Apple's mild taste, rich in carbohydrates, vitamins and trace elements, sugar, organic acids, pectin, protein, calcium, phosphorus, potassium, iron, vitamin A, vitamin B, vitamin C and dietary fiber, and another contains malic acid, tartaric acid, carotene, is the nutritional value of all fruits and vegetables is the closest to perfect one. So how do you cook with apples? The following is my compilation of information about apple cooking, I hope it will help you.

Apple cooking method one: rabbit apple

To be honest, this is not a recipe, just a favorite cooking mood, with rabbit apples to do lunch boxes, fruit plate when it is a very good decoration; to the children will also increase their love of apples, and easy to learn, the need is just patience

Ingredients

One apple

How to make a rabbit apple

Cut the apple into 6-8 pieces, take out the seeds and the hard bits around it, and flatten the bottom

Pick one of the pieces, choose a point in the middle and upper part of the back and gently cut a symmetrical line with a knife to the bottom of the back to form a V shape

The next step is to see how good you are at peeling the apple. The first will be all the skin in the V-shaped elimination, the skill is from the apex of the V to the bottom of the cut, I feel that this is not easy to destroy the two rabbit ears

After the two ears (that is, the skin) gently cut away from the flesh, but be careful not to cut, and to stop at the apex of the V-shaped

Apple cooking method two: Russian red wine baked apples

As a result of the apple, the apple can be baked in a red wine. /p>

As a child who lived in Harbin for many years, there was nothing happier at that time than being taken by an adult to eat at the famous Russian restaurant Portman. Low-hanging crystal lamps, velvet curtains, dressed in black and white uniforms of the waiter, a delicious Russian dishes, from beet soup to pan-fried silver cod, from the cream of roasted vegetables to canned beef canned shrimp, as well as homemade red wine and red wine baked apples, every time red wine baked apples served up, the stomach has long been a variety of protagonist of the food to fill up the full, but still struggle to eat a piece of it, about four or five years did not go back to eat Portman's, but whenever the In the winter time, always can not help but think of that boozy pile on a white porcelain plate, sour but fragrant baked apples.

Ingredients

Apples

Red wine

Icing sugar

How to bake apples with red wine

Peel the apples, and use a knife to dig out the core in the center. Step 1

Wrap the apples in tinfoil at about two-thirds of the way up the sides, wrapping them in two layers. Step 2

Fold the tinfoil into a small box slightly larger than the wrapped apples, and seat the wrapped apples into the tinfoil box. Step 3

Put icing sugar in the center of the apples, pour in the red wine, and drizzle the tops of the apples with the wine. Step 4

Send into the preheated oven at 200 degrees Celsius in the lower middle layer, eucalyptus apple size baking 40 to 50 minutes, take out of the hot out of the syrup and red wine juice poured into the apple on the appropriate amount of that is done

Tips

do not add sugar only red wine, the copy out of the apple is very acidic, suitable for eating greasy meal after the intestines and stomach, if eaten as dessert, it is best to put some red wine on it. If you eat alone, it is best to put some icing sugar or something to avoid being sour to this, in addition to the type of apple and red wine will also have an impact on the finished product's color and taste ~

1. looked at everyone's work, found that many people will bake scorched top, please according to their own oven's actual operation of the temperature to adjust appropriately, the baking of newbies, please pay particular attention to

2. if the

Apple jam practice

Apple wash and peel cut small diced;

Pour into the pot with sugar and boil over high heat, then turn to medium-low heat, stirring constantly for about half an hour and then add lemon juice and continue to simmer until the thick jam-like can be.

Tips

1, the amount of sugar according to personal taste and the sweetness of the fruit to be adjusted;

2, stirring from time to time in order to prevent sticking to the pot;

3, put into a clean and dry bottle, each time to take with a clean small spoon.

Apple cooking method 4: apple yogurt salad

Ingredients

Apple 1

Yogurt 50ML

Celery 50g

Walnuts 20g

Raisins moderate

Apple yogurt salad

Practice

Wash the celery, scald it in boiling water and cut it into small pieces

Wash the apple and cut it into small dices (preferably without peeling)

Mix the chopped celery pieces of diced apples with walnuts and raisins, then drizzle with yogurt, and stir well to serve

Tips

When making your own salad, try not to use salad dressings (whether they are commercially available or homemade ones made with egg yolks and oils ). Salad dressings are extremely high in fat and low in nutrients, and are not a good food to choose to eat.

