Oily yam
Overview
There are two key points in making this dish. One is to choose real iron yam, and the other is to make a delicious sauce. The other is that I can teach you, but the other is that you have to choose it yourself. Currently, some of the iron bar yam sold on the market are fake iron bar yam shipped from Shandong and Hebei. The price is lower than the authentic iron bar yam. The authentic iron bar yam is produced in Jiaozuo, Henan. It is said that if oranges grow in Huainan, they are oranges, and if they grow in north Huaibei, they are oranges. Ancient famous doctors such as Sun Simiao, Zhang Zhongjing, Li Shizhen, etc. always differentiate the properties of medicines based on the region of origin. Just like donkey-hide gelatin originates from Shandong Dong'e and ginseng originates from Changbai Mountain, yam originates from Huaiqing Prefecture in Henan Province as the top-quality yam, with a smooth and sweet taste.
Tags
Ingredients
Steps
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Peel the yam with an iron rod. Some friends don’t want to do this step because their hands will itch. You can also peel it after steaming it. I think it is more refreshing
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Steam for ten minutes. You can also steam it in the rice cooker while cooking to save time
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Mix a little sesame oil, a spoonful of light soy sauce, an appropriate amount of warm water, a spoonful of oyster sauce, and a little sugar and mix thoroughly. You can taste the taste. If it is weak, add some. Because both oyster sauce and light soy sauce are salty, there is no need to add more salt.
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Pour the sauce over the yams
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Sprinkle with green onions and serve
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Finished product
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Finished product
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Finished product
