Main Ingredients
1 Yam
Black Fungus 10g
Accessories
Colorful Peppers
Berrys
10 grains
Seasoning
Salad Oil
Pinch
Salt
4 grams
Wood Fungus Stir-Fry Yam practice
1. Wash the yam outer skin of the soil, peel the skin, slightly rinsed with water, cut into slices (peeling, such as oxidation discoloration, slices into the addition of white vinegar in the water after soaking can prevent discoloration). Dry fungus soaked and washed tear into small, colorful pepper washed and cut into pieces, goji berries soaked in water for a while
2. pan hot pour a little oil, under a few slices of garlic slices burst incense, poured into the yam slices stir-fry. Because the yam in the starch is more, there is mucus, so stir-fry easy to stain the pan, you can pour a little water, stir-fry for two minutes
3. After pouring into the fungus and goji berries, continue to stir-fry for two minutes, depending on the situation in the pan, if necessary, add a little more water
4. yam and fungus stir fry cooked turn off the fire, pour in the cut pepper slices, seasoned salt, and continue to stir-fry a few times you can pot
Cooking tips
When dealing with yam, pay attention to try not to remove the mucus on the yam. Don't rinse with too much water when peeling and washing, or you'll lose a bit too much of the valuable mucopolysaccharides. After peeling the yam the mucilage is very slippery, you can apply some vinegar or salt to your hands, it will make the operation a little easier, you can also use kitchen gloves.
Nutritional benefits
1, yam contains saponins, mucin, mucopolysaccharides, amino acids, vitamin C and other health substances. Among them, mucin and mucopolysaccharides are the most valuable, mucin is its greatest advantage, the human body has a special health effect, can prevent the cardiovascular system of fat deposition, to maintain the elasticity of blood vessels, eliminate fat to avoid obesity.
2, Chinese medicine, yam a flavor into the three meridians: namely, lung, spleen, kidney meridian. It has the effect of strengthening the spleen and tonifying the lungs, benefiting the stomach and tonifying the kidneys, fixing the kidneys and benefiting the vital essence, brightening the ears and eyes, helping the five organs, strengthening the bones and muscles, and prolonging the life of the long Zhi An Shen, and prolonging the life.
Dietary taboos
1, yam is a tonic food, astringent effect, so such as excessive dampness and heat, constipation should not be consumed too much.
2, yam contains about 16% starch, suitable as a staple food. If made into fried vegetables should also be treated as a staple part of the food, and accordingly reduce the amount of other staple food, so as not to exceed the total energy.
Features of the dish
1. The original name of yam was "Dioscorea". In the Tang Dynasty, and the Tang Dynasty Emperor Li Yu shared the same name, in order to avoid the taboo was changed to "yam". To the Song Dynasty, and Song Yingzong Zhao Shu with the same name, to avoid being changed to "yam" and remain famous to this day.
2, yam is generally harvested before and after the frost, just for the winter to the Spring Festival when eating. It can be eaten as a main dish, a vegetable, or a dessert.
3, produced in Jiaozuo, Henan Province, iron stick yam nourishing effect of nutritional value are stronger than ordinary yam, so you can give preference to the purchase of iron stick yam. Of course, the price is much more expensive, the best iron stick yam to 40 dollars a catty, iron stick yam body long and thin uniform, cross-section diameter of about 1-2cm, there will be part of the skin purple-red mark, mucus less, eat up slightly numb mouth feeling.
4, yam peeling discoloration problem:
Fresh yam contains polyphenol oxidase, after peeling is easy to oxidize discoloration. This discoloration itself is harmless, but very unattractive. The usual method of soaking yams in vinegar water immediately after peeling prevents discoloration - but this method does not work for all yams, and some yams do not discolor at all. The reasons are as follows:
One is that the varieties are different: the more expensive, finger-thick yams are generally not discolored, while other varieties are prone to discoloration.
The second is fresh or not: just dug out of the fresh yam is very easy to change color, and after placed for a period of time, it is generally not easy to change color, and this time the mucus will not have a prickly feeling. Yam can be stored for a long time, the longer it is stored the less it will change color.