Sihai network

Chinese yam

Stir fried Chinese yam fungus

Main ingredients: 400g yam, 150g watercress.

Seasoning: 1 tsp of salt, 1 tsp of monosodium glutamate, 1 tsp of cooking wine, 0.5 tsp of oyster sauce, 40g of vegetable oil, appropriate amount of water lake powder and shredded onion and ginger.

practice

1. Chinese yams use fire to remove fibrous roots, use tools to remove the epidermis, wash and cut into trapezoidal sections, blanch for 30 seconds, remove and cool, cut into diamond slices, blanch for 30 seconds, remove and cool for standby;

2. Remove and wash the watercress, tear into small pieces, blanch for 1 minute, take out and cool for standby;

3. Shred onion and ginger;

4. Heat in the pot with vegetable oil, saute the shredded onion and ginger, pour in the yam and fungus with oyster sauce, cook in cooking wine, sprinkle with refined salt, stir well, thicken with sauce, put in monosodium glutamate, pour the clear oil out of the pot and dish.

Candied yam

Materials: 400g yam, 20g crystal sugar, 50g honey, 3G medlar, 50g water.

practice

1. Soak Lycium barbarum in warm water.

2. First, wash and peel the yam, cut it into two inch long and three part thick strips, blanch it in a boiling water pot for about 1 minute, remove it and put it neatly in the dish, and evenly sprinkle the soaked wolfberry on the yard yam.

3. Add water to the wok, put in the rock sugar, burn it in a small heat to make the rock sugar melt completely, then pour in honey, boil it until it's boiling and bubbling to get out of the wok, and pour the honey evenly on the yam.

Yam crisp

Herbs: 250g yam, 15g black sesame, 100g white sugar

practice

1. Peel the yam, cut it into long strips, fry in oil until it's hard on the outside and soft on the inside, and then fish it out for use when floating.

2. Heat the pan over high heat, use oil pan, add sugar, add some water until sugar dissolves, stir fry until sugar juice is beige.

3. Put in the fried yam, stir fry constantly, and coat the skin with sugar until it's all wrapped.

4. Before starting the pot, sprinkle the black sesame seeds with fried fragrance before the icing is set.