Yam can be divided into waxy and brittle. Do you know the different uses? Because of its high cassava starch content and low water content, waxy yam has a hard texture and a white internal structure tone, which has a certain ductility, but its ductility is weak and it is relatively resistant to storage. The more classic glutinous yam is Dioscorea opposita, especially the iron stick yam, which is not only the classic of Dioscorea opposita, but also the leader of all Dioscorea opposita. There is also yam, which is also a very classic yam species. Waxy yam is commonly used for taking directly after cooking, making desserts, making Chinese snacks and making soup, and eating fragrant, soft, sweet and soft waxy yam. The more classic ones are sweet-scented osmanthus yam cake, yam steamed bread, yam stewed ribs, steamed yam, honey yam and so on.

Ductile yam has more water content because of its less starch content, and its overall texture is crisp, and its internal structure is more transparent than waxy yam. It has strong ductility, but weak ductility, and it is very easy to split into several with a light touch. Ductile yam is generally used for cooking, slipping vegetables, etc. What you eat is the crispy and refreshing layering of yam, which is elegant and pleasant. More classic are sliced pork, stir-fried yam, vinegar-slipped yam, and fried meat with Zhongshan medicine in life. Ductile yam is often added to the traditional Four Joy Meetballs cuisine to enhance the crispy taste and stickiness of meatballs.

It is generally easy for us to identify the classic iron stick yam and yam, so how can we identify them on the spot when purchasing ordinary waxy yam and ductile yam? Then it is easier to distinguish these three points.

First, look at the fibrous roots

Generally, the ductile yam is thicker, and the waxy yam is thinner. How to distinguish it in the first time when it comes to the thinner ductile yam? Then it depends on the fibrous root. Generally, there are few fibrous roots of ductile yam, and very few fibrous roots are soft, so ductile yam is sometimes called "Ming yam"; However, waxy yam usually has many fibrous roots, which are long and raw, so waxy yam is sometimes called "hairy yam".

Second, look at the yam skin

The second notable place to distinguish is the yam skin: the ductile yam skin, which is relatively thin, looks a little completely transparent, and the material is relatively brittle. Sometimes, if you are not careful, you will break the digits when you touch it gently. However, the waxy yam has a thick skin, and the surface looks rather unsmooth and transparent. The glutinous yam is tough and generally does not break when touched.

Third, look at the cross section

Generally, yam is very long, and it must be sold by manpower after the segment. If you look at the cross section of yam, you can distinguish waxy or ductile. The waxy yam, fresh cross-sectional color is relatively white, and the water looks less, which is very astringent at first touch. However, the ductile yam, fresh cross-sectional color is completely transparent, and the water looks more and feels smoother.