Production steps:
1. Chop the dried cranberries first, peel the yam and cut into small pieces. Remember to wear gloves if you are allergic to yam, so that it won't itch.
2. Put the yam slices into the mixing cup of a high-speed blender, directly beat the eggs, and then turn on the sauce function of the high-speed blender to make a fine and smooth paste. I hit them for almost two or three minutes.
Because I didn't use many ingredients, I took a smaller cake mold. I used a six-inch Qifeng cake mold. Cut the oiled paper into a circle about the diameter of the mold and spread it on the bottom of the mold, so that it will be easier to demould, then pour in the beaten eggs and yam paste, shake it a few times to shake out the bubbles, and then evenly sprinkle the chopped dried cranberries.
4. Wrap the mold with plastic wrap, punch holes in it with toothpicks, and steam it in a pot with cold water for 20 minutes.
5. After steaming, take it out and cool it a little, then demould it and cut it into blocks with a knife.
5. A simple and nutritious yam omelet is ready, suitable for all ages!