash the fungus.

3.Put oil in a pan, heat the oil, add chopped green onion and garlic slices and stir-fry until fragrant.

4.Add the carrots and cucumber slices and stir-fry.

5.Add the fungus and stir-fry.

6.Add yam slices and stir-fry quickly, add salt to taste, and finally add chicken essence and stir-fry.

Tips: 1. Wear gloves when handling yams to avoid mucus allergies. 2. The yam should be cut as thin as possible and easy to cook.

Ask questions. Questions about the dish.

Stir-fried yam Wang Gang.

Cantonese Recipe for the Week, home-cooked food.

The simplest fried yam.

Do you want to blanch the fried fresh Huaishan.

Do you want to blanch the fried yam.

1.Peel the yam, wash the green and red peppers, and soak the black fungus for later use.

2.Finely slice the ginger and thinly slice the garlic.

3.Cut the red pepper into oblique sections.

4.Remove the seeds from the green peppers, remove the tendons and cut into small slices.

5.Yam cut into diamond-shaped slices.

6.Blanch the yam slices in a pot of boiling water, then remove them and set aside.

7.Sit oil in a pot, add Sichuan pepper, red pepper and ginger shreds after the oil is hot, and stir-fry until fragrant.

8.Pour in the green pepper slices and fungus and stir-fry.

9.Pour in the yam slices and cook in white vinegar.

10.After adding an appropriate amount of refined salt, stir-fry evenly over high heat to get out of the pot.

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.

Ingredients: 300 grams of yam, 10 grams of peanut oil, 3 grams of salt, 5 grams of white vinegar, 5 grams of white soy sauce, appropriate amount of chili pepper, appropriate amount of garlic.

1. Peel the yam, wash and slice it.

2. Wash the cut yam tablets with water.

3. Finely chop the garlic cloves and chop the chili peppers for later use.

4. Pour white vinegar and white soy sauce into a small bowl, then pour in the same amount of water and mix well to form a sauce.

5. Pour an appropriate amount of peanut oil into the pot, add chili peppers and stir-fry until fragrant, then pour in the yam slices.

6. Pour in the seasoned sauce and stir-fry quickly to make the yam tablets flavorful.

7. Wait for the yam slices to become transparent, sprinkle in the garlic and stir-fry evenly.

Yam:Also known as dioscia, sweet potato, sweet potato, Huai Yam, Huai Mountain, white yam, is the herbal medicine contained in the "Chinese Materia Medica", and the medicinal ** is the dried rhizome of the yam plant of the dioscaceae family. Yam, as a medicinal and edible Chinese medicinal material, is affected by regional climatic characteristics, geological characteristics, growth habits and other factors, and has different characteristics of origin.

The main producing areas of yam are Bo'ai, Wuzhi, Wenxian and other places in Henan, and are also cultivated in Shanxi, Shaanxi, Shandong, Hebei, Zhejiang, Hunan, Sichuan, Yunnan, Guizhou, Guangxi and other places. Guangxi, Hebei, Henan and other places constitute the main yam cultivation areas in China.

Stir-fried yam slices are sliced and stir-fried with onions, red peppers, green peppers and other vegetables.

Peel the yam and cut into slices about centimeters thick for later use. Wash onions, red peppers, green peppers and other vegetables and cut them into small pieces for later use. Heat the pan with cold oil, put the yam slices in the pan and fry until golden brown on both sides, remove and set aside.

In the same pot, pour in an appropriate amount of oil, add onions, red peppers, green peppers and other vegetables and stir-fry, add an appropriate amount of salt, sugar, cooking wine and other seasonings, and stir-fry until cooked through.

Put the fried yam slices into the Xuzhi pot, add an appropriate amount of soy sauce, and continue to stir-fry to let the yam slices absorb the flavor of the soy sauce evenly. Stir-fry until the yam slices are cooked and golden brown, turn off the heat and serve.

Yam tablets need to be fried before they are fried, and the yam tablets fried blindly are more crispy in taste and better in color. When frying yam slices, pay attention to the heat, and the heat should not be too large, so as not to fry or scorch the yam slices. The amount of seasoning can be adjusted according to personal taste, and some pepper, pepper powder, etc. can be added to increase the taste.

Precautions for buying yams

1. Appearance: The yam should have a smooth appearance, no spots, no moths, no cracks, and the epidermis should be bright and shiny, without blackening or yellowing.

2. Touch: Yam should feel elastic and elastic, and should not feel soft or hard.

3. Smell: Yam should have no peculiar smell or musty smell, and should exude a light fragrance.

4. Size: The size of yams is related to the variety, but they should have a certain weight and no feeling of lightness.

5. Storage: Yams should be stored in a dry, cool and ventilated place, and should not be mixed with other vegetables and fruits to avoid mutual contamination.

