10 pictures of various home-cooked eating methods of iron stick yam

10 Common eating methods of iron stick yam: steamed iron stick yam, iron stick yam ribs soup, stir-fried iron stick yam slices, sauce-fried iron stick yam, fried fungus with iron stick yam, scrambled eggs with yam, sweet and sour yam, yam hibiscus soup, shredded yam and diced yam.

1, steamed iron stick yam

The ingredients are as follows: 2 iron stick yams.

The specific method is as follows: the iron stick yam is roasted on the stove fire, the body hair is roasted off, then it is washed, cut into sections, and steamed in a pot for 10- 15 minutes. You can stick jam or sugar or honey when eating. Dip in whatever you like, and dip in mustard if you like excitement.

2, iron stick yam ribs soup

The ingredients are as follows: 2 yam, 500g pork chop, salt 1 teaspoon, ginger 1 tablet, 5g medlar and 2 Siraitia grosvenorii.

The specific method is as follows: peeled yam, cut into small pieces, and then soaked in salt water. After cleaning the ribs, put them in a pot, add ginger slices, add 1 tbsp cooking wine and blanch, then take out cold water, then transfer to a soup pot, add ginger slices, add cracked Siraitia grosvenorii, pour clean water without ribs, cover the pot, and boil over high fire.

Turn to medium heat for 30 minutes, add iron stick yam after 30 minutes, and cook for 15 minutes. Add the right amount of salt to taste after cooking!

3. Stir-fried iron stick yam slices

The ingredients are as follows: 2 iron stick yams, 0 red pepper 1 root, half cucumber, salt 1 teaspoon, soy sauce 1 spoon, oyster sauce 1 spoon and starch 1 spoon.

The specific method is as follows: prepare a bowl, put 1 teaspoon of salt, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce and 1 tablespoon of starch, and mix well to make a bowl juice. Peel the iron stick yam, slice it, then soak it in salt water, and slice the red pepper and cucumber for later use.

Then add oil to the pot and heat it. Pour the iron stick yam, red pepper slices and cucumber slices into the pot, stir-fry evenly, then pour in the bowl of juice, stir-fry evenly and collect the juice out of the pot!

4. Sauced iron yam

The ingredients are as follows: iron stick yam 500g, onion and garlic, bean paste 1 tablespoon, soy sauce 1 tablespoon, salt 1 tablespoon, soy sauce 1 tablespoon, oyster sauce 1 tablespoon and sugar/kloc-0.

The specific method is as follows: firstly, wash the iron stick yam, then peel it, cut it into oblique pieces for later use, and chop the bean paste with a knife; Then put it into a dish, add a spoonful of soy sauce for later use, prepare chopped green onion and minced garlic for later use, add a proper amount of water to the pot, blanch the yam for about 2 minutes after the water boils, then pick up the blanched yam, rinse it with cold water for several times, and drain it for later use.

Add oil to the wok and heat it. Add minced garlic, stir-fry bean paste and bean paste, stir-fry yam evenly, add a little salt, soy sauce and sugar and stir-fry quickly for a few times. Finally, add the right amount of pepper and chicken essence and stir well. Sprinkle chopped green onion on the pan.

5, iron bar yam fried fungus

The ingredients are as follows: carrot 100g, auricularia auricula 50g, salt 1 teaspoon, ginger 1 tablet, and proper amount of oil.

The specific methods are as follows: peeled and sliced edible fungus, sliced iron stick yam, sliced carrot, sliced yam, soaked in clear water and proper amount of vinegar to prevent oxidation, boiled with water in the pot, then put sliced yam, sliced carrot and edible fungus in the pot and blanched in water for later use.

Take oil pan, saute ginger slices, stir-fry yam and carrot for a while, add auricularia to stir-fry, add appropriate amount of salt, add umami juice to taste, and stir-fry auricularia with iron stick yam is ready!

6, yam scrambled eggs

Peel off half the skin of yam, cut it into diamond-shaped pieces with a new knife, put it in a clear water basin, add a little white vinegar, and stir it with chopsticks to prevent yam from oxidation and blackening. Seed the green pepper and cut it into diamond-shaped pieces. Put two eggs in the bowl, stir them evenly with chopsticks and break them up. Add a proper amount of water to the pot, bring it to a boil, add yam and auricularia auricula after the water boils, blanch for about one minute, remove and drain, and put it into a basin.

Add a little cooking oil to another pot, pour in the egg liquid after the oil is hot, spread the eggs evenly, turn over and fry the other side after the eggs are solidified, fry the eggs until they are golden on both sides, put them on a chopping board and cut them into diamond-shaped pieces, and cut one onion into chopped green onion for later use.

