Maltose osmanthus mixed with yam
Overview
In addition to nourishing the liver, spring also nourishes the spleen and stomach. "Compendium of Materia Medica" believes that yam can nourish kidney qi and strengthen the spleen and stomach. Studies have also shown that yam has the effects of enhancing human immune function, anti-aging, and anti-tumor. Yams should be eaten with the skin. If the skin is removed, most of the nutrients will be thrown away. Tiegun yam has less water content and tastes dry and sweet after cooking.
Tags
Ingredients
Steps
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Wash the dried osmanthus in a large bowl, pick up the floating osmanthus, pour out the impurities at the bottom, and then drain the water
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Boil a pot of water, put the maltose and dried osmanthus in the pot and steam over high heat for 1 minute. Take it out and stir evenly. Leave it for half an hour to allow the fragrance of the osmanthus to blend with the syrup.
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Use a not-too-sharp knife to scrape off the hair on the iron rod yam, scrub the skin clean with a toothbrush, and cut it into the shape you like, such as slices or small sections.
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Boil a pot of water, put the yam in the pot, and steam over high heat until soft, about 20 minutes.
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Finally, pour the osmanthus sauce on the yam.
