Soft glutinous and delicious -- roasted yam(ruan nuo ke kou kao shan yao )

Soft glutinous and delicious -- roasted yam

Introduction:

"I've only eaten roasted sweet potato, roasted potato, but not roasted yam? What's the taste of roasted yam? Soft and glutinous taste, with a strong sweet potato aroma, and with the fragrance of yam itself, delicious is really tongue popping, can't wait

Production steps:

Step 1: wash and shred the yam, cut it into long pieces of suitable size; soak it in light salt water for 5 minutes, then remove and drain the water.

Step 2: wrap the yam tightly with tin foil.

Step 3: preheat the oven for 220 degrees, bake in the middle layer, up and down for 20 minutes. (it can be taken out and turned several times to prevent scorching)

Step 4: peel the foil for another 10 minutes.

Step 5: take out the roasted yam and dip it into sweet osmanthus.

Materials required:

Iron Yam: 150g

Sweet osmanthus: 20g

Precautions: 1. Soak yam in salt water immediately after peeling to prevent oxidation and blackening; there will be mucus when cutting fresh yam, which is easy to slip and hurt hands, so you can wash it with water and a little vinegar first to reduce mucus. 2. Before going to the yam skin, you can put the yam on the fire and bake it, so that you won't feel itchy when peeling. 3. The content of starch and nutrients in tiebang yam is high, so it is suitable for baking, while the content of water in common yam is high, so it is not suitable for baking.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: Original

Chinese PinYin : Ruan Nuo Ke Kou Kao Shan Yao