The nutritional value of yam is extremely rich. From the clinical effect, moderate consumption of yam can achieve the effects of replenishing qi, relieving cough and asthma, replenishing deficiency and lowering blood sugar, treating diabetes, improving intelligence and strengthening the brain, and preventing and treating coronary heart disease caused by arteriosclerosis. Therefore, it is popular among people.

There are many ways to eat yam in daily life, such as yam eight-treasure porridge, peanut yam porridge, yam pumpkin porridge, etc., which are all delicious products with extremely high nutritional value.

1. Ingredients for yam and eight-treasure porridge: 50 grams of rice, 50 grams of glutinous rice, 50 grams of fragrant rice, 20 grams of mung beans, 20 grams of red beans, 20 grams of sorghum rice, 50 grams of dates, 30 grams of raisins, 150 grams of yam, and 2000 grams of water. Method 1.

Wash, peel and dice the yam.

2. Wash the rice, glutinous rice, fragrant rice, mung beans, red beans, and sorghum rice.

3. Pour water into the pot, put the washed rice into the pot, turn the pot over high heat and then reduce the heat to low and cook for about 40 minutes. Add dates, raisins, and diced yam and cook for another 20 minutes.

Tips: If you are short on time at work, you can put all the above ingredients into a pressure cooker and cook for fifteen minutes.

2. Ingredients for peanut and yam porridge: 45 grams of peanuts, 30 grams of yam, 100 grams of japonica rice, and an appropriate amount of rock sugar.

Method 1. Peel the yam first, wash and cut into small pieces (the size of rice grains).

2. Soak the peanuts in boiling water for 1-2 minutes, peel them while they are still hot, and take them out.

3. Mash the peanuts into pieces the size of rice grains.

4. Wash the japonica rice, put it into the pot with peanuts and yam chips, add water and cook.

5. First use high heat until the water boils, then change to low heat and cook until the rice is cooked and the porridge is cooked.

6. During this period, stir in the same direction continuously to prevent rice, peanuts and yam from sticking together.

7. When the porridge is ready, add rock sugar and serve.

3. Ingredients for yam and pumpkin porridge: 50-100 grams of pumpkin, 50-100 grams of yam, 1000 ml of broth, 200 grams of rice. Step 1: Peel the pumpkin and steam it in a steamer until it is 8 mature, let it cool and cut into small pieces for later use.

Peel and wash the yam, cut into small pieces, soak in water and set aside.

The second step is to use the chicken carcass to make soup, add a few slices of ginger and cook for 30-40 minutes.

The third step is to take the rice, add 500-600ml of broth and simmer. After boiling the pot, turn down the heat and simmer slowly for 30 minutes.

Finally, add pumpkin, yam and the remaining stock, bring to a boil over high heat, then reduce to low heat and simmer for 15-20 minutes. Add salt, pepper and an appropriate amount of chicken essence.

4. Ingredients for yam and red date porridge Main ingredients: 100 grams of japonica rice, 75 grams of barley, auxiliary materials: 50 grams of yam (dried), 25 grams of water chestnuts, 10 grams of dates (dried), seasoning: 20 grams of white sugar Method 1. Separate glutinous rice and barley

Wash thoroughly, soak in cold water for 3 hours, take out and drain; 2. Peel water chestnuts and yam, wash them and mash them into powder respectively; 3. Peel red dates, wash them and set aside; 4. Add coix seed and glutinous rice.

In the pot, add an appropriate amount of cold water and cook over high heat until the rice grains bloom; 5. Put the red dates into the pot, turn to low heat and cook into porridge; 6. When the glutinous rice is soft and rotten, stir and sprinkle the yam powder into the pot

Cook for about 20 minutes; 7. Add the water chestnut powder and sugar to the pot, stir well, and serve.