The 10 homely ways of eating Tiegun yam include steamed Tiegun yam, Tiegun yam pork ribs soup, stir-fried Tiegun yam tablets, stir-fried Tiegun yam with sauce, stir-fried iron yam with fungus, orange juice yam, Shredded yam, yam soup with mushrooms and eggs, yam red bean cake, yam with soy sauce and nuts, etc.

1. Steamed iron yam

Material preparation: 2 iron yam, etc.

Roast the iron rod yam on the stove fire to remove the hair on the body, then wash it, cut it, and steam it for 10-15 minutes. When eating, you can add jam or sugar or honey. , you can dip it in whatever you like. If you like it exciting, you can dip it in mustard!

2. Iron Bar Yam Pork Ribs Soup

Material preparation: 2 yams, 500 grams of pork ribs, 1 teaspoon of salt, 1 piece of ginger, 5 grams of wolfberry, 2 mangosteen, etc. .

Peel the skin off the yam, cut it into small pieces, and then soak it in salt water. After cleaning the ribs, put it in the pot, add the ginger slices, add 1 tablespoon of cooking wine, blanch the water, and remove after blanch. cold water, then transfer to the soup pot, add ginger slices, cracked mangosteen, pour in enough water to cover the ribs, cover the pot and bring to a boil over high heat, then turn to medium heat and simmer for 30 minutes, add the iron bar yam after 30 minutes , simmer for another 15 minutes, then add appropriate amount of salt to taste!

3. Stir-fried Tiegun Yam Tablets

Material preparation: 2 Tiegun Yams, 1 red pepper, half a cucumber, 1 teaspoon of salt, 1 tablespoon of light soy sauce, oyster sauce 1 tablespoon, 1 tablespoon starch, etc.

Prepare a bowl, add 1 teaspoon of salt, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of starch, add an appropriate amount of water, stir evenly to make a bowl of juice and set aside. Remove the iron rod yam. After peeling, cut into slices, then soak in salt water, then slice the red pepper.

Slice the cucumber and set aside. Add a large amount of water to the pot and bring to a boil. Add 1 tsp of cooking oil, blanch the iron yam, take it out and set aside! Then heat up the oil in the pot, pour the iron yam, red pepper slices, and cucumber slices into the pot, stir-fry evenly, then pour the bowl of juice, stir-fry evenly to reduce the juice, and serve!

4. Sautéed Iron Bar Yams

Material preparation: 500 grams of Iron Bar Yams, appropriate amount of onions and garlic, 1 tablespoon of bean paste, 1 tablespoon of soybean paste, 1 teaspoon of salt, raw Add 1 tbsp smoke, 1 tbsp oyster sauce, 1 tsp sugar, 1 tsp chicken essence, 1 tsp pepper, etc.

Wash and peel the iron yam first, then cut it into diagonal pieces and set aside. Chop the bean paste into small pieces with a knife; then put it into a plate, add a spoonful of soybean paste and set aside. Prepare chopped green onion and minced garlic. Set aside. Pour an appropriate amount of water into the pot. After the water boils, add the yam and blanch it for about 2 minutes. Then pick up the blanched yam, rinse it with cold water several times and drain it for later use.

Here add oil to the pot and heat it up. First add the minced garlic and stir-fry, then add the bean paste and soybean paste and stir-fry, then add the yam and stir-fry evenly, then add a little salt, light soy sauce, and oyster sauce. Quickly stir-fry the sugar over high heat for a few times. Finally, add an appropriate amount of pepper and chicken essence and quickly stir-fry evenly. Sprinkle with chopped green onion and serve.

5. Stir-fried fungus with iron rod and yam

Material preparation: 100 grams of carrots, 50 grams of black fungus, 1 teaspoon of salt, 1 piece of ginger, appropriate amount of oil, etc.

Grow the fungus, peel and slice the iron stick yam, slice the carrots, soak the yam slices in water and add an appropriate amount of vinegar, add water to the pot and bring to a boil, add the yam slices, carrot slices, Blanch the cooked fungus in turn. Heat up the oil in the pan, sauté the ginger slices until fragrant, add the yam, and stir-fry the carrots for a while. Add the fungus and stir-fry evenly. Add an appropriate amount of salt and season with the umami juice. Iron rod Fried fungus with yam is ready!

6. Orange juice and yam

Material preparation: half yam, half tomato, corn juice, orange juice, honey, white vinegar, etc.

Prepare half a yam, peel it, wash it, cut it into long strips, and soak it in water to prevent the yam from oxidizing and turning black. Prepare half a tomato, slice it thinly and place it on a plate for simple shaping. Bring the water in the pot to a boil. After the water boils, add sliced ??yam strips and add an appropriate amount of white vinegar to the pot to remove some of the mucus on the yam. After the water boils, cook for another minute or so, then remove the water and let cool for later use.

