blueberry yam

The varieties of yam will vary from place to place. When buying, remember to ask the merchant to choose the kind of yam with soft taste. There is a kind of yam that is crispy and is not suitable for making this dish. The operator wears disposable kitchen rubber gloves, removes the skin of the yam with a peeler, and washes it with water. ** There is a layer of white transparent mucus on the yam meat, which will be very itchy if it touches the skin, because the mucus of yam can easily cause skin allergies. Therefore, when peeling and washing yams, be sure to bring kitchen rubber gloves. This phenomenon does not occur after the yam is steamed.

Pour water into the pressure cooker, add the chopped yams, and cook them under high pressure for 15 minutes.

Pour clear water into a small pot, add blueberry jam and rock sugar, boil over high heat, turn to low heat and continue cooking until the blueberry jam and water become sticky, pour out and cool. It is not recommended to directly pour blueberry jam on top. The color is too dark and too sticky, which will form a black pile that will not look good.

While the yams are warm, place them on the chopping board, crush them with a knife, and then place them in a bowl and press them with a spoon into a more delicate mud shape without caking. Add salt and soft white sugar to the yam paste, stir well the pure milk to make your favorite shape.

Drizzle with the prepared blueberry paste and adjust appropriately according to personal taste requirements.