Second, the cut yam is soaked in salt water or cold water with vinegar, or it can be soaked in lemonade, and then simmered when frying yam.
Third, you can also fry yam with water first.
If you don't eat yam immediately after you buy it, you should handle it properly immediately to ensure the quality and taste of yam remain unchanged. The specific treatment method is as follows:
1. After peeled and cut into pieces, the yam should be packed in plastic bags according to each consumption, and immediately put in the upper refrigerator for quick freezing.
2. Yam does not need to be thawed when eaten. When the water is boiled, it can be cooked, which is convenient and can ensure the quality of yam.
Extended data:
I. Nutritional components of Chinese yam
Every 100g yam contains about 75g of water, carbohydrate 14.4~ 19.9g, protein 1.5~2.2g, fat 0. 1~0.2g, dioscin 50ug, B vitamins and vitamin C. The sticky substance in yam is mucin, which consists of mannan and globulin.
Second, the morphological characteristics of Chinese yam
Yam is a herbaceous vine of Dioscorea, and its rhizome is rod-shaped, with a length of 33 ~ 66 cm and the longest exceeding 100cm. The root branches are few, the white root has many fibrous roots, which are sticky, and the cross-sectional stem is slender and can reach more than ten feet. The leaves are opposite, with various shapes, often heart-shaped or scissor-palm-shaped, with 6-9 veins and buds in the axils (called Laiji, also called yam bean and Yam Egg), which are used for breeding materials and eating. Small white solitary flower, capsule.
Baidu encyclopedia-yam
People's Network-How to keep the yam from changing color when it is cut?