Practice: 1. Wash yam, put it in a drawer, steam it over high fire, and take it out to cool. Peel the yam, put it on the chopping block and beat it with a knife to make velvet. Put yam in a pot, add flour, refined salt (0.5g) and monosodium glutamate (0.5g), and stir evenly to obtain yam noodles.
2. Put the water into the pot, bring it to a boil, soak the mushrooms and take them out. Then add the winter bamboo shoots and take them out. Add yuba, cook a few times, and take it out. In addition, light a fire in the pot, add water chestnut to cook, and cut mushrooms, winter bamboo shoots, yuba, water chestnut and Tricholoma into rice grains.
3. Put the wok on fire, add coriander oil (50g), add ginger powder, stir-fry, add mushroom powder, bamboo shoot powder, yuba powder, water chestnut powder and Tricholoma powder, stir-fry thoroughly, and then add refined salt 1g and monosodium glutamate.
4. Knead the yam noodles into pills (each pill weighs 25g), press them into skins one by one, wrap them with vegetarian stuffing, then gently press them into cakes, and roll them with a layer of corn flour.
5. Sit the wok on the fire, pour the coriander oil, heat it, put the yam cakes one by one, fry until golden brown, take it out, control the oil and put it in the plate.
Features: fried yam cake, flat and round in shape, golden in color, crisp in shell and tender in filling.