The earliest name of yam was called Dioscorea opposita. In the Tang Dynasty, Tang Daizong was called Li Yu, and the word "Dioscorea opposita" was homophone with the word "Yu" of Li Yu. In order to avoid the name of the emperor, Dioscorea opposita was changed to Yam. In the Song Dynasty, Song Yingzong in the Song Dynasty was called Zhao Shu, and the word "potato" was homophone with the word "Shu" of Zhao Shu, so the potato medicine was renamed Yam.

Yam is rich in nutrition, and there are many varieties, some of which are glutinous and sweet, and some are crisp and refreshing. There are many ways to eat yam, such as steaming, frying, boiling, stewing, making soup, frying and barbecuing. To say how to eat yam well, steaming, making soup and stir-frying are all very good, light and refreshing, with less oil and less salt.

Steaming yam is the best way to preserve nutrition. You can burn the whole yam on fire, burn off the roots on it, and then cut it into sections and steam it directly in a steamer. You can also peel the yam and steam it in sections. Steamed yam can be eaten with honey or other favorite auxiliary materials, which can be used as a staple food, and can also be used for cooking and drinking.

Yam soup is often made in many families. It can be used to cook pork, duck, chicken, beef, etc. The soup tastes greasy, nutritious and delicious. Yam soup doesn't need any technology, just pay attention to the fact that yam should be cooked when other ingredients are almost cooked, because yam can be cooked quickly, about ten minutes after cooking, and it can't be cooked for too long, otherwise it will not only be soft and rotten, but also paste the soup.

Stir-fried yam generally chooses yam varieties with crisp taste, which can be stir-fried alone or with other ingredients, such as fungus and sweet pepper. Stir-fried yam is sweet and delicious, crisp and refreshing.

Yam cake, a kind of yam food, can be used as snacks and breakfast meals. It tastes soft and chewy, and is loved by the elderly and children.

-yam soft cake-

Ingredients: 350g yam, 0/50g cassava starch100g rice flour100g milk 200ml edible oil and sugar.

-production method:

Chinese yam is peeled, washed and sliced, and then steamed in a steamer. Pour the steamed yam into a cooking machine, add milk and beat the yam into a paste. Put tapioca starch and rice flour into a large bowl, add appropriate amount of sugar, add a small amount of yam paste into the large bowl several times, while pouring, stir until there are no particles at all, and the stirred yam paste looks like delicate and thick yogurt, then add a little cooking oil and stir evenly. Prepare a flat bottom plate, brush oil on the bottom of the plate, pour yam paste into the plate and sprinkle sesame seeds on the surface. After the water in the steamer boils, put the flat chassis into the steamer, cover a plate upside down or cover it with plastic wrap, and steam for about 20 minutes on high fire. After the yam cake is steamed, take it out and let it cool, then take it out upside down and cut it into small pieces. The white yam soft cake is ready, delicate and soft, sweet and soft.

-Answers to questions about making yam soft cakes:

1, why do you want to add milk to make yam soft cakes? Can I use water?

Answer: water can be used to make yam soft cakes. Milk can be used instead of water to paste steamed yam, which will increase the flavor and make the yam soft cakes rich in milk. Secondly, nutrition is more comprehensive and rich.

2. Why should cassava starch and rice flour be used as auxiliary materials?

Answer: Using cassava starch can increase the elasticity and hardness of yam soft cake, while rice flour can increase the softness and viscosity of yam soft cake. Using cassava starch, rice flour and yam to make yam soft cake, the finished product Q is soft and sticky.

-tips for making yam soft cakes:

Adding milk to yam instead of water, the yam soft cake is rich in milk flavor and nutrition. If there is no milk or you don't like the smell of milk, you can use water directly. The yam paste should be added to tapioca starch and rice flour several times, and fully stirred, so that the yam paste has no particles and is in a delicate and thick yogurt shape, so that the steamed yam soft cake will have a delicate and soft taste. Pour the yam paste into the flat plate, not too full, just 78 minutes, otherwise the yam soft cake will swell and overflow after steaming. Put boiled water on the flat bottom plate filled with yam paste, and cover it with a plate upside down or plastic wrap to prevent steam and water from dripping, which will affect the shape and taste of yam soft cake. The steamed yam soft cake should be allowed to cool before it is taken out and cut into pieces. When it is not completely cooled, the yam soft cake is soft and difficult to cut into shapes. When making yam soft cakes, raisins and jujubes can be added to increase the flavor. Some people's skin will be allergic to yam mucus, so it is best to wear gloves when peeling, or put yam in a boiling water pot for two minutes before peeling, so as to avoid allergic image. If you are allergic and itchy by careless contact, you can apply white vinegar to relieve allergic symptoms.