Introduction The root tuber of the yam bean, a vine of the Leguminosae family. It is also called earth melon, cool melon, cool potato, and potato melon. It is cultivated in central and southern my country, southwestern China, Fujian, Taiwan, and other places.
Harvest in autumn, wash, peel and use fresh. It tastes sweet and is cool in nature. It can clear away heat and relieve restlessness, promote the production of body fluids and quench thirst. It contains carbohydrates, protein, calcium, phosphorus, dacang saponins, dacang flavonoids and other ingredients.
Nutritional value of sweet potatoes Sweet potato is also called sweet potato, sweet potato, fennel taro, yam, and sweet potato. The nutritional value of sweet potato is rich in protein, starch, pectin, cellulose, amino acids, vitamins and various minerals. The methods of cooking sweet potato include sweet potato cake, candied sweet potato, sweet potato milk, boiled sweet potato, sweet potato cake with egg puree, sweet potato porridge, sweet potato rice, sweet potato and mung bean soup, sweet potato with carrots, baked sweet potato, sweet potato and lily syrup, fried sweet potato, steamed sweet potato with meat, sweet potato and taro syrup, black sesame honey sweet potato, glutinous rice balls with sweet potato soup, and breast-beautifying sweet potato drink. The efficacy and function of sweet potato Sweet potatoes are rich in starch, dietary fiber, carotene, vitamins A, B, C, E and more than 10 trace elements such as potassium, iron, copper, selenium, calcium, and linoleic acid. They have high nutritional value and are called the most nutritionally balanced health food by nutritionists. They have anti-cancer, heart protection, prevention of emphysema, diabetes, and weight loss effects. These substances can maintain blood vessel elasticity and are very effective in preventing and treating habitual constipation in the elderly.
Sweet potatoes have a special protective effect on the mucous membranes of human organs. They can inhibit the deposition of cholesterol, maintain blood vessel elasticity, prevent atrophy of connective tissue in the liver and kidneys, and prevent the occurrence of collagen diseases. Sweet potato protein is high in quality and can make up for the nutritional deficiencies in rice and white flour. Regular consumption can improve the body's utilization of nutrients in staple foods, making people healthy and prolonging life. Sweet potatoes contain unique bioflavonoids, which can promote smooth bowel movements and effectively inhibit the occurrence of breast cancer and colon cancer. They can improve the function of the digestive organs, nourish the liver and kidneys, and can also effectively treat hepatitis and jaundice. Sweet potatoes are rich in dietary fiber and have the special function of preventing sugar from converting into fat. They can promote gastrointestinal motility and prevent constipation, and are used to treat hemorrhoids and anal fissures, etc. They also have a certain effect on preventing rectal cancer and colon cancer. Side effects and contraindications of sweet potatoes People with weak spleen and stomach should not take it. People with constipation should chew this product. How to make delicious sweet potatoes Sweet potato method:
Sweet potato cake <br /> Ingredients: 2 red sweet potatoes, 2 tablespoons butter, 2 egg yolks, 2 black sesame seeds, 1 egg yolk, 1 tablespoon fresh milk, 2 tablespoons fine sugar. Method:
1. Wash the sweet potato, cut it in half and steam it in a pot until soft. Take it out and use an iron spoon to scoop out the sweet potato flesh in the middle. Be careful not to damage the sweet potato skin and let the sweet potato skin become a container shape.
2. Press the scooped sweet potato flesh into a paste. Add fine white sugar, butter and egg yolk while it is still hot, mix well to make the filling. Then fill the filling back into the sweet potato cup and smooth the surface into a pointed cone shape.
3. Mix the egg yolk and milk and apply them on the surface of the sweet potato filling, then sprinkle with black sesame seeds, then move the sweet potato into the oven preheated to 180℃ and bake for about 20 minutes. When the surface of the sweet potato filling is browned, you can take it out and eat it.
Candied sweet potato <br /> Ingredients: 500g sweet potato, 150g sugar, 100g water, 30g sesame oil, 1000g peanut oil. Method:
1. Wash and peel the sweet potatoes, then cut into dice.
2. Pour peanut oil into a spoon and heat it to 90℃. Put the sweet potato cubes into the oil and fry until they are cooked through and turn golden yellow. Remove from the oil and drain.
3. Clean the spoon and add water and sugar. Use a slow fire to simmer the sugar until the bubbles turn into small ones. When the sugar bubbles turn into small ones and become thick and change color, pour in the fried sweet potato and remove from the spoon. Stir the spoon to make sure the sugar liquid is completely on the sweet potato. Pour into a plate coated with sesame oil and serve with a bowl of water when serving so that you can dip it in it without sticking to your teeth.
