Oil drenched yam recipe-Chinese Food-best chinese food recipes-cooking food

Oil drenched yam

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There are two key points in making this dish. One is to choose the real iron stick yam. The other is to mix a delicious sauce. The second is that I can teach you. But the first is to choose by myself. At present, some of the iron stick yams sold on the market are fake ones from Shandong and Hebei Province. The price is lower than that of the authentic one. The origin of the authentic one is Jiaozuo, Henan Province. The so-called orange born in Huainan is orange, and orange born in Huaibei ancient famous doctors, such as Sun Simiao, Zhang Zhongjing, Li Shizhen and so on, must use the origin to distinguish the drugs. Just as Ejiao takes donga in Shandong Province and ginseng takes Changbai Mountain as its authentic, yam is generally recognized as the best product produced by Huaiqing Prefecture in Henan Province. It has a sweet taste.

Cooking ingredients

Cooking Steps

Step1:Some friends don't want to do this step. Their hands will itch. It's OK to peel after steaming. I think it's more refreshin

Step2:Steam for ten minutes. Or put it into the electric cooker when cooking. Save tim

Step3:Mix a little sesame oil, a spoonful of raw soy sauce, a proper amount of warm water, a spoonful of oyster sauce and a little sugar. Taste it. Add some if it's light. Because both oyster sauce and raw soy sauce are salty, no more salt is needed.