Blueberry Yam Puree

Blueberry Yam Puree

1. Wash the yam, don't peel it, put it in a pot and steam it

2. The steamed yam is peeled, cut into small pieces, and then crushed into a mud with the back of a knife (if you are not afraid of trouble, you can go through the sieve, it will be more delicate)

3. Add sugar

4. Add whipped cream and mix well

5. Put the cookie mouth in the fresh-keeping bag, put the yam puree, and squeeze it on the plate (the shape is arbitrary)

6. Add two spoons of Kewpie blueberry sauce to a little water, bring to a boil on low heat, add a spoon of sugar, stir until the sugar melts and the soup thickens, turn off the heat and pour it on the yam puree.

Tips:

The skin of yam contains saponin, which makes the hands itchy when peeling it. After the skin is steamed and peeled, the hands will not be itchy.