Winter hand soup: fish yam

Fish yam

鱼香山药

After the yam is cut, the incisions are dried in flour and placed in a well-ventilated place where they can be stored at room temperature for more than half a year.

MATERIALS: (4 servings) 300 g of yam, 1 tbsp of minced garlic, 1 tbsp of ginger, 3 tbsp of diced green onion, 1 tbsp of red pepper, 1 bowl of water, and 100 ml of water

Seasoning: 2 tablespoons hot bean paste, 1 tablespoon soy sauce, 2 tablespoons vinegar, a little sesame oil

Practices: 1. The water boils, yam peeled and cut into strips, boiled immediately after the switch off, you can burn away the surface mucosa.

2. Remove the yams row and leave the soup.

3. Add a small amount of oil to saute ginger, garlic and chili powder, add spicy bean paste and soy sauce and saute, pour in the reserved yam soup and boil it. Add the green onion, vinegar and sesame oil before flameout. Yam wok can evenly mix.

Nutritional analysis (1 serving): calorie about 92.4 calories, protein 2.3 g, fat 3.2 g, sugar 14.7 g, dietary fiber 1.8 g, cholesterol 0.0 mg, vitamin C1 0.4 mg, calcium 17.4 mg, iron 1.1 mg.


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