Yam is rich in carotene, vitamin B 1, B2, vitamin C, amylase and mucopolysaccharide. Among them, carotene and vitamin C have antioxidant function and can improve human immunity. "The combination of mucopolysaccharide and inorganic salts can strengthen bones." Fu Jinru added that mucopolysaccharide is of great benefit to the cardiovascular system, and patients with hypertension often eat yam to prevent early hardening of blood vessels.
Stir-fried yam and fungus
Ingredients: 350g yam, salt, 250g auricularia auricula (well developed), onion 1 root.
1. Wash the fungus after it is done and tear it into small pieces of appropriate size.
2, yam slices, soaked in water.
3. Cut the onion into chopped green onion.
4. After the pot is hot, pour the oil, quickly filter the yam, pour it into the pot and stir fry quickly, then pour the fungus and stir fry twice.
5, turn off the fire, add chopped green onion and salt, and fry twice at the remaining temperature to eat.
Vinegar yam
Ingredients: half a root of Chinese yam (coarse), garlic cloves, three or five dried peppers, chopped green onion and mature vinegar.
1, sliced yam, diced garlic cloves and diced pepper.
2. The kitchen knife is tilted about 60 degrees and cut into small pieces.
3, from the oil pan, add garlic pepper stir-fry, add yam stir-fry, add soy sauce, mature vinegar, cooking wine (the wine I used to soak wine is delicious in pepper! ), add salt and monosodium glutamate when cooking (I put vegetable essence without monosodium glutamate).
Step 4 plate and sprinkle with chopped green onion
Steamed iron stick yam
1. Put the iron stick yam on the stove fire to remove hair, then wash it, cut it into sections, and steam it in the pot 10- 15 minutes.
2. You can stick jam or sugar when eating, as you like. I dipped it in jam and honey, and it was delicious.
Xiaomi yam porridge
Ingredients: about 45g yam, 50g millet, and proper amount of sugar.
1, prepare raw materials, fresh yam, millet and sugar. Drop a few drops of vinegar in the water, wash the yam and soak your hands (if you soak your hands with diluted vinegar, the yam will not itch when you cut it).
2. Wash and peel the yam and cut it into small pieces. Wash the millet with water (washing your face with rice washing water can beautify your face)
3. Add 1000ml water to the pot and bring to a boil. Add millet and cook for 5 minutes (millet is harder to cook than yam, so put it in the pot earlier).
4. Add yam and cook together, with high fire for 5 minutes and low fire 15 minutes.
5, add the right amount of sugar and mix well to eat.
Red bean yam cake
Red beans, yam, sugar
1. Cook the red beans in an electric cooker or electric pressure cooker until they are soft (note: soft but not rotten, it doesn't matter if they are rotten, but they don't look good). Don't put too much water when the amount of water is the same as that of red beans. You'd rather put less water. Generally, red beans will soften after being cooked for 2-3 times repeatedly.
2. When cooking red beans, put a shelf on the pot, wash the yam and steam it on the red beans, so that when the red beans are cooked, the yam will be fine.
3. After the red beans and yam become soft, pour the red beans into the wok and add sugar, and simmer for a while with medium heat until the water in the red beans evaporates (if the cooked red beans have basically no water, you need to add a little water after adding sugar).
4. The shovel rotates irregularly to prevent it from touching the pot. Peel the yam and press it into a thick paste with a spoon.
5. Spread a plastic wrap on the bottom of a square container to prevent it from being taken out, put the pressed half yam into the container and smooth it with a spoon, then spread the fried red beans on the wrapped yam, compact it with a spoon to make its surface smooth, and then smooth the remaining yam on the red beans in the same way as before.
6. After cooling, you can take out the diced food.
Steamed balls of yam
Ingredients: yam 1 50g, carrot half, pork stuffing 300g, egg white 25g, Jiang Mo 1 0g, salt 1 teaspoon, cooking wine1teaspoon, soy sauce1teaspoon.
1 | Peel the yam and cut it into small pieces. Steam in a pot and mash for later use.
2 | Put the pork stuffing and yam mud together in a container.
3 | Add egg white, Jiang Mo, cooking wine and salt and mix and stir.
4 | Pour the soy sauce in one direction and stir as much as possible to make the meat thicker.
5 | Wash carrots, peel them, cut them into thin slices, and knead the meat into balls the size of table tennis balls.
6 | Put the prepared meatballs on the carrot slices and put them on the plate. Add appropriate amount of water to the steamer to boil, and steam the meatballs in the fire for about 8 minutes until cooked.
Yam steamed bread
200g of flour and 0/00g of yam/kloc.
20 grams of sugar and 3 grams of yeast powder.
Milk 1 10g
1 | Peel the yam, wash it, slice it, steam it in a pot, take it out and press it into a paste.
2 | Mix milk with yeast powder and sugar.
3 | Add yam to melt.
4 | Pour in flour, knead into smooth dough, cover with plastic wrap and ferment to twice the size.
5 | Take out the fermented dough, exhaust and knead it into strips, divide it into 6 equal parts, and knead it into steamed bread blanks.
6 | Put a little oil on the steamer (anti-sticking) and put it into the steamer. Cover with plastic wrap and let stand for 15 minutes. Steam in boiling water 15 minutes. Open the lid in five minutes.
Yam with honey sauce
Ingredients: 400g yam, 20g rock sugar, 50g honey, 3g medlar and 50g water.
1. soak Lycium barbarum in warm water for later use.
2. First, wash and peel the yam, cut it into strips two inches long and three minutes thick, blanch it in boiling water for about 1 minute, take it out and put it neatly on a plate, and sprinkle the soaked wolfberry evenly on the coded yam.
