Fishing yams with fresh corn juice

1

raw material map

2

Wash the corn and prepare a graper;(If you have a food processor, this step can be saved)

3

Rub fresh corn into paste;

4

Add appropriate amount of water to the corn paste and stir well;

5

Bring to a boil slowly, stirring while cooking to avoid burning the pan; boiled corn juice

6

Wash and peel the yam, cut it into a 6-cm-long "day" note, and immediately soak it in salt and vinegar water to prevent oxidation and blackening

7

Put it into a boiling water pot, add sugar and white vinegar and blanch until it is broken.

8

Remove the yams and place them neatly on a plate

9

Pour corn juice on the yam surface

10

Garnish with medlar

1. Yams contain enzyme components. When contacted with oxygen, they cause enzymatically browning and turn black. The same phenomenon can also occur on raw materials such as potatoes, eggplant, lotus root, apples, and bananas. The main reason to prevent blackening is to avoid contact with oxygen and soak it in salt and vinegar water immediately after peeling. In addition, remember to wash your hands after peeling the yam, otherwise the mucus on its surface will irritate the skin. It is best to wear disposable gloves.

2. Modern people should eat less refined oils and sugar. Corn juice itself has sweetness. If you want to eat dessert, you can add a little sugar or honey when cooking corn juice.

3. This fresh corn juice pickled yam is most suitable for the elderly and children with weak spleen and stomach. It is easy to digest and nutritious. It is a good food diet for improving the weakness of the spleen and stomach.