How to eat yam and how to make it

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.

Pull the silk yam, stir-fry the meat with yam, and stew the yam wolfberry and white fungus together.

Yam fungus. Liver. Stew pork rib soup.

Introduce several common ways to eat: (1) stewed yam with local chicken (simmered soup), (2) stir-fried yam slices, (3) fried yam slices (1) Ingredients: 2000 grams of fresh yam, 1000 grams of fresh chicken pieces.

Excipients: 2 green onions (cut into sections), 3 slices of ginger, a little sesame oil, salt and pepper. Method:

1. Cut the yam into sections. 2. Use a pressure cooker to press the chicken three times quickly, pour it into the yam section and add the excipients, and then cook it over low heat for 20 minutes. (2) Ingredients:

A few fresh yams. Excipients: 2 green onions (cut into sections), 1 garlic sprout (chopped), ginger slices, vinegar, sesame oil, salt and pepper.

It is made with vinegar fried lotus root slices. (3) Ingredients: 200 grams of fresh yam, 300 grams of tenderloin.

Ingredients: 50 grams of carrots, 50 grams of cucumbers, 2 green onions (cut into sections), 3 slices of ginger, a little salt, wine and pepper. Medicinal herbs:

Astragalus 5 money, parsnip 3 money, atractylodes 2 money, 10 jujubes. Method: 1. Cut the carrots and cucumbers into sections with a serrated knife.

2. Boil the herbs and ginger slices into 1 bowl of medicinal juice with 4 bowls of water for later use. 3. Cut the tenderloin into thin slices and add all the seasonings to marinate. 4. After stir-frying the chives with a little oil, add the meat slices and stir-fry until they change color.

5. Pour in yams, carrots and cucumbers, pour in the medicinal juice and add salt to taste and stir-fry for about 1 minute.

Seasoning: sugar, monosodium glutamate, salt, water starch, fresh soup (can be replaced with water). Method:

1.Peel and wash the yams, wash the green and red peppers, and cut them into corn kernel-sized cubes. 2.

Add water to the pot and blanch the yam and green and red peppercorns when the water boils. 3.Put a little oil in the pot, add yam granules and green and red pepper grains, stir-fry for a while, and then add a small amount of fresh soup.

4.Then add sugar, monosodium glutamate, salt, and finally thicken with water starch. Yam Boiled Pork Slices Features:

5 minutes Ingredients: yam, dried fungus, pork loin. Seasoning:

Cooking wine, sugar, salt, monosodium glutamate, pepper, egg white, water starch, minced green onion. Preparation: 1

Peel the yam, wash it, cut it in half, and then slice it with an oblique knife; Soak the dried fungus in water to soften, remove the roots and wash thoroughly. 2.Cut the tenderloin into thin slices, add salt, monosodium glutamate, cooking wine, egg white, and water starch and starch.

3.Heat the pot, pour in a small amount of cold oil shabu-shabu and pour it out, then pour in the cold oil, the oil temperature is 2 3 when the meat slices are smooth and tender, and at the same time, the yam tablets and fungus are slippery and cooked, and pour out the oil control. 4.

Leave a little oil in the pot, stir-fry chopped chives, add cooking wine, water, salt, monosodium glutamate, sugar, pepper to taste, thicken with water starch, and then pour in the freshly made vegetables and stir-fry evenly. There are many ways to eat. I often make porridge and drink it after slicing.

Ingredients: 1 yam.

Blueberry jam 2-3 scoops.

Chicken 500g

Pork ribs 1000g

Blueberry yam. Peel the yam: You can use a paring knife to peel it, and another trick is to rub it with a new steel wool ball, so that less yam is lost, and then rinse it with water.

Steamed yam: Wash the yam, cut it into small pieces, and steam it on a special steamer or a small drawer on a rice cooker. Generally, it takes more than 20 minutes, and it can basically be steamed until soft.

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Mash the yam: Put the steamed yam in a large bowl, press it with a spoon and stir it with chopsticks to puree.

Add jam: After mashing the yam into a puree, add blueberry jam, there can be two ways, one is to add the jam, continue to stir, and mix the jam and yam well; One is to pour a layer of blueberry jam over the top. Choose according to personal preference.

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Chicken stew with yam.

Chicken preparation: Whole chicken or a part, cut into cubes, washed off the blood and blanched in hot water.

2. Add water, bring to a boil over high heat, and simmer over low heat until the chicken and yam are soft and rotten. The result is a delicious yam stewed chicken. You can also add a little side dish such as greens and fungus according to your personal taste. Add salt and chicken essence and stir well to remove from the pan.

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Pork ribs stewed with yam.

Ribs preparation: Cut the ribs into even small pieces, wash off the blood with water, blanch them in hot water, and set aside.

2. Add water, spread over the yam and pork ribs, bring to a boil over high heat, and then simmer over low heat until the meat and yam are soft and rotten. Add salt and chicken essence and stir well to remove from the pan.

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There are many ways to make yams, and pork ribs stewed soup, boiled porridge, steamed directly, stir-fried, you can do it. Above, I hope it will be helpful to you. Don't forget to like it.

1. Peel 1 yam, cut into hob pieces, and blanch until 8 mature.

2. Add yam and flour and stir well.

3. Pour in cooking oil, put in the yam, fry over medium heat until slightly yellow, remove and set aside 4. Pour in the cooking oil, put in the sugar, and boil the sugar over low heat.

