Chinese yam drunk with mash(lao zao zui shan yao )

Chinese yam drunk with mash

Introduction:

"What I'm talking about today is a different way to eat mash. Mash can make yam drunk. Mash has the functions of Tonifying Qi, generating blood, activating collaterals, dredging meridians and moistening lung. In summer, it can also clear away heat and relieve summer heat. This dish is to peel the yam and cut it into strips. Put the cut yam into boiling water, and then bring it up. When it's a little cold, mix the yam and mash which are warm and cool, and refrigerate it for 2 days. The yam absorbs the taste of mash, which is very delicious. "

Production steps:

Step 1: prepare materials.

Step 2: cut yam into strips and soak in water after peeling to prevent its blackening.

Step 3: put water in the pot, boil the water, pour in the cut yam, boil the water again, and then take it out.

Step 4: take out the cold water.

Step 5: stir the yam in the mash. It's better to refrigerate for 12 hours. The taste will be more perfect. Finally, decorate with medlar.

Materials required:

Yam: 400g

Mash: 200g

Wolfberry: moderate

Precautions: 1. When handling yam, please wear gloves to prevent the skin itching caused by the mucus of yam. Yam is easy to blacken in the air, and soaking in water after peeling can prevent it from blackening. The yam should be cooled before putting the mash, so that the warm yam can promote the further fermentation of the mash. Everyone has different preferences for mash, and the amount of mash can be put according to their own needs.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: sweet and sour

Chinese PinYin : Lao Zao Zui Shan Yao