Is yam powder with skin or without skin better?
Yam must be peeled, and you should wear a glove when peeling, otherwise it will be itchy, because the mucus of yam contains phytoalkaloids, which will tickle if it touches the skin. You can prepare a pot of boiling water for peeling yam, wash the skin of taro, remove dirt impurities, and directly throw it into boiling water for boiling. After taking out the pot, you can easily remove the skin as long as you gently cut it from top to bottom with a kitchen knife.
Can yam powder be drunk for a long time?
It is not recommended to eat yam powder for a long time. Yam powder is also a traditional Chinese medicine preparation. It can warm and tonify the kidney and has the effect of invigorating the spleen. It also has certain side effects. Yam is both a medicinal material and a food. As a medicinal material, it is not recommended to use it for a long time.
Can yam powder lose weight?
Yam powder can generally lose weight. However, eating yam powder alone can't achieve the effect of losing weight. You can lose weight scientifically by eating a light diet, avoiding high-calorie and high-fat foods at ordinary times, and cooperating with aerobic exercise.
What delicious food can yam powder make?
First, yam and red dates glutinous rice cake
Ingredients: yam150g, half bowl of flour, half bowl of glutinous rice flour, proper amount of red dates, proper amount of raisins and proper amount of coconut.
Practice: Slice a section of yam, steam it in a steamer 10 minute, and take it out. Add water to the yam and beat it into a paste with a cooking machine. You have to add water when stirring here, just add half the water of yam. Put flour and glutinous rice flour in the yam paste, and the ratio of glutinous rice flour to rice flour is 3: 1. Cut the red jujube meat and chop it up, and cut the raisins a few times. Put the chopped red dates into the dough with raisins and chopped walnuts; Squeeze it with your hands a few more times and blend the dried fruit into the glutinous rice ball. You can dip your hands in some oil, whether it is sticky or not, dipping oil will moisten the dough and steam it out more fragrant; Pull off a piece of dough by hand, which is a little bigger than table tennis. After direct reunion, flatten it into a cake with a thickness of 1 cm, put it on the corn leaves on the steamer, steam it on high fire for 15 minutes after the water boils, and the steamed cakes are soft and waxy. Let the air dry and sprinkle some coconut on each cake. Second, the yam bean bag
Ingredients: milk140g, flour 300g, yam150g, yeast 3g, sugar 20g, and appropriate amount of red bean stuffing.
Peel the yam, steam it in a steamer for 20 minutes, heat it and grind it into mud; Put the milk in a glass and sit in hot water, warm it, add yeast and stir to melt it; First, pour the milk mixed with yeast into the yam mud, stir it with yam, then add flour and sugar to form dough, knead it smoothly and cover it thick, and it will make hair curl 1 hour; The fermented dough is taken out, exhausted, divided into small flour, and then kneaded round. In this way, the dough is kneaded again in the process of treatment, and the dough is completely baked. Wrap bean stuffing to make bean buns, put them in a steamer, leave gaps at intervals, and then simmer for half an hour; About 40 minutes, the dough is fermented to twice the size, and then the fire begins to steam; Steam on high fire 12 minutes, stew for 5 minutes, and then start the pot again. This steamed bean bag is perfect, does not collapse, and looks good and delicious.
Third, yam egg cake
Ingredients: carrot 1 root, yam 1 50g, 2 eggs, flour1small bowl, 2g baking soda, appropriate amount of chives and salt.
Carrots and yam are peeled and washed, cut into half-centimeter-thick slices, and steamed in a steamer for 5 minutes, nearly half-cooked. Chop the yam slices and carrot slices with a knife and cut them into small granules about half a centimeter square. Put the flour into the diced vegetables, beat in the eggs, add a little suda and salt at the same time, and stir well. At this time, you need to add some water to stir the flour and other materials into a paste, not very thick, just moderate. After stirring, add chopped shallots and mix well.
Preheat the pan, brush the oil, and scoop the batter into the pan. Each cookie is about half a centimeter thick. Because of the baking soda, it will rise a little later. Heat it on medium heat, turn it in time, and when you see the cake rising, it will be cooked on both sides.
Fourth, yam fried cake
Ingredients: yam 150, glutinous rice flour 200g, baking soda 1 g, appropriate amount of brown sugar, appropriate amount of coconut.
The yam is steamed in a steamer with high fire 10 minutes, so that the purpose of steaming is not to hurt the skin when kneading dough. Yam is mashed with water at the ratio of 2: 1. Pour glutinous rice flour into yam paste and make a dough with moderate hardness. Pull off a piece of dough, which is a little bigger than table tennis, flatten it directly and make it into a bowl, and add brown sugar and coconut stuffing. Wrap it up; After the mouth is closed, it is directly flattened into a one-centimeter-thick cake by hand and placed on the bread crumbs, and the whole bread crumbs are covered; Gently pat the cake dipped in bread crumbs, and let it stand for a few minutes. When the oil is 5 minutes hot, put in the fried cake green embryo, fry it on medium heat, and keep turning it. When you see the fried cake floating, gently press it down, and both sides will be golden and discolored and bulge.
Five, yam meatballs
Ingredients: 200g of Chinese yam, 400g of pork, scallion 1 root, ginger 1 piece, appropriate amount of salt, and appropriate amount of corn starch.
Beat the pork into minced meat with a meat grinder; Peel the yam and wash it, and cut it into pieces and put it into a meat grinder to beat it. After the yam is beaten into mud, there will be a lot of water. It doesn't matter. No water is added to the meat stuffing, but it is enough to add the water of the yam to the meat stuffing. Put yam and minced meat in a pot, add pepper and salt, then beat an egg and stir. The stirred meat stuffing will not be thick, so don't be afraid of thinning. Add corn starch. Put a small amount of corn starch first, while stirring it; Finally, the stirred meat stuffing has a consistency, and it is easy to form a ball. Dip a small spoon into water and scoop it into balls. When the oil pan is heated to five minutes, you can fry the balls one by one until the surface of the balls changes color, and then you can take it out. Then, raise the oil temperature and fry it again. It's delicious!