Cooking practice of yam 1: yam mutton soup
Mutton is tender than beef and has less fat and cholesterol than pork and beef. Eating in winter can have the dual effects of tonic and cold protection. Cooked with yam, it has the effects of invigorating qi and tonifying deficiency, warming the middle and lower temperature, appetizing and strengthening the body, which is very suitable for tonic in autumn and winter.
material
mutton
Chinese yam
verdant
energy
pepper
Cooking wine
salt
Method for making yam mutton soup
Remove fascia from mutton and cut into pieces. Peel the yam, wash and cut into rolling blades, soak in water for later use.
Put the pot on fire, add mutton, add water, bring to a boil, and skim off the foam. Rinse the floating foam off the meat with hot water after taking it out.
Put it in a teapot, add onion, ginger, pepper and cooking wine, press on the health soup, and stew until the mutton is 80% rotten.
Add yam slices, stew until the mutton is crisp and rotten, and add salt.
Cooking practice 2 of yam: stir-fried yam with sliced meat
material
sliced meat
Chinese yam
bell pepper
carrot
white vinegar
Cooking wine
salt
chicken essence
corn starch
Method for frying yam with sliced meat
Ingredients: sliced meat, yam, pepper and carrot.
Peel, wash and slice the yam. You'd better put on gloves. The mucus outside the yam itches when it touches the skin. Then dilute the white vinegar and soak the yam in water, which will not oxidize and turn black. Sliced peppers and carrots. Slice the meat slices with cooking wine, salt, chicken essence and raw flour, and mix well with the sauce for later use.
Stir-fry the sliced meat in hot oil in a pot quickly to change color, and take it out for later use.
Saute garlic slices in hot oil.
Then pour yam, carrot and pepper in turn, stir-fry with salt, stir-fry the fried meat slices, and add chicken essence to serve.
Yam cooking practice 3: Lycium barbarum and yam ribs soup
Lycium barbarum and yam ribs soup is a good soup for invigorating spleen and kidney, nourishing yin and moistening lung. The entrance is light, the aftertaste is mellow, and it is delicious and not greasy. Our family often cooks it.
material
cut
Chinese yam
Chinese wolfberry
energy
salt
Practice of Lycium barbarum and Chinese yam ribs soup
Slice ginger. Chop two or three slices of ginger and put them in a cold water pot with the washed ribs.
When water boils, many blood bubbles float on the surface. Pick up the ribs, rinse them under running water, and drain the excess water for later use.
Put the processed ribs and ginger slices into the soup pot, add enough water, boil and simmer for about 40 minutes.
Put on gloves and peel the yam, cut into pieces and soak in water.
After 40 to 50 minutes, add yam and continue stewing for about 25 minutes.
Add Lycium barbarum and salt, cover the pot and cook for 5 minutes.
skill
To make a good soup with clear color, you must do several things:
1. Blanch the meat (such as ribs and bones) first. When blanching, you can add a little ginger, pepper or cooking wine to the water to remove the fishy smell. If you are really too lazy to blanch, you should also soak the ribs or bones in water for half an hour and change the water several times to let the blood be fully released.
2. After blanching, rinse the ribs or bones with clear water, and wash off all the impurities attached to the surface, so that the soup is clean.
3. After the material+water is boiled, immediately turn to low heat for stewing. Stew slowly with a small fire, so that the taste of the ingredients will be released a little bit, and the taste will be mellow. Fierce cooking not only makes the soup turbid, but also makes it tasteless.
It's actually quite simple, isn't it? Just be patient and careful, and see if you want to.
Cooking method 4: Steamed yam balls.
material
Carrot half root
Yam150g
300g minced pork
Egg white 25g
Jiang Mo 10g
Cooking wine 1 spoon
1 tablespoon soy sauce
Salt 1 teaspoon
Method for steaming Chinese yam balls
Peel the yam and cut it into small pieces.
Steam in a pot and mash for later use.
Put chopped pork and mashed yam together in a container.
Add egg white, Jiang Mo, cooking wine and salt, and mix and stir.
Pour the soy sauce in one direction and stir it as much as possible to make the meat stronger.
Carrots are washed, peeled and cut into thin slices, and the meat stuffing is rubbed into balls the size of table tennis balls.
Put the prepared meatballs on carrot slices and put them on a plate. Add appropriate amount of water to the steamer to boil, and steam the meatballs in the fire for about 8 minutes until cooked.
skill
1, when choosing minced meat, you should have fat meat and scrofula, and whole lean meat is not delicious.
2. If the yam is not steamed and mashed, you can cut it into very broken diced yam and mix it with minced meat, but you need to add a proper amount of starch, otherwise it will not be easy to knead it into a solid meatball.
3. Yam is not only a good edible vegetable, but also a well-known nourishing product. Adding yam to meatballs can alleviate the greasy feeling of meatballs and make them sweet and delicious. The combination of Chinese yam and pork not only provides food with richer flavor, but also makes the nutrition reasonably integrated.
Yam cooking method 5: Yam steamed bread
material
200 grams of flour
Yam100g
20 grams of sugar
3 grams of yeast powder
Milk 1 10g
The practice of yam steamed bread
Peel the yam, wash it, slice it, steam it in a pot, take it out and press it into mud.
Mix milk with yeast powder and sugar.
Add yam to melt.
Pour in flour, knead until the dough is smooth, cover with plastic wrap and ferment.
To twice the size.
Take out the fermented dough, drain it, knead it into strips, divide it into 6 equal parts, and knead it into steamed bread blanks.
Put a little oil on the steamer (anti-sticking) and put it in the steamer. Cover with plastic wrap and let stand for 15 minutes. Steam in boiling water 15 minutes. Open the lid in five minutes.
Final result
skill
When kneading dough, fully knead the yam and flour, and cover the dough tightly with a wet towel so that the surface of the dough will not be dry.
Yam Cooking Practice 6: Yam glutinous rice cake
Glutinous rice flour can be properly added to make purple potato paste and pumpkin paste.
material
Yam150g
Glutinous rice flour100g
Condensed milk 10g
50 grams of milk
Bean paste stuffing
Practice of yam glutinous rice cake
Peel Chinese yam, cut into sections, and steam in a pot.
PS: Peel the yam and put on gloves.
step
50g milk mixing 10g condensed milk mixing
Mix yam with milk and mash it with a cooking machine. Add glutinous rice flour twice.
(How much glutinous rice flour can be properly adjusted until it is not sticky. )
If there is no stuffing machine, you can also put yam in a fresh-keeping bag and crush it with a rolling pin.
step
Everyone should rub their hands until they don't stick. Put on disposable gloves and the dough will be slightly dry.
step
You can fiddle with the stuffing at will. I packed bean paste and chestnuts.
20g glutinous rice dough, 10g stuffing, the ratio is just right, you can mix it yourself, and you like it bigger.
Hold the seal?
Steps:
The kneaded glutinous rice balls are wrapped with a circle of dry glutinous rice flour to prevent adhesion.
step
Then press it into flowers with a moon cake mold!
Steps:
Steam in cold water 10 minute. Open the lid and let it cool for a few minutes. Take it out and put it on a plate.
skill
Without moon cakes, it is not the Mid-Autumn Festival. Moon cakes that are too sweet and oily are not suitable for the elderly. Don't be afraid of being a parent. Make this steamed Mid-Autumn moon cake with low sugar, low fat and low oil for the baby.