What my family drinks most in winter is yam noodle soup, which is cooked in ten minutes, delicious and appetizing, full and warm.
1. Prepare two yams, peel them, wipe off the mucus on the surface with white vinegar, wash them with clear water and cut them into small pieces.
Cut it, put it in the pot, add water, pour in a little white vinegar and wash it again. After thorough washing, add a little salt to increase the bottom taste, sprinkle with appropriate amount of flour and mix well, so that each yam slice is covered with flour, and the flour should not be too thick, so as not to affect the taste.
Prepare a handful of crab-flavored mushrooms and cut off the roots; A tomato, cut into small pieces; Eat more Beijing food to enhance fragrance and wash it for later use.
2. Heat the oil in the pot, add the onion and ginger and saute until fragrant. Pour in the tomato and stir-fry for a while, then stir-fry the tomato juice. The soup is more delicious and appetizing. When frying, you can add some salt to make the juice faster, then add the crab mushroom and fry together for a few times, pour in the right amount of water, add the right amount of tomato sauce, soy sauce, salt, monosodium glutamate, chicken powder, pepper and thirteen spices and stir well.
Boil the soup with high fire, pour in yam, stir well with chopsticks to avoid sticking to the bottom of the pot, and then add appropriate amount of water starch to thicken the soup. After boiling the pot again, the yam soup is basically cooked. Sprinkle chopped green onion at this moment, pour in the egg liquid, wait for the ear of the egg to float completely, add the leaves of Cai Jing, pour in sesame oil, and a fragrant and nutritious yam soup will be ready.
Stewed ribs with yam are simple and delicious, especially in winter, which warms the body and stomach. Spare ribs don't need to be fried in advance, they can be stewed with milk, which is white and delicious.
1. Prepare a sparerib, chop it into slightly larger pieces, and clean it for later use.
Prepare a few yams, peel them, wash them with clear water, and wipe off the mucus on the surface with white vinegar, which can effectively prevent them from oxidation and blackening. After treatment, it is washed again and cut into sections. Stewed ingredients can be cut a little bigger and more resistant to stewing.
2. Blanch the ribs: Boil half a pot of boiling water, pour a proper amount of cooking wine to remove fishy smell, pour the ribs into the pot, boil them again, remove them, and rinse them with warm water. Never rinse with cold water, which will easily solidify protein. The stew is not strong enough, and the meat is easy to paste.
3. Add onion and ginger to another pot, pour in ribs, add appropriate amount of warm water, and add a little salt to taste. When stewing soup, you must add enough water at one time. The soup stewed with water for the second time was not strong, fragrant and delicious. Stew the soup with high fire for 10 minute, then add yam to continue cooking, turn to low fire for 30 minutes, and stew the soup thick.
After 40 minutes, the ribs soup is creamy, then add proper amount of monosodium glutamate, chicken powder and pepper to taste, continue to cook for a while, and take out the pot. Finally, sprinkle with chopped green onion and coriander, and a delicious and nutritious stewed pork ribs with yam will be ready.
Auricularia auricula and yam taste crisp. They are all simple fried, light in nutrition and loved by the whole family.
1. Prepare a yam, peel it, wash it, and cut it into even slices.
Prepare a proper amount of auricularia auricula, soak it in cold water for 2 hours, and soak it fully to make it fully absorb water and expand, so as to avoid the sudden thermal expansion of auricularia auricula when frying.
Prepare half a red pepper and cut it into diamond-shaped pieces; Cut some onions for later use.
2. Stir-fry onion oil: the pot is hot, put more vegetable oil, pour in shredded onion when the oil temperature is 50% hot, dip in and stir-fry with low fire, stir-fry the onion inside frequently, and pour it out when the shredded onion is fried to golden brown. Sauté ed vegetables with onion oil are more fragrant.
3. Put the materials in water and blanch: put the yam and fungus in the pot. Blanch the water first to make the ingredients easier to fry. Second, release the excess water in the fungus to prevent cold water from encountering hot oil and causing frying pan. Cook for about 30 seconds, add the red pepper slices and blanch them slightly, then pour them out and put them in clear water to avoid the ingredients from softening again at the residual temperature.
