Fried shrimp balls with yam slices
Overview
Shrimp and yam are two ingredients that I always have on hand. The iron rod yam used. Tiegun yam is a variety of yam, and there are different subspecies of Tiegun yam. Due to different origins, different planting intervals, and different subspecies, the medicinal and health-care effects will be very different. Huaishan yam is a general name for yams produced in a limited number of townships in Wenxian, Boai, Wuzhi and other places in Qinyang and Jiaozuo areas, but Tiegun yam is the best variety among Huaishan yam. Huaitiegun yam is divided into two types according to geographical location: sandy soil near the Yellow River and sandy clay near the Qinhe River. The Tiegun yam grown in the sandy clay soil of these counties is the best Huaiyam. The shrimp tail I chose was based on the shrimp tail, and the shrimp head was fried in oil. Blanch the shrimp tails and put them in the refrigerator for a day. This seemingly common dish is a favorite with our family, so I make it often. Today I will share the recipe...
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Ingredients
Steps
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Prepare the ingredients and shrimp because the shrimp tails are processed the day before!
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Wear gloves when handling yam skins.
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The processed yam needs to be soaked in water. I still have enough to make yam soup here!
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Slice thinly
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Cut the yam and soak it in water. Don’t use too much water, just enough to cover the yam tablets. Save the water for later use!
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Heat a pan and pour in oil
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Take the yam slices out of the water and stir-fry for a while. Be careful as they may fry a little. Wait until they stop frying.
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Pour in other ingredients and stir-fry
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Stir fry for a while and sprinkle with a little salt
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Pour in a little bit of the water used to soak the yam and continue to stir-fry for a while.
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Remove the garlic cloves and put them on a plate
