Yam is rich in carotene, vitamin B 1, B2, vitamin C, amylase, mucopolysaccharide and other nutrients. Among them, carotene, vitamin C and so on. It has antioxidant function and can improve human immunity. ; The combination of mucopolysaccharides and inorganic salts can strengthen bones. ; Fu Jinru added that mucopolysaccharides are of great benefit to the cardiovascular system. Hypertension patients often eat yam, which can prevent early hardening of blood vessels.
Stir-fried yam and fungus
Ingredients: 350g of Chinese yam, 250g of salt, auricularia auricula (good hair) and onion 1 root.
1. Wash the hair of Auricularia auricula and tear it into small pieces of appropriate size.
2. Slice the yam and immerse it in water.
3. Cut the green onions into chopped green onions.
4. After the pot is hot, pour in the oil, quickly filter the yam, pour it into the pot and stir fry quickly, then pour in the fungus and stir fry twice.
5. Turn off the fire, add chopped green onion and salt, and stir-fry twice at the remaining temperature.
Golden yam strips
Ingredients: yam, salted egg yolk, cooking wine, oil.
1. Prepare raw materials.
2. Add some cooking wine to the salted egg yolk.
3. Steam salted egg yolk and yam in a pot.
4. Peel the steamed yam and cut it into long strips.
5. Steamed salted egg yolk is ground into mud with a spoon.
6. Hot pot, put a little oil, pour salted egg yolk and stir fry.
7. Add yam strips until the salted egg yolk has small bubbles.
8. Stir fry evenly, so that the salted egg yolk is evenly wrapped on the yam strips.
9. put it in the plate.
Wushan drugstore
1. After the black-bone chicken is treated, boil the water and take it out.
2. Add water to half of the casserole, add blanched black-bone chicken, mushrooms, red dates, star anise, onions and ginger, boil over high fire and stew for about an hour and a half.
3. Cut the washed and peeled yam into large pieces, stew in the pot for half an hour until crisp, and then add salt to taste.
Traditional Chinese medicine believes that cold hands and feet are closely related to physical weakness, and yam black chicken soup has good effects of tonifying the middle warmer, benefiting qi and nourishing blood, which is especially suitable for patients with cold hands and feet.
1. After the black-bone chicken is treated, boil the water and take it out.
2. Add water to half of the casserole, add blanched black-bone chicken, mushrooms, red dates, star anise, onions and ginger, boil over high fire and stew for about an hour and a half.
3. Cut the washed and peeled yam into large pieces, stew in the pot for half an hour until crisp, and then add salt to taste.
Traditional Chinese medicine believes that cold hands and feet are closely related to physical weakness, and yam black chicken soup has good effects of tonifying the middle warmer, benefiting qi and nourishing blood, which is especially suitable for patients with cold hands and feet.
Vinegar yam
Ingredients: half a yam (coarse), garlic cloves, three or five dried peppers, chopped green onion and mature vinegar.
1. Slice Chinese yam, dice garlic cloves and dice pepper.
2. The kitchen knife is tilted about 60 degrees and cut into small pieces.
3, oil pan, garlic pepper saute, stir-fry yam, add soy sauce, vinegar, cooking wine (the wine I used to brew pepper is delicious! ), add salt and monosodium glutamate when you get out of the pot (I put vegetable essence without monosodium glutamate).
4. Sprinkle chopped green onion on the plate.
Steamed yam with iron rod
1. Bake Tieshan medicine on the stove fire until the hair falls off, then wash it, cut it into sections, and steam it for 10- 15 minutes.
You can stick jam or sugar when eating, as you like. I soaked it in jam mixed with honey, and it was delicious.
Xiaomi yam porridge
Ingredients: about 45g yam, 50g millet, and proper amount of sugar.
1. Prepare raw materials, fresh yam, millet and sugar. Drop a few drops of vinegar into the water, wash the yam, and soak your hands by the way (soak your hands with diluted vinegar, and your hands will win. It won't itch when you cut the yam)
2. Wash and peel the yam and cut it into small pieces. Wash the millet with water (washing your face with rice washing water can make you beautiful)
3. Add 1000 ml of water to the pot and bring to a boil. Add millet and cook for 5 minutes (millet is harder to cook than yam, so cook earlier).
4. Add yam and cook together. Cook on high fire for 5 minutes and on low fire 15 minutes.
5. Add appropriate amount of sugar and mix well to serve.
Red bean yam cake
Red beans, yam, sugar
1. Cook red beans in a rice cooker or electric pressure cooker until they are soft (note: they are soft but not rotten, it won't matter, if they are rotten, but they just don't look bad). The amount of water is flush with red beans, so don't put too much water, you will amp; I'd rather eat less. Generally, red beans should be cooked repeatedly for 2-3 times before they are tender.
2. When cooking red beans, put a shelf on top of the pot, wash the yam and steam it on top of the red beans, so that the red beans are cooked and the yam is ready.
3. After the red beans and yam become soft, pour the red beans and white sugar into a wok and simmer for a while with medium heat until the water in the red beans evaporates (if the boiled red beans are basically free of water, you need to add some water after adding sugar).
4. Turn the shovel from time to time to prevent the pan from sticking. Peel the yam and press it into a thick paste with a spoon.
5. Put plastic wrap on the bottom of the square container to prevent it from being taken out. Put half of the pressed yam into a container and smooth it with a spoon. Then spread the fried red beans on the pasted yam, press them tightly with a spoon to make their surface smooth, and then put the remaining yam on the red beans and smooth it with the same method as before.
