2. Japanese researchers are developing yacon as a raw material for extracting fructooligosaccharides, and developing a series of processed products, such as pickled products, air-dried tablets and candy. Yacon chips or strips can remain fragile during cooking, so they may become a part of cooking.
3. After picking the yacon out of the soil, you can eat it directly as a fruit as long as you wash the epidermis and peel it off. If it can be left for two or three days after picking, it will increase the sweetness; If you use yacon stewed chicken or ribs as soup, it will become a winter nourishing dish for aborigines; It is also a good cooking method to make various dishes according to the eating habits of different places. Fried shredded pork. The fried yacon is more pure in sweetness, even the shredded pork seems a little sweet. It's appetizing with a bowl of white rice. Stewed yacon is also a good cooking method, especially for winter tonic. Put a few slices of yacon in the sparerib soup and stew it together. The soup will be more fragrant and delicious, and it can also play the role of appetizing and strengthening the spleen.
4. The simplest thing is to eat raw. After the yacon is picked out of the soil, it can be eaten directly as fruit as long as the topsoil is washed and peeled off. If it can be stored for two or three days after picking, it can increase the sweetness and highlight its juicy, crisp and sweet characteristics.
5. If you use yacon to stew or cook soup, it will become a winter nourishing dish for aborigines. Drinking soup will be more fragrant and delicious, and it can also play an appetizing and spleen-strengthening role.