Chestnut apple soy

At the end of the autumn, the sugared chestnuts on the street turned on the sky. I always thought of chestnut soy sauce, but it's not always a coincidence: when there's chestnuts, there's no chestnuts. I thought I had missed chestnut soybean this winter, but I finally thought of it when the new chestnuts had not been solved. Then join the apple. Chestnut apple soy. The chestnuts were put in the microwave for a heating moment, which was intended to facilitate decorating. It was not expected that the shell would be easier to remove, but the inner skin would not take it off. Lazy people don't have the patience to go a little bit and keep it. It's like it's supposed to work. It's broken, and it's not too rough. It's a little dusty in the soybean, I guess. The chestnuts, rich in starch, turned the soybean into a thick pan of plume, completely unexpected。