First, jujube yam porridge

Ingredients: jujube 10, fresh yam 200g, japonica rice100g, and Lycium barbarum.

1. Soak the japonica rice and red dates for half an hour in advance, drop a few drops of oil in the japonica rice, stir evenly and let stand for 5 minutes; Peel the yam, cut it into small grains and soak it to prevent discoloration.

2. Pour a proper amount of water into the pot, add glutinous rice and stir. After the water is boiled, cook on low heat.

3. After the rice grains become soft, pour in yam, red dates and medlar, simmer with a small fire, and stir with a spoon until the rice porridge is sticky and soft.

Second, stir-fry yam.

Ingredients: carrot, yam, fungus and celery.

1. Peel and slice Chinese yam, blanch in boiling water, and take out.

2. Peel the carrot, wash and tear the fungus into small pieces, and cut the celery into thin slices after removing the surface fascia.

3. Cook carrots and fungus in hot water until cooked, add celery, and simmer for consumption.

4. Less oil in the pot, add garlic slices and stir fry until fragrant, add all the blanched materials and a little water and stir fry quickly and evenly.

5. Add some salt and sesame oil to serve.