Ingredients: 30g corn flour, 1 section of carrot, 3 cooked chestnut kernels, 30g sophora japonica.

Steps:

1. Dice the carrots, put them into water and boil.

2. Add cornmeal and water and mix well without lumps.

3. Dice ripe chestnuts.

4. Add cornmeal, sophora japonica and diced chestnuts to the boiled carrot water.

5. Boil for 2 minutes.

6. For the finished product, you can add sugar if you like it sweet.