Yam is waxy and brittle, do you know the different uses?

Glutinous yam. Because of its own tapioca starch content, water content.

Relatively few, the overall texture is hard, the internal structure tone is also whiter, there is a certain ductility, but the ductility is weak, and it is more resistant to storage. The more classic glutinous yam has Huai yam.

Especially the iron stick yam.

It is not only the classic in Huai Yam, but also the leader in all Huai Yam. There are also yams, which are also very classic Huai yams. Glutinous Huai yam is generally used to take it directly after cooking, make desserts, make Chinese dim sum, and make soup, eating fragrant and soft, sweet and soft glutinous.

The more classic ones are osmanthus yam cake, Huai yam small steamed buns, yam stewed pork ribs, steamed yam, honey yam and so on.

Because of its own starch content, the ductile Huai Yam will have more water content, the overall texture is crisp, and the internal structure and tone are more transparent than that of the waxy Huai Yam. It has strong ductility, but the ductility is weak, and it is very easy to crack into several when touched lightly. Ductile Huai Yam is generally used for roasting, slippery vegetables, etc., and what you eat is the crisp and refreshing layering of Huai Yam, which is simple and elegant.

The more classic ones are slices of pork, stir-fried yams, vinegar yams, and fried meat with yams in life. Traditional Hui dish Sixi meatballs.

Ductile Chinese yam is often added to the inside to enhance the crispy taste and stickiness of the meatballs.

More classic iron stick yams, yams, etc., we are generally easy to identify, so when buying ordinary glutinous Huai Yam and ductile Huai Yam, how do we distinguish it on the spot? If you recognize these three points, it will be easier to discern them.

First, look at the fibrous roots.

Generally, the ductile Huai Yam is coarse, and the waxy Huai Yam is finer, so how to distinguish it at the first time when encountering a finer ductile Huai Yam? Then it depends on the fibrous roots. Generally, there are few fibrous roots of ductile Huai yam, and a very small number of fibrous roots are relatively soft, so ductile Huai yam is sometimes called "Minghuai yam"; The glutinous Huai Yam generally has more fibrous roots, and the fibrous roots are very long and jerky, so the glutinous Huai Yam is sometimes called "hairy yam".

Second, look at the skin of Huai yam.

The second significant place to distinguish is the Huai Yam skin: the ductile Huai Yam, the Huai Yam skin is relatively thin, looks slightly transparent, and the material is also relatively brittle. The waxy Huai Yam has a thick skin, and the surface looks less smooth and transparent.

The waxy Chinese yam is tougher and generally does not break when touched.

3. Look at the cross-section.

Huai yam is generally very long, and it is necessary to sell it after manpower according to the paragraph, and look at the cross-section of Huai Yam, you can distinguish the waxy or ductility. The waxy Huai Yam, the fresh cross-sectional tone is whiter, the water looks less, and it is very astringent to the touch. The ductile Huai Yam has a more transparent color on the fresh cross-section, and the moisture looks more and is smoother to the touch.

Glutinous yams can be used to make some steamed buns or make some pastries, and crispy yams can be used for stir-frying.

The taste of yam is different, and the taste is different in different planting environments and different varieties. Generally, glutinous yams are suitable for soup, while crispy yams are suitable for stir-frying.

Crispy yams are fried and eaten, while glutinous yams can be steamed or made into desserts.

First, this is determined according to the water content of the yam.

Yams are basically divided into two kinds, one is coarse yam or ordinary yam (with a lot of moisture, it is crispy, suitable for stir-frying, and is also called water yam). The other is "iron stick yam" (low moisture content, firm, glutinous taste, suitable for boiling, stewing iron).

Common yam: Produced in Beijing, Shandong and other places, it is a relatively stout variety of yam, with a diameter of about 5cm. Its figure is relatively "straight", like a small stick. The water yam contains a lot of water and has a very crisp and tender taste.

Edible: Because of its crisp and tender characteristics, water yam is suitable for stir-frying vegetables or shabu-shabu, such as making yam fried fungus, black and white ingredients are crispy, tender and delicious.

Water yam also has a characteristic, it contains a lot of mucus, so it is also suitable for making yam sugar water, the boiled sugar water is sticky, and the crisp yam is "wrapped" with a layer of mucus, which is very delicious.

Iron stick yam: Produced in Henan, it is a well-known health food. Body shape: Iron stick yam is a thinner and straighter variety among yams, and the thickness is more uniform, and there is little difference in the thickness of the head and tail.

Moreover, the diameter of the head and tail is more than the diameter of a dime coin, which is the difference between the iron stick yam and other yams.

Other varieties of yam, with the same length, generally show the characteristics of one thick end and thin one end. Stick yam is a kind of Huai Yam, and the four major Huai Yao led by Huai Yam are the representatives of authentic medicinal materials.

2. Modern studies have shown that the content of polysaccharides, allantoin, postcellular inclusions and other components of Huai Yam (Iron Stick Yam) is much higher than that of ordinary Yam. In other words, the medicinal value of iron stick yam is better than that of ordinary yams.

