How to make fried yam slices? Yam is white and crisp. A simple vending machine can serve food in 5 minutes. Recently, the little girl has lost her appetite and her throat is still uncomfortable after catching a cold. In diet, she should pay attention to eating fruits and vegetables frequently and eat less meat and peppers with phlegm. Pay great attention when you buy food in the morning. You have all bought fresh fruits, and recently you have eaten some light home-cooked dishes for your health. The color of yam today is very good. I bought two to go with carrots, stir-fry a simple Aauto faster dish and sea yam, which is crispy and appetizing, and can quench thirst and nourish stomach.

Yam, a common food in winter, is fragrant and delicious. It can be used to fry the sea, make soup, or make cakes. Simple, automatic and faster video eating method should belong to fried sea yam, which is rich in nutrition and convenient for strengthening spleen and appetizing. Yam contains a lot of mucin.

It is good for moistening the stomach and intestines, and also has a good practical effect on coughing after a cold. Chinese yam tastes crisp, white, attractive, tender, smooth and crisp after being fried. It can not only serve in a short time, but also maintain the nutritional components of yam, so it is favored by everyone. Many people will fry yam in life, but the fried color is either black or not very good. How can I fry white and crisp yam?

Stir-fried seamount slices: 250g of fresh yam, 20g of carrot/kloc-0, onion 1 slice, ginger 1 slice, sugar 1 spoon, white vinegar 1 spoon, a little salt, a little edible oil and a little water.

The first step is to prepare common ingredients, clean carrots and peel yams. Yam contains mucus, which is easy to cause itching when touching the skin. Wear gloves when peeling.

Step 2: Cut the carrots into sections, then put them on a plate, cut the shallots into sections, and shred the ginger and put them on a plate for later use.

Step 3: Cut the yam into pieces, and then cut into pieces. After cutting, put it in clear water, wash it twice, wash off the mucus of yam, and drain the water with a sieve for later use. Pour proper amount of cooking oil into the wok, bring to a boil, add onion and ginger slices, and stir-fry until fragrant. Add carrot slices, stir-fry until hot, and stir-fry for about 30 seconds. Pour in the drained yam slices and stir well.

Step 4, add a small amount of water along the edge of the pot to prevent the yam slices from fading and keep crisp. Add a little sugar, 1 tbsp rice vinegar and stir well. Finally, add a small amount of edible salt, mix well and turn off the heat. Put the fried yam slices into the dish, which is crispy and delicious and appetizing.

I like to stir-fry yam with a novice's mouth, which is more delicious than Hu Aishan's, and the water in Hu Aishan squeaks, but not as delicious as a novice's mouth. Iron stick yam is suitable for steaming and soft glutinous. This dish is suitable for quick frying and can keep the yam slices crisp and cool. It doesn't need to be fried for too long. It tastes bad after it is crisp and rotten.