The practice of yam 1: Sibao sweet soup
Ingredients: yam, lotus seeds, tremella, dried longan and rock sugar.
Practice: First, you need to peel and cut the yam, and then soak the tremella and lotus seeds in water respectively. Then add lotus seeds into clear water and put them in a pot to boil. After they are soft and rotten, add yam, fungus and rock sugar. After three minutes, add dried longan. After the water is boiled, you can take them out of the pot.
Practice 2 of yam: health sweet soup
Ingredients: tremella, yam, red dates, canned fruit, rock sugar.
Practice: First, you need to peel and wash the yam, and then grind it into mud for later use. Soak red dates and tremella in water, and then mash tremella for later use. Put black fungus pulp, red dates and crystal sugar into a pot, add water to boil, add yam mud after the water boils, and stir at the same time. Finally, add diced fruit. When the water boils, you can cook.
The third practice of yam: yam hand roll
Ingredients: yam, eggs, diced vegetables, ham, salad dressing.
Practice: Slice the ham for later use, and peel and cut the yam after washing. Blanch diced yam and diced vegetables in boiling water, then take them out and drain them. Boil the eggs, shell them and dice them for later use. Wrap all the ingredients with ham slices, fix them with toothpicks, and spread salad sauce on them.
Practice 4 of yam: yam bean curd soup
Ingredients: yam, tofu, mushrooms, coriander, eggs, starch, various condiments.
Practice: Peel the yam and cut it into pieces, then blanch it with boiling water, remove it and drain it for later use. Dice tofu, wash coriander and cut into fine powder, and wash and dice mushrooms for later use. Add clear soup to the pot, then add the prepared materials and various seasonings, add starch to blend after boiling, and finally add egg liquid and coriander to serve.
Practice 5 of yam: yam flavored soup
Ingredients: yam, peas, carrots, winter bamboo shoots and mushrooms.
Practice: Slice mushrooms, winter bamboo shoots and yam for later use, add water to the pot to boil, then add all the ingredients, and finally add seasonings.
The practice of yam six: yam rice porridge
Ingredients: yam, japonica rice and medlar.
Practice: Dice the yam, then wash the japonica rice, put it in a pot and add water to Australia. When the porridge is ready, add the medlar and you can get out of the pot. If people have the conditions, they can also change japonica rice into purple rice, because purple rice is also called blood glutinous rice, which has a good effect of enriching blood after taking it.
Practice 7 of yam: honey yam
Ingredients: yam, honey, osmanthus sauce, sugar, sesame oil and peanut oil.
Practice: Wash yam and put it in a pot to cook. When cooked, take it out and peel it. Finally, cut into long strips for later use. Add peanut oil to the pot, add yam when it is 70% hot, fry for three to five minutes and take it out. Leave a little oil in the pot, then add sugar. When the sugar turns blood red, add boiling water and honey, and then add osmanthus sauce. Then introduce this juice into yam and turn it upside down.
Practice 8 of yam: yam is sticky.
Ingredients: meat, yam, pineapple, green pepper, sauce, cooking oil.
Practice: Wash the yam after peeling, then cut into pieces, then blanch it with boiling water and take it out immediately, which will make the yam have a crispy feeling. Put the meat and prepared yam together in cooking oil and fry until golden brown, then take it out. Cut the pineapple and green pepper into small pieces, put them in the pot, add the sauce, stir-fry until cooked, and then take them out. Mix all the prepared materials together, so that a yam goo goo meat is finished.
Practice 9 of Yam: Yam Spring Roll
Ingredients: yam, flour, shredded carrot, shredded vegetarian ham, coriander, shredded celery and crispy meat.
Practice: Make yam paste, then mix it with flour and roll it into pancakes. Shred all the ingredients for later use. Shredded celery and shredded vegetarian meat need to be fried. Finally, roll up all kinds of ingredients and take them with rich cakes.
Practice of homemade yam
1, stir-fried yam and auricularia auricula
Ingredients: 400g yam, 0/50g auricularia auricula/kloc-.
Seasoning: 1 tsp refined salt, 1 tsp monosodium glutamate, 1 tbsp cooking wine, 0.5 tbsp oyster sauce, 40g vegetable oil, starch and shredded onion and ginger.
working methods
1. Burn the fibrous roots of Chinese yam with fire, remove the epidermis with tools, clean and cut into trapezoidal sections, blanch for 30 seconds, take out and cool, cut into diamond blocks, blanch for 30 seconds, take out and cool for later use;
2. Pick and wash the auricularia auricula, tear it into small pieces, blanch it in water 1 min, take it out and cool it for later use;
3. Shred onion and ginger for later use;
4. Heat the vegetable oil in the pot, saute shredded chives and ginger, pour in oyster sauce, yam and fungus, cook wine, sprinkle with refined salt and stir fry evenly, thicken, put monosodium glutamate, pour out the oil and plate.