Add a little cooking oil to the pot, add chopped green onion and stir-fry, then add yam, auricularia auricula and green pepper, stir-fry a few times quickly, pour in a little water, add 3 grams of salt, 1 gram of sugar and 3 grams of soy sauce, stir-fry evenly and melt the seasoning. Then pour in the eggs, continue to stir fry for 30 seconds, hook in a little water starch, turn it over briefly, pour in a little bright oil before taking out the pan, then turn off the fire, take it out and put it on a plate.

7. Sweet and sour yam

Cut half of the yam into hob pieces and put them in a pot, then grab a proper amount of corn starch and stir it evenly by hand. Pour cooking oil into the pot. When the oil temperature is 50% hot, add the mixed yam slices. It is best to put yam into the pot in turn to avoid adhesion. After all, turn over with a spoon and fry for 3 minutes on medium heat. The skin of yam is slightly Huang Shi. Pour it into a colander to control the oil.

Leave a little base oil in the pot, add tomato sauce 10g, sugar 25g, add half a spoonful of water, add white vinegar 10g, salt 1g, stir with a spoon to melt, cook until the soup becomes big bubbles, and then pour in a little bright oil. Continue to stir fry for a few times, pour in the fried yam, stir fry quickly and evenly on low heat, and then turn off the heat and plate. Finally, sprinkle a little chopped green onion and white sesame seeds for decoration and serve delicious.

8. Yam Furong Soup

An iron stick yam, peeled after washing, put on a clean chopping board, pat it into yam mud with a knife, chop it with a knife, cut it all and put it in a bowl. A few mushrooms are cut into mushrooms, half a carrot is sliced with a knife, and two washed green leaves are chopped with a knife for use. Put two eggs in a bowl, add a few drops of white vinegar to remove the fishy smell, and then stir evenly with chopsticks to break up.

Add a little cooking oil to the pot, add mushrooms and carrots when the oil is hot, stir-fry with a shovel for about one minute, stir-fry the ingredients until they are 70% cooked, pour in a proper amount of water, add the mashed yam in advance, stir well with a shovel, cook for 3 minutes on high fire, and hook in a spoonful of water starch to make the soup rich and sticky.

Turn the torch to continue cooking, reduce the heat, pour in the egg liquid, stir while pouring, and continue cooking for about 30 seconds. Sprinkle green leaves, add a spoonful of salt to taste, add a little light soy sauce, stir well, then turn off the fire, pour into a large bowl, and finally pour in sesame oil to enhance the fragrance and taste.

9. Stretch yam

Prepare two iron bars of yam, or you can use yam. First, peel off the skin, clean it and cut it into hob blocks. Put it in a basin to prevent the yam from oxidation and blackening. Wash it twice by hand, then take it out with a colander to control the moisture, and pour it into another basin for later use.

Take a plate and brush it with a little vegetable oil to prevent the finished yam from sticking to the bottom. Put a proper amount of clear water into the pot, add salt to taste, add yam tablets after the water boils, cook for two minutes, pour a colander to control the water, then put it into a vegetable washing basin, add a proper amount of corn starch, stir well in the basin, and try to coat each yam with starch.

Pour the cooking oil into another pot. When the oil temperature reaches 50% heat, add the mixed yam. It is best to put the yam slices into the pot in turn to avoid adhesion, then turn them with a spoon to make the yam heated evenly, and fry them for about two minutes on medium heat until the yam skin is golden and crisp. Pour them into a colander to control the oil.

Leave a little base oil in the pot, add 60 grams of sugar, add half a spoonful of water, stir constantly with a spoon, and cook until the sugar juice becomes bigger and then smaller. When it changes from white to sesame oil color, turn off the fire, pour in the fried yam, and stir-fry it quickly with low fire to make the yam evenly wrapped in sugar juice. Then turn off the fire and put it on a plate. Finally, sprinkle a little black sesame seeds for decoration and serve delicious.

10, diced yam

Peel the yam, cut it into hob blocks, soak it in clear water, and pour in white vinegar to prevent the yam from oxidation and blackening; Cut the lean meat into cubes with the size of 1 cm, and put them into a basin; Slice ginger and onion, add two star anises; In addition, cut off the millet pepper segments for later use.

Boil water in a pot. After the water boils, pour the diced lean meat into the boiling water for about 1 min. When the meat turns white, pour it out, rinse it with clear water and drain it. Heat oil in the pan, add onion, ginger and star anise to stir fry until fragrant, add a little dried red pepper, add diced meat to stir fry until fragrant, add a little cooking wine to remove fishy smell, extract a little old background color, stir fry evenly, add a proper amount of water to stir fry until diced, then cover the lid and cook for about five minutes on low heat.

After the soup becomes less, pour in a few crystal sugar to refresh and increase the sweetness. Continue to cook for one minute, pour in yam pieces, cover the pot and cook for another 2 minutes, add a little monosodium glutamate and thirteen spices to taste, continue to dry the soup, and then take out the pot and plate.