Yam is a good thing, it has the functions of invigorating spleen and stomach, and relieving fatigue, and it can beauty beauty, improve human immunity, prolong life, and eat more is beneficial and harmless. Eating yam in spring can prevent spring sleep and eat less, strengthen the spleen and stomach. A complete collection of home-cooked dish practices

Fried yam slices

Ingredients: 1 yam, a handful of auricularia auricula and half a cucumber.

Seasoning: salt and chopped green onion.

Practice: 1, yam washed and peeled, cucumber washed, fungus soaked and washed. 2. Cucumber slices obliquely, and yam slices obliquely. 3, the pot is hot, pour the right amount of oil, first add the yam and stir fry, then add the fungus, stir fry for a while, then add the cucumber and stir fry, add the right amount of salt and then take out the pot.

Sweet-scented osmanthus with Chinese yam

Ingredients: a yam, sweet-scented osmanthus honey, a little white vinegar.

Practice: 1. Peel the yam, cut it into long strips, and soak it in water with a little white vinegar. 2. Boil a proper amount of water in the pot. After the water is boiled, add yam strips and cook for about 2 or 3 minutes until it breaks. 3. Soak it in cold white water immediately after taking it out and let it cool, then take it out and drain it. 4. Put the processed yam strips into the plate and pour the sweet-scented osmanthus honey.

Hot toffee yam

Ingredients: yam 1 kg, 50 grams of rock sugar (or sugar), 500 grams of peanut oil.

Practice: 1. Wash and steam the yam, peel it and cut it into hob blocks. 2. Put the wok in medium heat, add peanut oil, and the oil is 50% hot. Stir-fry the yam in a wok, stir-fry for 3 times in the middle, stir-fry until the persimmon is yellow, and drain the oil. 3. There is a little oil left in the pot, stir-fry the white sugar into thin juice, and when the flowers bloom, put the fried yam into the pot, pour some water on it, and turn it over to eat. Take a small bowl of cold boiled water and serve it at the same time.

Production key

1. Stir-frying sugar is the main technical key to making wire drawing. There are three methods: first, stir-fry the oil, you can put the oil first, or you can put the oil and sugar into the pot at the same time. The weight ratio of sugar to oil is usually .. 150g sugar, and 5g oil is more suitable. In the second method, the weight ratio of water to sugar is usually ..150g sugar and 25g water. In the third oil-water mixed frying method, the ratio of sugar to oil-water is .. 150g sugar, 20g water and 5g oil. All three frying methods need to crush sugar before frying. As soon as the sugar is put into the pot, it must be stirred constantly. When the sugar bubbles first, then the bubbles become smaller, and the melted sugar turns from thick to thin and light yellow, you can put the main ingredients. No matter which frying method is used, the firepower cannot be large. Be careful not to hang sugar on the side of the pot to avoid burning.

2. The stir-frying of main ingredients and sugar must be completed at the same time. The first one will affect the drawing effect and the quality of finished products.

3. The bottom of the bowl full of shredded vegetables must be smeared with oil, and then a bowl of cold boiled water. Dip it in water when eating, the food is crisp, sweet and delicious, and it doesn't stick to teeth.

Features:

Sweet outside and smooth inside, rich in nutrition. Stir-fry the syrup slowly over low heat and pull out the silk.

Blueberry yam

Ingredients: one yam, appropriate amount of blueberry sauce.

Practice: 1, peeled yam, cut into pieces or strips about 5 cm long and about 1 cm wide in Checher; 2. Steam peeled yam slices. 3. Soak the steamed yam slices in crystal sugar water 1 hour. 4. Put the soaked yam slices into the plate according to your favorite way, and pour the right amount of blueberry sauce.

Fried yam with tomatoes

Ingredients: tomato, yam, oil, salt, soy sauce and sesame oil.

Practice: 1. Peel and slice tomatoes and yam. 2. Add proper amount of peanut oil and sesame oil with peanut oil amount of 1/3 into the hot pot. When the oil is hot, add the tomatoes and stir-fry until half cooked. Add yam slices and stir fry constantly. After cooking, season with salt and delicious soy sauce.

Yam and red bean cake

Ingredients: yam 100g, red beans 30g, sugar 15g (the dosage of various ingredients can be adjusted by yourself, and you can add more sugar if you like sweets).

Exercise:

1. Wash the yam and steam it in the pan. After the pot is boiled, steam it for about 15 minutes, and easily penetrate it with chopsticks.

2. Peel the steamed yam and cut it into sections. Take a piece of plastic wrap, wrap yam in it, and grind yam into mud.

3. Put the yam mud into a bowl for later use.

4. Soak red beans for 4-5 hours in advance, or longer, so as to save fire when cooking. Cook the red beans and take them out for later use.

5. Pour sugar into the pot, add cold water, and the fire begins to boil. Cook until the soup is thick, turn to low heat, pour in the red beans, stir-fry the red beans with a spoon constantly, so that each red bean is evenly coated with a layer of sugar.

6. Add red beans into the yam mud and stir well. Shape with leftover jelly shells or use other abrasives. It is also possible to arrange into small cakes without any grinding tools.

Roasted sparerib with yam

Ingredients: ribs 1 kg, 1 yam.

Seasoning: one piece of fermented bean curd, one spoonful of soy sauce, one star anise, one piece of cinnamon, three onions, two garlic cloves, three slices of ginger and a proper amount of soy sauce.

Practice: 1. Wash and peel the yam, and cut into hob blocks. After cutting, soak it in light salt water to prevent oxidation and discoloration. 2. Wash the ribs, put a proper amount of water in the pot, put the ribs in the pot and rinse them with cold water. 3. Boil the water for 5 minutes, skim off the floating foam, take out the ribs and wash them with water. 4. Wash the pot, put the ribs in, add water, less than 2~3 cm; Add onion, ginger, garlic, star anise and cinnamon. Add fermented bean curd and bean paste to taste and color. Both fermented bean curd and bean paste are salty, and no need to add salt. Add the right amount of soy sauce to make the ribs more beautiful and tasty. When the water boils, simmer over medium heat. 5, stew until the soup is reduced by half, pour in yam. Yam is easy to boil if poured too early, and it is not easy to cook if poured too late, so it is most appropriate to halve the amount of soup. 6, stew until the soup is almost used up, open the fire to collect the juice, and the fire to collect the juice can make the ribs more beautiful. 7. Stir with a spoon while collecting juice to prevent the pot from being burnt and dry the soup. Those who like bibimbap can leave some juice for bibimbap. 8. Dish the ribs and sprinkle with a little chopped green onion.