Raw materials:

500g of yam, 20g of wolfberries, 150g of sugar, 2 teaspoons of cinnamon sauce (10ml), oil.

Practice:

1, wearing gloves, wash the yam, peel, cut into 1 cm square, 5 cm long long long strips, soaked in water to avoid oxidation and blackening, and fished out and drained before use. Soak the wolfberries in water to soften and set aside.

2, put enough oil in the pot (can not over the yam), heat to 70%, put in the yam section with medium heat frying until slightly browned out, drain the oil.

3. Pour the oil out of the pot, clean the pot, put in the right amount of water (about 100ml), and put in the sugar to simmer.

4, simmer until the sugar water becomes thick like syrup, add the yam and goji berries and stir-fry well.

5, into the cinnamon sauce stir fry can be out of the pot.

(2) yam and pork soup Ingredients:

Yam, pork ribs, green onions, ginger, salt, yellow wine

Practice:

1, yam washed, peeled and cut off, steamed for 2 minutes

2, pork ribs, wash, casserole pot full of water, boil, skimming foam

3, put the ginger slices of green onion knots, add wine, turn the fire

4, Simmer for an hour, pick up the onion knot, put the yam, open medium heat boiling and then turn to small fire

5, half an hour later, add the right amount of salt, continue to simmer for half an hour to the yam ribs crispy can be

Tips:

The yam after steaming, you can remove the slippery juice, so that the soup is cooked out more clear.

(3) ice orange yam

Practice:

1, orange peel, orange flesh chopped, leaving a little orange peel, to its inner wall of the white membrane and then chopped;

2, icing sugar boiled in water, add 1;

3, boiled to a small fire to cook for about an hour, to the soup viscous pulp translucent;

4, take out and let it cool;

5, yam peeled, cut into strips;

6, blanch in boiling water;

7, removed from the cool water, drained;

8, cooled ice orange marmalade poured on the yam strips can be.

(4) Ma po yam

Ingredients:

300 grams of yam, 100 grams of beef stuffing, 15 grams of green garlic cloves, Pixian county bean paste 1/2 tablespoon (7.5 ml), 1/2 tablespoon of edamame beans (7.5 ml), 1 tablespoon of sweet noodle sauce (15 ml), 10 grams of ginger, 0.5 grams of chili powder, 1.5 grams of pepper powder, 2 teaspoons of soy sauce (10 ml) 1 teaspoon (5ml) sugar, 1 teaspoon cornstarch (mix cornstarch with a little water to make wet cornstarch), 150g broth (or boiling water), 75g oil.

4, green garlic washed and cut into pieces, ginger minced;

5, frying pan hot, put the oil, put the beef stuffing fried loose;

6, to be the beef stuffing fried golden brown, put the bean paste, black beans with the frying, and then into the black beans, ginger, chili powder with the frying, frying the red oil;

7, pour the broth (or boiled water) boiled;

8, into the boiled yam pieces of boiled yam cooked for about 3 minutes, so that the yam flavor;

9, plus soy sauce, green garlic, sugar seasoning (because there are Pixian bean paste, black beans, sweet flour sauce, etc. so do not need to put salt, but also according to their own tastes seasoning);

10, thickened with well-mixed wet starch can be, served sprinkled with peppercorns. Ingredients: yam, roasted seaweed, shiitake mushrooms, spring bamboo shoots, Western-style ham.

(5) Yam Sushi Roll

Ingredients: salt, white pepper, sugar. Directions:

1. Wash and peel the yam, put it in a plastic bag, and heat it in the microwave on high for 10 minutes.

2. Dice fresh shiitake mushrooms and spring bamboo shoots and blanch. Dice the Western-style ham.

3. Heat a wok, put a little oil in the wok, when the oil is hot, pour in the mushrooms, spring asparagus and chopped Western-style ham and stir fry, pour a little salt to taste, add a little sugar to refresh. Sprinkle a little white pepper before serving. Serve on a plate.

4. Cook the yam and put it in a plastic bag, then grind it into a paste. Mix the fried stuffing into the mashed yam and add salt to taste.

5, take a sheet of baked seaweed, flat on the sushi bamboo curtain, will be mixed with the mashed yam evenly coated in nori, the main not too thick, the top and bottom edges of the part left. Roll up the yam roll, you can use the sushi curtain to help tighten. Finally cut can be.