Nutritional, Delicious and High-value Appearance-blueberry Yam Puree

Name: Nutritional, Delicious and High-value Appearance-blueberry Yam Puree
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 pieces Iron Bar Yam; Some Light cream; Some Blueberry jam; Some Hot water; Some Rock sugar powder; Some salt

by Xiao Dong Niu@kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Don't have too many benefits of iron yam! The iron stick yam in my family is the authentic iron stick yam sent by my college roommate from Wen County, Henan Province in the winter, and it remains intact after several months at room temperature. The iron stick yam has a slight sweet taste, very sticky and fragrant. The soup is the best. I made blueberry yam puree while there are still some at home. The iron stick yam is suitable for steaming and pressing into a puree, and then topping with blueberry sauce. Cut into strips and cook for a few minutes and drizzle with blueberry sauce. I like both methods. The taste and flavor are different. They are both nutritious, delicious and high-value cold dishes~"

Ingredients

3 pieces Iron Bar Yam
Some Light Cream
Some Blueberry Jam
Some Hot Water
Some Rock Sugar Powder
Some Salt

Nutritional, Delicious and High-value Appearance-blueberry Yam Puree

1. Prepare the materials as shown in the figure;

Nutritional, Delicious and High-value Appearance-blueberry Yam Puree recipe

2. Peel the yam and wash it. It is best to wear gloves to prevent mucus from getting on your hands. Soak the washed yam in water to prevent oxidation and blackening;

3. Steam the yam in a steamer for 30 minutes;

4. Let the steamed yam cool;

5. Put it into a large fresh-keeping bag, and use a rolling pin to roll into fine yam mud. The finer the pressure, the better, so as not to be difficult to squeeze out of the piping bag later;

6. Add an appropriate amount of light cream and a little salt to the yam puree;

7. Stir it into even yam mud;

8. Cut a suitable small opening in the piping bag, put it into the piping mouth, and then put the yam mud into the piping bag;

9. Squeeze into the container;

10. Take an appropriate amount of blueberry sauce, add an appropriate amount of rock sugar powder and hot water, and stir into a uniform and moderately thick blueberry sauce;

11. Pour the blueberry sauce evenly on the yam puree;

12. Nutritious, delicious and beautiful yam mud~

Tips:
1. The yam does not need to be peeled, and the outer skin is stripped after steaming, but the iron rod yam is actually very difficult to peel after being steamed. It is recommended to peel it before steaming;
2. Whipped cream can be replaced by milk, although there is no whipped cream fragrance, but the calories are smaller;
3. The canned blueberry sauce is thicker. It is better to dilute it with hot water to pour it on the yam, and it will look better. The blueberry sauce is added with appropriate amount of rock sugar powder according to personal taste and the sweetness of the blueberry sauce~