How to eat yam and how to eat what are the ways to eat yam

The way to eat yam and how to do it is as follows:1. Red date and yam porridge.

Ingredients: 10 red dates, 200 grams of fresh yams, 100 grams of japonica rice, appropriate amount of wolfberry.

1.Soak japonica rice and red dates for half an hour in advance, drop a few drops of oil in the japonica rice, mix it, and leave it for 5 minutes; Peel the yams, cut them into small pieces and soak them to prevent discoloration.

2.Pour an appropriate amount of water into the pot, add japonica rice and stir, boil the water and simmer over low heat.

3.After the rice grains are soft, pour in the yam, red dates, and wolfberries, boil slowly over low heat, and stir with a spoon until the rice porridge is sticky.

2. Stir-fried yams.

Ingredients: carrots, yams, fungus, celery.

1.Peel the yam and cut it into slices, blanch it in boiling water, and serve.

2.Peel the carrots, wash the fungus and tear it into small pieces, and cut the celery into thin slices to remove the fascia.

3.Blanch the carrots and fungus in hot water until they are cooked, add celery and blanch them slightly.

4.Put less oil in the pot, add the garlic slices and stir-fry until fragrant, add all the blanched ingredients and a little water and stir-fry quickly.

5.Add a little salt and sesame oil to remove from the pan.

1. Honey yam.

Ingredients: yam, sugar, wolfberry.

Directions: 1) Wash and peel the yam.

2) Cut the peeled yam into small pieces.

3) Prepare a plate, put the yam on the plate, put it in the steamer, and steam for about 12 minutes.

4) Pour a little oil into the pot, wait for the oil to heat, pour in the sugar, and stir the sugar with chopsticks to make it fully melted. Put the wolfberries into the pot and stir together, pour in an appropriate amount of water, continue to boil, and turn off the heat when the pot bubbles.

5) Pour the boiled syrup over the previously steamed yam and a plate of delicious honey-glazed yam is ready.

2. Blueberry yam.

Ingredients: yam, blueberry jam.

Method: 1) Clean the yam, then cut it into several pieces and put it in a pot to steam.

2) Take out 3 tablespoons of blueberry jam, add water and boil and set aside.

3) Peel the steamed yam, crush it into a puree, and then knead it into yam balls.

4) Put the kneaded yam on a plate and drizzle with the boiled blueberry jam.

3. Red date and yam porridge.

Ingredients: red dates, yams, rice.

Method: 1) Wash the rice and set aside; Peel the yam and cut it into small pieces for later use; Soak the jujubes in water in advance, wash them and set aside.

2) Put the rice, yam and red dates together in a pot and add an appropriate amount of water.

3) Press the cook button and wait for it to automatically jump to the keep warm button, and you can serve.

Ingredients: 300 grams of yam, 300 grams of pork ribs, appropriate ingredients: cooking wine, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of vinegar, appropriate amount of ginger, appropriate amount of green onion.

Steps. Step 11 of the preparation of yam pork rib soupWash the ribs.

Step 22 of the preparation of yam pork rib soupPut water in the pot and bring the ribs to a boil.

Step 33 of the preparation of yam pork rib soupRemove the ribs and wash off the foam.

Step 44 of the preparation of yam pork rib soupPeel the yam and cut it into hob pieces.

Step 55 of the preparation of yam pork rib soupPlace the blanched pork ribs and yam into the inner part of the pressure cooker.

Step 66 of the preparation of yam pork rib soupAdd the ginger slices and green onion knots.

Step 77 of the preparation of yam pork rib soupAdd an appropriate amount of cooking wine.

Step 88 of the preparation of yam pork rib soupAdd a drop of white vinegar.

Step 99 of the preparation of yam pork rib soupSelect the Soup button for the lid.

Step 1010 of the preparation of yam pork rib soupWhen the time is up, the electric pressure cooker automatically depressurizes, opens the lid, and adds salt.

Step 1111Add the chicken essence and serve.

Stir-fried yam tablets.

200g yam, oil, salt, green pepper, black fungus, white vinegar, ginger, Sichuan pepper, garlic, red pepper.

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

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

3. Cut the red pepper into oblique sections.

4. Remove the seeds of the green pepper, remove the tendons and cut into small slices.

5. Cut yam into diamond-shaped slices.

6. Blanch the yam slices in a pot of boiling water, then remove them for later use.

7. Sit oil in a pot, add Sichuan pepper, red pepper and ginger shreds after the oil is hot.

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

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

10. Add an appropriate amount of refined salt, stir-fry evenly over high heat.

Braised pork stewed yam.

200g pork belly, 200g pork back tip meat, 300g yam, oil, salt, rock sugar, braised soy sauce, green onion, ginger, star anise, cinnamon, dried chili, cooking wine.

Steps. 1. Wash the pork belly and pointed meat and cut into cubes.

2. Wash and peel the yam and cut it into hob pieces.

3. Put the yam into the oil pan and fry until golden brown.

4. Blanch the meat and remove it for later use.

5. Add a small amount of oil to the pot and stir-fry the blanched meat.

6. Add green onion and ginger, star anise, cinnamon and chili pepper, and continue to stir-fry until fragrant and the meat is slightly yellow.

7. Add rock sugar to low heat and stir-fry until the sugar is colored.

8. Cook in cooking wine, add soy sauce and stir-fry evenly.

9. Add boiling water, cover the meat, bring to a boil over high heat, turn to low heat and simmer for 40 minutes.

10. Add salt and fried yam, simmer for another 30 minutes, turn to medium heat, and cook until the soup is concentrated.