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Braised mutton and yam pot
Photo | The Light of Yangchun Baixue Snacks
Mutton 500g yam 1 onion 0.5 ginger 1 garlic 5 cloves Lycium barbarum 20 coriander 1 crystal sugar 35g pepper 10 octagonal 2 cinnamon 1 clove 4 fragrant leaves 3 fragrant sand 1 tsaoko 1 licorice/kloc.
1. A piece of mutton, fat and thin, with tendons (about 500g).
2. Cut into larger pieces and soak them in clear water for 60 minutes, then soak the sheep blood, and change the water twice (this is the first step to remove the fishy smell of mutton).
3. Prepare ingredients, chop onion, ginger and garlic, weigh rock sugar, weigh two spoonfuls of Pixian bean paste, and put the aniseed together (red pepper, tsaoko, fragrant sand, fragrant leaves, pepper, star anise, clove, cinnamon and licorice) cooking wine, fresh soy sauce, oyster sauce and rice vinegar.
4. Put cold water in the pot, pour the mutton in, and add cooking wine and ginger slices.
5. Bring the fire to a boil, boil out the impurity blood foam of the meat, and turn off the fire after 2 minutes.
6. Take it out and clean it for later use.
7. Add a small amount of oil to the pot, add rock sugar, medium and small fire, and yellow bubbles will appear after the rock sugar melts.
8. Immediately pour the mutton into the fire and stir-fry, color it with sugar, and then put it out for use.
9. Wash the pot, add the right amount of oil, stir-fry the bean paste with red oil, and add the onion, ginger and garlic to stir-fry for fragrance.
10. Add mutton and stir-fry for one minute.
1 1. Add a proper amount of hot water, it tastes very fresh, oyster sauce.
12. Add 1 tablespoon cooking wine, 1-2 tablespoons white pepper to taste, and finally pour a little rice vinegar. Turn off the fire after the water boils.
13. Pour all into the pressure cooker and press for 40 minutes.
14. An iron stick yam, clean.
15. Peel and cut into thick slices (soak in water first to prevent discoloration).
16. The mutton is well pressed and looks appetizing. The soup pressed by the pressure cooker will basically not be reduced. If it is casserole stew, you need to add more water at one time.
17. The seasoning residue in the soup was filtered out by the filter.
18. Pour the mutton soup into the casserole, add 20 pieces of yam and 20 pieces of medlar, and add a little salt to taste.
19. Cook over low heat 10- 15 minutes. When the yam becomes soft and ripe, turn off the heat.
20. Sprinkle parsley for decoration.
2 1. Mutton is delicious and chewy. Yam is soft and waxy, and the whole is slightly spicy. It is even more delicious with a bowl of rice, and even with soup, the whole person is instantly warm.
Tip:
1, mutton can choose lamb chops or fat parts.
2. If you don't use a pressure cooker and cook mutton with an open flame, you need to add enough water at one time and stew for 90 minutes on low fire, because there will be less water in the process of stewing. Braised mutton in soup is delicious. If there is less juice, it will turn red. If you find that there is little water, you need to heat the boiling water if you add water.
3, because the bean paste tastes fresh, oyster sauce is salty, no need to put salt. After adding yam, you can add a little salt according to your personal taste.
4, rice vinegar does not need to be put too much, just a little bit, the purpose is to make the meat cooked as soon as possible, and it can also enhance the fragrance and relieve boredom.
5, raw yam skin is easy to make the skin allergic, it is best to use disposable gloves.
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Jianpi yam egg soup
Photo | The Light of Yangchun Baixue Snacks
Chinese yam, half root, tomato, 1 egg, 1 coriander, 2 shiitake mushrooms, 3 pieces of salt, proper amount of sesame oil, 5ml corn starch and a small amount.
1. Prepare ingredients: yam, eggs, coriander, tomatoes and mushrooms.
2. Beat the eggs for later use, chop the coriander, peel and chop the yam, slice the mushrooms, peel and cut the tomatoes.
3. put a little oil in the pot, pour in the tomatoes and fry until soft.
4. Add mushrooms, add appropriate amount of hot water, pour yam into the pot, cook for 8- 10 minutes on low heat, and thicken with a little corn starch water as appropriate.
5. Pour in the egg mixture.
6. Season with a little salt, coriander and sesame oil.
7. The production of seasonal vegetables, yam and custard is completed.
8. Drink it twice a week to strengthen the spleen and nourish the stomach. It's delicious.
Tip:
1, wen county Tiegun Yam is selected as the yam, which has different taste and function.
