Chestnut Corn Soup with Syrup

Chestnut Corn Soup with Syrup

by Migu's Kitchen

4.6 (1)
Favorite

Difficulty

Easy

Time

1h

Serving

3

Smooth yuba and sweet chestnuts, plus waxy corn ballast, the more chewy and fragrant, it is a delicious dessert snack. Simple and simple single bowl of syrup, ~~The stomach is warm~~

Chestnuts are dried fruits with higher carbohydrate content, which can supply more heat energy to the human body, help fat metabolism, ensure the body's basic nutrient supply, and have the effects of invigorating the qi and strengthening the spleen and strengthening the stomach and intestines.
The yuba is yellow-white in color, oily and translucent, rich in protein and a variety of nutrients.
Corn dregs are leftovers after making corn flour. It is rich in cellulose and a variety of organic substances, which can help dilate blood vessels in the intestinal wall and increase peristalsis of the intestinal wall.

Ingredients

Chestnut Corn Soup with Syrup

1. Prepare the materials and clean them.

Chestnut Corn Soup with Syrup recipe

2. Put the chestnuts in a pot and boil for 5 minutes. Peel the shells and peel them and set aside.

Chestnut Corn Soup with Syrup recipe

3. Put the chestnuts in the rice cooker, add water, press the soup button, and cook for one and a half hours.

Chestnut Corn Soup with Syrup recipe

4. Wash the yuba and soak for half an hour, soak until soft.

Chestnut Corn Soup with Syrup recipe

5. After 70 minutes, add yuba, corn ballast and rock sugar and continue to cook for 20 minutes.

Chestnut Corn Soup with Syrup recipe

Tips:

Using corn dregs to make the syrup taste rich, and substituting fresh corn kernels for the same effect.

Comments

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