1, blueberry yam mud

Ingredients: iron stick yam, blueberry sauce.

To make this dish, you should choose iron stick yam, which tastes soft. Peel the yam, cut it into small pieces and steam it in the pot. After steaming, you can directly put it on the plate and pour it with blueberry sauce. You can also mash the yam and squeeze it out in a paper bag, and then pour it with blueberry sauce. This dish is often eaten in restaurants. The yam mud in the restaurant is mixed with cream and white sugar, which will taste better.

2, milk Xiangshan medicine steamed bread

Iron stick yam, flour, milk.

Steam a proper amount of yam in a pan, press it into yam paste, and cool it to room temperature; Add 2g yeast and 100ml milk into the yam mud and stir evenly; Add 200g flour to make a slightly soft dough, and seal and ferment until it is twice as big; After the dough is fermented, it is kneaded and vented, and then divided into small doses, each of which is kneaded round and fermented twice as large; Boil the water in the pot, put in the steamed buns and steam for 8 minutes.

3. Yam omelet

Yam, eggs, flour.

Steamed yam in a pot, pressed into yam paste after taking out the pot, and slightly cooled; Add 2g yeast and 2 eggs, and stir well; Add a small amount of flour in several times, and finally knead it into a dough that is neither soft nor hard, and ferment it to twice the size; After the dough is made, it is kneaded and vented, divided into appropriate dosage forms, kneaded into balls, pressed into small cakes, and fermented twice as large.

The pan doesn't need to be oiled, just put the cookies on and start flipping, and turn them over several times in the middle to make the cookies evenly heated; Branded to press the cake and quickly rebound, you can go out of the pot.

4, millet yam balls

Chinese yam, millet, quail eggs, tomato sauce.

Steamed yam in a pot, pressed into yam paste after steaming, and slightly cooled; Cooked quail eggs are peeled; Take a proper amount of yam mud and put it in the palm of your hand to make a small round cake, and wrap a quail egg; After the quail is wrapped, stick a layer of soaked millet (the millet is soaked for 3 hours in advance); Boil the water and steam for 20 minutes, then squeeze the ketchup.

5. Yam doughnuts

Chinese yam, milk, yeast, black sesame, egg yolk.

Steamed yam in a pan, pressed into yam paste after taking out the pan, added with 50ml milk and 2g yeast, and stirred evenly; Add a small amount of flour several times to form a dough that is neither soft nor hard, and ferment to twice the size; After the dough is fermented, it is kneaded and vented, then rolled into a big cake, pressed into small round cakes with a water cup, and then poked a small hole in the middle of the small round cakes, and fermented twice as big.

Stir an egg yolk, spread a layer on the cake and sprinkle with appropriate amount of black sesame seeds; Oven/kloc-preheat at 0/80 degrees, and bake up and down 15 minutes.