Ingredients: hawthorn 300g, blueberry 60g, apple190g, yellow rock sugar.

Exercise:

1. Soak blueberries and hawthorn in salt water in advance, remove seeds from hawthorn, pour hawthorn, yellow rock sugar and apple into the pot, stir with low fire until pectin comes out, then pour blueberries and stir until cooked.

2. Pour it all into a high-speed blender and mash it.

3, put less oil in the pot, add the puree and stir fry until the puree is caked.

4. Pour it on oiled paper and cover the surface of the original pulp with a layer of oiled paper to prevent air drying.

5. Brush a little complementary oil in the mold, put the puree into the mold, and take it out after 15 minutes.

6. The air dryer is set at 55 degrees for 90 minutes.