Add a spoonful of water to another pot, add half a spoonful of corn juice, bring the soup to a boil, and continue to cook for about a minute. Add half a spoonful of orange juice and half a spoonful of honey, cook until the soup thickens, turn off the heat and remove from the pot. Then put the cooked yams evenly on the plate, pour in the cooked soup, and this sweet and sour honey yam dish is ready.

7. Carved yam

Material preparation: two iron pot yams, black sesame seeds, appropriate amount of corn starch, white sugar, etc.

Prepare two iron rods of yam, you can also use yam. First peel off the skin, clean it and cut it into hob pieces. Put it in a basin to prevent the yam from oxidizing and turning black. Wash it twice by hand, then use a slotted spoon to remove the water and pour it into another basin for later use. Take a plate and brush it with a little vegetable oil to prevent the prepared yams from sticking to the bottom of the plate. Add an appropriate amount of water to the pot, add salt to the bottom, and add yam slices after the water boils.

Cook over high heat for two minutes, pour water into a colander, then put it into a vegetable basin, add an appropriate amount of cornstarch, stir evenly, and try to coat every yam with starch.

Pour the cooking oil into another pot. When the oil temperature reaches 50%, add the mixed yam. It is best to put the yam slices into the pot one by one to avoid sticking, and then use a spoon to constantly turn the yam pieces to heat evenly.

Fry the yams over medium heat for about two minutes. Fry the yams until the skin is golden and crispy. Pour into colander to control oil.

Leave a little base oil in the pot, add 60 grams of white sugar, add half a spoonful of water, stir continuously with a spoon, and cook until the sugar juice becomes larger and then smaller. When it turns from white to sesame oil, remove from the heat and pour in the fried yam. Turn on low heat and stir-fry quickly to coat the yams evenly with the sugar juice, then turn off the heat and put on a plate. Finally sprinkle some black sesame seeds for garnish and serve deliciously.

8. Yam, Mushroom and Egg Soup

Material preparation: salt, chicken essence, white pepper, mature vinegar, sesame oil, half yam, half carrot, two mushrooms, half cucumber, green onion , ginger, garlic, lettuce leaves, eggs, etc.

Prepare half a yam, first cut into thick slices, then change the knife to small cubes, half a carrot, cut into small cubes, two mushrooms into diced mushrooms, half a cucumber into diced cucumbers . Cut half a green onion into diagonal slices, pat a few garlic seeds, cut the ginger into slices, prepare an appropriate amount of lettuce leaves, cut them into strips and put them in a bowl.

Crack two eggs in a large bowl and mix well. Heat the wok, add a little cooking oil, when the oil is hot, pour in the egg liquid, push it gently with a spoon to fry the eggs, and pour out the oil. Add a little cooking oil to the pot, add onion, ginger and garlic and stir-fry until fragrant. When you smell the scallion oil, take it out, pour in the diced yam and stir-fry quickly, add an appropriate amount of hot water, and cook over medium-low heat for 3 minutes.

When the yam is cooked until transparent, add cucumbers, carrots, and mushrooms, and cook over medium heat for one minute. After the mushrooms are cooked, add salt, chicken essence, and white pepper respectively, and stir with a spoon to melt the seasonings. Then pour in the egg cubes and continue to cook for 30 seconds. Add the vegetables, cook the vegetables, add a little old vinegar and sesame oil, turn off the heat, put it into a soup bowl, garnish with bay leaves, and it is delicious.

9. Yam and red bean cake

Material preparation: 300g yam, 40g red beans, 8g fine sugar, appropriate amount of water, etc.

Soak red beans in water for more than 4 hours. Then drain and transfer to a small pot, add water, bring to a boil over high heat, then turn to medium heat and continue to cook for 20 minutes. Wash and cut the yam into small pieces and steam them in a pot. Take a small pot, add 8g of fine sugar and 100ml of water, turn on medium heat and stir constantly. After it becomes viscous, add the cooked and drained red beans and stir-fry continuously to coat the red beans evenly with syrup.

After the yam has cooled slightly, peel off the skin. Press into puree. Pour the red beans into the yam puree while hot and stir evenly. Take a small portion of red bean and yam puree and shape it into a mold. If you don’t have a suitable mold at home, you can also use a square container to press it and cut it into small pieces.

10. Maotai-flavored nut yam

Material preparation: 1 yam, 1 handful of nuts (peanuts), half a carrot, 1 tablespoon of sweet noodle sauce, 1 tablespoon of light soy sauce, Smoke 1 tbsp etc.

Peel, wash and cut the yam into cubes, then blanch the yam in a pot of water. Carrots are also cut into hob cubes. Fry the peanuts in oil until they begin to crackle and change color, then remove from the pan. Heat the oil pan, add carrots and stir-fry for a while. Pour in the yam, stir it a few times, then add sweet noodle sauce, light soy sauce, dark soy sauce, and 2 tablespoons of hot water. Stir well, add peanuts, stir a few times and it's ready to serve. Fire throughout.