The correct method for boiling ginger water with apples

Apple boiled ginger water is a common health drink that has the effects of warming the stomach, dispelling cold, and promoting digestion. When making it, attention should be paid to ingredient ratio and heat control.

1. Food Processing

Select fresh apples, wash them, remove the core, and cut them into pieces to preserve the skin and retain more dietary fiber. It is recommended to use aged ginger, wash it and slice or pat it loose. The amount used is about one tenth of an apple. For those with weak and cold constitution, the proportion of ginger slices can be appropriately increased, but it should not exceed one-fifth of the weight of the apple to avoid spicy stimulation.

2. Water Control

It is advisable to mix 800 milliliters of water per 500 grams of apples, preferably using a clay pot or stainless steel pot. Putting cold water in a pot can better precipitate the effective ingredients. After boiling, reduce the heat and simmer for 20 minutes. If you need to increase sweetness, you can add a small amount of goji berries or red dates to replace white sugar 5 minutes before turning off the heat.

III. Mastery of Heat

Boiling on high heat in the early stage can help release gingerol. After turning to low heat, maintain a slight boiling state to avoid damaging the vitamin C in apples after prolonged cooking. Use a transparent lid for easy observation of the water level, and add hot water if it evaporates too much. The total cooking time should be controlled within 25 minutes.

4. Drinking Time

It is recommended to drink warm water one hour after meals, with no more than 300 milliliters per day. In the early stages of a cold caused by wind and cold, it is recommended to drink it continuously for 3 days, and for daily health care, 2-3 times a week is recommended. Drinking should be suspended during the onset of gastrointestinal ulcer, and patients with diabetes need to reduce the sugary ingredients in the ingredients.

5. Storage Method

Boil the apple ginger water and refrigerate it for 24 hours before drinking. When reheating, boil it to kill bacteria. Can be pre packaged into insulated cups for carrying, but should not be stored in metal containers for extended periods of time. The remaining fruit pulp can be filtered to make jam, avoiding nutrient loss. Apple boiled ginger water is suitable for drinking in autumn and winter seasons, and can improve symptoms of cold hands and feet. During consumption, it is recommended to engage in moderate aerobic exercise to promote blood circulation and avoid consuming cold foods that may affect the effectiveness. Long term drinkers need to observe changes in their physical constitution. People with yin deficiency and excessive fire may experience dry mouth symptoms. At this time, the amount of ginger should be adjusted or the consumption should be suspended. Individuals with special constitutions are advised to consult a traditional Chinese medicine practitioner for personalized compatibility adjustments.