Blueberry Crisp Yam

Blueberry Crisp Yam

1. Material preparation

2. Prepare a basin of cold water, add half a spoon of vinegar,

3. After peeling the yam, use a tool to cut into spikes.

No modeling restrictions, random

4. After cutting, put it in the second step water basin and soak for ten minutes.

At this time, boil a pot of boiling water, the amount of water can be less than the yam

5. Three spoons of blueberry sauce, add a small amount of cold water to dilute and set aside.

You can replace it with other jams or honey, add water to dilute it to your favorite consistency

6. Water boils

7. Rinse the yam twice in cold water to remove most of the mucus, drain the water, and put it in a pot of boiling water on high heat for about three minutes.

The amount of time also depends on the thickness and size of the yam, not too long, too long, the yam will not be crisp.

When cooking the yam, prepare a basin of cold water, if there are ice cubes, it is best to put some.

8. When the time is up, use a colander to scoop out the yam and put it in the cold water basin until it is completely cool

9. Wash the chicory, drain as much water as possible, and put it on a plate

10. After the yam is cooled thoroughly, remove and drain the water, place it on the chicory, and drizzle with the diluted blueberry sauce.