Yogurt is not only a healthy drink in its own right, it's a great salad dressing substitute. Eating fruits and vegetables can be mixed with yogurt, which not only tastes good, but is also very healthy and nutritious, and much lower in calories.

Apple cooking method 5: autumn apple jujube sugar water

Ingredients

Apple 2

jujubes a number of

goji berries a handful of

brown sugar in moderation

Autumn apple jujube sugar water

apple peeled and cored and cut

all the ingredients into a small pot of water, and then cut into pieces.

All the ingredients into a small pot with water to boil to a low heat and simmer for 30 minutes ~

Apple cooking method six: caramel apple flip cake

This is a second to become a Geger's cake ....

The first second just out of the oven, or a plain plain cake, the next second, a gorgeous 180 degree flip, immediately changed into a grunge ~ ~

Caramel Apple Flip Cake.

Sugar is sweet and creamy, but when heated to a slight caramel color, it turns into a slightly bitter caramel.

As the caramel collides with the apples, a different flavor brews as the juice slowly oozes out and the flesh becomes translucent amber.

Ingredients 1 (caramel apple)

1 apple, medium

60g of sugar

20g of hot water

5g of butter

1/2-1 tsp of rum

Ingredients 2 (sponge cake base)

82g of gluten free flour

120g of eggs

Sugar 70g

Butter 24g

Milk 24g

Caramel Apple Flip Cake Directions1

Wash and peel the apples, cut them vertically into 4 petals, and then into small slices

Put the sugar into a 6-inch marble mold and heat it over a low flame until it appears amber in color, then add hot water, and then add the apple slices. (If you are using other molds that cannot be heated over direct heat, please use a separate pan.)

Continue to heat until the apples are soft and the juice is oozing out. Toss to coat apples evenly

Add butter to melt

Add rum to taste

Pour in excess syrup and arrange apple slices so they spread evenly across the bottom of the mold. (If your apples are large and you have a lot of apple slices left over, it's okay, you can keep them refrigerated and use them as jam or wrap them around the filling.)

Caramel Apple Flip Cake Recipe #2

Beat the egg with the granulated sugar. Water bath heated to about 38 degrees (measured with a finger close to the body temperature or a little bit hot)

With a whisk tilted into the egg mixture, high speed whisking egg mixture

When the egg mixture is obviously lighter in color, the volume of the expansion of the whisk to pick up the batter does not immediately disappear, the flow down to the word can be drawn out of the eight. Turn to medium speed and continue mixing

When it is almost done, use low speed (with the beater head perpendicular to the egg mixture) to mix a few times to get rid of large air bubbles in the batter

Pour in 1/3 of the gluten free flour

Stir with an egg whisk to mix well. Repeat until all the gluten is mixed in. (Low gluten flour needs to be sifted in advance)

Butter and milk need to be melted in advance and keep warm about 40 degrees, along the spatula drizzle, into the batter surface

With a spatula quickly mix well

Pour into the molds about 8 minutes full, gently shaking 2 times, don't shock more than to prevent the batter from passing through the apples

Preheat the oven to 180-190 degrees (because of the cake bottom paved with fruits, so you need to be at a temperature slightly higher than the ordinary sponge cake, the oven temperature is slightly higher than that of a normal sponge cake, so the temperature will be higher than that of an ordinary sponge cake, so the temperature is lower than that of a normal sponge cake. The oven preheated 180-190 degrees (because the bottom of the cake is covered with fruit, so the temperature needs to be a little higher than the ordinary sponge cake, the heat of the oven will vary depending on the brand, size, according to their own self-adjustment, oh), the lower middle layer of the baking for about 30-35 minutes. Remove from the oven, shake the mold, invert the cake, and the cake will fall out automatically after a few minutes. If you do not take off the mold while hot, the caramel cools and becomes sticky may be sticky at the bottom, at this time you can also use the mold with the fire slightly heated below, so that the syrup melted, can be inverted to remove the mold. (If it is other molds, non-stick, it is recommended that the molds smeared with oil or pad paper)

Tips

With a cup of tea, drizzled with a little sugar syrup, wandering such a warm sun, such as not accompanied by a cake such as flowers, it is not a waste of this springtime!