Fuji apple is characterized by its big head, red fruit, round shape and average size like baseball. Among these fruits, 9- 1 1% is monosaccharide, and its flesh is compact, sweeter and crisper than many other apple varieties, so it is widely loved by consumers all over the world. Compared with other apples, Fuji apples have a longer best eating date and do not even need to be stored in the refrigerator. It can be stored at room temperature for a long time. If you soak apples in 5% salt water for 10 minute, dry them, put them in a fresh-keeping bag, seal them and put them in a refrigerator, and keep them at 0-4℃ for more than 5 months.

Apple cookbook

Carrot applesauce cake

Ingredients: flour, carrot, apple puree, yeast, sugar and water.

working methods

1. Add yeast, sugar, mud and warm water to flour to make soft dough for fermentation; (Because the water content in the mud is different, the amount of water added depends on the dry humidity of the flour, as long as it can synthesize non-sticky dough. )

2. After the dough is fermented, knead it evenly by hand and exhaust it;

3. Put the dough into a container for secondary fermentation (the container is coated with a layer of oil to prevent adhesion).

4. When the dough is fermented to twice the size, sprinkle a little carrot slices on the surface and steam in a steamer for 20 minutes.

5. Take out the cake and demould it.

Food tips

1, because the water content in the original pulp is different, the amount of water added depends on the dry humidity of flour, as long as it can synthesize non-sticky dough;

2. The steaming time depends on the amount of dough.

Hot toffee apple

Raw materials: 500g of apple, sugar 1 00g, 5g of sesame, egg1piece, 75g of starch, 50g of flour, and peanut oil150g (about100g).

working methods

1. Wash the apple, remove the outer skin and inner core, cut into pieces, and pat the powder in dry starch.

2. Beat the eggs, add flour, starch and water, and beat them into egg paste for later use.

3. Wash the wok, put it on a high fire, add peanut oil, heat it to 60%, paste the apples one by one, fry them in the oil pan until the shell is hard and crisp and the color changes, and then take out and drain the oil.

4. Leave a little base oil in the wok, add sugar and appropriate amount of water, stir-fry until it is dissolved. When the sugar liquid changes from big bubbles to small bubbles and the color changes from light yellow to golden yellow, pour in the fried apples, turn over from the fire, sprinkle with cooked sesame seeds, put them in an oiled plate, and serve with a small bowl of cold boiled water.

Sweet and spicy apple shrimp

Ingredients: sea shrimp, 1 apple, garlic slices, coriander, sweet and sour juice, salad oil.

working methods

1. Prepare materials such as sweet and sour juice and sea shrimp, peel and slice apples.

2, hot pot, fried garlic slices.

3. stir-fry shrimp.

4. Pour in a packet of big sweet and sour hot sauce.

5, a small bowl of water, cook over medium heat until the shrimp is delicious.

6. Slice apples

7. Stir well

8. Stir the coriander segments evenly and serve.