1. The yam is cooked in a pot.
2. Cut the jujube in half after pitting.
3. The yam is cooked and peeled and crushed, and the preserved fruit is also cut into pieces about the size of a jujube.
4. Put the dates, preserved fruit, and sugar (about 4 to 5 spoons) into the yam puree and mix well.
5. Add the flour and mix well. The amount of flour is sticky.
6. Roll the mixed mud with oil skin.
7. Steam in the pot, about 20-25 minutes after the water boils.
8. Wrap it with a damp bean cloth, take it out and place it on the panel, and stroke it into egg-thick strips while hot.
9. Put it on the curtain to cool, and it will be hard after it is allowed to cool. At this time, the semi-finished fruit is basically ready. You can put it in the refrigerator or freeze it, and make the latter part when you eat it.
10. When it's time to eat, cut into thick slices about one centimeter.
11. Put it in a frying pan and fry it. The fire should not be too high. Deep fried into golden brown.
12. Put two teaspoons of sugar in the pot.
13. Boil the starch with water.
14. Add the fried enchiladas to thicken.
15. The platter is complete.
Tips:1. When adding flour, the flour must be put in the right place, too little and not forming, too much and too hard and the taste is not good
2. When the steaming is finished, it is squeezed while squeezing. Be sure to take it while it is hot. Once I have squeezed, I will take another one. The other ones will be put in the steamer and simmered. If it is cold, it will become hard .
3. When frying, it must be low heat, otherwise the rolls will be easy to paste.
