Lixian Ma Yam [a specialty of Lixian County, Hebei Province]

What is Lixian Ma Yam? Authentic specialty of Lixian County, Hebei Province: Lixian Ma Yam

Summary:Do you want to know what Lixian Ma Yam is? This article is a detailed introduction to the local specialty of Lixian County, Hebei Province - Lixian Ma Yam. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Lixian Ma Yam. The full text takes about 5 minutes to read, mainly including the basic introduction of Lixian Ma Yam and its nutritional value? What are the product characteristics of Lixian Ma Yam? How did the history of Lixian Ma Yam come about? The production method of Lixian Ma Yam, etc

Basic Introduction of Ma Yam in Lixian

Ma Yam is a popular edible and medicinal crop among the public. Ma Yam has been planted in Lixian for more than 2000 years and is suitable for cultivation on 250000 acres of land.

It has high medicinal value and has been regarded as a nourishing treasure by medical experts throughout history. According to modern medical research, yam tubers are rich in pectin, glycosaminoglycans, phytic acid, dopamine, glycoproteins, and iodine

The protein content is as high as 1.5%, and the sugar content is less than 15%. It is rich in various vitamins, amino acids, and trace elements such as calcium and zinc, especially selenium, which is tens of times higher than similar products

Ma Yam is an organic food with high sugar, no fat, and a flat, sweet and non-toxic nature. It is a dietary supplement without being greasy. Tuber meat is smooth and tender, not only can it be cooked, but it can also be made into powder or various nourishing foods

How did the history of Ma Yam in Lixian County come about

Method of making Lixian Ma Yam

Yam and Pork Rib Soup

Ingredients

500g pork ribs, half yam, appropriate amount of wolfberry, one carrot, appropriate amount of ginger, 1 teaspoon cooking wine, a few drops of white vinegar, one star anise, appropriate amount of salt

Method

1. 500g pork ribs, half yam, appropriate amount of wolfberry, one carrot, sliced appropriate amount of ginger, 1 teaspoon cooking wine, a few drops of white vinegar, one star anise, appropriate amount of salt

2. Wash the yam, remove the outer skin, and cut it into rolling blocks for later use; Carrots are also cut into rolling blocks

3. Put half a pot of water, put in the cleaned ribs, and boil them with high heat. At this time, a layer of foam will appear on the Noodles in soup, which is the boiled blood. Turn off the heat and remove the ribs and wash them

4. Put an appropriate amount of water into a clay pot and bring to a boil (add enough at once, no more water in the middle). Put the pork ribs, ginger, cooking wine, and star anise together, bring to a boil over high heat, and then turn to low heat<5. Adding a few drops of white vinegar at this time can not only dissolve the calcium in the pork ribs into the soup, but also make the soup more delicious. Don't add too much vinegar, otherwise the pork ribs will lose their flavor<6. Cook over low heat for one hour, then add yam and carrots. Cook over low heat for another hour, then season with goji berries and salt