At the time of the autumn equinox, why is it cold and dry, what will happen if we cook apples and meat together?

Today, I made a pot of clear soup with lean meat, and I also put the sweet seeds, American ginseng, and apples in the soup. This soup is sweet and elegant, with a hint of acidity, refreshing and appetizing.

Apple lean broth

Ingredients: 50 grams of seeds, 2 apples, 5 grams of American ginseng, 500 grams of lean meat (with large pork ribs, skinless foreskin, plum meat)

Make:

1. Soak the seeds 10 hours in advance, soak the lean meat for about 15 minutes, and prepare two apples, a green onion and a piece of ginger.

2. Clean the gourd and green onion and ginger, pat the ginger, and you can also use 3-5 grams of American ginseng.

3. Blanch the meat: After the dirty blood floats up, pour out the water and clean the meat for later use.

Note: Add a few slices of ginger to the water when blanching to remove the odor better.

4. Change the pot of water, wait until the water boils, skim off the floating water again, and add the seeds, American ginseng and green onion and ginger.

5. Keep on high for 3 minutes, turn to low heat, cover and cook for 25-30 minutes. Note: Do not cook for too long, the meat will be more chai.

Finally, cook on high heat for 3 minutes to thicken the broth.

6. This pot of soup can be drunk by four people, if two people drink, you should scoop out some for next time, and add the rest to the apple pieces to boil and add salt to taste, and the apples can be soft and out of the pot.

Small Whispers:

Add a few slices of ginger to the water when blanching to remove the odor better.

Autumn is when apples are ripe, and apples are the most delicious at this time.