Jintang Yam Seafood Hui

Name: Jintang Yam Seafood Hui
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece pumpkin; A Wenxian Iron Bar Yam; 4 Fresh shrimp; 1 Instant Sea Cucumber; 4 Mussels (fresh); 2 pieces Okra; Small half onion; a little Light cream; a little salt; Some Crushed black pepper; a little olive oil

by salila

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Today is the beginning of autumn, and pumpkin and yam must be the essential ingredients for health in autumn. Pumpkin is rich in carotene, B vitamins, vitamin C, calcium, phosphorus and other ingredients. It is a master at strengthening the stomach and digesting food. The pectin contained in it can protect the gastrointestinal mucosa from the irritation of rough foods. It is suitable for people suffering from stomach problems. Human consumption. Moreover, the ingredients contained in pumpkin can also promote bile secretion, strengthen gastrointestinal motility, and help food digestion.
The amylase, polyphenol oxidase and other substances contained in yam are beneficial to the digestion and absorption of the spleen and stomach, and are used as medicine and food. In addition, yam itself contains almost no fat; the large amount of mucus protein contained in it can prevent fat deposition in the cardiovascular system, prevent arteriosclerosis, enhance human immune function, and delay cell aging.
In addition to their respective health benefits, the combination of pumpkin and yam, the dietary effect is not limited to strengthening the stomach and eliminating food, but also has a certain effect on preventing and treating diabetes and lowering blood sugar.

Jintang Yam Seafood Hui

1. Prepare all the main ingredients.

2. Peel and slice the pumpkin, shred the onion, peel the yam on the iron rod, and cut into small sections.

3. Another part of the iron rod yam is cut into strips with a peeler.

4. Put a little olive oil in the pan, stir-fry the onion first, and then stir-fry the pumpkin and yam.

5. Add appropriate amount of water, cover the pot and cook, and add a little salt to taste. Be sure to put less salt.

6. Put it in a food processor and mash it.

7. In a separate pot, put a proper amount of water, add sliced ginger and green onion, put a little white wine, and blanch shrimp first. After the shrimp is rolled, remove it to control the water.

8. Add mussels and sea cucumbers and blanch them. (My mussels are cooked in advance and put in the refrigerator, so I have to blanch them)

9. Finally put yam sticks and okra to blanch water.

10. Put all the cooked ingredients in the dish.

11. Pour the yam pumpkin soup on the plate, then assemble the ingredients in step 10, and finally sprinkle a little black pepper.

Tips:
The choice of yam is also exquisite, and the best is of course the iron rod yam from Henan.
1. Compared with ordinary yam, the iron rod yam is "short", "fine", "long burrs", "head and tail" and "fine section". The iron rod yam is generally no more than a meter long and no more than two fingers thick, unlike other yam, which are often fat and round and thick and long.
2. The iron rod yam is slender and compact in texture, and it is not easy to break (some exaggeration) when knocked against each other, so it is called iron rod yam. Because it is short and thin, it is usually sold in its entirety, unlike other yam because it has to be cut into sections because of its length.
3. The iron rod yam has long burrs, darker skin, and sometimes purple spots.
4. The section of iron rod yam is not easy to turn yellow. It is very resistant to cooking during cooking, and it will not be bad for a long time. The taste is delicate, floury and floury, sweet and delicious.