Braised yam with three juices

Overview

[Stewed Yams with Three Juices] Vegetarian dishes with thick red oil sauce. Mijia's meals are mainly light. There are very few thick red oil sauces, so dark soy sauces such as dark soy sauce are rarely used. I come here once in a while and it's a great meal. The three juices here refer to soy sauce, vinegar and oil. Soy sauce can be added to light soy sauce and dark soy sauce in proportion. The ratio of the three juices is approximately 1:1:1, which means that each takes the same amount. As for the total amount to use, it depends on how many dishes you want to cook. This kind of juice is combined with sugar, and the cooked dishes have a richer flavor, and the preparation is relatively simple. When using it to roast meat, the oil should be replaced with cooking wine to relieve the greasiness and remove the fishy smell. Similar to three cups, but there are differences. The yam cooked today tastes very good as a finished dish.

Tags

• hot dishes
• common dishes
• shandong cuisine
• children
• old man
• winter recipes
• banquet dishes
• dinner
• garlic
• light soy sauce
• old soy sauce
• onions
• sugar
• vinegar
• yam
• carrot
• cooking oil
• ginger
• salt

Ingredients

Steps

1. 1 Material diagram.

   

2. 2 Peel the yam and carrot and cut into cubes. Change the ingredients and prepare the sauce.

   

3. 3 Pour oil into the wok and sauté the ginger and green onions until fragrant.

   

4. 4 Remove the yam and carrot cubes.

   

5. 5 Pour in the sauce, add a spoonful of sugar, bring to a boil over high heat, then turn to low heat and simmer until the yam is fragrant.

   

6. 6 Remove from the pan and add chopped green onions.