Yam is known as' the food of the gods', which is rich in nutritional value and tender in taste, and is a regular ingredient at home. Every autumn is the season to harvest yam. If you simply steam it or stir fry it, you will inevitably get tired of it. In fact, yam can be regarded as the ever-changing queen of ingredients, and everything can be used as a dish, staple food and dessert. Let's share several practices of yam!
The practice of sauce yam
Ingredients
A root of huaishan mountain
indirect materials
A little leek and a little red pepper. Garlic, soy sauce, soy sauce, soy sauce, starch, sugar, salt, and appropriate amount of water.
step
1, peel the yam and cut it into strips, then soak it in cold water and wash off the ginger juice. This step is to prevent it from discoloring.
2. Add water to the pot to boil, add the chopped yam, cook for about two minutes, then pick it up and put it on the plate. In fact, Huaishan can be cooked without cooking.
3. Chop the red pepper and garlic together, and wash the leek and cut it into small pieces for later use.
4. Pour the oil in the pot, add garlic and pepper and stir well.
5. Pour the yam into the pot and continue to stir fry.
6. Prepare a small bowl, add a spoonful of salt, chicken essence, soy sauce, soy sauce and starch, add half a spoonful of sugar and appropriate amount of water, and stir well in the small bowl.
7. Pour the seasoning into the wok, then add the leek and stir it evenly. Turn off the fire after one to two minutes of frying, and take it out of the pan and put it on the plate. A plate of nutritious and delicious sauce, Huaishan, is ready!
Jujube paste yam cake
Ingredients
2 Chinese yam
indirect materials
Jujube 10 capsules
Lycium barbarum 10 granule of powdered sugar cake powder
step
1. Wash the jujube, remove the skin from the yam, steam it in a steamer, and steam it over high fire.
2. Mash the steamed yam into mud while it is hot, and pass through a coarse sieve to make the yam mud more delicate.
3. Add a proper amount of sugar powder and cake powder to make the yam paste form a ball, dip a little cake powder to prevent sticking, and divide the yam paste into 10 parts.
4. Peel and pit the steamed jujube to ensure that one jujube is a filling.
5. Take a portion of yam paste, pat it into a small round cake in your hand and wrap it in a big jujube paste. (If you stick your hands, you can use cake powder as hand powder), slowly pinch the mouth and make it slightly flat, which looks more like a cake.
6. Restart the steamer, put in the wrapped cake after SAIC, and steam for 5 minutes.
7. Roll a layer of cake powder on the steamed cake while it is hot, and press a boiled medlar.
Tips
The key to the success of this snack is whether it is instant, sweet and delicious, so when preparing yam puree, you should add a proper amount of cake powder. As long as yam puree can be agglomerated, too much cake powder will make the taste hard. As for the amount of sugar powder, it depends on your own taste. You can taste it while adding it. Of course, the sweeter it is, the more calories it will be! Cake flour is cooked glutinous rice flour, which can be steamed or fried.