传统麸炒山药多出现色泽不鲜或有烟熏气味和发黑等现象。笔者采用新法炮制山药色泽鲜。方法是取山药片10公斤,麸皮2公斤,生蜂蜜100g,白酒50ml。炮制前将麸皮、蜂蜜、白酒拌均匀置锅,内,炒至冒烟时倒入山药片不断翻动。用中火炉至山药发黄色为度,取出放凉,筛去麸皮即可。此法中蜜能增强光泽度,酒能去麸熏之气味,炮制的山药色泽鲜艳均 The traditional bran fried yam has the appearance of fresh color or smoke odor and blackening. The author adopted a new method to make yam color fresh. The method is to take 10 kg of yam, 2 kg of bran, 100 g of raw honey and 50 ml of white wine. Bran, honey, and white wine are mixed evenly in the pan before processing. With the middle of the fire to the yam yellow degree, remove and let cool, sieve out bran. In this method, the honey can enhance the gloss, the wine can go to the smell of bran and the processed yam has bright colors.