Purple yam, also known as "Purple Ginseng", also known as Dioscorea opposita and Dioscorea opposita, belongs to Dioscoreaceae and is eaten with its fat tuberous roots or cylindrical roots. Its shape is thick and long, the length is about 100 cm, and DBH is about 6 cm. The meat is purplish red and tastes good; Rich in nutrition, it contains more than 20 kinds of nutrients such as starch, polysaccharide, protein, saponin, amylase, choline, amino acids, vitamins, calcium, iron and zinc.

Tested by the Center for Quality Supervision, Inspection and Testing of Vegetables and Fruits of the Ministry of Agriculture (Guangzhou), it contains 23.3% starch, 75.5% water, 0/.65,438+04% crude protein, 0.62% total sugar and 0.020% crude fat.

Iron 2.59 mg/kg, zinc 2.27 mg/kg and copper 0.753 mg/kg; ; Purple yam is also rich in anthocyanins and yam soap (natural DHEA), which contains many hormones and alkaline substances. Eating purple yam regularly can promote the synthesis of endocrine hormones.

Purple yam has a high content of protein, so eating purple yam often helps to moisturize the skin and promote cell metabolism. This is a table delicacy. The main producing areas are Lushan County, Ya 'an, Sichuan, Jintian Town, Guiping, Guangxi, Gannan, Guangdong, Huizhou, Taiwan Province and Fujian. Hakka people are regarded as the treasure of health preservation, and they are frequently used as raw materials in Hakka snacks.

manufacturing method

1. Put digestive biscuits in a plastic bag and mash it.

2. Put the cream into a steel basin and melt it into liquid by waterproof heating.

3. Bake almond horn for later use.

4. Take a glass basin, pour digestive biscuits, powdered sugar (10g), almond horn, cream (30g) and milk (15g), then add milk and powdered sugar and mix well.

5. Take a baking tray, spread a piece of baking paper on the bottom of the baking mold, and then spread the biscuits evenly in the baking mold.