Introduction to this issue: In autumn, lotus roots and radish stand aside, so you should eat this dish. 8 ways to nourish the stomach and not get angry
In late autumn, the weather is getting colder and colder day by day. People are prone to cold and colder. This season, you should eat some foods that improve your immunity.
In autumn, lotus roots and radish stand aside, so you should eat this dish. Yam is a vegetable that can be used as medicine and edible. It is a medicine-food-to-food-to-food-to-food-to-food-to-food-to-food-to-food-to-food-to-food-to-food-to-food-to-food-to-food-to-food-to-food-to-food-to-food-to-food-to-food-to-food-to-food-to-food-to-food-to-food-to-food-to-food-to-food-to-food-to-food-to-food-to-food-to-food-to-food-to-food-to-food-to-food-to-food-to Eating yam appropriately can improve spleen and stomach function and promote digestion. Yam can replenish qi and blood, nourish and nourish, and enhance the body's immunity.
yam method can be made with meat or vegetable, it can be used to make soup, or it can be stir-fried with various ingredients, and share 8 common methods of yam, which are nutritious and delicious. You should eat it frequently in autumn and nourish and not cause heat. Let’s take a look at what yam methods are made:
[Fried yam] Required ingredients: 1 yam, half a carrot, 1 sharp pepper, black fungus, appropriate amount of oil and salt, 2 slices of ginger, 3 cloves of garlic, 1 teaspoon of chicken essence, appropriate amount of starch,
Preparation steps:
1. Soak the fungus in warm water in advance, and scrape the skin of the carrots. Scrape the yam off the skin. When scraping the yam skin, it is best to wear disposable gloves to prevent the yam juice from being stained with the hands, causing allergies and itching.
2. Cut the yam into slices with an oblique knife, put the yam tablets into clean water, add a few drops of white vinegar, and soak it to prevent the yam from oxidizing and turning black.
3. Cut the carrot into segments with an oblique knife, then cut it into diamond-shaped slices, remove the stems and seeds of the pepper, cut it into diamond-shaped slices, cut the ginger into granules, pat it with garlic, and then chop it.
4. Add water to a boil in the pot, add the yam and blanch it for about 2 minutes. The yam is transparent. Take out the yam and put it in cold water and cool it down. Take it out and drain the water and set aside.
5. Reboil the water in the pot, add the fungus and blanch it for 1-2 minutes, remove the fungus and drain the water and set aside.
6. Add oil to the pot and heat it, add ginger and minced garlic and stir-fry.
7. Add carrot slices, pepper flakes, and fungus to stir-fry over high heat, and fry the carrots until the color becomes darker.
8. Add yam tablets and stir-fry evenly over high heat. Add salt and chicken essence, stir-fry evenly. Drop in an appropriate amount of water starch and add thin starch, stir-fry evenly over high heat, turn off the heat, serve on a plate. A plate of fried yam with bright colors and light taste is ready.
[Four-colored vegetables stir-fry] Required ingredients: 150 grams of Dutch beans, 200 grams of yam, appropriate amount of fungus, 1 section of carrots, appropriate amount of oil and salt, 3 cloves of garlic, 1 teaspoon of chicken essence, appropriate amount of starch,
Preparation steps:
1. Prepare the required ingredients, soak the dry fungus in advance, put the dry fungus in water for about 2 hours, select the Dutch beans and wash them, peel and wash the carrots.
2. Cut the yam into slices, soak it in clean water, and drop a few drops of vinegar so that the color of the yam will not oxidize and turn black. Cut the carrots into slices. Smack the garlic and cut it into garlic granules.
3. Add water to the pot, add yam tablets and carrot slices to blanch it. After the water boils, blanch it for about 1 minute, and remove the yam and carrot slices.
4. After taking out the yam and carrot slices, immediately put them in cold water and put them in cold water to cool down. Remove them and drain the water. After blanching the yam, immediately put them in cold water to cool down. This will keep the yam crisp and tender taste and will not overheat.
