1. Wash the yams, peel them, put them in a fresh-keeping bag, and heat them in the microwave oven for 5 minutes.
2. Dice mushrooms and bamboo shoots, blanch. Diced western style ham.
3. Heat the pot, put a little oil in the pot, and then pour in mushrooms, asparagus and western ham and stir fry,
4. Season with a little salt and add a little sugar to make it fresh. Sprinkle a little white pepper before leaving the pot. Hold in reserve
5. Put yams into fresh-keeping bags after they are cooked and grind them into mud. Stir the stir fried stuffing into the yam puree, and add salt according to the taste
6. take a piece of baked seaweed and spread it on the sushi bamboo curtain. Apply the mixed medicine mud on the seaweed evenly,
7. It should not be too thick, and the upper and lower edges should be reserved. Roll up the yam roll, you can use the sushi curtain to help tighten, and finally cut it.