Chinese Yam Mixed with Wolfberry
1.
Prepare materials.
2.
Rinse the wolfberry with clean water, and then soak it in warm water until it is fully developed.
3.
The yam washes the surface sediment, peels off the skin, and cuts into 6cm long and 1cm square strips. Soak in cold water for a while to dilute the mucus on the surface as much as possible. Put an appropriate amount of hot water in the pot, boil the yam sticks for 4 minutes, then drain the water and set aside.
4.
Bring water to a boil in another pot, add rock sugar and slowly cook over low heat to melt it all.
5.
Then add white vinegar to thicken the soup slightly to make sweet and sour juice.
6.
Finally, pour the sweet and sour juice into the wolfberry yam, soak for one hour before eating, and it will be more delicious.
7.
You can also refrigerate it for a while before eating.
Tips:
1. The white vinegar should be added last, otherwise the acidity will evaporate along with the moisture.
2. After the yam is soaked in cold water, it can prevent oxidation and blackening in contact with air.