Natural yam-300g

Natural yam is usually freshest in about 1 1 ~ 2 months. Originally, natural yam should be the best, but here we use yam instead and try to make it.

Fish soup (soup made of fish bones with sugar and salt) 500cc.

(Fish bones are mixed with soy sauce and sweet sauce, and the soup cooked with sugar is left for one or two nights to let the taste penetrate, and then the soup cooked with kelp is used to make the taste fade. )

White radish sauce-a little

Wheat rice (cooked at the ratio of 7 meters to 3 meters) -4 people.

working methods

1 Wash the yam and bake it off with a torch. (scarlet letter, the skin of yam here is made of yam juice, so it needs to be roasted with a torch, not with a knife. )

2 Make yam juice with a container that presses juice and mud, and then use a mortar stick. In order to let the air in, start to write hard, and then gradually reduce the power to stir.

3 Add warm fish soup to 2 and stir. (scarlet letter, the key here is to add soup bit by bit)

4 Add a little white radish paste and stir it a little.

Adding yam juice to wheat rice is finished. The scarlet letter here has nothing to do with the practice, so it has not been turned over. )

The yam juice here can also be understood as yam mud, not water, but a viscous state.