2. Raw yam is allergic to skin, so gloves are recommended.
3, corn starch can not be put, you can add less water to the younger baby, yam will naturally thicken after cooking for a while, without adding salt, add seaweed powder and sesame powder instead.
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Fried auricularia auricula with yam
Figure | My name is fish.
Yam 200g dried fungus 15g green pepper, half salt, 6g vinegar, a little shrimp powder.
1. Soak dried auricularia in warm water in advance.
2. Peel and slice the yam.
3. Soak the sliced yam in water and add a few drops of white vinegar.
4. Cut the green pepper into small pieces for use.
5. Tear the soaked fungus into small flowers.
6. Boil the water in the pot, add 3 grams of salt and blanch the yam slices.
7. After taking out the yam slices, blanch the fungus and green pepper together.
8. Heat oil in a hot pot and stir-fry yam eggs.
9. Add fungus and green pepper, add salt and mix well. Add a little shrimp powder and stir fry.
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Yam corn keel soup
Graphic | Coffee private cuisine
Keel 500g corn 1 yam 400g shallot 4 ginger 1 jujube 8 wolfberry 1 pinch of cooking wine 1 tablespoon salt 3g.
1. ingredients collection.
2. Soak the keel in clear water for 20 minutes, remove the blood, clean it, put it in a pot with cold water, add ginger slices, shallots and cooking wine to the water, boil it for 5 minutes, remove the warm water and wash away the floating foam.
3. Slice ginger. Soak red dates in water for 20 minutes and wash them for later use. Soak Lycium barbarum for 10 minute and drain them for later use.
4. Wash and cut the corn.
5. Peel the yam and cut the hob. Yam mucus contains plant alkaloids, which will itch when touching the skin, so it is best to wear protective gloves to prevent allergies when peeling. Yam is rich in amylase, polyphenol oxidase and other substances, which will turn black when exposed to air. Therefore, soaking peeled yam in clear water can prevent yam from turning black.
6. Add enough water to the casserole, add the keel and ginger slices to the fire, and turn to a small fire. Cover the pot and cook the soup for 30 minutes.
7. After the bones are simmered for 30 minutes, add the corn and continue to simmer.
8. Add yam after1hour.
9. Red dates, continue to simmer.
10. 1 hour 50 minutes, enter Lycium barbarum.
1 1. Season with salt and mix well before taking out.
12. Finished product drawing.
13. Finished product drawing.
Tip:
1, keel blanching, cold water into the pot, blood and bone chips are boiled out.
2, choose a closed casserole, stew slowly, and boil all the ingredients into the soup.
3, water should be added at one time, adding water in the middle will affect the concentration and quality of the soup. You can't add cold water, the ingredients contract when they are cold, and the protein solidifies, so the umami flavor can't be released.
4, like a more fragrant taste, you can put yam and keel into the pot at the same time, yam will melt, soup will turn white, the higher the concentration, the more fragrant.
5, corn should choose old corn, tender corn is not suitable for soup, and the sweetness is insufficient.
6. The firepower should be small and the time should be long enough, at least 1.5 hours. It takes my family two hours to cook this pot of soup.
7, salt should be put at the end, added too early, affecting the release of umami, the concentration of soup is not enough.
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Yam cake
Graphic | White Tea House
Yam 150g peeled common flour 150g egg 1 sugar 10g corn oil 5g yeast 2g.
1. All the materials are ready. In the cold winter, I prepared 2 grams of yeast, which can be reduced to 1.5 grams in summer.
2. Peel and cut the yam. You can wear gloves when handling yam. The mucus of yam contains plant alkaloids, which will make people's fingers itch.
3. Mash the steamed yam with a cooking machine.
4. Dry the yam paste and add eggs, yeast, sugar and corn oil.
5. Stir into a paste.
6. Finally, add flour and stir.
7. Stir into a flocculent, and then knead into a smooth dough.
8. Cover with plastic wrap and ferment. It is cold in winter, and there is an oven at home to ferment in the oven.
9. Ferment until the dough is 1.5-2 times larger.
10. The dough is honeycomb.
1 1. Vent the dough again and knead it evenly.
12. Roll out the dough and roll it into 0.5cm thick dough.
13. Press the cake with a mold or find a child to roll out the remaining corner dough.
14. Fermented again.
15. Ferment until the bread becomes fluffy and light. I fermented in a 30-degree oven for 30 minutes.
16. Brush a thin layer of oil on a non-stick pan and put in biscuits.
17. Draw one side first and then turn the other side. The whole process is very small.
18. You can apply it on both sides, haha, it's super fluffy.
Tip:
The two sides of the yam cake change color and can be inserted with a toothpick. It is cooked without wet dough.