How to make yam: fried yam with fungus, yam egg cake, fried yam strips, yam, red dates and millet porridge, shredded yam, etc.

1. Stir-fried yam and fungus

Slice the yam and soak it in water with a little white vinegar for 3 minutes. Slice carrots and cut green onion leaves into sections. Soak the fungus for 2 hours until soft and tear into small pieces. Add a little water to the starch and stir evenly to make a gravy. Set aside. Put water in the pot, add yam, carrot and fungus in turn and blanch for 30 seconds.

Put out cold water, drain and drain. Put a little oil in the pot, stir-fry over high heat for a while, then turn to low heat, add salt, sugar, oil, and stir-fry evenly. Thicken the gravy until the gravy is thick, add green onions, drizzle with sesame oil and serve.

2. Yam Egg Pancake

Peel the yam, steam it in a steamer for about 7 minutes, take it out of the pan and let it dry. Grate the dried yam into filaments and use a grating tool to operate. Beat in 3 eggs, add chopped green onion, stir briefly, then add flour and baking soda.

Finally add some water and stir to form a paste, not too thin but not too thick either. Brush the pan with oil, put in the yam and egg batter, not too thick, just half a centimeter high. Heat over medium heat, flip the pancake until both sides are golden brown, and take it out of the pan.

3. Fried yam strips

Wash and peel the yam, and cut into strips about 1 cm thick and 6 cm long. Run water through it to rinse away the sticky stuff on the surface of the yam. Use kitchen paper to absorb excess water, put an appropriate amount of flour in a plastic bag, and then put the yam strips in it. Pocket some air, pinch tightly, and shake a few times to coat the yam strips evenly with flour.

Use a mesh sieve to shake off the excess flour. Heat the oil pan to 60% heat. Insert it with chopsticks. You can see obvious small bubbles. Pour the yam strips into the oil pan and fiddle with them with chopsticks. Put it down to prevent it from sticking until the yam strips are all floating and golden in color. Take them out, absorb excess oil on oil-absorbing paper, and finally sprinkle some pepper or salt and pepper to taste. The yam strips are ready.

4. Yam, red dates and millet porridge

Soak the millet in warm water for 1 hour in advance, peel the yam and cut it into small pieces, clean the red dates, remove the core and cut them into small pieces, and cut the carrots into small pieces. Ding spare. Put water in a casserole, pour soaked millet and cook for 10 minutes to skim off the foam. Add carrots, yam, red dates and brown sugar and cook for another 15 minutes. Add wolfberry before serving.

5. Carved yam

Peel the yam, cut it into small pieces (the pieces should not be too big), and then soak them in cold water for 10 minutes and change the water 2-3 times. (You can also brew it for a longer time. The longer it is soaked, the more beautiful the color will be). Place the yams on kitchen paper to drain. Heat the pan, add oil, fry until golden brown, pay attention to the oil temperature, control the oil and remove.

Pour out the oil in the pot without brushing it, add sugar and water, and boil the sugar over high heat (large bubbles will turn into small bubbles, and small bubbles will turn golden, then pour in the fried ones when they turn light brown) yam) onto a plate.