5. Pour in the yam, stir-fry evenly, and serve.

Yam can be eaten with stewed pork ribs.

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.

Step 1Wash 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 in 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 pan and stir-fry the blanched meat.

6.Add green onions, ginger and star anise, cinnamon and chili peppers, and continue to stir-fry until fragrant and the flesh is slightly yellow.

7.Add the rock sugar to reduce the heat and stir-fry until the sugar is brown.

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, reduce 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.

Cold yam. Ingredients: plum flour, yam, cherry tomatoes, Japanese sauce, basil, green pepper.

Method: 1. Cut the yam and tomatoes into thin slices, add Japanese sauce and plum powder and mix well.

2. Put it in the refrigerator and mix with chopped basil and sprinkle some green peppercorns before serving.

The taste is very special, the yam is as sweet and crisp as a pear, the slight sourness of the Japanese sauce, the flavor of the plum powder makes the yam slightly sweet, plus a little basil minced and very spicy green pepper round slices, which makes the taste very layered.

Assorted fried rice with yams.

Ingredients: a bowl of leftover rice, about 250 grams, 1 egg, 50 grams of carrots, purple onions, fungus, and chili peppers, 100 grams of yams, 5 grams of salt, 10 grams of oyster sauce, 15 grams of light soy sauce, and 50 grams of salad oil.

First, wash and peel the carrots, purple onions, yams, and peppers. Cut into grains the size of a grain of rice. Soak the fungus, blanch it on the fire, scoop it up, and cut it into the size of a grain of rice. Beat the eggs.

The next step is to put the pot on the heat, pour in the salad oil, pour in the eggs in two percent of the heat, stir-fry them, and fry them into grains the size of rice grains.

Put the pot on the heat again, pour in the salad oil and heat it for three minutes, pour in half of the carrots, onions, peppers, fungus and yam and stir well, add oyster sauce, light soy sauce and salt and stir well, wait for the vegetables to be ripe, pour in rice and eggs and fry well, and the rice can be put on the plate.

Beautiful rice, serve it carefully, find a rice bowl, put it in the fried rice, compact it, and then put it upside down on the plate.

Nutritional value: 1Eggs are rich in protein, fat, vitamins and minerals needed by the human body such as iron, calcium, potassium, etc., and the protein is high-quality protein, which has a repair effect on liver tissue damage;

2.Rich in DHA, lecithin, vitelline, beneficial to the nervous system and physical development, can strengthen the brain, improve memory, and promote liver cell regeneration;

3.Eggs contain more vitamin B and other trace elements, which can decompose and oxidize carcinogens in the human body and have anti-cancer effects.

Ingredients: 6 slices of frozen pork belly, 150 grams of organic greens, 1 small section of yam about 50 grams, 1 box of soft tofu, 3-5 bamboo shoots, 3 egg yolks, salt, 1 teaspoon of chicken essence.

Method: 1. Peel the yam, put it in boiling water with the corn shoots, take it out and cut it into cubes, mix and mix well to form a filling.

2. Put the tender tofu into a bowl and mash it, add seasonings and mix it into a tofu paste; Frozen pork belly washed.

3. Wash the vegetables, evenly put in the appropriate amount of filling, coat with a layer of tofu paste, roll them up with a piece of pork belly, put the egg yolk, move it into the steamer, steam it over low heat for 7-8 minutes, and then it can be served.

Ingredients: 50 grams of red adzuki beans, 200 grams of yams, 50 grams of rice.

Method: 1. Soak the red adzuki beans in water first, peel and wash the yam, and cut them into small cubes.

2. Remove the sand and wash the rice.

3. Put an appropriate amount of water in the pot, put it on the fire, then put the red beans into the pot and boil them, then enlarge the rice and cook them, and finally add the diced yam and continue to cook until the yam is cooked and rotten.

Ingredients: 400 grams of yam, 150 grams of water fungus.

Seasoning: 1 teaspoon refined salt, 1 teaspoon monosodium glutamate, 1 tablespoon cooking wine, tablespoon oyster sauce, 40 grams of vegetable oil, water starch and shredded green onion and ginger.

Method: 1. Burn off the fibrous roots with fire, beat off the epidermis with a tool, wash and cut into trapezoidal inch segments, blanch for 30 seconds and take out the cool, cut into diamond-shaped slices, blanch for 30 seconds and take out the cool for later use;

2. Pick and wash the fungus, tear it into small pieces, blanch it for 1 minute, remove it and put it cool for later use;

3. Shred the green onion and ginger for later use;

4. Heat vegetable oil in a pot, stir-fry the green onion and ginger shreds, pour in the oyster sauce yam and fungus, cook in the cooking wine, sprinkle with refined salt and stir-fry evenly, hook the thin thickener, put the monosodium glutamate, pour the oil out of the pot and put it on the plate.

The nutritional value of yam is very high, and the following is to share the practice of osmanthus yam Ingredients: a yam, an appropriate amount of osmanthus nectar, and a little white vinegar. Method:

1. Peel the yam, cut it into long strips, and soak it in water with a little white vinegar. 2. Boil an appropriate amount of water in a pot, after the water boils, add the yam strips and cook for about a minute until it is broken. 3. Immediately after taking out, soak in cool white and open to cool, and drain the water.

4. Put the processed yam strips on a plate and drizzle with osmanthus nectar.

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