Yam, a kind of above-ground tuber, is called Reiyoshi, also called yam egg. The skin of the yam egg is yellow and white, and the cooked taste is sweet and greasy, just like the taste of the stem that eats yam. The following small series has compiled three recipes for yam eggs, and interested friends may wish to learn to do it. 1, sweet and sour yam egg pieces Ingredients: 500g yam seasoning: 50g sugar, 50g vinegar, 50g wheat flour 1. Wash yam, peel it and cut it into hob blocks. 2. Heat the wok, add a proper amount of vegetable oil, when it is 60% hot, add yam pills, fry until the skin turns yellow, and remove and drain the oil. 3. Control the oil in the wok, add vinegar and sugar water, boil, pour in yam slices, thicken the juice with 80 grams of powder (50 grams of powder with water), and wrap the yam slices evenly.