Material: 250g chestnuts (fresh).

Accessories of chestnut osmanthus soup: 50 grams of jujube (dry)

Seasoning of chestnut osmanthus soup: sweet osmanthus 3g, sugar 150g, starch 10g.

Production method:

1. Cut the chestnut into three quarters of the depth of chestnut meat, put it in a cold water pot and cook until the chestnut meat floats out of the shell, that is, peel the shell while it is hot, and then steam it in a cage. Cool slightly and cut into adzuki bean powder. Soak jujube in water until it becomes soft, and then remove the core.

2. Add 400 grams of clear water to the pot, bring to a boil, add sugar, millet meat and red dates, bring to a boil again, turn to low heat for 7 minutes, add osmanthus fragrans, add 20 grams of water (10 gram of water), push it evenly with a spoon, and put the sugar water into a bowl.