Chinese Food
Chinese yam paste with jam and iron stick
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Cooking ingredients
Cooking Steps
Step1:It's better to take a glove or something to remove the skin of yam. The mucus is itchy.
Step2:It's easy to turn yellow after peeling and steaming in the pot. It's the best water that hasn't been put into the pot
Step3:Steam in the pot for 25 minutes. God, it's too hard to steam and sponge. The common yam can be steamed for more than 10 minutes. This one has been steamed for n long. It's cooked if you can pinch it with chopsticks
Step4:Put it into a flower mounting bag or a fresh-keeping bag while it's hot. Roll it out with noodles and roll it to pieces
Step5:Until it becomes mud.
Step6:Out of the dis
Step7:Add a tablespoon of condensed milk, mix well, then mount it into a small tower with a flower mounting bag, or cut it into a small pile with a fresh-keeping bag and squeeze it into a small pile. Then draw a few scars with a fork.
Step8:Then pour the jam you like and decorate it. Serve with it. It's in a good mood.
Cooking tips:How to choose an iron stick yam? At first glance, the thickness of the iron stick yam is even. It's usually 1-2cm in diameter (like an adult's thumb). The skin color is slightly dark. The rhizome has iron red spots. If the diameter is too thick or the skin is too smooth, it means it's not authentic. The weight of a single branch of two heft iron stick yam is generally no more than 200g; it may not be authentic if it is too heavy. Three fold - break the iron stick yam. You can feel its flesh is hard and powdery enough. Its section is delicate and white or slightly toothy. There is little mucus. Ordinary yam is not only not so hard in flesh, but also not enough powdery. Four tastes - due to the low water content and the rich content of yam polysaccharide, the liquid is thick. After cooking, the taste is dry, greasy and sweet. The mouth feels sweet on the face, accompanied by a light hemp taste. There are skills in making delicious dishes.
