Mango Yam---a Must-have for Summer
1.
Preparations: 1. Half a pot of cold boiled water, use the yam to pass the water; 2. Put half a pot of boiling water in the small milk pot, stir in a large amount of rock sugar, and let it cool for later use.
2.
During the preparation of yam, the yam must be selected from Mao Yam (pictured). The meat is firm, white and not suitable for discoloration.
3.
The yam is peeled, processed into a large chalk head, 6cm in length, and soaked in water for use (anti-oxidation).
4.
Put enough water in a large pot to boil, put the yam to boil for about 5 minutes (try the thickness, the hairy yam is more resistant to boiling), remove it when it is cooked and crisp, rinse with tap water, and finally soak in cool white boil for a few minutes to remove the sound and drain. stand-by.
5.
After processing the yam, the rock sugar water is almost cool. Add an appropriate amount of white vinegar. The ratio is sour and over the sweetness. Put the yam in a sealable container, pour the adjusted sweet and sour water, and put the yam in the refrigerator. It is almost delicious for more than three hours, and it is better to stay overnight.
6.
When eating, put the yam on a plate, cut an appropriate amount of diced mango meat and put it in. The mango sauce is slightly diluted with rock sugar water (a little bit) soaked in the yam, and poured on the mango. The ice-cold, sweet and sour mango yam has a rich taste. Salivating!
7.
In the same way, blueberry jam is slightly diluted with the rock sugar water (a little bit) of pickled yam, and poured on the yam, immediately transformed into another elegant blueberry yam, worthy of being the King of Variety Yam!
8.
The scorching summer is coming soon. I suggest that friends who like it make more pickles at a time. Eat and take as you go^_^ The picture shows a jar I just pickled, and the one in the picture above was robbed. Haha, just like mom While cutting the lemon, I took a slice and soaked it in the yam, and borrowed some lemon 🍋 aroma! Life is exuding a pleasant fragrance of happiness. Those who like it, hurry up and collect it!
Tips:
1. Choose Mao Yam; 2. The pickling water does not need to be too sweet. The jam and mango on the back are sweet, a little sour and refreshing and appetizing; 3. The jam is melted with the rock sugar of pickled yam, and only a little water is needed; 4. It tastes better when refrigerated. Take it as you eat and prepare daily dishes in summer.
