Chinese yam has the effects of nourishing and strengthening, aiding digestion, stopping night sweats, and relieving diarrhea, making it a nourishing food for the common people. So, how can you make Chinese yam delicious?
【Yantai】Stir-fried Chinese Yam with Wood Ear Mushroom
Stir-fried Chinese Yam with Wood Ear Mushroom
Ingredients
350g Chinese yam, 250g soaked wood ear mushroom, 1 scallion, salt to taste
Method
After soaking, wash the wood ear mushrooms and tear them into bite-sized pieces.
Slice the Chinese yam and soak in water.
Chop the scallion into small pieces.
Heat a wok, add oil. Quickly drain the yam slices and add them to the wok, stir-frying over high heat. Immediately add the wood ear mushrooms and stir-fry for a moment.
Turn off the heat. Add the chopped scallions and salt. Use the remaining heat to stir-fry for another moment before serving.
Vinegar-flavored Chinese Yam
Vinegar-flavored Chinese Yam
Ingredients
1/2 a thick Chinese yam, appropriate amount of garlic cloves, 3-5 fermented chili peppers (or dried chilies), scallions to taste, aged black vinegar
Method
Prepare the ingredients. If you don't have fermented chili peppers, you can use dried chilies instead. Choose a thick yam, as thin ones are better for soups.
Slice the Chinese yam, dice the garlic cloves, and dice the chilies.
I finally learned how to cut diamond shapes! First, cut the yam in half lengthwise.
Tilt the knife at about a 60-degree angle and cut it into small sections.
Then, slice each section!
Heat oil in a wok, sauté the garlic and chilies until fragrant. Add the Chinese yam and stir-fry. Add light soy sauce, aged black vinegar, and cooking wine (I used the wine from the fermented chili peppers, which adds great flavor!). When ready to serve, add salt and MSG (I used vegetable seasoning, MSG is optional).
Serve sprinkled with chopped scallions.
Chinese Yam and Wood Ear Mushroom with Pork
Pork slices with Chinese Yam
Ingredients
Pork slices, Chinese yam, bell pepper, carrot, white vinegar, cooking wine, salt, chicken essence, cornstarch
Method
Peel and wash the Chinese yam, then slice it. (It's best to wear gloves, as the sap from the yam can cause skin irritation). Soak the yam slices in diluted white vinegar water to prevent them from turning black. Slice the bell pepper and carrot. Slice the pork and marinate it with cooking wine, salt, chicken essence, and cornstarch.
Heat oil in a wok and quickly stir-fry the pork until it changes color, then set aside.
Heat oil in the wok again and sauté the garlic slices until fragrant.
Add the Chinese yam, carrot, and bell pepper in order, stir-frying and adding salt. Then, add the stir-fried pork back to the wok, stir in some chicken essence, and it's ready to serve.
Caramel-coated Chinese Yam
Caramel-coated Chinese Yam
Ingredients
About 250g Chinese yam (peeled), 95g sugar, 65g water
Method
Peel the Chinese yam and cut it into chunks (not too large). Soak in cold water for 10 minutes, changing the water 2-3 times (you can soak it longer for a more beautiful color after frying).
Pat the yam pieces dry with kitchen paper.
Heat oil in a wok and fry the yam until golden brown. Be mindful of the oil temperature, then remove and drain.
Pour the oil out of the wok (no need to clean it). Add sugar and water, and cook over high heat until the bubbles become small, then turn golden, and finally light brown. Immediately add the fried yam and serve.
Time to eat! You can prepare a bowl of water to dip the caramel-coated yam in.
Chinese Yam and Red Bean Cake
Chinese Yam and Red Bean Cake
Ingredients
100g Chinese yam, 30g red beans
Method
Wash the Chinese yam and steam it in a pot (do not use a microwave, as a microwave-steamed yam is too dry and difficult to shape later).
Once the water is boiling, steam on high heat for about 15 minutes, or until a fork can easily pierce through.
Peel the steamed yam and cut it into sections. Take a piece of plastic wrap and place the yam on it.
Fold the plastic wrap over the yam.
Use a knife to mash the yam sections into a puree. You can also use a rolling pin or a spoon to mash it in a bowl.
Place the yam puree in a bowl, set aside.
Soak the red beans in water for 4-5 hours, or longer, to save time when cooking.
Put an appropriate amount of cold water in a pot, add the soaked red beans, and start cooking.
When the red beans are cooked, remove and set aside.
Pour sugar into the pot, add cold water, and bring to a boil over high heat.
Simmer until the syrup becomes sticky, then reduce the heat to prevent it from turning bitter. Add the red beans.
Stir the red beans constantly with a spoon.
Ensure every red bean is evenly coated in sugar (this not only makes each bean sweet but also adds stickiness, which helps with shaping).
Add the red beans to the yam puree and mix well.
Use leftover jelly molds for shaping, or any other molds you have. If you have no molds, you can also form small patties.
Add the yam puree to the jelly molds one spoonful at a time, and finally press it flat with a spoon.
Turn the jelly mold upside down on a plate and tap it a few times; it will come off easily.
A heartfelt Chinese Yam and Red Bean Cake is ready. Make the rest in the same way.
Blueberry Chinese Yam Puree
Blueberry Chinese Yam
Ingredients
1/2 a Chinese yam, 1 large spoonful of blueberry jam, 1 small spoonful of honey
Method
Steam the yam (with skin on) for 15 minutes.
Remove, let it cool, peel it, then steam again for 10 minutes, or until the white core is no longer visible.
Cut the yam into finger-thick strips and arrange them nicely, placing three strips together.
Mix the blueberry jam and honey with a little water (don't make it too runny).
Pour the mixture over the arranged yam, chill it in the refrigerator, and it's ready to serve.
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