Jinggao honey yam(jing gao mi shan yao )

Jinggao honey yam

Introduction:

"Yam stick dipped in the honey boiled with rock sugar, soft and sweet, and then a sour and sweet Beijing cake, delicious. Yam contains amylase, polyphenol oxidase and other substances, which is conducive to digestion and absorption of the spleen and stomach. It is a kind of medicine and food dual-purpose product for tonifying the spleen and stomach. No matter spleen yang deficiency or stomach yin deficiency, they are edible. "

Production steps:

Step 1: wash the yam and put it into the steamer. Boil the water and steam for 20 minutes.

Step 2: cool after steaming, peel and cut into strips.

Step 3: Jinggao is pressed into small plum shape with mould.

Step 4: put the yam flat on the plate, and put the plum on the yam.

Step 5: Boil the rock sugar with a little water.

Step 6: add sugar osmanthus.

Step 7: pour the boiled sweet juice on the yam.

Materials required:

Yam: two

Jinggao: one piece

Rock sugar: 50g

Sweet osmanthus: 2 teaspoons

Note: the honey boiled with rock sugar may solidify a few minutes after pouring it. If you put it in the refrigerator for a while, the water in the yam will seep out and turn into honey again. The honey boiled in this way tastes sweet. If you don't like the honey that is too sweet, or if you want to eat it now, it's better to sprinkle some sugar, sugar water or honey directly, which is convenient and refreshing. 

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: sweet and sour

Chinese PinYin : Jing Gao Mi Shan Yao