Homemade Method for Stir-Fried Yam with Pickled Pepper

  For Yam, I have always used stir-frying and stewing, rarely steaming.Steamed yams are very rare in my experience. Perhaps due to the uniqueness of yams, I only steam them once a year. Because I prefer thick and large yams over slender ones, iron rod yams, which are typically steamed, are too bland for our taste.I seldom try cold yam dishes; I generally avoid cold dishes.

  Although I like yams, they are usually stir-fried or cooked with meat.My favorite is yam stewed with chicken, which is the most popular dish in my home. The white and soft yams with a few red lentils are perfect.Especially for extraterrestrials, they love this chicken soup very much. This time I made pickled yam as an exception, inspired by casual chats in the Xinjiang group.A fellow from there mentioned pickled yams, calling them a common cold dish at home and described how to make it; I recorded and organized it for a recipeto promote it.

  I wrote it down quickly but avoided making cold dishes in general, delaying its publication until now. This time, I finally made it to share with everyone, and it is a zesty and crisp appetizer with a strong flavor of pickled peppers.Pickled Yams Main ingredients: 400 grams of yam, 400 milliliters of pickled pepper water, 6 pieces of pickled peppersAuxiliary materials:10 grams of sugar,

  5 milliliters of white vinegar,

  half a red chili.

  Pickled Yams preparation steps 1. Wash and peel the yam, cut into strips, blanch in boiling water for about 2 minutes, then rinse with cold water, drain well, chop pickled peppers finely. 2. Put in a bowl, add pickled pepper water, white vinegar, and sugar, sprinkle some pickled peppers on top, mix thoroughly.3. Wrap with plastic wrap and refrigerate for 3 hours, stirring occasionally during this time. 4. Rinse the red chili, chop finely, take out the chilled yams, sprinkle with chopped red chilies and pickled peppers.Pickled Yams preparation tips 1. The yam must be rinsed under cold water after cooking and drained well to better absorb the flavor.

  2. Ensure that there is enough pickled pepper water to cover the yams, adding a little more pickled peppers can enhance the taste when refrigerated.

  Pickled Yams

  Ingredients pairing hints Yam cannot be eaten with oil: both can severely affect nutrient absorption if consumed together. Yam cannot be eaten with Chinese broccoli: both can severely affect nutrient absorption if consumed together.

  Nutritional value of yam

  Yam, also known as Dioscorea opposita or earth potato,

  contains protein, mucilage, choline, amylase, amino acids, carotene, vitamin B1, vitamin B2, niacin, vitamin C, etc.

  Yam is suitable for people of all ages and can be consumed regularly.

  Soak yam in chili water until fully submerged, adding a little chili paste for better taste when chilled.

  Chili Water Yam Ingredients Complementary Tips

  Yam and oil should not be consumed together: consuming them simultaneously will severely affect the effective absorption of nutrients.Bok choy Yam and oil should not be consumed together: consuming them simultaneously will severely affect the effective absorption of nutrients.

  Nutritional value of yam Radish Yam and radish should not be consumed together: consuming them simultaneously will severely affect the effective absorption of nutrients.

  Yam's nutritional value

  Yam is also known as Dioscorea opposita or earth yam. Yam contains protein, mucilage, choline, amylase, amino acids, carrot.sugar, vitamin B1, vitamin B2, niacin, vitamin C, etc. Yam is a food suitable for all ages and can be consumed long-term.Radicchio. It is rich in vitamins B1, B2, niacin, and vitamin C. Dioscorea is suitable for all ages and can be consumed long-term.