Mapo yam
| Yam 300g | Beef stuffing 100 grams |
| Green garlic sprouts 15 grams | Pixian Douban 10 grams |
| tempeh 8 grams | Sweet noodle sauce 15 grams |
| Ginger 10 grams | Chili powder 0.5g |
| Pepper powder 1.5 grams | Soy sauce 10ml |
| sugar 5 grams | Starch 5 grams |
| Broth (or boiling water) 150ml | Oil 75ml |
Step 1
Wear gloves to clean the yam, scrape off the skin, then cut the yam into hob pieces and soak them in clean water to prevent discoloration.
Step 2
Boil an appropriate amount of water, put the yam pieces into the boiling water and cook until raw.
Step 3
Chop the tempeh and Pixian watercress into small pieces.
Step 4
Remove the old leaves and roots of the green garlic, wash and cut into sections, peel the ginger, wash and mince.
Step 5
Heat the wok, add oil, add beef filling and stir-fry until loose.
Step 6
When the beef filling is stir-fried and the water turns golden brown, add the bean paste and black bean paste and stir-fry together, then add the minced ginger and chili powder and stir-fry until the red oil is produced.
Step 7
Pour in the broth (or boiling water) and bring to a boil.
Step 8
Add the cooked yam pieces and cook for about 3 minutes to infuse the yam with flavor.
Step 9
Add soy sauce, green garlic segments, and sugar to taste.
Step 10
10. Thicken the gravy with the well-mixed wet starch, then sprinkle it with peppercorns.
Step 11
Selected from "The Most Addictive Taste of Sichuan Cuisine" and available on Dangdang.com and JD.com. Mapo yam cooking tipsI don’t tell ordinary people:
1. The mucus from yam can cause skin irritation and itching, so it is best to wear gloves when handling yam.
2. Yams need to be soaked in salt water immediately after being cut to prevent oxidation and blackening.
3. There will be mucus when fresh yams are cut. You can wash them with water and a little vinegar first, which can reduce the mucus.
Eat clearly:
1. This dish uses the Mapo Tofu method to make yam. In addition to yam, you can also try other ingredients suitable for this method.
2. Yam: It is a very nutritious food with high medicinal value. It is sweet in taste and neutral in nature. It enters the lung, spleen and kidney meridians. It is not dry or greasy. It has the functions of strengthening the spleen and lungs, nourishing the stomach and kidneys, and strengthening the kidneys. It has the effects of replenishing essence, improving ears and eyesight, helping the five internal organs, strengthening muscles and bones, strengthening the mind and calming the mind, and prolonging life.
