2. Yam rice porridge: After washing the rice, put it into the pot together with the red dates and yam slices, add an appropriate amount of water, and cook it into a gruel;

3. Stir-fried fungus Yam: Wash the yam and cut it into diamond-shaped pieces, blanch it for 30 seconds, take it out, rinse it with cold water, pick and wash the fungus, tear it into small pieces, blanch it for 1 minute, take it out and let it cool for later use; cut the onion and ginger into shreds and set aside. ; Put the base oil in the pot, sauté the green onion and ginger until fragrant, pour in the oyster sauce, yam and fungus, cook in the cooking wine, sprinkle with salt and stir-fry evenly, thicken the gravy, add MSG, drizzle with oil and serve on a plate;

4. Honey yams: First wash and peel the yams, cut them into two-inch long and three-thirds thick strips, blanch them in a boiling water pot for about 1 minute, take them out and put them neatly on a plate, and soak them Sprinkle the wolfberry evenly on the yam. Add water to the wok, add rock sugar, cook over low heat until the rock sugar melts, pour in honey, boil until bubbling, then take it out of the pan, pour the honey juice evenly on the yam.