two-color yam

1

Peel the yam, cut it into two pieces, place it in a pan and steam for about 20 minutes, try it with chopsticks, and take it out if it is soft.

2

After cooling, use a knife to cut into slices and place them on a plate for later use.

3

Take out about two tablespoons of the cherry paste, if it is too thick, stir with a little warm water, and sprinkle over the yams on one side.

4

The osmanthus sauce is the same as above, and the production is complete.

The cherry jam was bought at the imported food section of E-mart in Aocheng, while the osmanthus jam was purchased at the small supermarket downstairs; the big supermarkets surprisingly didn't have it. You can mix and match freely; any jam works, as long as the colors contrast. Eating Chinese yam is good for both men and women; it nourishes yin and strengthens the kidneys, and is also very good for the complexion.