1, fried auricularia with yam
Slice the yam and soak it in water with a little white vinegar for 3 minutes. Slice carrots and cut 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, boil it, add yam, carrot and fungus in turn, and blanch for 30 seconds.
Remove the cold water and drain it. Put a little oil in the pot, stir fry for a while, turn to low heat, add salt and sugar, consume oil and stir fry evenly. Thicken until the juice is thick, add the onion, pour the sesame oil out of the pot.
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 use the silk wiping tool to operate. Beat in 3 eggs, add chopped chopped green onion, mix 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 the yam and egg batter, not too thick, just half a centimeter high, heat it on medium heat, turn the cake until both sides are golden, and then 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 the clear water again and 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 the yam strips in. Hold some air, close your mouth and pinch it tightly, and shake it a few times to make the yam strips evenly covered with flour.
Shake off the excess flour with a mesh screen, and the oil pan will burn to 60% heat, that is, insert chopsticks to see obvious small bubbles. Pour the yam strips into the oil pan, stir them with chopsticks several times to prevent sticking until the yam strips are all floating and golden in color. Take them out, absorb the excess oil on the oil-absorbing paper, 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 1 hour in advance, peel the iron stick yam and cut it into small pieces, clean the red dates, remove the core and cut them into small pieces, and cut the carrots into dices for later use. Put clear 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 the wolfberry before taking out.
5, spinning yam
Peel the yam, cut it into pieces (the pieces should not be too big), then soak it in cold water 10 minute, and change the water for 2-3 times (or the soaking time can be longer, and the longer the soaking, the more beautiful the fried color). Put the yam on the kitchen paper to absorb the water. Heat the pan, add oil, fry until golden brown, pay attention to the oil temperature, and take out the oil under control.
Pour the oil out of the pot, without brushing, add sugar and water, and boil the sugar over high fire (the big bubble becomes small, the small bubble turns golden, and then pour in the fried yam when it turns light brown).