2, honey yam
material
400g of yam, 20g of rock sugar, 50g of honey, 3g of medlar and 50g of water.
working methods
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 minutes thick, blanch it in boiling water for about 1 min, take it out and put it in a plate neatly, and sprinkle the soaked wolfberry evenly on the coded yam.
3. Add water to the wok, add rock sugar and let it melt completely with low fire. Then pour the honey into the wok and cook until it bubbles. Then pour the honey juice evenly on the yam.
3. Tremella and Sydney yam soup
material
Tremella, lotus seeds, medlar soaked in water, half a yam, 1 peeled pear, a little rock sugar.
working methods
1, tremella, lotus seeds, yam, casserole with water, boil and simmer for 20 minutes.
2. Add pear pieces and simmer 15 minutes.
3. Finally, add rock sugar and medlar and stew for 5 minutes until all the materials are soft and rotten.
4. Drink it! Eat!
4, milky yam mud
material
A section of yam and half a cup of milk.
working methods
1. Wash yam, peel and slice. Some people are allergic to yam, so it is best to wear disposable gloves when peeling and slicing. Add water to the rice cooker and steam yam. When steaming, it is best to put yam directly on the steamer or use a perforated steamer to avoid moisture affecting the taste.
2. Put it in a rice cooker and steam for about 20 minutes, then take it out. Take out the cooked yam slices, let them cool, and put them in food preservation bags.
3. Roll it into mud with a rolling pin. If you don't have a rolling pin, you can press it in the stick with plastic wrap like me. Put the mashed yam mud into a small bowl, then pour in half a cup of milk, and increase the amount of milk appropriately.
4. Then steam the small bowl in the steamer for ten minutes. Although the making method of this bowl of yam mud is simple, it tastes fragrant and slightly sweet, which is very good. It is estimated that besides your baby likes to eat, you will also like to eat.
5, strawberry yam mud
material
Chinese yam, strawberry jam, condensed milk and honey
working methods
1. Peel and wash the yam, then steam it in a pot.
2. Drain the steamed yam, grind it into mud, add appropriate amount of condensed milk and honey to taste and mix well. The whole shape is what you like.
3. Gently draw stripes on it with a fork and sprinkle with strawberry jam and mint.
6, yam beef granules
material
Carrots, yam, peas, beef, starch, pepper, soy sauce, cooking wine, oil, onion, ginger, monosodium glutamate and salt.
working methods
1, peeled carrots, washed and diced;
2. Peel the yam, wash it, dice it, and soak it in water for later use;
3. Put carrots, yams and peas into boiling water;
4. Dice lean beef, add starch, pepper, soy sauce, cooking wine and a little oil, and marinate by hand for 15 minutes;
5. After the oil is hot, pour in the beef and stir fry. After the color changes, add onion and ginger and stir fry;
6. Add carrots and yam and stir fry, add peas and then add monosodium glutamate and salt.
7. Yam red bean paste
material
Yam100g, red bean 30g, sugar15g.
working methods
1. Wash the yam and steam it (don't put it in the microwave oven, the slightly cooked yam is too dry to set in the later stage).
2. After the pot is boiled, steam it for about 15 minutes, and easily penetrate it with chopsticks.
3. Peel the steamed yam and cut it into sections. Take a piece of plastic wrap and put yam on it.
4. Fold the plastic wrap in half and put the yam in.
5. Press the yam segments into yam paste with a knife, or roll them with a rolling pin, or press them into paste with a spoon in a bowl.
6. Put the yam mud into the bowl for later use.
7. Soak red beans for 4-5 hours in advance, or longer, so as to save fire when cooking.
8. Put a proper amount of cold water in the pot, add the soaked red beans and start cooking.
9. Cook the red beans and remove them for later use.
10, pour sugar into the pot, then add cold water, and the fire begins to boil.
1 1, cook until the soup is thick, reduce the heat to prevent the soup from becoming bitter, and pour in the red beans.
12, keep frying red beans with a spoon.
13, so that each red bean is evenly coated with sugar (this will not only make the red bean sweet, but also increase the viscosity, which is conducive to molding).
14. Add red beans into the yam mud and stir well.
15, use leftover jelly shells to shape, or use other abrasives. It is also possible to arrange into small cakes without any grinding tools.
16. Add a spoonful of yam mud into the jelly shell, and finally flatten it with a spoon.
17, put the jelly shell upside down on the plate, and knock it a few times with your hand, and you can easily take it off.
8. Stretch yam
material
200g of Chinese yam, egg 1, flour 10g, 50g of starch, 50g of edible oil (actually 80g) and 5 tablespoons of sugar.
working methods
1. Peel and cut the yam, wash it with clear water, drain the water and pat a little dry starch; Beat the eggs into a bowl, add flour, dry starch, a little water and a little oil to make a paste, and put the yam into the paste one by one;
2. Pour the oil into the pot, heat it, add the yam, and fry until golden, crisp and hard.
3, wash the pot, add water and sugar, stir-fry on low heat until there are small bubbles on both sides, add the fried yam and stir-fry evenly, put it in an oiled plate, and serve with a bowl of cold water.