Yam has the effect of strengthening the spleen and replenishing qi. Regular consumption can improve the body's immunity, enhance the phagocytosis of macrophages, and promptly "eliminate" bacteria and viruses that invade the body, preventing infectious diseases such as influenza. "Detour". Therefore, patients with qi deficiency who are prone to excessive sweating and repeated colds should pay special attention to moderately increasing their intake of yam in spring. There are many ways to eat yam. It can be fried, steamed, shredded, or cooked into porridge with rice, millet, and jujube.
A. Yam porridge
Ingredients: 30 grams of yam, 20 grams of carrots, 30 grams of rice, spinach puree, a little water, 2 cups of water
Method: 1. Peel yam and carrots Peel and cut into small pieces (about 1 cm square).
2. Add 2 cups of water to rice and bring to a boil. Add yam and carrots and bring to a boil. Turn to low heat and simmer for about 15 minutes. Then add spinach puree to make yam and wolfberry porridge
Ingredients: 1 cup of white rice, 300 grams of yam, 2 tablespoons of wolfberry, 8 cups of water
Method: 1. Wash and drain the white rice, peel the yam, wash and cut into small pieces.
2. Add 8 cups of water to the pot and bring to a boil. Add rice, yam, and wolfberry and continue to cook until boiling. Stir briefly. Reduce heat to medium and simmer for 30 minutes. Serve. Tips: Lycium barbarum nourishes blood and improves eyesight, can increase the number of white blood cells, enhance resistance, and prevent diseases; yam can promote appetite, effectively eliminate fatigue, and enhance physical strength and immunity. Women who are weak and prone to fatigue should eat more of this porridge, which can help keep their complexion healthy and prevent them from getting sick.
Features: Enhance immunity, nourish blood and improve eyesight!
Yam and radish porridge
Ingredients: 1 cup of white rice, 300 grams of yam, 1/2 white radish, a little minced celery, 10 cups of water
Accessories: Salt, pepper, coriander...appropriate amount of each
Method: 1. Wash and drain the white rice, peel the yam and white radish, wash and cut into small pieces.
2. Add 10 cups of water to the pot and bring to a boil. Add rice, yam, and white radish and stir slightly. When it boils again, reduce heat to medium and simmer for 30 minutes.
3. Add salt and mix well, sprinkle with pepper, minced celery and coriander before serving.
Tips: In recent years, yam has been regarded as a holy product for nourishing yin and nourishing yang, and is effective for women’s breast enlargement and anti-wrinkle skin. Radish has the functions of draining water, diuresis, helping digestion, and preventing fat accumulation. Eating the two together can have miraculous effects on women's beauty, slimming, and swelling.
Glutinous rice and yam porridge
Ingredients: 1 cup of round glutinous rice, 10 red dates, 300 grams of yam, 2 tablespoons of wolfberry
Accessories: 1 white sugar /2 cups
Method: 1. Wash the glutinous rice, add 6 cups of water, bring to a boil, reduce the heat to low and cook the porridge, soak the red dates until soft, add in and cook together.
2. Peel and dice the yam. When the porridge is formed, add it and cook until cooked. Add sugar to taste.
3. Finally add the washed wolfberry, and once it is dissolved, turn off the heat and serve.
Tips: Round glutinous rice has strong stickiness and is suitable for making sweets; long glutinous rice is more chewy and is more suitable for salty cooking.
Don’t boil wolfberries for too long, and don’t soak them in water to prevent them from becoming too rotten and cracking after being put into the pot.
You can also add a little brown sugar for seasoning, which is more nutritious, but the color is darker and less attractive
B. Carved yam
Ingredients: yam, osmanthus stewed , rock sugar, cooked white sesame seeds, cooked peanut oil
Method: 1. Scrape off the skin of the yam and cut into hob pieces; crush the rock sugar into noodles; apply a little soy sauce on the ribs of the vegetables
2. Pour oil into a spoon and heat until 50% hot. Add yam until golden brown and crispy inside. Pour into colander. Leave a little oil in the spoon, add rock sugar noodles and a tablespoon of water, add sweet-scented osmanthus and boil the sugar.
3. When the large bubbles on the surface of the sugar juice become smaller and the sugar begins to turn slightly light red, immediately pour the fried yam into a spoon and stir, cover the yam evenly with the sugar juice, and pour Place on an oiled plate and serve quickly. Add a small bowl of cold water.
The secret recipe for making shredded vegetables (how to make shredded bananas, shredded sweet potatoes, and shredded apples)
1. Determine whether to paste according to the texture of the raw materials. Fruits such as apples, pears, oranges, etc. contain a lot of water. When frying, be sure to use egg white and starch to paste to wrap the raw materials. Otherwise, when the water comes out of the raw materials, they will stick to the paste. At the same time, raw materials such as potatoes and yams contain a lot of starch, so they do not need to be mushy when fried.
2． When the oil is cooked to seven degrees, add the raw materials to the pan and fry until golden brown and take them out.
3. Fry the sugar. Put clean base oil in the pot, heat it over medium heat, add white sugar, stir continuously with a spoon to heat the sugar evenly, stir-fry until the sugar turns light yellow and bubbles appear due to evaporation of water. When the bubbles are many and large, remove the pot. Remove from the fire to make the foam smaller and darker in color. Use a spoon to scoop up the sugar juice and pour it down. If it forms a line, it means the sugar has been fried. At this time, quickly put the ingredients into the pot and stir them so that the sugar juice coats the ingredients evenly. The volume ratio of sugar to raw materials is 1:3. Based on the weight of the raw materials, the amount of sugar used for block and flake raw materials is about 50% of the raw materials; for bar and pill-shaped raw materials, it is 30% to 40%. The amount of paste is higher than that of non-paste.
4. After the sugar juice is fried, the raw materials must be hot. If the raw materials are not hot, the sugar juice will become cold and the silk will not be pulled out. For this reason, when making carrots, use two woks, one for sugar and one for the main ingredients. This makes it easier to preserve the temperature of the main ingredients and evenly distribute the syrup. Do not use rapid fire when making carrots to avoid overheating the syrup and carbonizing it and making it bitter. If you add a little honey to the syrup, the flavor will be even better.