Yam Soup
1.
1) Cut the iron rod yam, boil the water in the steamer, and steam for 20 minutes. Peel the skin after steaming.
2.
2) Put the peeled yam into a plastic bag and crush it with a rolling pin until it becomes muddy.
3.
3) Soften the heat insulation water for breakfast cheese.
4.
4) Pour the yam puree, softened cheese, and honey into a large bowl and stir evenly.
5.
5) Place the stirred yam mud on a cutting board, and rush it into a sheet of uniform thickness.
6.
6) Use the prepared baking mold to buckle out the shape you like and place in the pan.
7.
7) Pour the prepared strawberry sauce on top.