As the saying goes, "milky white yam is better than ginseng", no wonder yam is called "little ginseng". Since ancient times, people think that autumn is a good time to eat yam, and its delicacy and nutrition are incomparable to lotus root and carrot. Why do you eat yam in autumn? After summer, everyone blew air conditioning, ate a lot of cold food and fresh fruit, and their stomachs were not very good. Before autumn tonic, Chinese yam goes first. Sweet potato contains pepsin and a lot of protein, vitamins and nutrients, which helps to relieve dryness and lack in autumn and increase resistance. After autumn, yam is sold in large quantities and has a wide variety. Yam, iron bar yam, white mouth yam, Nanyang yam, which yam is the best? In fact, no matter what kind of yam it is, as long as it is fresh, the nutritional components will not differ much.

Yam is the most common ingredient on our autumn table. Today, I brought back 5 Jin of yam from the farmer's market, one Jin of yam is 19 yuan, and one Jin of yam is not 4 yuan, which is more cost-effective than lotus root. Cooked yam is soft, waxy and sweet, suitable for autumn consumption. Cooking, making soup or making dessert all have unique flavor. Eating vegetables in autumn is nothing but yam. This dish is full of treasures and is called "Little Ginseng". Eating after autumn is the most nourishing and healthy, and every household can afford it. Yam is my usual method of making soup and porridge. There are also yam lotus seed porridge, yam barley porridge, yam lily soup, and this delicious yam wolfberry red bean syrup, which is relatively simple to make.

How to make yam medlar syrup? Let's see how to do it together! One yam, 1 small handful of Lycium barbarum, 4 small pieces of old rock sugar, must be for two people. Although yam looks good, not all physical qualities are suitable for taking. Want to know who is not suitable for eating yam, you can leave a message to help me. Peel the yam, wash it and cut it into thick oblique slices. Note that you can also wear gloves when peeling yam, so that yam mucus will not stick to your face and cause discomfort. Dice the yam, wash it with warm water, pour it into the stone pot and add appropriate amount of cold water. After boiling, turn to slow fire and steam for 20min minutes. The steaming time should be based on the thickness of yam and the softness of glutinous rice.

After the yam is boiled, add the old rock sugar and stir. When it is completely dissolved, it can be closed. If there is foam, you can scoop it out with a rice spoon. If you add sugar to the yam soup, it would be a big mistake! Rock sugar moistens the lungs and nourishes, and it can also integrate the role of yam, so rock sugar must be used! At this time, Lycium barbarum can be eaten raw, and some nutrients it contains are not heat-resistant, so don't cook for a long time. After the yam is cut, it should be steamed as soon as possible to prevent the air from oxidation and blackening. If it can't be cooked immediately after cutting, it should be soaked in white vinegar to prevent fading. Yam must be cooked before eating, not eaten raw directly. Although yam looks good, don't eat too much.

Dietary collocation pays attention to seasons, and yam, known as "little ginseng", is full of treasure, which is more nourishing than eating lotus root. At present, yam is sold in piles, and everyone can afford it for less than 4 yuan a catty! Do you want to know, is this yam wolfberry red bean syrup delicious? It is jade in color, fragrant as flowers, sweet as honey, and tastes like mutton soup. The food was robbed as soon as it came up, and there was no juice left! Have you learned how to make yam syrup easily? Autumn is just the season when yam is ripe. You should try it!