All year round, yam is a very popular ingredient, it itself medicinal food homologous, both spleen and stomach therapeutic effect, but also has a very high nutritional value, spring often eat can supplement the qi, enhance immunity, is the first choice to nourish the spleen and stomach to reduce spring dryness. These 6 methods, the operation is simple and the taste is good, every day to change the fry, the child is not tired of eating, and the whole meal is discred.
1. 【Stir-fried yam fungus】
1. Tear the yam into small flowers in advance; peel off the yam, cut it into diamond-shaped slices, soak it in water, and add some white vinegar to the oxidation to turn black; then cut some red pepper slices to match the color.
2. Boil water in a pot, add a spoonful of salt to the bottom flavor, pour a little vegetable oil to prevent nutrient loss. After the water comes to a boil, put in the yam and blanch the water for about a minute, pour the fungus and red pepper into the pot, continue to blanch the water for 10 seconds, and rinse quickly with water to avoid the ingredients from softening.
3. Burn the oil in the pot, after the oil is heated, the yam, fungus, red pepper drain the water together into the pot, and the side dishes must be drained when the pot is cooked, otherwise it will cause the oil to splash around. Add 2 grams of salt, 2 grams of chicken powder, a little sugar to freshen, turn on high heat and quickly stir-fry the seasonings, then hook a little water starch to increase the adsorption of the seasonings, pour a little bright oil to brighten the color, and after turning well, you can put the pot on the plate.
2. 【Yam roasted meat diced】
1. Cut off the outer skin of the yam, cut into hob pieces, soak in water, pour white vinegar to prevent the yam from oxidation and turn black; cut the lean meat into 1 cm-sized cubes and put it in the basin; cut the ginger into thin slices, cut the green onion into slices, and then add two star anise; cut off the millet pepper segments and set aside.
2. Boil water in the pot, after the water boils, pour in the lean meat diced water for about 1 minute, the meat is white, you can pour it out and rinse it with water and drain the water.
3. Burn the oil in the pot, pour in the onion, ginger, star anise to fry the aroma, put in a few red peppers, pour in the diced meat to continue to fry the incense, pour in a little cooking wine to fishy, a little old pumping background color, turn well and add the appropriate amount of water without diced meat, then cover the pot, turn on medium-low heat and cook for about five minutes.
4. After the soup becomes less, pour in a few grains of rock sugar to freshen up, increase the sweet taste, continue to boil for one minute, pour in the yam block, cover the pot and cook for 2 minutes, add a little MSG, thirteen spices to taste, continue to dry the soup, you can come out of the pot and plate.
3. 【Ginger Yam】
1. Peel and cut the yam into strips; green pepper and red pepper in half, also cut into wide strips, and put together with the yam to match the color; ginger cut into relatively small finely chopped, green and red pepper are cut into crushed grains and ginger minced together.
2. Pour water into the pot, add a spoonful of white vinegar, a small spoonful of vegetable oil, bring the water to a boil on high heat, pour in yam, green and red pepper and blanch the water for 30 seconds, rinse with cool water after fishing out, control the water and set aside.
3. Add salt, sugar, monosodium glutamate, white vinegar, ginger juice, sesame oil, and then pour the minced ginger and green and red pepper into the basin, stir well with a spoon to dissolve the seasoning. Fill the pot with dried yam and green and red peppers and pour the sauce you just stirred on top.
4. 【Sweet and sour yam】
1. Cut off the outer skin of two iron stick yam, cut into hob pieces and place them in the basin, sprinkle potato starch and mix well; three red dates, remove the core inside, cut into two cloves, and then cut some ginger for later.
2. Burn the oil in the pot, put the yam into it when the oil is 50% hot, shake the pan not to let the yam stick to the bottom of the pan, fry it for about 2 minutes on medium heat, fry the yam until the shell becomes hard, pour in the dates and fry it for another 10 seconds, and pour out the oil control.
3. Leave the bottom oil in the pot, pour in the ginger and stir-fry, add 20 grams of tomato sauce, quickly stir-fry with a spoon, add a little water, pour in 20 grams of sugar, 15 grams of white vinegar, 1 gram of salt quickly stir and even out, the soup slowly bubbles and becomes viscous, hook a little water starch, then beat a little clear oil, and then pour in the drained oil of yam and red dates quickly turn over a few times, the yam is evenly wrapped in sweet and sour juice and you can get out of the pot.
5. 【Miyoshi Yam】
1. Two yam, peel off the skin and cut into cubes of about one centimeter, add water to soak up, add 5 grams of rice vinegar, 2 grams of salt to prevent the yam from oxidation and blackening; cut the green onion into cubes, cut the garlic into garlic slices and put it in the basin, and then catch the dried pepper 2 grams; carrots, cut into diced carrots, cucumbers, cut into diced cucumbers and put them together for later.
2. Prepare a small basin, add 2 grams of salt, 1g chicken essence 1g pepper, 8 grams of sugar, 8 grams of balsamic vinegar, 5 grams of soy sauce, stir well to make a sweet and sour sauce. Prepare 50 grams of fried peanut rice for later.
3. Next, we blanch the yam, carrot grains and cucumber grains: boil water in the pot, add 5 grams of rice vinegar to keep the yam bright, wait until the yam is about to blanch, add the carrot grains and cucumber grains, continue to blanch the water for 20 years and pour out all the water control.
4. Burn the oil in the pot, pour in the green onion, garlic and dried peppers together to stir-fry the aroma, pour in the prepared sauce, then add a small amount of water, then pour in a little water starch hook into a thin mustard, pour in the blanched yam and other ingredients to continue to stir-fry evenly, put in the cooked peanut rice, drizzle with chili oil, turn well and then you can get out of the pot and plate, and finally sprinkle with white sesame seeds, delicious.
VI. 【Yellow Peach Yam】
1. Yam peel off the skin, cut into hob pieces in the basin, add water and a little white vinegar soaking, to prevent the yam from oxidizing in the air and turn black; a piece of carrot, cut into diced carrots; a section of cucumber is also cut into diced cucumbers and put together; prepare a fragrant yellow peach, of course, canned yellow peach that can not buy fresh yellow peach, peel off the skin, cut into even small pieces.
2. Boil water in a pot, pour in yam, bring the water to a boil, beat off the foam, then add yellow peach, diced cucumber and diced carrot, continue to blanch the water for a minute to pour out the water control.
3. Boil the water in the pot again, put all the ingredients that have been blanched in the water, add 15 grams of sugar to boil, and then put in the appropriate amount of water starch to hook a thin layer of mustard, tighten the juice on high heat and you can put it on the plate.
There are 6 kinds of yam methods that are salty and sweet, healthy and appetizing, and they are fried every day, and children love to eat and do not worry about the method.
(First Food Editor: Xiao Ya)