Ingredients: yam, dried fungus, lettuce, red pepper and chopped green onion.

Seasoning: salt, sesame oil, chicken essence, a little rice vinegar and a little sugar.

Practice:

1, peeled and sliced yam, soaked in water with white vinegar for a while, blanched quickly in boiling water with a little salt, then taken out and dried;

2. Put the fungus into warm water, add a little salt and dry starch, soak until it is initiated, then remove the roots, tear them into small pieces, and quickly blanch them in boiling water;

3, lettuce peeled and sliced, red pepper washed and sliced;

4. Add oil to the pan, stir-fry chopped green onion after heating, pour lettuce, red pepper and fungus and stir-fry for a while, during which a little water can be poured in;

5. Add yam pills and stir fry quickly, add chicken essence, salt, sugar, vinegar and sesame oil, stir well and turn off the fire.

Second, stir-fried pork slices with yam

Materials:

Ingredients: 300g yam, pork tenderloin100g,

Accessories: 50 grams of auricularia auricula,

Seasoning: 40g egg white, 5g pea starch, 5g scallion, 20g vegetable oil, 3g salt and 2g monosodium glutamate.

Practice:

1. Wash yam, peel it, vertically cut it in half, slice it, and blanch it in boiling water.

2. Slice the tenderloin, add salt, egg white and water starch to the bowl, and draw it in warm oil.

3. Heat the vegetable oil in the sliding spoon, stir-fry the diced onion for fragrance, stir-fry the yam slices, stir-fry with salt and monosodium glutamate, and stir-fry the fungus and meat slices for several times.

Three, sweet and sour yam egg pieces

Sweet and sour yam egg block material:

Ingredients: 500 grams of yam,

Seasoning: 50g of white sugar, 50g of vinegar and 50g of wheat flour.

Practice:

1. Wash Chinese yam, peel it and cut it into hob blocks.

2. Heat the wok, add appropriate amount of vegetable oil, when it is 60% hot, put the yam pieces in, fry until the skin is yellow, take them out and drain the oil.

3. Control the oil in the wok, add vinegar and sugar water, bring to a boil, then pour in the yam pieces, thicken the juice with 80 grams of flour (50 grams of flour with water), and wrap the yam pieces evenly.

Four, send you a soup of yam ribs soup.

Ingredients: 500g sparerib, half a yam, proper amount of Lycium barbarum, one carrot, proper amount of ginger, cooking wine 1 teaspoon, a few drops of white vinegar, one star anise and proper amount of salt.

Practice:

1 500g sparerib, half root of Chinese yam, proper amount of Lycium barbarum, one carrot, proper slice of ginger, cooking wine 1 teaspoon, a few drops of white vinegar, one star anise and proper amount of salt.

2. Wash the yam, peel it off and cut it into hob blocks for later use; Carrots are also cut into hob pieces.

3. Put half a pot of water, put in the washed ribs, and boil them with high fire. At this time, there will be a layer of foam on the noodle soup, which is the boiled blood. Turn off the fire and remove the ribs and wash them.

4. Put the right amount of water in the casserole to boil (enough at a time, no more water in the middle), put the ribs together with ginger, cooking wine and star anise, and turn to low heat after boiling with high fire.

5. At this time, adding a few drops of white vinegar can not only make the calcium in the ribs dissolve into the soup, but also make the soup more delicious. Don't add too much vinegar, or the ribs will go bad.

6. Cook on low heat for one hour, then add yam and carrot, cook on low heat for 1 hour, and season with medlar and salt.