1. Put water in a pot, boil and put a quarter or less of the tomatoes, crush the tomatoes as much as possible, as long as there is a color in the amount.
2. When boiling the water in the first step, cut off the flowers in front of the broccoli
3. After the tomatoes are boiled, add broccoli
4. Pour into the konjac flour while it is hot, and stir while pouring, as long as the consistency is not runny and not too thick
5. Finally, add the corn kernels and stir again, let cool, and put in the refrigerator for 30 or 20 minutes.
6. Take out the buckle plate, cut and mix the seasoning, it's OK
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