Apple meat itself will not absorb oil, and some fatty ingredients are not suitable for apple soup, such as pig's trotters, old chickens, old ducks and mutton. When apples are cooked, sugar will be distributed in the soup. If the oil in the soup is too thick, it is impossible to drink the soup. Apple has the functions of promoting fluid production to quench thirst, moistening lung to relieve annoyance, invigorating spleen and stomach, nourishing heart and benefiting qi, moistening intestine to stop diarrhea, relieving summer heat and sobering up.
Apple soup can be well matched with many ingredients, such as kelp, hawthorn, onion, papaya, almond, beef, corn and so on. Two apples, peeled and peeled, cut into small pieces, 250g lean meat, cut into small pieces, three or four fresh horseshoes, peeled and cut in half, and two figs, then put them together in a soup pot, add appropriate amount of water and a crystal sugar. Stew slowly, and you can turn off the fire in an hour. Because apples can absorb the fat in meat, it is very suitable to cut apples into cubes and add them when cooking soup, so that the broth will not be too fat. But if apples and fish are mixed together to make soup, they will absorb the fishy smell of fish and cannot be eaten.
Apple fermented egg soup is a dessert, and a bowl after a big meal can quench your thirst and moisten your throat. It's too cold to eat apples directly in winter, and making apple cider and egg soup is delicious and simple. Apples must contain something that can prevent bacteria from infecting their skins. Similarly, people often eat apples, which is definitely good for their health, so eating apples has become a trend.