Yam is rich in nutrition and has a wide variety, some are glutinous and sweet, and some are crisp and refreshing. There are many ways to eat yam, such as steaming, frying, boiling, stewing, making soup, frying and baking. To say how to eat yam well, steaming, making soup and cooking are all good, light and refreshing, with less oil and salt.
Steamed yam is the best way to preserve nutrition. You can burn the whole yam on the fire, burn the roots on it, then cut it into sections and steam it directly in a steamer. You can also peel the yam and steam it in sections. Steamed yam can be eaten with honey or other favorite accessories, can be used as a staple food, and can also be used for cooking and drinking.
Many families often make yam soup. It can be used to cook pork, duck, chicken, beef and so on. This soup tastes greasy, nutritious and delicious. The yam soup doesn't need any technology, just pay attention to the fact that yam should be cooked when other ingredients are almost cooked, because yam is cooked quickly, about ten minutes, and it can't be cooked for too long, otherwise it will not only be soft and rotten, but also paste the soup.
Stir-fried yam generally chooses yam varieties with crisp taste, which can be fried alone or together with other ingredients, such as fungus and sweet pepper. Fried yam is sweet and delicious, crisp and refreshing.
Yam cake, a kind of yam food, can be used as a snack or as a breakfast meal. The taste is soft and chewy, and it is deeply loved by the elderly and children.
-Yam soft cake-Material: 350g yam, cassava starch 150g, rice flour 100g, 200ml milk, proper amount of edible oil and sugar.
-Production method:
Peel the yam, wash it, slice it, and steam it in a steamer. Pour the steamed yam into a cooking machine, add milk and beat the yam into a paste. Put cassava starch and rice flour into a large bowl, add appropriate amount of sugar, add a small amount of yam paste into the large bowl several times, stir while pouring until there are no particles at all, and the stirred yam paste looks like delicate and sticky yogurt, then add a little cooking oil and stir evenly. Prepare a flat-bottomed plate, brush the bottom of the plate with oil, pour the yam paste into the plate and sprinkle sesame seeds on the surface. After the water in the steamer is boiled, put the flat chassis into the steamer, cover a plate upside down or cover with plastic wrap, and steam for about 20 minutes on high fire. After the yam cake is steamed, take it out and let it cool, then take it out upside down and cut it into small pieces. Baishan medicinal soft cake is ready, delicate and soft, sweet and soft.
-Answer to the question of making yam soft cakes: 1. Why do you need milk to make yam soft cakes? May I use water?
Answer: Water can be used to make yam soft cakes. Milk can be used to paste steamed yam instead of water, which will increase the flavor and make yam soft cakes rich in milk. Secondly, nutrition is more comprehensive and rich.
2. Why should cassava starch and rice flour be used as auxiliary materials?
Answer: Cassava starch can increase the elasticity and hardness of yam soft cake, while rice flour can increase the softness and viscosity of yam soft cake. Yam soft cake was made from cassava starch, rice flour and yam, and the finished product was soft and glutinous.
-Tips for making yam soft cakes: Add milk to yam instead of water, and yam soft cakes will be rich in milk and nutrition. If there is no milk or you don't like the taste of milk, you can use water directly. Cassava starch and rice flour should be added to the yam mud several times, and fully stirred to make the yam mud have no particles and a delicate and sticky yogurt shape, so that the steamed yam mud soft cake will have a delicate and soft taste. Pour the yam paste into the flat plate, not too full, just 78 minutes, otherwise the yam soft cake will swell and overflow after steaming. Put boiling water on a flat chassis filled with yam paste, and cover it with inverted plate or plastic wrap to prevent water vapor from dripping and affecting the shape and taste of yam soft cake. Steamed yam soft cakes should be taken out and cut into pieces when they are cold. When it is not completely cooled, yam soft cakes are soft and difficult to cut into shapes. When making yam soft cakes, raisins and jujubes can be added to increase the flavor. Some people's skin will be allergic to yam mucus, so it's best to wear gloves when peeling, or put yam in a boiling water pot for two minutes before peeling to avoid an allergic image. If you accidentally touch allergic itching, you can apply white vinegar to relieve allergic symptoms.