Ask for the home cooked practice of yam, and make a variety of yam practices

Yam porridge. 1. Raw materials:

1.Ingredients: 500 grams of raw Chinese yam.

2.Seasoning: Sugar.

2. Preparation method: Tie the Chinese yam finely through a sieve, put it in a basin, and add cold water to form a paste. Put an appropriate amount of water in a pot and bring to a boil, side.

Stir the side of the yam powder, burn until cooked, and add sugar to taste.

Note: Yam is rich in starch, protein, minerals and vitamins. Shennong Materia Medica.

The scripture records that "replenish the strength of the body, grow muscles, and serve the ears and eyes for a long time." The "Compendium of Materia Medica" contains "good for the stomach."

Qi, strengthen the spleen and stomach, stop diarrhea, dissolve phlegm and salivation, and moisten the fur". The mucus protein in yam can prevent blood from the heart.

Fatty deposits in the ductal system, maintain the elasticity of blood vessels, prevent the premature onset of atherosclerosis, reduce the skin.

Lower fat accumulation to avoid obesity. Yam porridge is a good food for longevity and fitness.

Yam porridge. Medicinal composition: 4 parts of Huai yam (for the end), 6 parts of rice.

Efficacy: It is very supplemental. Replenish the yuan, strengthen the intestines and stop diarrhea.

Dosage: Cook porridge and eat it.

You cut the yam into pieces and set aside.

It is best to chop the tenderloin, add a little cooking wine and ginger (both a little), and add yam when the porridge is half-cooked. (I don't know you have a hairy yam over there?) That porridge is good. ）

When you are cooking, you add the tenderloin, green pepper, and minced garlic together.

I'm making it based on your ingredients.,It should be pretty good to eat.,Yam strengthens the spleen and stomach.。。。 Hehe...

Peel and wash the yam, fry it, add rock sugar and red dates, concentrate orange juice, and simmer with water and honey.

Use yam and cranberry to make finger cakes, baked in the oven, crispy on the outside and soft on the inside, nourishing the stomach and delicious.

I'll teach you how to eat iron stick yams.

1.Yam black chicken soup.

As we all know, soup is a very nutritious food, and the essence is in the soup, so many people like to drink soup very much, and they also like to make all kinds of soups, so today let's take a look at Shankai Zhiyao black chicken soup, which is also very delicious and nutritious.

Its main ingredients are black-bone chicken, yam, wolfberry and green onion, ginger, salt cooking wine, the production process is to slaughter the black-bone chicken first, and then process, after cleaning, chop it into large pieces, put it in boiling water and boil for 3 minutes, then pick up and wash it, put it aside for later use, then peel and clean the yam, cut it into pieces and set it aside, and then put the above prepared ingredients into the pot together, boil it on high heat, and then turn it to low heat and simmer for 45 minutes.

This dish can mainly play a role in strengthening the spleen and stomach, nourishing the kidneys and essence.

2.Pork ribs stewed with yam.

You can also make yam stewed pork ribs, it is a more home-cooked dish, the ingredients used include yam, pork ribs, wolfberry, ginger, monk fruit and salt, the method is to clean the ribs first, then pour a small amount of cooking wine to remove the smell, and then put the ribs into the pot to blanch, then peel the yam and clean it and cut into pieces, at the same time soak the wolfberry in water, and then put the ribs into the pot, and then put the yam, ginger slices and monk fruit into the pot in turn for slow cooking, half an hour can be out of the pot, nutritious and delicious.

This dish can play a role in nourishing the stomach, protecting the stomach, and nourishing qi and kidneys.

3.Stir-fried pork slices with yams.

The third dish introduced is fried pork slices with yam, it is a home-cooked dish, the ingredients used are meat slices, yams, peppers, white vinegar, cooking wine, salt, chicken essence and cornstarch, the main method is to peel and clean the yam first, and then put it aside for later use, and then sit in the pot to quickly stir-fry the meat slices in hot oil to change color, put them aside for later use, and then sit in the pot and stir-fry the garlic slices in hot oil, and then put in the yam, pepper and meat slices in turn to stir-fry, and then add salt and chicken essence, so that it can be eaten.

This is a simple home-cooked dish, I believe many people have made it themselves, so this dish is actually very healthy, it can nourish the stomach and relieve stomach diseases.

4.Osmanthus yam.

Osmanthus and iron stick yam are combined under the hands of Anhui chefs, and they are impeccable in terms of taste, color, and nutrition.

5.Coarse grains for all seasons.

After autumn, we have experienced a bitter summer and are about to face the coming of winter, as autumn is naturally the season to reserve energy. But from the perspective of scientific diet and healthy diet, in addition to big fish and meat, whole grains are also indispensable!

This four-season coarse grain, composed of a variety of coarse grains, corn, yam, purple potato, peanuts, etc., is not only nutritious and delicious, the key is to eat the body in season!

Yams include crisp yams and flour yams, crispy yams are generally used to fry and eat, and you can use chili fungus to fry yam tablets. Noodles and yams are used to make soup.

Dry-fried radish yam balls.

Today's croquettes are influenced by grandma mango, using a lot of minced meat, adding a lot of materials, in addition to tofu, there are also scalded shredded radish, steamed iron stick yams, and the balls made are actually much higher than the proportion of meat. And because the seasoning is added with the right proportion of sugar, the taste becomes brilliant. Sugar is a condiment, a little bit, and it's wonderful enough.

Dry fried radish yam balls --- different croquettes.