5. Add a few drops of oil and a little salt to the water in the pot, add a little dung bean and fungus to blanch it, blanch the dung beans until the color turns dark green, remove the dung beans and fungus, put it in cold water and cool it down, remove it and drain the water. When blanching the dung beans, add a little salt and a few drops of oil to the water, which will make the dung beans more green. Put it in cold water to cool it, which can make the dung beans crisp and tender, and the color will not turn yellow.
6. Add oil to the pot and heat it, add minced garlic and stir-fry to bring out the garlic aroma.
7. Add the dutch beans and fungus, stir fry evenly over high heat, and stir-fry for about half a minute.
8. Add yam and carrot slices, then add chicken essence, appropriate amount of salt, stir fry evenly over high heat, pour a little water starch and thinly pan, pour a little sesame oil, stir fry evenly over high heat, turn off the heat, serve on a plate, and stir-fry a small plate of four-color, fragrant and flavorful vegetables.
[Cinderella fried yam] Required ingredients: 250 grams of celery, 250 grams of yam, 100 grams of cooked walnut kernels, appropriate amount of oil and salt, 2 cloves of garlic, 1/2 teaspoon of chicken essence, appropriate amount of starch,
Method steps:
1. Scrape the yam and wash the yam skin. It is best to bring a glove, or put a fresh-keeping bag on your hands, and then peel it. To prevent the mucus from sticking to the itchy hands, remove the leaves and roots of the celery and wash it.
2. Cut the celery knife into inch pieces, cut the yam into diamond-shaped slices, place it in water, add a few drops of vinegar to prevent the yam from oxidizing and turning black, and cut the garlic into powder.
3. Add water to a boil in the pot, add a little salt, add yam and celery to blanch it. After the water boils again, remove the celery and yam together
4. Put it in cold water and put it cool, remove it, drain the water, so that the celery and yam can be kept crisp and tender.
5. Add oil to the pot, heat it, add minced garlic and stir-fry it over low heat to bring out the garlic flavor
6. Add celery and yam and stir-fry quickly over high heat and stir-fry evenly. Add salt, pour a little water starch into thin starch, stir-fry evenly over high heat, add walnut kernels, stir-fry evenly, turn off the heat, and serve.
[Yam Dutch Beans Fried Bacon] Required Ingredients: 150 grams of bacon, 250 grams of Dutch Beans, 200 grams of yam, appropriate amount of oil, 2 slices of ginger, 2 cloves of garlic,
Preparation steps:
1. Prepare the required ingredients, pick the Dutch Beans, pull off the old tendons on both sides, and wash them. Peel and wash the yam,
2. Add water to boil the steamer, cut the bacon into slices, put it in a plate, put it in a steamer, cover the pot, and steam for 10 minutes. (The steamed bacon will be softer and easier to cut, the taste will not be too dry, and it can also remove some of the saltiness)
3. Cut the yam into pieces with an oblique knife, then cut the yam into diamond-shaped slices, put the cut yam tablets in clean water, and pour a few drops of vinegar, so that the yam will not turn black.
4. Add water to a boil in the pot, add a little salt, add the durian beans and blanch in water. After the water boils, add yam tablets and blanch together for about 1 minute.
5. Remove the dutch beans and yam together, put them in clean water and cool them, remove them and drain them for later use.
6. Add oil to the pot and heat it, add bacon and stir-fry it out, then add shredded ginger and slices of garlic to stir-fry.
7. Add the Dutch beans and yam tablets and stir-fry them over high heat, turn off the heat, serve on the plate.
[Rose Yam] Required Ingredients: 2 yams, 2-3 tablespoons of rose sauce, 1 tablespoon of rock sugar, 2-3 tablespoons of water, a few drops of white vinegar,
Methods and steps:
1. Prepare the required ingredients, scrape off the skin of the yam, and rinse it.
2. Cut the yam into slices about 0.5 cm thick, cut it into clean water, add a few drops of white vinegar, and soak for 10 minutes, so that the color of the yam will not turn black.
3. Turn the yam tablets in a circle and place them in the shape of flowers one by one. After the arrangement is made, cover the plate with a layer of plastic wrap to prevent the water from dripping into the plate. Add water to a boil in the steamer, put the plate on the steamer, cover the pot, steam for 15 minutes, and after the time is up, turn off the heat and simmer for another 5 minutes, take out the plate, remove the plastic wrap, and let the yam cool down.
