How to squeeze apple and Sydney juice

1. Wash two apples and two Sydney separately, peel them, remove the core and cut them into pieces, put them into a cooking machine, squeeze them into juice, pour them into a soup pot, add a proper amount of rock sugar, heat and boil them, and add a certain amount of honey when the temperature drops slightly.

2. The pulp of Sydney is as white as snow, with delicate meat, small core, sweet taste and plenty of juice. Rich in trace elements such as protein, carbohydrate, dietary fiber, malic acid, citric acid, vitamin B 1, vitamin B2, vitamin C, carotene, potassium, calcium, etc., it can be eaten raw, and it is more suitable for cooking after juicing. Cooked, the coolness will decrease. From the perspective of traditional Chinese medicine, Sydney is cool and sweet, and has the effects of clearing away heat and toxic materials, promoting fluid production to quench thirst, moistening lung and resolving phlegm.