1. Stir-fry yams. Peel and wash the yam, then cut it into thin slices, and it is better to fry them thinly. Boil half a pot of water, put the sliced yam in the water again, then remove the oil from the pan and put down the yam slices. Stir-fry and add a pinch of salt.

2. Stir-fried fungus with yams. Again, peel and cut the yam into thin slices and pass through boiling water. Soak the fungus in boiling water and pick it for later use.

Put a little lard in the pot, add the fungus and yam and stir-fry together. The reason why lard is put is because lard will be more fragrant when fried.

3. Stir-fried carrots with yams. This method is very beautiful, with white yam and orange carrots. Peel all the carrots and yams and cut them into thin slices. Heat the oil in a pan, fry the carrots first, then the yams, and stir-fry them to serve.

4. Stir-fried pork slices with yam. Slice the yam, blanch it in boiling water and let it pick up. Heat the pan with cold oil, add the meat slices first, then add the yam and stir-fry. This way of eating, with meat and vegetables, is the most nutritious.

5. Of course, you can also mix yams, fungus, and meat slices with stir-frying. The method is similar to the above, except that several ingredients are added together, and the taste will be different.

6. In the same way, you can also add auxiliary seasonings such as red pepper and green pepper when stir-frying yam to increase the color and taste of the dish. You can also add sliced meat and stir-fry.

As follows:

Ingredients: 400 grams of yam, 15 grams of green pepper and 15 grams of red pepper, 3 grams of salt, 2 grams of chicken essence.

1. Peel and wash the yam and cut it into thin slices obliquely.

2. Wash the green pepper and red pepper separately and slice them.

3. Heat the wok with oil until it is hot, add the yam slices and stir-fry until cooked, then add the green pepper slices and red pepper slices and stir-fry.

4. Add salt and chicken essence to taste, remove from the pot and put on a plate.

Ingredients: 100 grams of yams, 150 grams of fresh peach kernels.

Excipients: 2 green onions (cut into sections), 1 garlic sprout (chopped). 50 grams of bright red, 50 grams of asparagus, 10 grams of white nuts, 10 grams of corn kernels, 5 kumquats, and 4 orange shells.

Seasoning: 5 grams of salt, 4 grams of chicken essence, 3 grams of monosodium glutamate, 20 grams of water starch, 30 grams of scallion oil. Sliced ginger, vinegar, sesame oil, a pinch of pepper.

Method. Broadcast.

1. Wash and drain all the main and auxiliary materials for later use (thaw the fresh peach kernels first). Peel the yam, crappy red and asparagus, and change the knife into dices. The orange shell is trimmed into a lace cup for later use.

2. Put all the main and auxiliary materials into the boiling water pot and ram the water, cool and drain for later use.

3. After the pot is cooked, burn the scallion oil until it is 5 mature, fry the main and auxiliary materials under the rammed well, add salt and chicken essence, thicken with water starch, put in monosodium glutamate when getting out of the pot and push it evenly, put it into the orange shell one by one, put it on a plate, and decorate it slightly.

Prompt. Broadcast.

1. Remember to mix the meat slices and a little starch well.

2. Cut the yam into small pieces.

3. When the meat slices are fried until the color turns white, then pour in the yam.

4. Keep the heat low, and stir-fry a few times occasionally at the beginning to avoid frying.

5. When the color of the yam becomes less transparent, take the pot.

6. Pay attention to keep the shape of the yam and do not make it into a paste.

Ingredients: 250 grams of small white-billed yam, 120 grams of carrots, 1 small section of green onions, 1 piece of ginger, half a spoon of sugar, 1 rice vinegar, a little salt, an appropriate amount of vegetable oil, a little water.

Production method: 1 Prepare the ingredients used, clean the carrots, peel off the skin of the yam and clean it, the yam contains sticky, direct contact**, easy to cause itching, wear gloves when peeling.

2Cut the carrots into small pieces, then cut them into thin slices, cut the green onions into chopped green onions, and cut the ginger into shreds and put them on a plate for later use.

3 Cut the yam into small pieces, then cut into thin slices, after cutting, put it in clean water, rinse it twice repeatedly, wash off the mucus of the yam, and drain the water with a strainer for later use.

4Pour an appropriate amount of vegetable oil into a wok, cook until slightly hot, add chopped green onion and ginger, and stir-fry until fragrant.

5Pour in the carrot slices, stir-fry over high heat, mix well, and stir-fry for about 30 seconds.

6Pour in the drained yam slices and stir-fry over high heat. Along the edge of the pot, add a little water to prevent the yam tablets from discoloring.

8 Add a pinch of sugar, 1 tablespoon of balsamic vinegar and stir-fry over high heat.

9. Finally, add a little salt, season and mix well, then turn off the heat. Put the fried yam slices on a plate, fragrant and crispy.

Slice the yam, boil the water and blanch for 30s, then remove it and set aside.

Heat the oil in a pan and add the chicken fat or soybean oil, then add the yam.

Add seasonings and starch to thicken out of the pan.