Chestnut Corn Soup with Syrup
1.
Prepare the materials and clean them.
2.
Put the chestnuts in a pot and boil for 5 minutes. Peel the shells and peel them and set aside.
3.
Put the chestnuts in the rice cooker, add water, press the soup button, and cook for one and a half hours.
4.
Wash the yuba and soak for half an hour, soak until soft.
5.
After 70 minutes, add yuba, corn ballast and rock sugar and continue to cook for 20 minutes.
Tips:
Using corn dregs to make the syrup taste rich, and substituting fresh corn kernels for the same effect.