Sweet potato milk <br /> Ingredients: 50g sweet potato, 30g milk. Method:
1. Wash and peel the sweet potatoes, cut into thin slices, and put them into water to remove the astringency.
2. Put the sweet potatoes into a pot with appropriate amount of water and bring to a boil. After boiling, turn to low heat and simmer until soft.
3. Grind into paste while hot, add 30 grams of milk and cook briefly.
Sweet potato stew <br /> Ingredients: sweet potato, fresh peanuts, rice, glutinous rice, pinto beans, oats, sorghum rice, barley, buckwheat, rock sugar Method:
1. Soak all the grains in cold water for 1 hour in advance;
2. Grate the sweet potato into thin strips;
3. Mix the soaked grains, grated sweet potato shreds and fresh peanuts into the pressure cooker, add appropriate amount of rock sugar and enough water;
4. Bring to a boil over high heat, then simmer over medium heat for 25 minutes;
5. Remove after natural exhaust.
Sweet potato cake with pureed egg <br /> Ingredients: 2 red sweet potatoes, 2 tablespoons butter, 2 egg yolks, 2 black sesame seeds, 1 egg yolk, 1 tablespoon fresh milk, 2 tablespoons fine sugar. Instructions:
1. Wash the sweet potato, cut it in half and steam it in a pot until soft. Take it out and use an iron spoon to scoop out the sweet potato flesh in the middle. Be careful not to damage the sweet potato skin and let the sweet potato skin become a container shape.
2. Press the scooped sweet potato flesh into a paste. Add fine white sugar, butter and egg yolk while it is still hot, mix well to make the filling. Then fill the filling back into the sweet potato cup and smooth the surface into a pointed cone shape.
3. Mix the egg yolk and milk and apply them on the surface of the sweet potato filling, then sprinkle with black sesame seeds, then move the sweet potato into the oven preheated to 180℃ and bake for about 20 minutes. When the surface of the sweet potato filling is browned, you can take it out and eat it.
Sweet potato porridge <br /> Ingredients: 250g fresh sweet potato, 150g glutinous rice, some red dates, some sesame seeds, 30g white sugar
practice:
1. Wash the fresh sweet potatoes and cut them into small pieces with the skin on.
2. Wash the japonica rice, soak it in cold water for half an hour, and drain it.
3. Put the sweet potato pieces and glutinous rice into the pot, add about 1000 ml of cold water and cook until the porridge is thick. Add sugar as appropriate according to personal taste and boil it.
Sweet Potato Rice <br /> Ingredients: 150g rice, 80g Shanghai green (called rapeseed in Beijing), 2 sweet potatoes, 10g dried shrimp, 2 slices of ginger, chicken soup (or water), 1 tablespoon oil, salt to taste. Instructions:
1. Wash the fragrant rice, drain and set aside. Wash the bok choy and tear it into small pieces by hand. Wash the sweet potato, peel it and cut it into small pieces.
2. Soak the dried shrimps in warm water, drain and mince, mince the ginger;
3. Heat the pan, add oil, add dried shrimp and minced ginger and stir-fry until fragrant;
4. Add in fragrant rice and stir-fry until transparent;
5. Add Shanghai greens and stir-fry until soft, add appropriate amount of salt and stir well;
6. Add chicken soup (or water) until the rice is covered;
7. Place the sweet potato cubes on the rice;
8. Cover and simmer on low heat until the water is dry and the sweet potatoes are cooked.
Sweet potato and mung bean soup <br /> Ingredients: 1 sweet potato, 50g mung beans, appropriate amount of sugar, appropriate amount of water. Method:
1. Prepare the ingredients;
2 Wash the sweet potatoes;
3 Peel and dice;
4. Wash the mung beans;
5 Pour the mung beans into the electric pressure cooker and add appropriate amount of water;
6 Cover the pot, plug in the power cord, and press the "rice" button;
7 After the mung beans are cooked, add the diced sweet potatoes and cook together. Serve in a bowl and add some sugar.
Sweet potato and carrot <br /> Ingredients: sweet potato, carrot, a little cooked black sesame seeds, salt, sugar, chicken essence, sesame oil.
practice:
1. Wash and peel the sweet potatoes and carrots, and cut them into thin strips.
2. Put water in the pot and bring it to a boil. Add the shredded sweet potato and carrot and cook for one or two minutes until cooked. Remove from the pot and drain.
3. Put the cooked shredded sweet potato and carrot into a bowl, add salt, a small amount of sugar, and chicken essence and mix well. Sprinkle a little black sesame seeds on the surface and drizzle with sesame oil.
