As the saying goes, "one summer is free from illness and three points are empty", and the weather is getting colder after autumn. Proper tonic at this time can not only restore and regulate the consumption of various organs in summer, but also improve immunity and lay a good foundation for "cat winter" When it comes to tonic, many people naturally think of sea cucumber and abalone. In fact, tonic is not as expensive as possible. There are many cheap and nutritious things around, such as yam, which is a good health care product.

Speaking of yam, it is known as "the food of the gods". It is rich in amylase, polyphenol oxidase and other substances, which is beneficial to digestion and absorption of the spleen and stomach. It can also supplement vitamins and trace elements, and has the effects of promoting digestion, invigorating qi and spleen, nourishing kidney and essence, benefiting lung and relieving cough, lowering blood sugar and prolonging life.

Yam is nutritious and delicious, but when we usually eat yam, we will find that some yam tastes crisp and some yam tastes dull. Why? It turns out that the Chinese yam family is huge and varied. It's also yam. What's the difference between crispy yam and noodle yam? Don't eat blindly after reading it.

First, the taste.

Crispy yam and flour yam have obvious differences in taste. Crispy yam, as its name implies, is a crisp and tender variety. Noodles yam is a kind of soft glutinous and slightly sweet variety, which has the characteristics of long-term eating but not greasy and mellow taste.

Second, different origins.

Crispy yam and flour yam also have obvious differences in origin. Crispy yam is produced in many areas of our country, while flour yam is mainly concentrated in Henan, represented by iron stick yam, which is not only rich in nutrition, but also rich in health care function, and is a typical vegetable for both medicine and food.

Third, eat differently.

Because yam is crisp, like dough, it is eaten in a different way. Crispy yam is especially suitable for cold salad and random stir-frying because of its crisp taste. Noodles and yam are more suitable for soup, porridge and mud because of their soft and waxy taste.

Fourth, the nutritional value is different.

Although both of them belong to the yam family and are rich in plant protein, crisp yam has high carbohydrate content and low mucin content, which can supplement many vitamins and minerals for human body and has few medicinal components. Yam is not only rich in nutrition, but also has high medicinal value, which is used to treat many common diseases.

Knowing the fundamental difference between the two, let's share the delicious practice of frying crispy yam with vegetables:

1. First, peel the yam and cut it into diamond-shaped pieces. After cutting, quickly soak the yam in clear water and add a few drops of white vinegar to the clear water. The purpose of this step is to effectively prevent oxidation and discoloration of yam.

2. Prepare accessories: sliced garlic, sliced green pepper and carrot, and sliced onion for later use.

3. Add a proper amount of water to the pot, and add a spoonful of salt after the water is boiled. In order to increase the bottom taste, add yam, carrot and soft fungus to blanch for one minute, and immediately blanch the cooked yam with cold water, so that the fried yam will be more crisp!

4. Put oil in the pan, add garlic slices and stir-fry until the oil temperature is 50% hot, then add yam tablets, carrot slices, green pepper slices and fungus, stir-fry until the green pepper is cut off, then add appropriate amount of salt, white sugar (yam and white sugar are eaten together, the nutrition is easier to absorb) and oyster sauce, stir-fry evenly, then add shredded onion, add a little water starch to thicken, and stir-fry again.