2 material:

Chinese yam, medlar, sugar, vinegar, salt, flour and water.

Exercise:

1. Cut the yam and steam it.

2. Then add some sugar, vinegar, salt, flour and water, cook, add a handful of Lycium barbarum, and pour it on Hu Aishan Mountain.

Tips:

Hu Aishan should be steamed before peeling, so it will be white and tender.

I cooked it for too long, the color of Lycium barbarum affected the appearance, and I added too much water.

The frozen Mount Hu Aishan.

0 material:

600 grams of yam and 200 grams of ice. 50g Japanese mustard, ice water1000g.

Exercise:

1. Peel fresh yam, cut into sections with length 10 cm, width 1.5 cm and thickness 1.5 cm, soak in clean water for10min (remove its mucus), take out, change water and take out for later use.

2. Soak the yam after water control in ice water for 20 minutes; Put the glass container in the refrigerator for 30 minutes.

3. Pick it from Hu Aishan Mountain, put it in a glass container with ice cubes, and serve it with Japanese mustard.

Tips:

trait

Hu Aishan is crisp and refreshing. After adding mustard to taste, the taste is exciting and pleasant.

Production key

1, Hu Aishan should be light yellow, hairy and thin. If the mucus is sticky after Hu Aishan is broken, it proves that the texture of Hu Aishan is crisp and tender. 2. Because peeled yam is prone to browning reaction, it must be soaked in clear water after peeling, and the water should be changed every 10 minute. In addition, adding two drops of vinegar and a small amount of alkali to the water can keep the yam crisp.

Oyster yam soup

0 material:

Oyster 150g, fresh yam 1 kg, a little coriander, ginger 1 slice, proper amount of salt, proper amount of raw flour and proper amount of cooking wine.

Exercise:

1. Wash and drain the oysters, and then marinate them with proper amount of salt and raw flour 15 minutes.

2. Peel the fresh yam, wash it and break it with a blender.

3. After the water is boiled, add ginger slices and fresh yam and stir constantly to prevent yam from sticking to the pot.

4. After boiling, add the oysters and cook until the oysters float. The logistics department adds a proper amount of salt and cooking wine to taste.

5. finally sprinkle with coriander.

Chai Baming Bamboo Shoots in Hu Aishan

0 material:

400 grams of alpine bamboo shoots, 300 grams of wild yam, 70 grams of ham sausage, 70 grams of fresh fish, 30 grams of mushrooms, 60 grams of asparagus, egg white 1, a little salt, monosodium glutamate, Bajin chicken juice and broth.

Exercise:

1, alpine bamboo shoots expand and cut into filaments; Ham sausage, shredded fresh mullet and shredded mushroom are tied together into sticks, and simmered in soup and chicken juice for later use.

2. Peel the wild yam, chop it into paste, season it, make it into meatballs, and simmer it with soup. Simmer asparagus with soup.

3. Put the stewed asparagus, yam balls and "wood sticks" into the plate, thicken the soup and pour it on the dishes.

Tips:

trait

The taste is crisp and tender, and the shape is beautiful.