Whether you can eat yam or not, you must eat it effectively under the professional guidance according to your actual situation, in order to achieve a more ideal health recovery effect.
Yam is the dried rhizome of yam and one of the edible plants.
It is warm in nature and belongs to spleen, stomach and lung meridians. Has the effects of invigorating middle warmer, invigorating spleen, relieving diarrhea, improving hearing and eyesight, nourishing yin and moistening dryness. Yam is nourishing but not greasy, slightly fragrant but not dry. It is suitable for people who are weak and recovering from illness.
Many nourishing prescriptions and life-prolonging foods contain yam, which is effective for anorexia, abdominal distension, sallow complexion and diarrhea in loose stool caused by weakness of spleen and stomach.
Yam has a variety of biological activities and is rich in essential amino acids, starch, glycoprotein, vitamins and other ingredients.
In addition, it also contains inorganic elements such as iodine, phosphorus and calcium. Studies have proved that choline and lecithin contained in it help to improve people's memory ability, and regular consumption can strengthen the body.
A complete collection of yam practices
Yam is a good food and medicine. However, compared with other vegetables, it seems a bit tasteless.
(1) yam porridge
Methods 1 (suitable for infants of 10 ~ 12 months)
material
30g of yam, 20g of carrot, 30g of rice, a little mashed spinach, and 2 cups of water.
working methods
(1) peeled yam and carrot, cut into small pieces (about 1 cm square).
(2) Add 2 cups of water to the rice, bring it to a boil, add yam and carrot, simmer for about 15 minutes, and then add spinach puree.
Method 2 (suitable for most people)
material
3 pairs of Chinese yam, 4 red dates, seaweed 1 slice, half onion, half bowl of rice porridge, broth 1 bowl, salt 1 teaspoon.
working methods
(1) Peel the yam, wash it, cut it into strips, blanch it in boiling water and take it out for later use; Cut onions into chopped green onions for later use.
(2) Take a soup pot, put it in broth, red dates and yam and cook for 5 minutes, then add rice porridge and seasoning and mix well. Turn off the heat.
(3) When the pot is put into the container, sprinkle chopped green onion.
(2) Yam ribs soup
material
500g sparerib, half a yam, proper amount of Lycium barbarum, one carrot, proper amount of ginger, cooking wine 1 teaspoon, a few drops of white vinegar, one star anise and proper amount of salt.
working methods
(1) Wash yam, peel it and cut it into hob blocks for later use; Carrots are also cut into hob pieces.
(2) Put half a pot of water, add the washed ribs, and boil over high fire. At this time, there will be a layer of foam on the noodle soup, which is boiled blood. Turn off the fire, remove the ribs and wash them.
(3) Put a proper amount of water into the casserole and bring it to a boil (put enough water at a time, without adding water in the middle), put the ribs, ginger, cooking wine and star anise together, and turn to low heat after the fire is boiled.
(4) Adding a few drops of white vinegar at this time can not only make the calcium in the ribs dissolve into the soup, but also make the soup more delicious. Don't add too much vinegar, or the ribs will go bad.
(5) Cook on low fire for one hour, then add yam and carrot, cook on low fire for 65,438+0 hours, and season with Lycium barbarum and salt.
Hot toffee yam
(3) Stretching yam
material
200g of Chinese yam, egg 1 piece, flour10g, 50g of starch, 500g of edible oil and 5 tablespoons of sugar.
working methods
(1) Peel and cut the yam, wash it with clear water, drain the water and pat it evenly with a little dry starch; Beat the eggs into a bowl, add flour, dry starch, a little water and a little oil to make a paste, and put the yam into the paste one by one;
(2) Pour oil into the pot, heat it, add yam, fry until golden brown and crisp, and drain the oil;
(3) Wash the pan, add water and sugar, stir-fry with low fire until bubbles appear on both sides, add the fried yam, stir well, put it in an oiled pan, and serve with a bowl of cold water.
Remarks: when frying syrup, stir-fry slowly with low fire to pull out the silk.