Caragana apple(ning xiang ping guo )

Caragana apple

Introduction:

"Apples are generally eaten raw, because eating them raw is the best way to protect their water-soluble vitamins. Eating ripe apple can prevent and cure lip heat sores, gingival inflammation, cracked tongue and other internal heat phenomenon. It is very common to use ripe apple to treat diarrhea in the folk. Because Apple is rich in pectin, which is a kind of dietary fiber that can be dissolved in water and cannot be digested by human body. Pectin can absorb water in intestine, making feces soft and easy to discharge. In fact, pectin also has the functions of reducing plasma cholesterol level, stimulating the growth of probiotics in the intestine, anti-inflammatory and stimulating immunity. In addition, the iodine content of ripe apple is 8 times that of banana and 13 times that of orange, so ripe apple is also one of the best fruits to prevent and control big neck disease. Foreign studies have also found that the content of polyphenol natural antioxidants in Apple will increase significantly after heating. Polyphenols can not only reduce blood glucose, blood lipid, inhibit free radicals and anti-oxidation, anti-inflammatory sterilization, but also inhibit the rise of plasma cholesterol. From this we can see that it's good to eat ripe apples. "

Production steps:

Step 1: put half a bowl of cold water in the bowl and add a little salt

Step 2: peel the apple

Step 3: cut into small pieces and soak in salt water for a while

Step 4: pour out the salt water to soak the apple, put it into the pot, and add appropriate amount of water

Step 5: bring to a boil over high heat, add some sugar

Step 6: reduce the heat until the apples are soft

Step 7: put it in a bowl

Step 8: add lemon honey to your taste

Materials required:

Apple: one

Lemon honey: a spoonful

Salt: right amount

Sugar: right amount

Note: it is not easy to change color after soaking in salt water for a while

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Ning Xiang Ping Guo