Can Chuanbei be steamed with apples

Chuanbei can be steamed together with apples, and the combination of the two has the effect of moistening the lungs and stopping cough, making it suitable for consumption in dry climates in autumn and winter. Sichuan scallop has a slightly cold nature and a sweet and bitter taste. It belongs to the lung meridian and has the effects of clearing heat, moistening the lungs, resolving phlegm, and stopping cough. It is commonly used for symptoms such as lung heat and dry cough, dry cough with less phlegm. Apples have a flat and sweet taste, rich in pectin and vitamins, which can promote diuresis, invigorate the spleen and stomach. Steaming Sichuan scallops with apples allows the effective ingredients of Sichuan scallops to penetrate into the apples, and the juice of the apples can also help dissolve the active substances in Sichuan scallops, making the medicinal effects more easily absorbed by the human body. This method of consumption is particularly suitable for children, the elderly, and people with throat discomfort. The steamed apples have a soft texture, and the bitterness of Sichuan scallops is neutralized by the sweetness of the apples, making the taste more easily accepted.

It should be noted that the amount of Sichuan scallops should not be too much. Generally, 3-5 grams should be used each time. Apples should choose varieties that are suitable for both sour and sweet tastes. People with wind cold cough and spleen and stomach deficiency cold should use this formula with caution. Steam for 30-40 minutes to retain more nutrients. When consuming, it is recommended to take the soup and fruit pulp together, with one serving in the morning and one serving in the evening for better results. If cough symptoms persist or worsen, seek medical attention promptly to determine the cause.