Golden Blueberry Yam

Overview

I have loved eating jam since I was a child. I would always scoop out a big spoonful of jam and stuff it into my mouth when my mother was not paying attention. Sometimes I would be discovered and would be criticized for eating less sweets to protect my teeth, but I would continue next time. I have been eating Kewpie's jam for many years, and I still like it very much compared to other brands. I choose Kewpie's jam when making bread and cakes, and I often spread it directly on toast for breakfast. Although I have now learned to make various jams by myself, the selection of ingredients is very limited. It is difficult to buy fruits after they are out of season. In comparison, using Kewpie's jam is more convenient and you can eat it anytime you want. Now that winter is approaching, yams are on the market in large quantities. Making a dish of blueberry yam not only satisfies the taste buds, but also has the effect of nourishing blood and replenishing qi, which is very good for female friends. For blueberry jam, of course I choose Kewpie’s. For yam, I still prefer Iron Bar Yam. Tieguang yam contains less water and is rich in yam polysaccharides. Therefore, its juice is thicker, and it tastes dry and sweet after cooking. It feels floury and sweet in the mouth. After the yam is made into puree, it can be easily kneaded into a ball without adding powder. This time, the yam is dressed in golden armor, crispy on the outside and tender on the inside, with a richer taste.

Tags

• hot dishes
• common dishes
• bread crumbs
• egg
• iron bar yam
• kewpie blueberry jam
• kewpie salad dressing

Ingredients

Steps

1. 1 Peel and wash the yam and cut into segments.

   

2. 2 Steam the yam until it is easy to pierce with chopsticks.

   

3. 3 Use a spoon to grind the yam into puree

   

4. 4 Use a spoon to crush the yam into a puree.

   

5. 5 Add appropriate amount of blueberry sauce.

   

6. 6 Stir the yam puree and jam without stirring evenly.

   

7. 7 Wrap the yam puree with plastic wrap and shape into a rectangle about 5 cm wide.

   

8. 8 Cut the yam into finger-thick strips.

   

9. 9 Place the eggs in a bowl and beat well.

   

10. 10 Dip the yam strips into the egg liquid and wrap them in bread crumbs (it is better to wrap them in two layers of bread crumbs here. The top one in the picture is wrapped in two layers, and the bottom one is wrapped in only one layer).

    

11. 11 Put oil in the pot, heat it up and fry the yam strips over medium heat. (Because the yam is cooked, it is enough to fry the outer skin over medium heat until crispy, instead of slow frying over low heat).

    

12. 12 Fry the yam until the surface is golden, then remove and control the oil.

    

13. 13 Place the oil-controlled yams on a plate and top with salad dressing.