Baked sweet potatoes <br /> Ingredients: 2 sweet potatoes, 20g butter, a layer of mozzarella, some sugar Method:
1. Wash the sweet potatoes, peel them, cut them into small pieces, microwave them for 15 minutes until they are soft, and add appropriate amount of sugar to mash them into a paste;
2. Spread the sweet potato puree in a container and put a small piece of butter on it;
3. After flattening, spread a layer of sliced mozzarella cheese on top. It will taste better if you spread it thicker.
4. Bake in the oven at 170° for fifteen minutes.
Sweet potato and lily syrup <br /> Ingredients: sweet potato, lily, jujube, ginger, rock sugar. Instructions:
1. Wash and peel the sweet potatoes and cut them into dice; soak the dried lilies in water in advance and wash the dates; smash the ginger with a knife.
2. Put the sweet potatoes, lilies, red dates, ginger and rock sugar into a pressure cooker. Add clean water into the pot. The height of the water should be nearly twice the height of the sweet potatoes.
3. Cover the pressure cooker and cook it on high heat. After steam comes out, increase the valve pressure and continue to cook for 25-30 minutes.
4. Because sweet potatoes are sweet, you don’t need to put too much rock sugar. Just a little sweetness is enough. The syrup also has the taste of ginger. In winter, you can add a little more ginger to warm the body.
Fried sweet potato <br /> Ingredients: 500g red sweet potato, 25g cooked sesame, 500g vegetable oil (actual consumption 60g), 150g sugar. Method:
1. Peel the sweet potatoes, cut into dice, and fry them in 70% hot oil until they turn light yellow. When the sweet potatoes are cooked, remove them and set aside.
2. Place the wok on the fire, add 100 grams of water, add sugar after it boils, stir constantly with a hand spoon, wait until the sugar starts to bloom (the color of the sugar should be light yellow), put in the fried sweet potato pieces, stir fry evenly, so that the sugar blooms evenly on the sweet potato pieces, sprinkle sesame seeds on the sweet potatoes, quickly put them on a plate, and apply oil to the plate in advance to prevent them from sticking.
Steamed sweet potato with pork slices <br /> Ingredients: 250g pork, 150g sweet potato, a little oil, some salt, some soy sauce, some sweet potato powder, some minced garlic, 2 slices of ginger, a little sugar, 1 scallion. Instructions:
1. Peel the sweet potato and cut into coarse pieces.
2. Slice the pork, add salt, light soy sauce, oil, sweet potato starch and a little water, mix well and set aside.
3. Arrange the cut sweet potatoes on a plate, then add minced garlic and ginger slices to the meat slices, mix well and place on top of the sweet potatoes.
4. Wait until the water in the steamer boils before putting the vegetables in and steam over high heat for 18 minutes.
5. Add the green onions, cover the pot and bake for 1 minute.
Sweet potato and taro syrup <br /> Ingredients: 200g sweet potato, 250g taro, appropriate amount of sugar. Method:
1. Peel the sweet potatoes and taro and cut into pieces;
2. Put them together in a pot, add water, cover and bring to a boil until the sweet potato and taro are soft.
3. Add appropriate amount of sugar before consumption.
Black sesame honey sweet potato <br /> Ingredients: 250g sweet potato, appropriate amount of black sesame Instructions:
1. Peel the sweet potatoes and steam them;
3. Steam the sweet potatoes and cut into cubes;
4. Add a little oil to the pan and fry the sweet potatoes. Add a little osmanthus and stir-fry evenly. Serve on a plate.
5. Add honey to the fried sweet potatoes and mix well;
6. Sprinkle with roasted black sesame powder.
Sweet potato soup with glutinous rice balls <br /> Ingredients: 1 sweet potato, appropriate amount of glutinous rice flour, appropriate amount of two-color sesame seeds, appropriate amount of white sugar
1. Peel the sweet potatoes, wash and cut into dice-shaped pieces for later use;
2. Put the sweet potatoes and cold water into the pot, cover the pot and cook;
3. While the sweet potatoes are cooking, add an appropriate amount of glutinous rice flour into a bowl;
4. Add warm water (it must be warm water)
5. Knead repeatedly until it can be rubbed into smooth small dumplings;
6. Sprinkle the roasted black and white sesame seeds on the dumplings to make them stick to the sesame seeds;
7. Put the glutinous rice balls into the boiling sweet potato soup and cook until the glutinous rice balls float;
8. Add appropriate amount of white sugar.
Breast-enhancing sweet potato drink <br /> Ingredients: sweet potato (100g), potato (80g), green onion (2g)
practice:
1. Peel the sweet potatoes and potatoes and cut them into small dices;
2. Wash and chop the green onions and set aside;
3. Pour water into the pot and bring to a boil. Add sweet potatoes and potatoes and cook for 20 minutes until cooked.
4. Pour into a cup and sprinkle with chopped green onions. Medicinal value of sweet potato It is used for stomach heat, thirst, or excessive drinking; heat damages body fluids, and dry and hard stools. |
