How to Cook Fried Yam and Steamed Yam

Category Food trivia

Stir-fry yam.Yam. method.Steam yam. Yam's method: http://www.sijimeishi.com/siji/ganguolei/449.html

 

Yam tubers are cold-tolerant.[, and can be stored in place if necessary, delayed to mid-March of the following year for harvest. They can also be stored in a earthenware cave, with yams alternately layered with sand inside the cave, then covered with soil in a ridge shape, topped with straw to prevent rain entry. Inside the cave maintain temperatures between 10℃~15℃, which can extend storage until April or May of the following year. Yam tubers have a dormancy period that is cold-tolerant; they do not show frost damage at short-term -4℃ and below. Suitable storage temperature is 0℃~2℃, with relative humidity around 90%. Common storage methods include trench storage: dig a trench 1-2 meters deep and about 1 meter wide, immediately place the yams in the trench layer by layer with soil, not exceeding 80 centimeters high, then cover with thin soil on top. As temperatures drop, add more layers of soil coverage, maintaining a frozen soil layer 5~10 centimeters away from the yam surface to store until March or April next year. Buried storage: also known as sand storage method. Build a burial pit about 1 meter high on cement floors in warehouses or indoors with bricks. At the bottom of the pit, lay down 10 centimeters of clean fine sand or fine soil. Place carefully selected yams layer by layer on top of the sand, one layer of yams followed by a layer of fine sand, stop when about 10 centimeters away from the edge of the pit, then seal with fine mud or yellow sand. Check once every month. Yam can also be stored in baskets or boxes filled with sand. Straw storage method: lay clean disinfected rice straw or wheat straw around the sides of a disinfected basket or box. Then layer select yams, filling up to eight-tenths full, cover top with straw. Store in a warehouse maintaining appropriate temperature inside. To prevent dampness from the ground, place bricks or wood on the bottom of the basket.

 

Stir-fry yam method: http://www.sijimeishi.com/siji/ganguolei/449.html

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