Chestnut Apple Soy Milk

Overview

As soon as autumn arrives, sugar-roasted chestnuts are being turned over in full swing on the street. I have been thinking about making chestnut and soy milk for a long time, but it never happens by chance: when there are chestnuts, I forget about the soy milk, and when I think about the soy milk, there are no chestnuts. I thought I would miss chestnut and soy milk this winter, but I finally thought of soy milk before the newly bought chestnuts were finished. Then go with Apple. Chestnut apple soy milk. Put the chestnuts in the microwave to heat them for a while, originally to facilitate peeling. Unexpectedly, the outer shell was relatively easy to remove, but the inner skin hugged the chestnut meat and refused to take off. Lazy people don't have the patience to pick it off bit by bit. If you can't take it off, just keep it. It seems that the powdered inner skin can be used for something. If it is broken into pieces, it will not be too rough to pierce the mouth. The color of the beaten soy milk is a bit gray, probably because of the inner skin. The starchy chestnuts turned the soy milk into a pot of thick paste, which was completely unexpected. . .

Tags

• drinks
• children
• breakfast
• apple
• chestnut
• soybeans
• water

Ingredients

Steps

1. 1 Materials

   

2. 2 Wash and drain the soybeans

   

3. 3 Add water and soak until thickened

   

4. 4 Pour into soy milk machine

   

5. 5 Cut the chestnuts with a knife

   

6. 6 Place in the microwave and heat for 30-60 minutes

   

7. 7 shelled

   

8. 8 Chopped into cubes

   

9. 9 Pour into soy milk machine

   

10. 10 Wash the apples and remove the core and stems

    

11. 11 Chop into cubes and pour into soymilk machine

    

12. 12 Add water

    

13. 13 The water surface does not exceed the highest water mark

    

14. 14 Installation head

    

15. 15 Activate the full nutrition function

    

16. 16 Beating finished

    

17. 17 Pour out and drink