The way of eating yam is also changeable, such as honey yam, steamed yam and boiled yam. I will share with you several home-cooked practices that are both nutritious and simple and quick, which are suitable for adults and children, and the practices are simple and easy to learn.
1. Crispy fried yam with gold.
Step 1: Prepare two yams, wash them and peel them. When peeling, you'd better wear gloves. Don't let the skin contact with the yam skin so easily that it is allergic. The allergic skin is extremely itchy.
Step 2: Cut the peeled yam into strips. Chop the green onion and ginger into powder for later use.
Step 3: Add cold water and yam to the pot, boil the water until it boils, take out the yam and blanch it for later use.
Step 4: Add minced onion and ginger, flour, eggs, allspice powder, salt and water into a bowl, and stir into a batter. Add yam into the batter and wrap it with a thin layer of batter.
Step 5: add the right amount of oil to the pot, heat the oil to 60%, shake the batter and put the yam piece by piece? Put into the pot, fry until golden, remove and set the plate.
This fried yam with crispy gold and tender outside is ready!
2. Yam ribs soup
Ingredients: ribs, yam, salt, ginger slices and pepper.
Practice:
1. Wash the ribs
2. Peel and cut the yam for later use.
3. Add ribs, water, ginger slices and pepper to the pot and boil over high fire.
Step 4 skim the foam and turn to a small fire
5. Cover and simmer 1 hour.
6. Uncover the pot, add the yam pieces, cook for about 20 minutes, let the yam cook until soft, and sprinkle some salt before taking out the pot.
Three: Red bean yam cake
Ingredients: red beans, yam, sugar.
1. Cook the red beans with a rice cooker or an electric pressure cooker until they are cooked and soft, and the amount of water is even with the red beans. Never put too much water. Generally, it is necessary to cook the red beans twice or three times before they become soft.
2. When cooking red beans, put a shelf on the pot to clean the yam, then steam it on the red beans to be soft, so that when the red beans are cooked, the yam will be fine.
3. After the red beans and yam are soft, pour the red beans into the wok and add sugar, and simmer for a while with medium heat until the water in the red beans evaporates (if there is basically no water in the cooked red beans, you need to add a little water after adding sugar), and turn the shovel from time to time to prevent the pot from sticking. Peel yam and press it into a sticky paste with a spoon for later use.
4. Put plastic wrap on the bottom of a square container to prevent it from being taken out, put half of pressed yam into the container and smooth it with a spoon, then spread fried red beans on the coated yam, compact them with a spoon to make their surface smooth, and then smooth the remaining yam on the red beans in the same way as before. After cooling, you can remove the pieces and eat them.