Golden blueberry yam-You Are Foodie

By Prima
98

Golden blueberry yam

I have liked to eat jam since I was a child. I always dig a big spoon into my mouth when my mother doesn't pay attention to it. Sometimes it will be found. Then it will be accompanied by some criticisms such as eating less sweets to protect my teeth, but I will continue next time.Chubby's jam has been eaten for many years. Compared with other brands, I still like it very much. Chubby's jam is the choice for making bread and cake, and it is often spread directly on toast for breakfast. Although I have learned to cook all kinds of jam by myself, the selection of materials is very limited, and it is difficult to buy fruit after the season. By comparison, it is more convenient to use Chubi's jam, and I can eat it whenever I want.Now winter is coming, and a large number of yams are on the market. Making a blueberry yam not only satisfies the taste buds, but also has the effect of nourishing blood and Qi, which is very good for female friends. Blueberry sauce. Of course, I choose chubbi. I prefer iron stick yam. Iron stick yam contains less water and rich yam polysaccharides. Therefore, its juice is thick. After cooking, it tastes dry, greasy and sweet. It feels "sweet and sweet" in the mouth. After making yam mud, it can be easily kneaded without adding flour.This time, the yam was dressed in a golden armour, which was crispy outside and tender inside, and had a richer taste.

Main Ingredients

breadcrumbs appropriate amount
egg 1
Kewpie Blueberry Sauce appropriate amount
Dioscorea opposita 1

Auxiliary Ingredients

Sweet Mayonnaise appropriate amount

Step 1 . Peel and wash yams, and cut into sections.

Step 2 . The Chinese yam can be easily pierced by steaming it in a pot until chopsticks are used.

Step 3 . Grind yam into mud with a spoon

Step 4 . Use a spoon to grind yam into mud.

Step 5 . Add some blueberry sauce.

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

Step 7 . Wrap the yam paste with the plastic wrap and make it into a rectangle about 5cm wide.

Step 8 . Cut the yam into finger thick strips.

Step 9 . Beat the eggs in a bowl.

Step 10 . Dip yam strips in egg liquid and wrap them in bread crumbs (it is better to wrap two layers of bread crumbs here, the upper one is wrapped in two layers, and the lower one is wrapped in only one layer).

Step 11 . Heat the pot with oil and fry the yam strips over medium heat. (Because the yam is cooked, it is OK to fry the skin in medium heat instead of slow frying in low heat.).

Step 12 . Fry the yam until the surface is golden and then remove it to control the oil.

Step 13 . Pan the Chinese yam with oil control, and squeeze the salad sauce.

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