material

Yam 1 segment

Carrot half root

How many Chinese cabbages?

Salt 1/2 teaspoons

working methods

1. Put on gloves, peel the yam, cut it obliquely, cut it vertically into diamond-shaped pieces, put it in water to wash off the mucus, cut the carrot like this, and cut the Chinese cabbage into pieces.

2. Boil the water in the pot, add yam and carrot until the water boils again, and take it out. Take out the cabbage as soon as it is hot.

3. Restart the pan with a little oil, add 1/2 teaspoons of salt to the scalded vegetables, stir fry quickly and evenly, and then take out the pan.

Stir-fried yam and fungus

material

Ingredients: 400g yam, 0/50g auricularia auricula/kloc-.

Seasoning: 1 tsp refined salt, 1 tsp monosodium glutamate, 1 tbsp cooking wine, 0.5 tbsp oyster sauce, 40g vegetable oil, starch and shredded onion and ginger.

working methods

1. Burn off the fibrous roots of Chinese yam with fire, remove the epidermis with tools, clean and cut into trapezoidal sections, blanch for 30 seconds, take out and cool, cut into diamond blocks, blanch for 30 seconds, take out and cool for later use;

2. Pick and wash the auricularia auricula, tear it into small pieces, blanch it in water 1 min, take it out and cool it for later use;

3. Shred onion and ginger for later use;

4. Heat the vegetable oil in the pot, saute shredded chives and ginger, pour in oyster sauce, yam and fungus, cook wine, sprinkle with refined salt and stir fry evenly, thicken, put monosodium glutamate, pour out the oil and plate.

Hot toffee yam

material

200g of Chinese yam, egg 1, flour 10g, 50g of starch, 50g of edible oil (actually 80g) and 5 tablespoons of sugar.

working methods

1. Peel and cut the yam, wash it with clear water, drain the water and pat a little dry starch; Beat the eggs into a bowl, add flour, dry starch, a little water and a little oil to make a paste, and put the yam into the paste one by one;

2. Pour the oil into the pot, heat it, add the yam, and fry until golden, crisp and hard.

3, wash the pot, add water and sugar, stir-fry on low heat until there are small bubbles on both sides, add the fried yam and stir-fry evenly, put it in an oiled plate, and serve with a bowl of cold water.

Yam with honey sauce

material

400g of yam, 20g of rock sugar, 50g of honey, 3g of medlar and 50g of water.

working methods

1, soak Lycium barbarum in warm water for later use.

2. First, wash and peel the yam, cut it into strips two inches long and three minutes thick, blanch it in boiling water for about 1 min, take it out and put it in a plate neatly, and sprinkle the soaked wolfberry evenly on the coded yam.

3. Add water to the wok, add rock sugar, melt the rock sugar completely with low fire, then pour in honey, cook until the pot bubbles, and pour the honey juice evenly on the yam.

Yam ribs soup

material

500g sparerib, half a yam, proper amount of Lycium barbarum, one carrot, proper amount of ginger, cooking wine 1 teaspoon, a few drops of white vinegar, one star anise and proper amount of salt.

working methods

1 500g sparerib, half a yam, proper amount of Lycium barbarum, one carrot, proper amount of ginger, cooking wine 1 teaspoon, a few drops of white vinegar, one star anise and proper amount of salt.

2. Wash yam, peel it and cut it into hob blocks for later use; Carrots are also cut into hob pieces.

3. put half a pot of water, add the washed ribs and boil over high fire. At this time, there will be a layer of foam on the noodle soup, which is boiled blood. Turn off the fire, remove the ribs and wash them.

4. Put a proper amount of water into the casserole and bring it to a boil (once enough, don't add any water in the middle). Put the ribs together with ginger, cooking wine and star anise, and turn to low heat after the fire is boiled.

Adding a few drops of white vinegar at this time can not only make the calcium in the ribs dissolve into the soup, but also make the soup more delicious. Don't add too much vinegar, or the ribs will go bad.

6. Cook on low heat for one hour, then add yam and carrot, cook on low heat 1 hour, and season with medlar and salt.

Steamed yam tofu

material

Yam 1/2 shredded pork 1 50g tender tofu 1/2 boxes of eggs 1 garlic 1 chicken powder with a little white powder 1 tablespoon rice wine 1 tablespoon sugar1tablespoon.

working methods

1

Peel and chop the yam first. Chop pork knuckle, garlic and tender tofu with a spoon. (All materials are ready)

2

Find a container, first stir the seasoning evenly, add the eggs and ingredients, and stir evenly.

three

After laying flat on a plate, steam it in a rice cooker for about 15 minutes.

four

/kloc-After 0/5 minutes, make sure everything is cooked before serving.

Chicken soup with yam and lotus seeds

material

Chicken for 2 people, yam for 2 people, coix seed 1 bowl of lotus seeds 1 bowl of rice wine 1 tablespoon of salt.

working methods

1

Prepare ingredients. Wash lotus seeds, soak coix seed in clear water 1 hour, cut yam into pieces, and blanch chicken to remove blood.

2

Take a pot of cold water, put all the ingredients in the pot, cook the soup with an electric rice cooker, or cook with high fire to remove surface impurities, then cover the pot and simmer for 40 minutes. Season with salt before cooking.

three

accomplish

Roasted yam with salt

material

Yam 1/2 root sea salt and grapefruit sauce.

working methods

1

Get all the materials ready.

2

Chinese yam peeled and cut into pieces, thickness 1 cm.

three

Apply a little sea salt to the front and back for curing 15 minutes.

four

Put oil in the pan and fry the yam until both sides are slightly burnt.

five

Pour some grapefruit sauce when eating, which is refreshing and delicious.

Fried squid with asparagus and yam

material

Asparagus (sliced) 10 carrot (chopped), yam half (chopped), everything (about 200g), fresh squid (sliced) 1 garlic (sliced), 3 small peppers (sliced) 1 coriander (chopped), and 2 salt/kloc.

working methods

1

Treatment measures 1. Remove the end of asparagus, remove the old fibers on the surface with a peeling knife, and cut into sections for later use. 2. Peel carrots and cut them into strips. 3. Peel the yam and cut it into small strips, and soak it in water for later use. 4. Slice pepper and peel garlic * If you like spicy food, you can use morning pepper. 5. Slice the fresh squid and cut a few lines if you want to be beautiful.

2

Prepare a pot of boiling water, and add 1 tablespoon salt, 1 tablespoon fried onion crisp, 1 tablespoon oil to the boiling water. Blanch asparagus in boiling water for 2 minutes, remove and drain. Carrots are also scalded 1 min, then picked up and drained. The yam is also put into the pot and blanched 1 min, and then it is picked up and drained.

three

After blanching all vegetables, blanch fresh squid in boiling water 1 min, then take out, drain * and cut squid stripes. Cut the inside, not the surface, so that the curled surface will have cooked patterns.

four

Prepare a pot, put 1 tbsp oil in the pot, add garlic slices and pepper slices and stir-fry until fragrant.

five

Add carrots and stir fry.

six

Add other ingredients, asparagus, yam, squid, seasoning, stir-fry in a pan until dry, and pour sesame oil before taking out.

seven

Delicious shangzhuo