4. Heat the pan again and add the freshly fried scallion oil. When the oil temperature is 50% hot, pour the ingredients into the pot and stir well. Add 2g of salt, a little white sugar to freshen up, and monosodium glutamate1g. Turn the fire to stir fry quickly to melt the seasoning, then hook in a little water starch to increase the adsorption of the seasoning, pour in a little bright oil to brighten the color, and then plate. A crisp and refreshing auricularia yam is ready.
In fact, yam stewed chicken Tonga cold water is not right. Boiling with heated water is the key to make chicken soup thick, white, fragrant and delicious.
1. Prepare half a pheasant, rinse and cut into small pieces.
Prepare a yam, peel it clean, cut it into hob blocks, soak it in water after cutting, and then pour a little white vinegar to prevent oxidation and discoloration.
Prepare a few red dates and medlar and soak them in water for a while; Cut some ginger slices and onion slices for later use.
2. Blanching chicken pieces: Boil water in the pot, add cold water to chicken pieces, and add a little cooking wine to deodorize them. It is easier to cook chicken pieces in cold water for about 2 minutes. Dump the chicken pieces after discoloration, wash them with clear water and drain the blood foam for later use.
3. Boil some water in the casserole, and use it to stew chicken soup later.
4. Continue to heat the wok, add a proper amount of vegetable oil. When the oil temperature is 50% hot, add the onion and ginger slices and stir fry until fragrant. Pour in the chicken pieces that control moisture, stir fry over medium heat, and add a little salt to stir fry the water inside. Stir-fry the chicken pieces until they slightly change color, then put them into the casserole.
At this time, the water in the casserole has been cooked. When stewing chicken soup, you must use hot water to let the nutrients in it stew fully. Turn to low heat and stew for 40 minutes, so that the nutrients in the chicken pieces can be integrated into the soup.
After 40 minutes, pour the yam, red dates and medlar into the casserole, boil the soup again, turn to low heat and continue stewing for 5 minutes, so that the yam can absorb the umami flavor of the chicken soup.
After 5 minutes, add appropriate amount of chicken essence and pepper, melt the seasoning first and then pour it into the pot. Chicken essence can enhance the taste of soup again. If you want to drink the original flavor, add a little salt and a delicious yam chicken soup pot will be ready.
Jintang yam is very simple, with simple ingredients, sweet and delicious, very suitable for children to eat, rich in nutrition and delicious.
1. Prepare two yams, clean them, peel them, cut them into 3cm long sections, and put them neatly on a plate.
Prepare a small piece of pumpkin, peel it and cut it into pieces.
2. Boil water in the pot. After the water is boiled, add yam and pumpkin, cover and steam on low heat 12 minutes.
12 minutes later, take out the pumpkin and yam, and press the pumpkin into mud with a spoon.
3. Boil the water in the pot, pour the pumpkin puree, add three spoonfuls of sugar and appropriate amount of honey, stir evenly with a spoon, keep it on a small torch until the pumpkin soup is sticky, and finally pour the pumpkin puree on the yam to make a sweet and delicious golden soup yam.
Sesame yam is simple to make, crisp and delicious, and can be eaten as a leisure snack or as a dessert.
1. Prepare two yams, cut them into two pieces from the middle, boil water in the pot, bring them to a boil with high fire, add the yams, cover the pot and steam for about 8 minutes.
After 8 minutes, the yam has been steamed. After taking out and cooling, peel off the skin, wash off the impurities attached to it with clear water, and cut into 5 cm sections.
2. Prepare a small pot, put in a proper amount of corn starch, and take two small pots, one with an egg and some white sesame seeds.
3. First, wrap the yam segments with corn starch, put them into the egg liquid, then put them into the sesame pot and wrap them with white sesame seeds. This can not only firmly stick the sesame seeds to prevent them from falling off, but also make the taste more crisp, and can also wrap the remaining yam segments with white sesame seeds.
4. Heat the oil in the pot. When the oil temperature is 50% hot, put the yam segments in turn and simmer slowly. When the yam section hardens, you can take out the oil control and squeeze a little salad dressing. A crispy and delicious sesame yam is ready.