Scallion Roasted Yam
1.
Peel the yam, wash and cut into hob pieces.
2.
Cut the ginger into shreds, smash the garlic, and divide the green onion into three parts: cut the white onion into one portion, cut the green onion leaves into one half, and cut the remaining green onion leaves into one portion.
3.
Pour an appropriate amount of oil into the pot. When it is 50% hot, pour in shredded ginger, garlic diced and green onion leaves except for white onion and chopped green onion. Fry on low heat until golden and remove the ginger, onion and garlic.
4.
Pour the green onion into the scallion oil and fry until golden and wrinkled on both sides.
5.
Pour in the yam, add 2 tablespoons of oyster sauce, 1 teaspoon of dark soy sauce, 3 tablespoons of light soy sauce and 1 teaspoon of sugar. Add water to the yam. Cover and turn to low heat and simmer for about 5 minutes.
6.
When the soup is thick, taste the saltiness to taste. Sprinkle chopped green onion and drizzle a little sesame oil on the pan before serving.
Tips:
This dish should highlight the fragrant green onions, so the amount of green onions should be larger. I only have 2 sticks left, so I will use them if I don't want to buy them again. The amount of green onions should be 3-4. If it's scallions, we need more. In addition, I didn't put salt in this dish, and the flavor of using oyster sauce and light soy sauce was enough.