Ingredients: 300g minced meat, half a green radish, 1 carrot, 1 iron stick yam, 150g tofu, 150g flour

Excipients: Appropriate amount of minced green onion, ginger and garlic.

Seasoning: 2 teaspoons salt, 1/2 teaspoon chicken bouillon, 1 tablespoon sugar, 2 teaspoons five-spice powder, 2 tablespoons light soy sauce.

Preparation of dry-fried radish yam balls.

1.Wash and shimmer the green radish and carrot.

2.Blanch the shredded radish in boiling water.

3.Take out the blanched shredded radish, put it in cold water, squeeze out the water, and chop it slightly.

4.Peel the yam with an iron stick, cut it into small pieces, and steam it.

5.The steamed yam is slightly pressed and crushed.

6.Grab the tofu by hand, put it in a container with the minced meat, the radish and yam that have been processed by the company, and the minced green onion, ginger and garlic, add all the seasonings, and grasp it well with your hands.

7.Add the flour and grasp it again.

8.This is how the final balls are formed.

9.Once the oil pan is heated over medium heat, squeeze the meatballs with your hands or scoop them with a spoon.

10.Fry in a pan of oil until light yellow and the crust is crispy.

11.Drain the oil and turn to high heat to increase the oil temperature.

12.When the oil temperature rises, put the meatballs in the oil pan and fry them for half a minute, until the color turns golden brown, remove and drain the oil.

Food tips.

1.It is okay to use shredded radish directly for croquettes without blanching, but you need to marinate it with some salt in advance to make the water soft, otherwise the harder shredded radish will stick out abruptly when squeezing the balls, and it is easy to fry paste. Blanching in advance can make it soft, and it can remove part of the radish flavor, making it easier for people who don't like the taste of radish to eat.

2.After steaming, the iron stick yam has a very powdery taste, not much water content, and the taste is sweet, which is very delicious. Gently flatten and crush with a knife to become some small pieces and put them into the meatballs, which have a good taste and taste. You don't have to be pureed.

3.If there is no physical reason to eat sugar, it is recommended that sugar must be added, and the change in taste of the balls with sugar will surprise you!

Ingredients: 1 piece of fresh yam, 1/2 kg of ribs, ginger slices, green onions. Method:

I have bought a lot of bones for soup, I used to just buy a lot of bones for the soup, I used to just buy a waiter to rent a tube bones, I think it is good to contain more calcium, but there is no meat at all, I have also bought small ribs, not fragrant enough, and later found that the ribs are the best, and there are bones, and the meat next to the bones is very delicious, and the stew time is not a long time to eat will not have a feeling of slag.

Drain the ribs out of the water and pick them up for later use, peel and wash the yam, cut it into pieces for later use, note that the yam will rust, and the type friend must be soaked in water in advance if it is prepared, or cut it and put it in the pot immediately.

In the pot where the soup is boiled, put in the water to boil, put in the ribs that have been out of the water, then put the ginger slices and green onions, boil on high heat for 10 minutes, add the yam, cook on high heat for 5 minutes, and then boil together for 2 hours, and put a little salt to taste before cooking.

Use Zaobi no yam and cranberry Lu Na to make finger cakes Hui dig, baked in the oven, crispy on the outside and soft on the inside, nourishing the stomach and delicious.

I have made yam stewed chicken, stewed pork ribs, stir-fried yams, and shredded yams. It's all delicious. Generally, there is more stew, mainly to save trouble.

Red stewed lamb yam.

Blind bent wood: 550g of mutton, 280g of yam, 250g of carrots, 15g of coriander

Seasoning: 35g green onion, 5g ginger, 5g garlic, 1 8 tablespoons of five-spice powder, 2 teaspoons of cooking wine, 2 bay leaves, appropriate amount of water, appropriate amount of salt, 1 tablespoon of sugar, 1 tablespoon of light soy sauce, appropriate amount of dark soy sauce

Method:1Wash the lamb and cut it into small slices. Put an appropriate amount of water in the cooking pot, put the mutton in, put in 1 teaspoon of cooking wine, and then boil.

2.Peel the carrots, peel the yams and cut into small pieces.

3.The onion is knotted into an onion knot, the ginger is cut into slices, and the garlic is peeled and cut into slices.

4.After cooking for 5 minutes, remove the lamb, pour off the dirty water, and rinse the lamb with warm water.

5.Pour oil into a saucepan, add green onions, ginger, garlic and five-spice powder, and stir-fry.

6.After stir-frying until fragrant, add the carrots, yams, and stir-fry. Add 1 teaspoon of mutton, salt, sugar, light soy sauce, dark soy sauce and cooking wine, stir-fry evenly.

7.Pour in boiling water, and the amount of water should not exceed the ingredients of the potato. When the water boils, skim off the foam and add the bay leaves.

8.Simmer for about 40 minutes until the ingredients are cooked, then wash the coriander and cut into sections. Add the coriander, turn to high heat and cook for another 1 minute, and then reduce the thick soup to serve.

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.

As follows:

Ingredients: 300 grams of yam.

Excipients: 50 grams of carrots, 2 chives, 1 tablespoon of cooking oil, 2 grams of salt.

1. After peeling the yam, cut it into thin slices and soak it in water for 10 minutes.

2. Scoop up and drain again.

3. Handle the carrots and chives and set aside.

4. Put oil in a wok, and after the oil is warm, put the carrots in and stir-fry until fragrant.

5. Add the yam slices and stir-fry over high heat for a while.

6. Add half a bowl of water.

7. Cover and simmer until cooked.

8. Add salt and stir well.

9. Finally, add green onions and fry until they are broken.

10. Finished product. <>