6. After cooling, you can take out the cut meat and eat it.
Steamed yam balls
Ingredients: yam 1 50g, carrot half, pork stuffing 300g, egg white 25g, Jiang Mo 1 0g, salt 1 teaspoon, cooking wine1teaspoon, soy sauce1spoon.
1 | Peel and cut the yam into small pieces. Steam it in a pot and mash it for later use.
2 | Put the pork stuffing and yam paste together in a container.
3 | Add egg white, Jiang Mo, cooking wine and salt, and mix and stir.
4 | Pour the soy sauce in one direction, stir as much as possible, and tighten the meat.
5 | Wash carrots, peel and slice them, and knead the meat into balls the size of table tennis balls.
6 | Put the prepared meatballs on the carrot slices and put them on the plate. After adding appropriate amount of water to the steamer to boil, put the meatballs into the steamer and steam for about 8 minutes until cooked.
Chinese yam
200g of flour and 0/00g of yam/kloc.
20 grams of sugar and 3 grams of yeast powder.
110g milk
1 | Peel the yam, wash it, slice it, steam it in a pot, take it out and press it into a paste.
2 | Mix milk with yeast powder and sugar.
3 | Add yam to melt.
4 | Pour in flour and knead it into a smooth dough. Cover with plastic wrap and ferment to twice the size.
5 | Take out the fermented dough, exhaust, knead it into strips, divide it into six equal parts, and knead it into steamed bread blanks.
6 | Put a small amount of oil (anti-sticking) into the steamer. Cover with plastic wrap, let stand for15min, add boiling water, and steam over high fire for15min. Open the lid in five minutes.
Honey yam
Ingredients: 400g yam, 20g rock sugar, 50g honey, 3g medlar and 50g water.
1. soak Lycium barbarum in warm water for later use.
2. First, wash and peel the yam, cut it into strips two inches long and three points thick, blanch it in a boiling water pot for about 1 minute, take it out and put it in a plate neatly, and sprinkle the soaked wolfberry evenly on the packaged yam.
3. Add water to the wok, add rock sugar, burn with low fire to completely melt the rock sugar, then pour honey, cook until it boils and bubbles, then take it out of the wok and pour the honey juice evenly on the yam. Want to learn to cook? Pay attention to WeChat official account: cookbook 10 1, and teach you how to cook with pictures and texts!
Stewed ribs with yam
Ingredients: Chinese yam (500- 1000g), sparerib (500- 1000g), ginger (a little), pepper (a little), salt (a little), chicken essence (a little), red dates (3-4) and medlar (a little).
1. Blanch the ribs for later use.
2. Put the water and ginger into the pot, mash them, put them into the pot together with the blanched ribs, and add a little pepper.
3. Peel, slice or cut the yam for later use.
4. After about 1.5 hours, put the yam in the pot and stew it together. You can also make a hot pot and put it in the pot while eating.
5. Add a proper amount of salt, red dates, medlar, chicken essence and green onions.
Onion yam
Ingredients: yam, onion salt, sugar, cooking oil, broth.
1. Wash and slice yam.
2. Boil the water in the pot, blanch the yam, remove it and drain it.
3. Heat a little oil in the pot, add chopped green onion and stir-fry.
4. Add yam slices and stir fry.
5. Add salt, sugar and a little broth (or chicken essence).
6. Cover the pot and stew for 1 min.
7. Pick up the pan and load it.
Chinese yam and beef granules
Ingredients: carrots
2. Peel and wash the yam, dice it and soak it in water for later use.
Blanch carrots, yams and peas in boiling water.
4. Dice lean beef, add starch, pepper, soy sauce, cooking wine and a little oil, and marinate by hand 15 minutes.
5. After the oil is hot, pour in the beef and stir fry. Add onion and ginger and stir-fry after discoloration.
6. Stir-fry carrots and yam, add peas, and then add monosodium glutamate and salt.
Yam fungus sparerib soup
400 grams of Chinese yam, 500 grams of pork chop, 0/00g of dried auricularia, 0/00g of ginger, 5 grams of medlar, salt, cooking wine and water.
1. Wash pork chops, chop them, add a spoonful of cooking wine to the pot, put them in the pork chops, and then cook them over high heat. When the pork chop is cooked to medium maturity, turn off the fire and take it out;
2. After the auricularia auricula is soaked, the pedicel is removed and torn into small pieces, the yam is peeled and washed, the hob is cut, the ginger is sliced, and the medlar is washed for later use;
3. Put pork chops, fungus and yam in a pressure cooker, add ginger slices and pour in water. Water needs to be filled with all the ingredients. Boil over high heat 15 minutes. Turn off the fire after aeration and turn on the small fire 10 minute. Sprinkle with Lycium barbarum and simmer for a while. Add a little salt to taste and serve.
Yam fungus sparerib soup
400 grams of Chinese yam, 500 grams of pork chop, 0/00g of dried auricularia, 0/00g of ginger, 5 grams of medlar, salt, cooking wine and water.
1. Wash pork chops, chop them, add a spoonful of cooking wine to the pot, put them in the pork chops, and then cook them over high heat. When the pork chop is cooked to medium maturity, turn off the fire and take it out;
2. After the auricularia auricula is soaked, the pedicel is removed and torn into small pieces, the yam is peeled and washed, the hob is cut, the ginger is sliced, and the medlar is washed for later use;
3. Put pork chops, fungus and yam in a pressure cooker, add ginger slices and pour in water. Water needs to be filled with all the ingredients. Boil over high heat 15 minutes. Turn off the fire after aeration and turn on the small fire 10 minute. Sprinkle with Lycium barbarum and simmer for a while. Add a little salt to taste and serve.