Fruit enzyme, also known as plant comprehensive active enzyme, is produced by fermentation of mature fruits. To make fruit enzyme at home, fresh fruit and sugar can be fully mixed according to the ratio of 1: 1, and fermented in a sealed container, usually for one month, which can shorten the time when the temperature is high. Fermentation enzymes can see small bubbles like champagne.

Two apples? 400g lemon 1

Wash the container with warm water and dry it thoroughly.

Pick fresh apples.

Wash apples thoroughly with water and flour and dry them.

Wash the lemon thoroughly with water with flour and dry it.

Core the apple and cut it into pieces.

Slice the lemon.

Prepare sugar.

Spread a layer of sugar on the bottom of the container and an apple on it.

Repeat step "8" and put the lemon slices on the top layer.

Slice the lemon and sprinkle with sugar.

Put the lid on.

The next day, the sugar had melted.

On the day of fermentation, the fruit will float and shake the bottle every day to ensure that the apples and lemons can be stained with syrup.

A month later, when the enzyme is fermented, you can see small bubbles like champagne in the bottle.

At this time, the enzyme can be filtered out.

Sealed in a sealable glass container.

Pour a little enzyme into the cup when you eat.

Don't worry about high sugar, because we must drink with water. The book suggests that the ratio of water to enzyme is 5: 1, but I don't want to be sweet, so I add more water. Anyway, I just need to find my own taste. But the temperature of water should not exceed 40℃.

The finished enzyme should be kept in the refrigerator and can be drunk in a week or two.

Also, when making enzymes, don't fill the bottle.