(1) material: 400g yam, 20g rock sugar, 50g honey, 3g medlar and 50g water.
(2) Soak Lycium barbarum in warm water for later use.
(3) First, wash and peel the yam, cut it into strips two inches long and three minutes thick, blanch it in boiling water for about 1 min, take it out and put it in a plate neatly, and sprinkle the soaked Lycium barbarum evenly on the coded yam.
(4) Add water to the wok, add crystal sugar, let it melt completely with low fire, then pour in honey, take it out of the wok after it boils and bubbles, and pour the honey juice evenly on the yam.
2. Yam ribs soup:
(1) material: 500g sparerib, half a yam, proper amount of medlar, one carrot, proper amount of ginger, cooking wine 1 teaspoon, a few drops of white vinegar, one star anise and proper amount of salt.
(2) washing yam, peeling, and cutting into hob blocks for later use; Carrots are also cut into hob pieces.
(3) Put half a pot of water, add the washed ribs, and boil over high fire. At this time, there will be a layer of foam on the noodle soup, which is boiled blood. Turn off the fire, remove the ribs and wash them.
(4) Put a proper amount of water into the casserole and bring it to a boil (put enough water at a time, without adding water in the middle), put the ribs, ginger, cooking wine and star anise together, and turn to low heat after the fire is boiled.
(5) Adding a few drops of white vinegar at this time can not only make the calcium in the ribs dissolve into the soup, but also make the soup more delicious. Don't add too much vinegar, or the ribs will go bad.
(6) Cook on low fire for one hour, then add yam and carrot, cook on low fire for 1 hour, and season with medlar and salt.
3, beauty yam beans pot chicken feet:
(1) materials: peanuts, white beans, longan, medlar, pork, chicken feet and yam.
(2) Mix peanuts and white beans in a bowl and soak them in clear water for 30 minutes.
(3) Add longan and Lycium barbarum in another bowl and soak for 20 minutes.
(4) Boil a pot of water, add pork and chicken feet, and let it out for 3 minutes.
(5) Add pork, chicken feet, peanuts, white beans, yam and 1.5L water into the pot.
(6) Then add longan and Lycium barbarum and cook for 15 minutes.
(7) add salt to taste.
4, yam glutinous rice fresh soup:
(1) materials: yam 400g, coix seed 100g, onion 1 root, carrot 1 root, boneless chicken leg chops, shrimp 12, broth 500cc, water 500cc, ginger.
(2) Dice the yam, soak the coix seed in water for 30 minutes, dice the chicken leg, dice the carrot with a hob, and cut the onion into small pieces for later use.
(3) Use 1/2 teaspoons of salt, 1 teaspoon of sesame oil and rice wine, a proper amount of white pepper and about 1 teaspoon of white powder to catch hemp.
(4) Heat a little oil in the pot, fry the diced skin of the chicken leg downwards until the surface is golden and slightly burnt, and pick it up for use.
(5) In the same pot, stir-fry onion and carrot in turn, then take them out and put them in a casserole.
(6) Fry the shrimps directly in the same pot until the surface is slightly golden, and pick them up for later use.
(7) Add water and broth to the casserole and boil it, then turn to low heat and boil it for about 15 minutes.
(8) At the same time, the yam, the coix seed and the ginger paste are mashed in a food processor.
(9) Slowly add the mashed yam and coix seed into the casserole, stirring while adding to avoid the bottom paste. It is best to have a small fire, and then cook for about 20 minutes after all the yam mud and coix seed are added. You need to stir from time to time on the road. If it feels too thick, you can add some water.
(10) After 20 minutes, add the chicken leg pieces from step 3 and cook for about 8 minutes until the chicken leg pieces are almost cooked, then add the shrimps. Boil for about 2 minutes and add seasoning.