2. Accessories: 50 grams of Lentinus edodes (fresh), 50 grams of Tricholoma, 50 grams of winter bamboo shoots, 75 grams of yuba, 75 grams of water chestnut, 85 grams of starch (corn) and 0/00 gram of wheat flour.

3. Seasoning: salad oil 150g, salt 10g, cooking wine 20g, pepper 2g, ginger 10g and monosodium glutamate 2g.

4. Wash the yam, steam it over high fire and let it cool;

5, peeling, chopping, pressing into mud, adding flour, salt and monosodium glutamate, and uniformly stirring to form yam dough;

6. Blanch water chestnuts, mushrooms and bamboo shoots with boiling water;

7. Cut mushrooms and yuba into powder, put 30 grams of oil in a wok and heat it;

8. Add Jiang Mo, then stir-fry water chestnut, mushrooms, bamboo shoots, dried mushrooms and dried yuba;

9. Season with salt, monosodium glutamate and pepper, and finally thicken with water starch to make stuffing;

10. Press the yam dough into a dosage of 30g, put it into stuffing, and press it into cakes;

1 1. Roll up the corn starch and fry it in 60% hot oil.