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Braised mutton and yam pot
Graphic | Yangchun Baixue Snack Light
Mutton 500g yam 1 root onion 0.5 ginger 1 garlic 5 cloves wolfberry 20 coriander 1 crystal sugar 35g pepper 1 star anise 2 cinnamon/cloves 4 fragrant leaves 3 fragrant sand 1 tsaoko/kloc-0.
1. A piece of mutton, fat and thin, with tendons (about 500g).
2. Cut larger pieces, soak them in clear water for 60 minutes, and soak the mutton blood, changing the water twice during this period (this is the first step to remove the fishy smell of mutton).
3. Prepare the ingredients, chop the onion, ginger and garlic, weigh the rock sugar, weigh two spoonfuls of Pixian bean paste, and put the aniseed together (red pepper, tsaoko, fragrant sand, fragrant leaves, pepper, star anise, clove, cinnamon and licorice) for cooking wine, extremely fresh soy sauce, oyster sauce and rice vinegar.
4. Put cold water in the pot, pour the mutton in, add cooking wine and ginger slices.
5. Boil the fire, boil out the impurity blood foam of the meat, and turn off the fire after 2 minutes.
6. Take it out and clean it for later use.
7. Add a small amount of oil to the pot, put rock sugar, medium and small fire, and after the rock sugar melts, small yellow bubbles will appear.
8. Immediately pour the mutton into the fire and stir-fry, color it with sugar, and then serve it out for later use.
9. Wash the pan, add the right amount of oil, fry the red oil with bean paste, and add onion, ginger and garlic to stir-fry the fragrance.
10. Add mutton and stir-fry for one minute.
1 1. Add a proper amount of hot water, and the taste is extremely fresh, oyster sauce.
12. Add wine 1 spoon, white pepper 1-2 spoon to taste, and finally pour a little rice vinegar. Turn off the heat after the water boils.
13. Pour all into the pressure cooker and press for 40 minutes.
14. One iron stick yam, cleaned.
15. Peel and cut into thick slices (soak them in water first to prevent discoloration).
16. The mutton is pressed well, and it looks very appetizing. The soup pressed by the pressure cooker will basically not decrease. If it is a casserole stew, you need to add more water at one time.
17. The seasoning dregs in the soup are fished out by the filter.
18. Pour the mutton with soup into a casserole, add 20 pieces of yam and medlar, and add a little salt to taste.
19. Cook on medium and small fire 10- 15 minutes, and turn off the fire when the yam is soft and ripe.
20. Sprinkle the parsley section for decoration.
2 1. Mutton is tasty enough and easy to chew. Yam is soft and waxy, and it is slightly spicy on the whole. It is even more delicious with a bowl of rice, and even with soup, the whole person is instantly warm.
Tip:
1, mutton can choose lamb ribs, or fat and thin parts.
2. If you don't use a pressure cooker and cook mutton with an open flame, you need to add enough water at one time and simmer for 90 minutes, because there will be less water in the process of stewing. And braised mutton with soup is delicious. If the juice is less, it will become red. If you find that there is less water, you need to heat the boiling water if you add water.
3, because the bean paste tastes very fresh, oyster sauce is salty, and there is no need to put salt. After adding yam, you can add a little salt according to your personal taste.
4, rice vinegar does not need to be put too much, just a little bit, the purpose is to make the meat cooked as soon as possible, and it can also enhance the fragrance and relieve greasy.
5, raw yam skin is easy to make the skin allergic, it is best to handle it with disposable gloves.
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Jianpi yam egg soup
Graphic | Yangchun Baixue Snack Light
Yam, half root tomato 1 egg 1 coriander, 2 mushrooms, 3 flowers of salt, proper amount of sesame oil, 5ml of corn starch and a small amount.
1. Prepare main ingredients: yam, eggs, coriander, tomatoes and mushrooms.
2. Beat the eggs for later use, chop coriander, peel and chop yam, slice mushrooms, peel and dice tomatoes.
3. put a little oil in the pot, pour in tomatoes and stir-fry until soft.
4. Put the mushrooms, add appropriate amount of hot water, pour the yam into the pot, cook for 8- 10 minutes on low heat, and add a little corn starch water to thicken it according to the situation.
5. pour in the egg liquid.
6. Season with a little salt, coriander and sesame oil.
7. The production of seasonal vegetable, yam and egg custard is completed.
8. Drink it twice a week to strengthen the spleen and nourish the stomach, which is delicious.
Tip:
1, yam wen county iron stick yam, don't buy food yam, taste and function are different.
2. Raw yam is allergic to skin, so gloves are recommended.
3, corn starch can not be put, you can add less water to the younger baby, and the yam will naturally thicken after being boiled for a while, without salt, and add seaweed powder and sesame powder instead.
