1. Cut the tempeh into rectangular thin slices, blanch in superheated water, let cool, and set aside.
2. For the blanched tempeh, apply a layer of honey on the upper and lower sides, and sprinkle a layer of white sesame seeds on both sides. spare;
3.
To adjust the sauce:
a. Wash the yam, peel it, steam for 20-30 minutes, then put it in a crusher, mash it, and pour it into a bowl for later use;
b. Kraft cheese is heated in water to melt.
c. Pour the melted Kraft cheese into the yam puree, add sugar, and stir well.
4. Glue the tempeh with white sesame seeds, deep-fry them until they are seven or eight mature, remove them and set aside;
5. Cut the fried tempeh into a diamond shape and put it on a plate, squeeze it with yam sauce and kiwi sauce.
