How to eat yam:
1, yam porridge: remove the hair of yam, wash and peel it, cut it into 3-4 cm long yam segments, and cook it with rice every night when making rice porridge.
2. Drawn yam: (1) Ingredients: 500g yam, sugar100g, green shredded pork, medlar and vegetable oil. (2) processing: peeling the yam, washing, and cutting into pieces; Wash and chop Lycium barbarum. When making, add vegetable oil into the pot, heat it to 60% to 70%, fry the yam in the oil until it is soft inside and golden outside, and take it out to control the oil; Leave a little oil in the pot, add sugar, stir-fry until the sugar solution is light yellow and silky, add the fried yam and turn it evenly in the pot, sprinkle with green shredded pork and medlar.
3. Braised pork with yam: (1) Raw materials: 400g yam, 500g pork with skin, appropriate amount of vegetables, garlic, star anise, refined salt, soy sauce, sugar, bean curd, wet starch, clear soup and vegetable oil. (2) Practice: cut peeled yam into sections; Boil pork in a boiling water pot until it is 70-80% mature, take it out, spread soy sauce and color it evenly, chop star anise into powder, and mash garlic; Add garlic paste, refined salt, sugar, star anise powder, fermented milk and soy sauce into a small bowl to make juice, and then cook in a pot. Firstly, adding vegetable oil into the pot, heating to 80% heat, frying the yam in the oil, and taking out the clean oil; Then put the pork in the pot and fry it until it is red, remove the clean oil, air-cool, and cut it into pieces the same size as yam; Then put that meat slice into the sauce mixed with garlic paste, mix well and marinate slightly, put the meat in a big bowl with the skin facing down and the yam facing, put it in a steamer and steam it until it is cooked, take it out, use green vegetables as the bottom, and buckle the meat on a plate; Pour the remaining juice into the pot, add clear soup and soy sauce to boil, thicken with wet starch and pour it on the braised pork.
4, yam longevity chicken: (1) Ingredients: 50 grams of yam, a hen, red dates 100 grams, 50 grams of millet, 30 grams of codonopsis pilosula, 30 grams of lotus seeds, onions, ginger, pepper, salt, monosodium glutamate, cooking wine. (2) Practice: After the chicken is slaughtered and depilated, a small incision is made from the armpit, and the internal organs are taken out and washed; Wash yam, peel and cut into pieces, wash red dates, remove shells, soak lotus seeds until soft, remove lotus plumule, wash codonopsis pilosula, chop onion and ginger evenly, add salt and fry until cooked; Then cooking: put yam slices, jujube, millet, lotus seeds, codonopsis pilosula, pepper, refined salt and cooking wine into the chicken belly together. Fold the chicken leg with the head of the chicken facing up, add appropriate amount of water, steam in a steamer until the chicken is cooked, take it out, sprinkle with minced onion and ginger, and add refined salt and monosodium glutamate to taste.