Candied yam (mi zhi shan yao )

Candied yam

Introduction:

"Compendium of Materia Medica" summarizes the five functions of Chinese yam "tonifying kidney qi, strengthening spleen and stomach, stopping diarrhea, resolving phlegm and saliva, moistening skin". There are many ways to eat yam. You can make soup, stir fry vegetables, make dim sum, boil porridge, stew sugar water, and cold mix. Only you can't think of it, but you can't do it! "

Production steps:

Step 1: prepare a section of yam. If you want to make a cold mix, use the coarse one. It's better to use the thin one to make the soup. It tastes powdery;

Step 2: peel the yam and cut it into 1cm thick slices;

Step 3: bring the water to a boil, blanch in a pot, about 3-5 minutes;

Step 4: after the boiled yam is fished out, the heart-shaped biscuit is used to mold the shape while it is hot;

Step 5: soak yam slices in salt water immediately to prevent oxidation and blackening;

Step 6: you like to drain your water plate;

Step 7: pour honey on yam and serve.

Materials required:

Yam: right amount

Honey: right amount

Carrot: right amount

Precautions: 1. After slicing yam, soak it in brine immediately to prevent oxidation and blackening. 2. Yam skin is easy to cause skin allergy, so it's better to put on kitchen gloves and peel, and don't touch hands after cutting yam, wash hands several times immediately, or you will scratch and itch. Edible oil on the hand can relieve pain.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: sweet and sour

Chinese PinYin : Mi Zhi Shan Yao