1. The ingredients are ready.
2. Wash the rice, millet and corn kernels, put them in a rice cooker, add 1.3 times the amount of water and cook.
3. Peel off the crusty layer of the asparagus, and remove the shrimp thread from the shrimp. First, wash the shrimps and dry them with kitchen paper, add a little salt and cooking wine to marinate for 15 minutes. Heat the pot on high heat, pour in a little oil, fry the asparagus and shrimp together, add a little salt and stir fry for a while, and take it out of the pot.
4. (Frying method) Prepare the soaked black fungus in advance, peel the yam and slice it over water to remove the surface mucus, and pick it up. Heat the pan with a little oil, pour in the yam and stir fry for a while, then add black fungus and stir fry, and finally add some salt and chopped green onion (optional) and stir fry out of the pan. (Cold dressing method) Peel the yam and cut into thin slices, pour it into a pot of boiling water together with the black fungus, and blanch until it is cooked. Pick up and transfer to a bowl. Add a little light soy sauce, balsamic vinegar, coriander, and shallots, and mix well.
