Recipes tagged "Long yam"

5 recipes found

Osmanthus yam

Sweet and soft

Dessert Honey
Carrot, Lamb Chops and Vermicelli Soup

What's the warmest thing to eat on such a cold day? Of course I want mutton (bone) broth! Eating mutton and drinking mutton soup in winter not only warms the body, but also nourishes the kidneys and strengthens the muscles and bones. Only by simmering over low heat can the essence inside be released

Soups Home cooking
Long yam bean paste roll

Learn how to cook Long yam bean paste roll with Staple food and Home cooking.

Staple food Home cooking
Mutton nourishing soup

When winter comes, the wind is cold and dry, the temperature drops, and people's resistance decreases. It is particularly important to maintain health and enhance physical resistance. As the saying goes, if three nines nourish a winter, there will be no illness and pain in the coming year, which shows how important it is to maintain health and nourishment in winter. Today I will introduce to you a delicious mutton nourishing soup. The ingredients of this mutton soup are all commonly used by everyone, so they are convenient and easy to buy. A good soup tastes delicious when it is simmered slowly. Let’s take a look at the functions of the main ingredients in the soup. Mutton, warm in nature. It can not only protect against wind and cold, but also replenish the body. It can treat and replenish all deficiencies such as general wind-cold cough, chronic bronchitis, deficiency-cold asthma, kidney deficiency and impotence, abdominal cold pain, physical weakness and intolerance to cold, weak waist and knees, sallow complexion, loss of Qi and blood, post-illness or postpartum physical deficiencies, etc. It is most suitable for consumption in winter, so it is called a winter tonic and is very popular among people. Carrot: nourishes the liver and improves eyesight, clears away heat and detoxifies, lowers blood sugar and lipids. Chinese yam: invigorating the spleen and stomach, nourishing the lungs and kidneys, mainly treating spleen deficiency, diarrhea and quenching thirst. Enoki mushrooms: lower cholesterol, relieve fatigue, inhibit cancer cells, and improve immunity. Lotus root: Cooked lotus root is sweet and warm in nature. It can strengthen the spleen and appetite, nourish blood and heart. Therefore, it mainly nourishes the five internal organs and has the effects of digestion, quenching thirst and muscle growth. I highly recommend this mutton soup. My family has had it many times in winter. I must add enoki mushrooms (I only have shiitake mushrooms at home). It tastes great.

Soups Aniseed
Japanese wagashi---bunny yam snack

In Japan, we can see the imprint of Chinese culture everywhere. For example, when walking on the street, the Chinese characters are reflected in the eyes, the habit of humility and courtesy in daily etiquette, and the ramen, pot stickers, dumplings, etc. that appear more or less in three meals a day. History, culture, social culture and food culture are intertwined and inseparable. When we celebrate our traditional festivals step by step every year, would you know that in Japan, we also celebrate the Spring Equinox, Autumnal Equinox, Dragon Boat Festival, Chinese Valentine's Day, Mid-Autumn Festival and even the Double Ninth Festival. The Mid-Autumn Festival is coming soon, and many people are trying to make mooncakes at home. Mooncakes are our traditional Mid-Autumn Festival food. In Japan, the traditional Mid-Autumn Festival food is glutinous rice dumplings, and there are also wagashi shaped like little white rabbits. Because the Mid-Autumn Festival is always closely related to the little rabbit! Our Mid-Autumn bunny is making medicine under the osmanthus tree on the moon, while the Japanese Mid-Autumn bunny is making sticky cakes and glutinous rice dumplings under the tree. Are they two very interesting little rabbits of different nationalities? Today I will share with you how to make little rabbits and fruits. In fact, it is very simple. It is to mix rice flour with water and yam slurry to form a dough, and then wrap your favorite fillings in the middle. Traditionally, it is filled with bean paste filling. Finally steam it, let it cool and then paint it like a bunny! In Japan, a variety called Yamato yam is generally used to make this wagashi. The flesh is white and firm, and there is not as much pulp as ordinary long yam. However, this kind of yam may not be available in other countries except Japan, so I used ordinary long yam instead. The effect is also very good! Try to use water-milled rice flour as much as possible. Note that it is rice flour, not glutinous rice flour.

pastries Picnic