1. Wash the yam and steam it (about 20 minutes, use chopsticks and fork to check if it is well cooked)
2. Use a peeler to shave the skin and press the back of a knife into yam mud
3. Grill the nest with flour, beat in an egg, add 2 grams of salt
4. Put the yam mud
5. Make it into a hard dough
6. Cut the interview into pieces about 1 cm thick
7. Turn on the noodle press and press the dough piece by piece
8. Press small pieces of dough repeatedly
9. Repeatedly press into a uniform and smooth dough
10. Cut the dough into two portions, and spread with dry powder
11. Press the dough slices into thin slices, and finally produce 6 grades of thickness
12. Sprinkle the dough with dry powder to form thin strips
13. Twist the noodles and let them air on the curtain
14. Tofu has diamond-shaped pieces, heat the pan, pour the oil, and cut the tofu into golden pieces
15. Cut the sea pilose into sections
16. Heat up the wok, pour the oil, add the green onion and ginger, stir fry until it tastes good
17. Add carrots, tofu, sea mushrooms and stir fry
18. Pour the broth and add enough water
19. Add 2 grams of salt, simmer for 10 minutes to taste, add the yam noodles
20. Add rapeseed and drizzle in sesame oil
21. Stir evenly, just put it out of the pot
