There is no difference between yam and yam, yam is another name for yam. Yams are not only delicious, but also rich in nutrients. There are many cooking methods, including frying, stir-frying, stewing, and boiling. Moreover, regular consumption of yam has the effects of strengthening the skin, nourishing deficiency and resisting aging, nourishing qi and blood, nourishing yin and yang, strengthening the body and dispelling evil.

We should be familiar with yam as an ingredient, because yam has the effect of strengthening the spleen and replenishing qi, and is often eaten at home. Yams have many other names, such as Huaiyam, Huaiyam, Tushu, Shanshu, Yuyan, Yam, Wild Yam, White Yam, etc. So when some places say yams, don’t think they are sweet potatoes or the like. In fact, they are referring to the yams we are familiar with.

Yam is very rich in nutritional value, but one disadvantage of yam is that it will slowly turn black after peeling, which makes many people very helpless. The blackening of cut yams is due to enzymatic browning that causes the color to darken. When yams are peeled and exposed to the air, the polyphenols react with oxygen to produce o-quinones, which are further oxidized and polymerized to form brown pigments and melanins. In order to prevent the yams from turning black, do not use metal knives when cutting yams, use bamboo or plastic knives. After cutting the yams, quickly soak them in salt water or cold water with some oil and vinegar, or soak them in lemon water, and then take them out when you fry the yams. In this way, the yam will not turn black, and the color will not be ugly after being made into a dish.