3. Add water to the wok, add rock sugar, let it melt completely with low fire, then pour in honey, cook until the wok boils and bubbles, and pour the honey juice evenly on the yam. Want to learn cooking? Pay attention to WeChat official account: cookbook 10 1, and teach you how to cook!
Stewed ribs with yam
Ingredients: Chinese yam (500- 1000g), sparerib (500- 1000g), ginger (a little), pepper (a little), salt (a little), chicken essence (a little), red dates (3-4) and medlar (a little).
1. Blanch the ribs for later use.
2. Put the water and ginger into the pot, mash them and put them into the pot together with the blanched ribs, and add a little pepper.
3. Peel, slice or cut the yam for later use.
4. After about 1.5 hours, put the yam in the pot and stew it together, or make it into a hot pot and eat it while cooking.
5. Add a proper amount of salt, red dates, medlar, chicken essence and green onions.
Yam with scallion oil
Ingredients: yam, onion salt, sugar, cooking oil, broth.
1. Wash and slice yam.
2. Boil the water in the pot, blanch the yam, remove it and drain it.
3. Heat a little oil in the pot and stir fry the chopped green onion.
4. Add yam slices and stir fry.
5. Add salt, sugar and a little broth (or chicken essence+water).
6. Cover the pot and stew for 1 min.
7. Pick up the pot and put it on the plate.
Chinese yam and beef granules
Ingredients: carrot, yam, pea, beef, starch, pepper, soy sauce, cooking wine, oil, onion, ginger, monosodium glutamate and salt.
1. Peel, wash and dice carrots.
2. Peel and wash the yam, dice it and soak it in water for later use.
Blanch carrots, yams and peas in boiling water.
4. Dice lean beef, add starch, pepper, soy sauce, cooking wine and a little oil, and marinate by hand 15 minutes.
5. After the oil is hot, pour in the beef and stir fry. After the color changes, add onion and ginger and stir fry.
6. Add carrots and yam and stir fry. Add peas, then add monosodium glutamate and salt.
Golden yam strips
Ingredients: yam, salted egg yolk, cooking wine, oil.
1. Prepare raw materials.
2. Add some cooking wine to the salted egg yolk.
3. Steam salted egg yolk and yam in a pot.
4. Peel the steamed yam and cut it into long strips.
5. Steamed salted egg yolk is ground into mud with a spoon.
6. Heat the pot, put a little oil, pour in salted egg yolk and stir fry.
7. Add yam strips until the salted egg yolk bubbles.
8. Stir fry evenly, so that the salted egg yolk is evenly wrapped on the yam strips.
9. Put it on the plate.
Wuji yam soup
1. After the black-bone chicken is treated, boil the water and take it out.
2. Add water to the casserole to half the amount of the casserole, put the blanched black-bone chicken, mushrooms, red dates, star anise, onions and ginger together, and simmer for about one and a half hours after boiling over high fire.
3. Then cut the washed and peeled yam into large pieces, stew it in the pot for half an hour until it is crisp and rotten, and add some salt to taste.
Traditional Chinese medicine believes that cold hands and feet are closely related to physical weakness, and yam black chicken soup has good effects of tonifying the middle warmer, benefiting qi and nourishing blood, which is especially suitable for patients with cold hands and feet.
1. After the black-bone chicken is treated, boil the water and take it out.
2. Add water to the casserole to half the amount of the casserole, put the blanched black-bone chicken, mushrooms, red dates, star anise, onions and ginger together, and simmer for about one and a half hours after boiling over high fire.
3. Then cut the washed and peeled yam into large pieces, stew it in the pot for half an hour until it is crisp and rotten, and add some salt to taste.
Traditional Chinese medicine believes that cold hands and feet are closely related to physical weakness, and yam black chicken soup has good effects of tonifying the middle warmer, benefiting qi and nourishing blood, which is especially suitable for patients with cold hands and feet.
Composition:
400 grams of Chinese yam, 500 grams of pork chop, 0/00g of dried auricularia, 0/00g of ginger, 5 grams of medlar, and proper amount of salt, cooking wine and water.
1. Chop the pork chop after cleaning, add a teaspoon of cooking wine to the pot, and put it in the pork chop and boil it over high heat. Turn off the fire and take it out when it is ripe.
2. After the black fungus is soaked, tear the pedicle into small pieces, peel and wash the yam, then cut the hob, slice the ginger and rinse the medlar for later use;
3. Put pork chops, fungus and yam in a pressure cooker, add ginger slices and pour in water. When the water doesn't reach all the ingredients, cook on high fire for 15 minutes, then turn to low fire for 10 minutes, turn off the fire, sprinkle with medlar, stew for a while, and add a little salt to taste.
Composition:
400 grams of Chinese yam, 500 grams of pork chop, 0/00g of dried auricularia, 0/00g of ginger, 5 grams of medlar, and proper amount of salt, cooking wine and water.
1. Chop the pork chop after cleaning, add a teaspoon of cooking wine to the pot, and put it in the pork chop and boil it over high heat. Turn off the fire and take it out when it is ripe.
2. After the black fungus is soaked, tear the pedicle into small pieces, peel and wash the yam, then cut the hob, slice the ginger and rinse the medlar for later use;
3. Put pork chops, fungus and yam in a pressure cooker, add ginger slices and pour in water. When the water doesn't reach all the ingredients, cook on high fire for 15 minutes, then turn to low fire for 10 minutes, turn off the fire, sprinkle with medlar, stew for a while, and add a little salt to taste.