1, fried auricularia with yam
Slice the yam and soak it in a little white vinegar for 3 minutes. Slice carrots and shred shallots. Soak the fungus for 2 hours and tear it into small pieces. Add a little water to the starch, stir well, and make it into thick juice for use. Put water in the pot, bring to a boil, add yam, carrot and fungus in turn, and blanch for 30 seconds.
Remove cold water and drain. Put a little oil in the pot, stir fry for a while, turn to low heat, add salt and sugar, and stir fry evenly with oil consumption. Thicken until the juice is thick, add the onion and pour the sesame oil out of the pan.
2. Yam omelet
Peel the yam, steam it in a steamer for about 7 minutes, and take it out to dry. Wipe the dried yam into filaments, and operate with a silk wiping tool. Beat in 3 eggs, add chopped green onion, stir roughly first, then add flour and baking soda.
Finally, add some water and stir it into a paste, not too thin, but not too thick. Brush the pan with oil, add yam and egg batter, not too thick, just half a centimeter high, heat it over medium heat, turn the cake over to golden brown on both sides, and serve.
3. Fried yam strips
Wash and peel the yam and cut it into strips with a thickness of about 1 cm and a length of about 6 cm. Pass clear water again to wash away the sticky things on the surface of yam. Absorb excess water with kitchen paper, put proper amount of flour in the fresh-keeping bag, and then put yam strips in it. Hold your breath, close your mouth and squeeze it, shake it a few times, so that the yam strips are evenly covered with flour.
Shake off the excess flour with a sieve, and heat the oil pan to 60%, that is, insert chopsticks to see obvious small bubbles. Pour the yam strips into the oil pan and stir them with chopsticks several times to prevent adhesion until all the yam strips float and the color is golden yellow. Take it out, use oil-absorbing paper to absorb excess oil, and finally sprinkle some pepper or salt and pepper powder to taste, and the yam strips will be ready.
4, yam, red dates and millet porridge
Soak the millet in warm water in advance 1 hour, peel the iron stick yam and cut it into small pieces, wash the red dates and cut them into small pieces, and dice the carrots for later use. Put water in the casserole, pour in the soaked millet and cook for 10 minute, skim off the floating foam, add carrots, yam, red dates and brown sugar and cook for 15 minute, and put Lycium barbarum before taking out.
5. Spinning yam
Peel the yam, cut it into pieces (not too big), and then soak it in cold water 10 minutes to change the water once, 2-3 times (the soaking time can be longer, and the longer the time, the better the fried color will be). Put yam on the kitchen paper to absorb water. Heat the pan, drain the oil, fry until golden brown, pay attention to the oil temperature, and take out the oil under control.
Pour oil into the pot, without brushing, add sugar and water, and cook the sugar over high heat (the big bubble becomes smaller, the small bubble turns golden brown, and then pour in the fried yam when it turns light brown).