Yam is rich in carotene, vitamin B 1, B2, vitamin C, amylase and mucopolysaccharide. Among them, carotene and vitamin C have antioxidant function and can improve human immunity. "The combination of mucopolysaccharide and inorganic salts can strengthen bone." Fu Jinru added that mucopolysaccharide is of great benefit to cardiovascular system, and patients with hypertension often eat yam to prevent early hardening of blood vessels.
Stir-fried yam and fungus
Ingredients: 350g of yam, appropriate amount of salt, 250g of auricularia auricula, and shallot 1 root.
1, wash the fungus after it is done, and tear it into small pieces of appropriate size.
2, yam slices, submerged in water.
3. Cut the onion into chopped green onion.
4. After the pot is hot, pour the oil, quickly filter the yam, pour it into the pot and stir fry quickly, then pour the fungus and stir fry twice.
5, turn off the fire, add chopped green onion and salt, borrow the remaining temperature and fry twice to serve.
Vinegar yam
Ingredients: half a root of Chinese yam (coarse), garlic cloves, three or five dried peppers, chopped green onion and mature vinegar.
1, sliced yam, diced garlic cloves and diced pepper.
2. The kitchen knife is inclined at about 60 degrees and cut into small pieces.
3, from the oil pan, add garlic pepper to saute, add yam to stir fry, add soy sauce, old vinegar, cooking wine (the wine I used to brew the wine in the pepper is delicious! ), add salt and monosodium glutamate when you get out of the pot (I put vegetable essence without monosodium glutamate).
4. Dish and sprinkle chopped green onion
Steamed iron stick yam
1, the iron stick yam is baked on the stove fire to roast the hair off the body, then it is washed, cut off and steamed in the pot for10-15 minutes.
2, when eating, you can stick jam or sugar, as you like. I dipped it in jam and honey, and it tasted good.
Xiaomi yam porridge
Ingredients: about 45g of yam, 50g of millet and proper amount of sugar.
1, prepare raw materials, fresh yam, millet and sugar. Drop a few drops of vinegar into the water, wash the yam, and soak your hands (if you soak your hands in diluted vinegar, you won't feel itchy when you cut the yam).
2. Wash and peel the yam and cut it into small pieces. Wash the millet with water (washing your face with rice water can beautify your face)
3. Add 1000ml of water to the pot to boil. Add millet and cook for 5 minutes (millet is more difficult to cook than yam, so it should be cooked earlier)
4. Add yam and cook together, with high fire for 5 minutes and low fire for 15 minutes.
5, add the right amount of sugar and mix well to eat.
Red bean yam cake
Red beans, yam, sugar
1, red beans are cooked in a rice cooker or an electric pressure cooker until they are soft (note: they are soft and not rotten, and it doesn't matter if they are rotten, but they are not good-looking). Do not put too much water when the amount of water is flush with red beans, and prefer to cook less. Generally, red beans will be soft after repeated cooking for 2-3 times.
2. When cooking red beans, put a shelf on the pot to clean the yam and steam it on the red beans, so that the red beans are cooked and the yam is good.
3. After the red beans and yam are soft, pour the red beans into a wok and add sugar, and simmer for a while with medium heat until the water in the red beans evaporates (if there is basically no water in the cooked red beans, you need to add a little water after adding sugar).
4. The shovel turns irregularly to prevent it from touching the pot. Peel the yam and press it into a sticky paste with a spoon for use.
5. Put plastic wrap on the bottom of a square container to prevent it from being taken out, put half of pressed yam into the container and smooth it with a spoon, then spread fried red beans on the coated yam, compact it with a spoon to make its surface smooth, and then smooth the remaining yam on the red beans in the same way as before.
6. After cooling down, you can remove the diced food.
Steamed balls with yam
Ingredients: yam 150g, carrot half, pork stuffing 300g, egg white 25g, Jiang Mo 10g, salt 1 spoon, cooking wine 1 spoon, soy sauce 1 tablespoon.
1 | Peel the yam and cut into small pieces. Steam in a pan and mash for later use.
2 | Put the pork stuffing and yam mud together in a container.
3 | Add egg white, Jiang Mo, cooking wine and salt and mix and stir.
4 | Pour the soy sauce in one direction, stir as much as possible, and make the meat stronger.
5 | Wash carrots, peel them, cut them into thin slices, and knead the meat into meatballs the size of table tennis balls.
6 | Put the prepared meatballs on the carrot slices and put them on the plate. Add a proper amount of water to the steamer to boil, put the meatballs into the fire and steam for about 8 minutes until cooked.
Yam steamed bread
200g flour, yam100g
20g of white sugar and 3g of yeast powder.
Milk110g
1 | Peel the yam, wash it, slice it, steam it in a pan, take it out and press it into mud.
2 | Mix the milk with yeast powder and sugar.
3 | Add yam to melt.
4 | Pour in flour, knead into a smooth dough, cover with plastic wrap and ferment to twice the size.
5 | Take out the fermented dough, exhaust and knead it into long strips, divide it into 6 equal parts, and knead it into steamed bread blanks.
6 | Put a little oil on the steamer (anti-sticking) and put it in the steamer. Cover with plastic wrap and let stand for15min. Boil water and steam it with high fire for15min. Open the lid in five minutes.
Yam with honey sauce
Ingredients: 400g yam, 20g rock sugar, 50g honey, 3g medlar and 50g water.
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 minute, take it out and put it in a plate neatly, and sprinkle the soaked medlar evenly on the coded yam.
