Purple yam in syrup

Purple yam in syrup

Introduction:

Purple yam, also known as purple ginseng, also known as Dioscorea zingiberensis and taro, belongs to dioscoreaceae. It is edible by its large tuberous root or cylindrical root. The root tuber contains 1.5% protein, 14.4% carbohydrates, vitamins and choline, which is more than 20 times higher than common yam. The nutritional value is very high. Purple yam has a high medicinal value. It is not only a table delicacy, but also a health medicine. It is a rare high-grade food supplement. Regular consumption can not only increase the body's resistance, reduce blood pressure, blood sugar, anti-aging and longevity, but also benefit the spleen, lung, kidney and other functions. It is a good tonic material and has been listed in the dictionary of anticancer Chinese herbal medicine. Yam is non-toxic and pollution-free. It can keep fit, strengthen the body and delay aging. It is worthy of being the king of popular natural green health tonic food for both vegetable and medicine in the world. Purple yam can be boiled and steamed separately, and can also be fried and stewed with other vegetables and meat. This soup is just a simple sugar water and purple yam. It's the most common practice. It's the best tonic Soup for winter. It's simple and easy to make. It's suitable for all ages. "

Production steps:

Step 1: prepare the ingredients.

Step 2: peel and cut the purple yam into small pieces.

Step 3: bring water to a boil in a casserole and pour in purple yam.

Step 4: add 3 drops of lemon juice.

Step 5: Boil purple yam and add rock sugar.

Step 6: cook until the rock sugar dissolves, turn off the heat and serve.

Materials required:

Purple Yam: 400g

Lemon juice: 3 drops

Rock sugar: 20g

Note: add a few drops of lemon juice to keep the color of purple yam.

Production difficulty: ordinary

Process: boiling

Length: 20 minutes

Taste: sweet