4. Add 2-3 tablespoons of water to the pot, add rock sugar, heat it up, and melt the rock sugar.
5. Add rose sauce, stir well, and cook until the soup becomes sticky, turn off the heat, and let the juice cool.
6. Just pour the prepared juice on the yam, and a sweet and nutritious and healthy rose yam will be prepared.
[Yam Corn Bone Soup] Required Ingredients: 1 jin of pig bones, 1 ear of corn, 1 yam, 2 dates, appropriate amount of salt, 3-4 slices of ginger, 1 tablespoon of cooking wine,
Preparation steps:
1. Scrape the yam, wash it, and cut the corn into pieces.
2. Cut the yam into hob pieces, put it in clean water, add a few drops of white vinegar, and soak it. This will prevent the yam from oxidizing and turning black. Slice the ginger and wash the jujube.
3. Add water to the pot, put cold water in the pork bones and blanch them. After the water boils, add cooking wine and cook for 4-5 minutes, skim off the foam, remove the pork bones, put them in warm water and wash them for later use.
4. Add water to the casserole, then add slices of ginger and dates, add pork bones, bring to a boil over high heat, cover with a lid, turn to low heat, and simmer for about 1 hour.
5. After the time is up, open the lid, put in the yam and corn, bring to a boil over high heat, cover the lid, and continue to cook for about 1 hour. After the time is up, add salt to season it. A pot of sweet and delicious yam corn bone soup that strengthens the spleen and stimulates appetite is ready.
[Sheep Scorpion Yam Soup] Required Ingredients: 1 jin of sheep spine, 1 yam, 1 coriander, appropriate amount of salt, 1 piece of green onion, 1 piece of ginger, 1 tablespoon of cooking wine, 1 teaspoon of white pepper,
Preparation steps:
1. Soak the sheep spine in clean water for 1-2 hours. During this period, change the water 1-2 times and soak part of the blood in the bones. The soup and meat are not fishy.
2. Add cold water to the pot, put the bones in cold water and blanch them. After the water boils, skim off the foam, blanch for 4-5 minutes, and remove the bones.
3. After taking out the bones, put them in warm water to wash away the blood foam.
4. Scrape the yam off the skin, cut it into hob pieces, soak it in clean water, and add a few drops of white vinegar so that the yam will not oxidize and turn black. Cut the coriander into small pieces and chop the scallions into powder.
5. Add hot water to the pot, add the blanched sheep spine, then add the scallion, ginger slices, cooking wine, bring to a boil over high heat, cover the pot, and cook over high heat for 30 minutes.
6. After the time comes, pick up the onion slices and don’t, change to low heat, and continue to cook for 30 minutes. When cooking soup, cook on high heat for half an hour, boil the soup color to turn white, and then simmer slowly over low heat to boil out the nutrients of the bones. This is a tip for cooking mutton soup with milky white color.
6. After the time is up, add the yam and continue to cook for half an hour. Cook the yam until it is soft and glutinous, add salt and season, turn off the heat, serve, sprinkle with minced coriander, chopped green onion, and white pepper, stir well, and this dish is ready.
[Ripe Yam Soup] Required Ingredients: 500 grams of ribs, 500 grams of yam, 1 piece of green onion, 2 slices of ginger, 1 tablespoon of cooking wine, 1 teaspoon of white pepper,
Preparation steps:
1. Cut the ribs into pieces, add water to the pot, add cooking wine, blanch the ribs under cold water, boil for 4-5 minutes after the water boils, skim off the foam, remove the ribs, and wash them with warm water. This can remove the blood and fishy smell of the ribs.
2. Add water to a boil in the pot, add the ribs, add the scallion and ginger slices, bring to a boil over high heat, turn to low heat and simmer for 1 hour.
3. During this period, peel and wash the yam, cut it into pieces, add a little vinegar to the water, and soak the yam so that the yam will not oxidize and turn black
4. After the time comes, add the yam, boil over high heat, turn to low heat, continue to cook for 30 minutes, and cook the yam and ribs until they are cooked.
5. Add salt to season, then add white pepper, stir evenly, and a pot of delicious and nutritious pork ribs and yam soup is ready.
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