First, jujube yam porridge

Ingredients: red dates 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, mix it and leave it for 5 minutes; Peel the yam, cut into small grains and soak it to prevent discoloration.

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

3. After the rice grains are soft, pour in yam, red dates and medlar, simmer slowly 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, celery.

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

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

3. Put carrots and fungus in hot water until they are cooked, add celery and simmer slightly to serve.

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

5. Add some salt and sesame oil to serve.