3. Add water to the wok, add rock sugar, and let it melt completely with low fire, then pour in honey, boil until the pot boils and bubbles, and pour the honey juice evenly on the yam. Want to learn to cook? Pay attention to WeChat WeChat official account: cookbook 10 1, and teach you how to cook!
Stewed ribs with yam
Ingredients: Chinese yam (500-1000g), ribs (500-1000g), ginger (a little), pepper (a little), salt (a little), chicken essence (a little), red dates (3-4) and medlar (a little).
1. Blanch the ribs for later use.
2. Put water and ginger into the pot, smash them and put them into the pot together with the blanched ribs, and add a little pepper.
3. Peel, slice or segment the yam for later use.
4. After about 1.5 hours, put the yam into the pot and stew it together, or make it into a hot pot to eat, and cook it while eating.
5. Add the right amount of salt, red dates, medlar, chicken essence and green onions.
Yam with scallion oil
Ingredients: yam, onion salt, sugar, cooking oil, broth.
1. Wash yam and slice it.
2. Boil the water in the pot, blanch the yam, remove it, and drain the water.
3. Heat a little oil in the pot, and stir-fry chopped green onion.
4. Add yam slices and stir fry.
5. Add salt, sugar and a little broth (or chicken essence+water).
6. Cover the pot and simmer over medium heat 1 min.
7. Take the pot and put it on the plate.
Chinese yam and beef granules
Ingredients: carrot, yam, pea, beef, starch, pepper, soy sauce, cooking wine, oil, onion, ginger, monosodium glutamate and salt.
1. Peel, wash and dice carrots.
2. Peel and wash yam, dice and soak in water for later use.
3. Blanch carrots, yams and peas in boiling water.
4. Dice lean beef, add starch, pepper, soy sauce, cooking wine, and a little oil, and marinate evenly with your hands 15 minutes.
5. After the oil is hot, pour in the beef and stir fry. After the color changes, add the onion and ginger and stir fry.
6. Add carrots and yam and stir fry. Add peas and then add monosodium glutamate and salt.
Golden yam strips
Ingredients: yam, salted egg yolk, cooking wine, oil.
1. Prepare raw materials.
2. Add some cooking wine to the salted egg yolk.
3. Steam salted egg yolk and yam in a pot.
4. The steamed yam is peeled and cut into long strips.
5. Steamed salted egg yolk is crushed into mud with a spoon.
6. Heat the pan, put a little oil, and pour the salted egg yolk into stir fry.
7. Add yam strips until the salted egg yolk bubbles.
8. Stir fry evenly, so that the salted egg yolk is evenly wrapped on the yam strips.
9. put it in the plate.
Wuji yam soup
1 After the black-bone chicken is treated, boil the water and take it out.
2. Add water to the casserole to half the amount of the casserole, put the blanched black-bone chicken, mushrooms, red dates, star anise, onions and ginger together, and simmer for about one and a half hours after boiling over high fire.
3. Then cut the washed and peeled yam into large pieces, put it in the pot and stew for half an hour until it is crisp and rotten, and add some salt to taste it.
Traditional Chinese medicine believes that cold hands and feet are closely related to physical weakness, and yam black-bone chicken soup has good effects of tonifying middle warmer, benefiting qi and nourishing blood, which is especially suitable for patients with cold hands and feet.
1 After the black-bone chicken is treated, boil the water and take it out.
2. Add water to the casserole to half the amount of the casserole, put the blanched black-bone chicken, mushrooms, red dates, star anise, onions and ginger together, and simmer for about one and a half hours after boiling over high fire.
3. Then cut the washed and peeled yam into large pieces, put it in the pot and stew for half an hour until it is crisp and rotten, and add some salt to taste it.
Traditional Chinese medicine believes that cold hands and feet are closely related to physical weakness, and yam black-bone chicken soup has good effects of tonifying middle warmer, benefiting qi and nourishing blood, which is especially suitable for patients with cold hands and feet.
Ingredients:
400g of yam, 50g of pork chop, 0g of dried auricularia 1 00g, 5g of ginger1piece, 5g of medlar, and proper amount of salt, cooking wine and water.
1, chop the pork chops after cleaning, put water in the pot and add a teaspoon of cooking wine, put them in the pork chops and boil them over high fire. Turn off the fire and take them out when they are five ripe;
2. After the auricularia auricula is soaked, the pedicel is torn into small pieces, the yam is peeled and washed, then the hob is cut, the ginger is sliced, and the medlar is rinsed for later use;
3. Put pork chop, auricularia auricula and yam in a pressure cooker, add ginger slices and pour water. When the water doesn't reach all the ingredients, boil over high heat for 15 minutes, then turn the heat off after charging air, sprinkle Lycium barbarum, stew for a while, and add a small amount of salt to taste.
Ingredients:
400g of yam, 50g of pork chop, 0g of dried auricularia 1 00g, 5g of ginger1piece, 5g of medlar, and proper amount of salt, cooking wine and water.
1, chop the pork chops after cleaning, put water in the pot and add a teaspoon of cooking wine, put them in the pork chops and boil them over high fire. Turn off the fire and take them out when they are five ripe;
2. After the auricularia auricula is soaked, the pedicel is torn into small pieces, the yam is peeled and washed, then the hob is cut, the ginger is sliced, and the medlar is rinsed for later use;
3. Put pork chop, auricularia auricula and yam in a pressure cooker, add ginger slices and pour water. When the water doesn't reach all the ingredients, boil over high heat for 15 minutes, then turn the heat off after charging air, sprinkle Lycium barbarum, stew for a while, and add a small amount of salt to taste.