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Fried auricularia auricula with yam
Photo | My name is a fish.
Yam 200g dried fungus15g green pepper, half salt, 6g vinegar, a little shrimp powder.
1. Dry auricularia auricula is soaked in warm water in advance.
2. Peel and slice the yam.
3. Soak the sliced yam in water and add a few drops of white vinegar.
4. Cut the green pepper into small pieces for use.
5. Tear the soaked fungus into small flowers.
6. Boil the water in the pot, add 3 grams of salt and blanch the yam slices.
7. After taking out the yam slices, blanch the fungus and green pepper together.
8. Put the hot oil in the hot pot and stir-fry the mountain pills.
9. Add fungus and green pepper, and add salt and stir well. Add a little shrimp powder and stir fry.
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Yam corn keel soup
Graphic | Coffee private cuisine
Keel 500g corn 1 root yam 400g shallot 4 ginger 1 piece of red dates 8 medlar 1 pinch of cooking wine 1 tablespoon (for blanching) 3 grams of salt.
1. ingredients collection.
2. Soak the keel in clear water for 20 minutes, remove the blood, clean it, put it in a pot with cold water, add ginger slices, shallots and cooking wine to the water, boil it for 5 minutes, remove the warm water and wash away the floating foam.
3. Slice ginger, soak red dates in water for 20 minutes and wash them for later use, and soak Chinese wolfberry in 10 minutes and drain them for later use.
4. Wash and cut the corn.
5. Peel the yam and cut the hob block. Yam mucus contains phytoalkaloids, which will tickle when touching the skin, so it is best to wear protective gloves to prevent allergies when peeling. Yam is rich in amylase, polyphenol oxidase and other substances, which will turn black when exposed to air. Therefore, soaking peeled yam in clear water can prevent yam from turning black.
6. Fill the casserole with enough water, add the keel and ginger slices to the fire and turn to a small fire. Cover the pot and cook the soup for 30 minutes.
7. After the bones are simmered for 30 minutes, add the corn and continue to simmer.
8. Add yam after1hour.
9. Red dates, continue to simmer.
10. 1 hour 50 minutes, enter the medlar.
1 1. Add salt to taste and stir well before taking out the pot.
12. Finished product drawing.
13. Finished product drawing.
Tip:
1, blanch the keel, put cold water into the pot, and boil all the blood and bone fragments.
2, choose a closed casserole, simmer slowly, and cook all the essence of the ingredients into the soup.
3, water should be added at one time, adding water in the middle will affect the concentration and quality of soup. You can't add cold water, the ingredients contract when they are cold, and the protein solidifies, so the umami flavor can't be released.
4, like a more fragrant taste, you can put the yam and keel in the pot at the same time, the yam will melt, the soup will become white, and the higher the concentration, the more fragrant it will be.
5, corn should choose old corn, tender corn is not suitable for soup, and the sweetness is insufficient.
6, the firepower should be small, and the time should be long enough, at least 1.5 hours, and it takes 2 hours for my family to cook this pot of soup.
7, salt should be put last, added too early, affecting the release of umami, and the concentration of soup is not enough.
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Yam cake
Graphic | White Tea home
Yam 150g peeled common flour 150g egg 1 sugar 10g corn oil 5g yeast 2g
1. All the materials are ready. It's cold in winter, and I have prepared 2 grams of yeast, which can be reduced to 1.5 grams in summer.
2. Chinese yam is peeled and cut into sections. You can wear gloves when handling Chinese yam. The mucus of Chinese yam contains phytoalkaloids, which will cause one's fingers to itch.
3. Steamed yam is mashed with a cooking machine.
4. Dry the yam mud and add eggs, yeast, sugar and corn oil.
5. Stir into a paste.
6. Finally, add flour and stir.
7. Stir into a flocculent, and then knead into a smooth dough.
8. Cover with plastic wrap for fermentation. It is cold in winter, and there is an oven at home to ferment in the oven.
9. Ferment until the dough is 1.5-2 times larger.
10. The dough has a honeycomb shape.
1 1. Vent the dough again and knead until smooth.
12. Roll out the dough and roll it into 0.5 cm thick dough.
13. Use a mold or find a child to press into a small cake, and roll out the remaining corner dough again.
14. Fermentation again.
15. Ferment until the bread is fluffy and light. I fermented it in the oven at 30 degrees for 30 minutes.
16. Brush the non-stick pan with a thin layer of oil, and put in the biscuit.
17. One side is painted and then the other side is turned over, and the whole process is light.
18. You can paint both sides, haha super fluffy.
Tip:
Both sides of the yam cake change color, so you can insert it with a toothpick. It is cooked without wet dough.