Two recipes for autumn regimen

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Savory and crisp yam

Materials, Chinese yam 500g, sugar 125g, soybean flour 100g, oil 50g (actual usage of 150g）, vinegar, glutamate, starch, sesame oil

Steps, firstly, cut the skinned Chinese yam into an inch long and then sliced in two. Secondly, fry the steamed yam slices till slightly brown then drain the oil. Thirdly, the sauce is made of sugar and 2 spoons of water, 1/4spoons of vinegar and 1/8 spoons of glutamate over mild heat for 5-6 minutes then place the pot over high heat. Starch is used to the thickness of the sauce. Finally, severed the crisp yam with sweet and sour sauce and sesame oil is added for its aroma.

This savory and crisp yam dish though relatively high in calories, is of nourishing spleen and lung.

It can increase appetite and relieve asthma and cough.