Chinese Food
Blueberry yam
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Blueberry yam is a very common but rare dish. Every time I eat it outside, my children will order one. As time goes by, what are the characteristics of the blueberry yam? It's like a treasure. But from the perspective of economy and health, it's impossible to eat in restaurants frequently. Moreover, the blueberry yam in the hotel is 18 yuan cheaper, and the expensive one is 28 yuan. I feel that I'm robbing my children for more than one bite. The traditional blueberry yam needs cream. I think the heat of the cream is too high. It's not as refreshing as yogurt. So I'll have a modified version of blueberry yam. It tastes delicious and glutinous, and has lower calories. If you don't even have yogurt, you can change it into milk. It's delicious with light milk flavor. Come and make it with me. It will definitely be a classic dish in your family.
Cooking ingredients
Cooking Steps
Step1:Two iron stick yams are ready. This kind of yam is rich in starch. It tastes soft and glutinous when cooked. There is a kind of vegetable yam used for cooking. Its taste is crisp and tender. It's not suitable to make blueberry yam paste. You can ask the merchants when you buy i
Step2:Wear disposable gloves or put a plastic bag on your hand. Scrape off the skin of yam. There is mucopolysaccharide in yam mucus. It's sticky and slippery. Although it's good for your body, it will itch on your skin. So try to avoid contact
Step3:Wash the yams and cut them into sections. Put them in the steaming pan
Step4:The steamer I used was 100 degrees. It was steamed for 10 minutes; the ordinary steamer was used. After steaming, it was steamed for about 10 minutes. The time was determined by the quantity and height of the yams. The yams were spread in the steamer as much as possible
Step5:Take out the steamed yams and air them. Prepare the original yogurt and a little salt
Step6:Yam is pressed into fine yam mud by mud press. If there is no mud press, yam can be put into a fresh-keeping bag and rolled into fine mud by rolling pin
Step7:Add yogurt one by one; why do you add it one by one? Because we can't predict the consistency of yam paste. Different brands of yogurt have different consistenc
Step8:Mix yogurt, a small amount of salt and yam puree with a spoon to make it as soft as the ice cream to be melted or as big as the boiled oil; yogurt is sweet. Sugar can be added according to the taste; a little salt can better set off the sweet taste
Step9:Put the yam paste into the flower mounting bag. Put a large multi tooth flower mouth in the bag in advance. If there is no flower mounting bag and flower mouth, you can use a biscuit mold or spoon to directly dig it out and put it on the plate. Pat it into shape
Step10:Mix blueberry sauce with a proper amount of plain yoghurt to make a flowing paste. This can be done when steaming yams
Step11:Spoon it on the yam mud.
Cooking tips:1. It's easier to steam the yam without skin than with skin, and it won't leave little black spots in the skin. The yam mud looks whiter; cover your hands with disposable gloves or plastic bags, which can solve the discomfort caused by sticking yam mucus on your skin; 2. Salt can be put but not put. If you put it, just put it a little bit, to show off the sweet smell; there are skills for making delicious dishes.
