1. The yam is peeled and cut into sections and steamed in a pot.
2. Find the straighter section and change the knife into a rectangular strip with a width of 1 cm and a length of 5 cm. I cut 12 sticks.
3. The leftover leftovers are put in a fresh-keeping bag and crushed into a mud with a rolling pin. The shape is about 1.3 cm thick.
4. A total of 11 flower shapes are pressed out with a flower mold.
5. The remaining fruit puree is reshaped in a fresh-keeping bag, about 1.5 cm thick, cut into squares for use, sharing 11 pieces.
6. Put the long strips into a "Tic Tac Toe" frame. Place the chopsticks apart from the square, and place the homemade wild hawthorn sauce cut into small pieces on it.
7. Arrange the plum blossom-shaped yam at intervals. Add a little starch to the homemade blueberry sauce, boil it, let it cool off the heat, add some honey to taste, and pour it on the plum blossom yam puree.
