Blueberry Yam

Name: Blueberry Yam
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces Iron Bar Yam; Some Blueberry jam; Some Plain yogurt; 1g salt

by meggy dancing apple

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Blueberry yam is a very common but rare dish. Every time I eat out, my kids will order one. As time goes by, which blueberry yam has its own characteristics, he is as precious as many. But living at home from an economic and health perspective, it’s impossible to eat restaurants often, and the blueberry yam in the restaurant is cheap at 18 yuan, and the expensive one is 28 yuan, so when I take a bite, I feel like I’m competing with my child if I eat one more bite. food.
Traditional blueberry yam requires light cream. I think light cream is too high in calories and not as refreshing as yogurt, so I have an improved version of blueberry yam. It tastes incredibly glutinous and has lower calories. If you don’t even have yogurt, you can replace it with milk, which is very delicious with a slight milk flavor. Hurry up and cook with me, it will definitely become your classic dish. "

Ingredients

2 pieces Iron Bar Yam
Some Blueberry Jam
Some Plain Yogurt
1g Salt

Blueberry Yam

1. Prepare two iron rod yam. This yam is rich in starch and has a soft and waxy texture after cooking. There is a kind of vegetable yam that is used for cooking, and its taste is crisp and tender. It is not suitable for blueberry yam puree. ; When buying, you can ask the merchant;

2. Wear disposable gloves or put a plastic bag on your hands to scrape off the yam skin; the yam mucus contains mucopolysaccharides, which is sticky and slippery. Although it is good for the body, it will be itchy when it sticks to the skin, so try to avoid contact;

3. Rinse the yam, cut into sections, and place in a steaming dish;

4. The steamer I used was 100 degrees and steamed for 10 minutes; I used an ordinary steamer and steamed for about 10 minutes after steaming. The amount and height of the yam were used to determine the time, and the yam should be spread as flat as possible in the steaming tray;

5. Take out the steamed yam and let it dry, prepare plain yogurt and a little salt;

6. Use a mud press to press the yam into fine yam mud. If you don't have a mud press, you can put the yam in a fresh-keeping bag and roll it into a fine mud with a rolling pin;

7. Add the yogurt gradually; why do you want to add it gradually? Because the thinness and consistency of yam puree cannot be predicted, the thinness and consistency of yogurt of different brands are different;

8. Use a spoon to mix the yogurt, a small amount of salt and yam puree evenly into the ice cream to be melted as soft or as refined oil; yogurt has a sweet taste, you can add sugar according to the taste; add a little salt to better set off Fragrant and sweet

9. Put the yam mud into the piping bag, and put a large multi-tooth flower mouth in the bag in advance; if there is no piping bag and flower mouth, you can use a biscuit mold or a spoon to dig it out and place it on a plate and tap it into shape;

10. Add some plain yogurt to the blueberry sauce to make a fluid paste. The step of adjusting the blueberry sauce can be done while steaming the yam;

11. Spoon it on the yam puree.

Tips:
1. Peeling and steaming yam is easier than steaming with the skin, and it will not leave small black spots in the epidermis. The yam mud looks whiter; use disposable gloves or plastic bags to cover your hands, which can solve the skin sticking to the yam mucus. The discomfort coming;
2. The salt can be left or not, if you put it, just put a little bit to bring out the sweetness.