甘薯,又名番薯、金薯、白薯,皮有紫、黄、红之异,肉有红、白、黄之别.其味甘美,素有“生啖似桂花,熟食同蔷薇”之说.甘薯营养丰富,古人说它“功同山药,久食益人”,为“长寿之食”.甘薯除蒸煮熟食外,还可做菜.现介绍几款甘薯菜肴,请读者试做.一品薯包 原料:甘薯8两,白莲子1.5两,百合1两,白果肉1两,水发香菇1两,豆腐皮3张,水淀粉、精盐、味精各少许,金针菜3根,花生油6钱.制法:莲子用热碱水搅打煺皮,用水煨至酥烂.白果去皮,百合分瓣洗净.甘薯去皮,与香菇分别切成小粒. Sweet potato, also known as sweet potato, golden potato, sweet potato, skin purple, yellow, red, meat, red, white, yellow of its sweet, known as “raw 啖 like sweet-scented osmanthus, cooked with rose,” said. Sweet and nutritious, the ancients said it “with the power of yam, eat for a long time,” for the “longevity of the food.” Sweet potatoes in addition to cooking, but also cooking. Now introduce several sweet potato dishes, readers try. Package raw materials: sweet potato 8 two, white lotus seed 1.5 two lily 1, two, ginkgo meat 1 two, water and mushrooms 1 two, three tofu skin, water starch, salt, MSG each a little, lily flowers, peanut oil 6 money. Law: lotus seed with hot alkaline whipped skin, water simmer until crisp. Ginkgo peeled, lily points to wash. Sweet potato peeled, and cut into small pieces of mushrooms.