Third, there will be differences, the generally more popular is the iron stick yam, which is also the most glutinous in taste, and it is slightly higher than other yams.

Yams are divided into crispy yams and glutinous yams.

Glutinous yam, that is, the taste is more powdery after cooking, usually called iron stick yam, this total yam can still be distinguished from the surface, first of all, the iron stick yam will not be very straight, the color of the skin is darker like iron rust, the surface has a lot of fibrous roots, and the iron stick yam is relatively slender.

Crispy yam, that is, often said vegetable yam, the characteristics of this yam are still easy to distinguish, the surface is relatively smooth compared to the iron stick yam, the fibrous roots are few, the surface color is lighter, and the body is stout. Vegetable yams are usually crunchy when cooked.

Glutinous yam is slightly more expensive because of its more attractive taste, such as iron stick yam** is slightly higher than ordinary yam.

In terms of nutrition, there is no difference between the two, the nutrients are the same, and it has nothing to do with taste.

The nutrition is almost the same, and you can choose to buy it according to your favorite taste. **There will be differences, the generally more popular is the iron stick yam, which is also the most flavorful and glutinous, ** slightly higher than others. The crispy yam we call the vegetable yam, the noodles are called the iron stick yam, they contain different nutrients and nutrients, the noodle of the iron stick yam has a higher nutritional value, and the food supplement effect is good.

There is a Huaishan pure iron stick yam elixir sold on the market here, which is easier to eat, digest and absorb, and it feels very good to drink it.

Yams are the same as many whole grains.

It has a lot of variety.

Each variety is cultivated in different parts of the country.

The nutrients of yam** grown in the soil of each place will not be the same as that of each place.

Authentic iron stick yam is still relatively famous.

However, it is okay to eat and maintain health care on a daily basis.

Yam is one of the four major medicines, namely Huai Yam, Huai Chrysanthemum, Huai Ox Knee, and Huai Di Huang. The most authentic yam is the Huai yam produced in Jiaozuo, which is slender, crisp in taste, and has high nutritional value.

As for the glutinous yam, it should be a yam grown in other regions, and the taste will be different, but the nutritional value of the yam is beyond doubt.

The soft and glutinous variety is called the iron stick yam, and the crispy one seems to be called the water yam. I don't know how to describe it, it just doesn't taste good.

The taste will be different depending on the variety, and the general iron rod is more expensive than the coarse yam.

I don't know, but the glutinous ones are suitable for stewing, and the crispy ones are suitable for noisy. The taste is all good.

The quasi-yam is crispy, the coarse is glutinous, the fine is expensive, and the nutrition is fine.

Glutinous rice yam. Glutinous rice yam is a unique excellent local variety in Wencheng County, Wenzhou City, and is also one of the brand agricultural products created by the county's song, which has the role of both grain and vegetables, and it is the unique quality of yam that distinguishes it from other river basins. Glutinous rice yam has become a new favorite in the yam industry due to its unique taste and medicinal value, and its demand is increasing.

Glutinous rice yam has become an important emerging agricultural industry in Wencheng County. <

Glutinous rice yam. Glutinous rice yam is a unique excellent local variety in Wencheng County, Wenzhou City, and is also one of the brand agricultural products created by the county, which has the effect of both grain and vegetables, and is the unique quality of glutinous, soft and slippery yam that distinguishes it from other river basins. Glutinous rice yam has become a new favorite in the yam industry due to its unique taste and medicinal value, and its demand is increasing.

At present, glutinous rice yam has become an emerging agricultural industry in Wencheng County.

1. Huai Yam, also known as Huaishan, is the tuber root of the perennial herbaceous plant Dioscis of the dioscaceae family, its taste is soft and glutinous, it belongs to a kind of glutinous yam, suitable for stewing soup or dessert, and the taste will be sweet and glutinous, full.

2. Powder yam and finch grip crispy yam often people don't know which one to choose, in fact, there is no big difference between the two from the perspective of nutrients, both contain mucus protein, amino acids, vitamins and other trace elements, but the nutritional value of powder yam is better, can be used as medicine and food dual-purpose key disturbance, if it is used to nourish the body, choose powder yam, and crispy yam is more suitable for cooking in daily life, stir-fried, cold dressing, etc., the taste of the manuscript is crisp and delicious.

Glutinous rice yam is glutinous. Glutinous rice yam has strong glutinous property and toughness, soft and moderate glutinous taste, and is a kind of glutinous yam. Hail noisy Huai Yam, also known as the Curved Cherry Huai Mountain, is the tuber root of the perennial herbaceous plant Dioscium dioscinae, its taste is soft and glutinous, it is also a kind of glutinous yam, the taste is very good.

You can look at the fresh disconnected section of the yam, generally speaking, the waxy yam, its fresh section color will be whiter, and the moisture will be relatively less.

You can see the color of the outer skin of the yam in Yuanxing, the color of the skin of the yam is a little darker, and there are many delicate pittings on the surface, so the yam is glutinous.

You can also look at the roots of yams, waxy yams generally have more slender and long roots, the color is darker, and the fibrous roots are longer and stiff.