I am a sophomore, and we girls are particularly concerned about other people's evaluation of our body. When I was a freshman, I couldn't control my weight at all, and my weight rose to 130 kg in one semester. Although my 170cm height only looks strong, we can't wear our old jeans, so we can't control more clothes styles and feel particularly depressed every day.

When I came home during the summer vacation, my family met and said how fat and strong I was, which had a great psychological impact on me. So I decided to start losing weight, in order to put on my beautiful clothes! I began to try all kinds of slimming remedies and got them from an old Chinese doctor. I persisted for two months and my weight dropped to 97 kg. Watching the meat in my stomach disappear day by day, my mood became optimistic. I laughed again before.

This recipe is lemon enzyme. Lemon looks sour and not delicious, but lemon can effectively control your appetite, quickly eliminate fat and inhibit fat accumulation. And the lemon enzyme we made won't eat this sweet and sour.

I'll share this method with you.

Rub five lemon peels with salt, wrap them in salt and let them stand for more than 1 hour, then pour in clean water and soak them in salt water for more than 1 hour. When you feel that the wax bubbles on the lemon peel are gone, rinse it with clear water and dry it until the peel is completely dry and waterless.

Cut the head and tail of the lemon, take a plump section in the middle, cut it into pieces with appropriate thickness and put it on a plate for later use; If you are afraid of bitterness, you must remember to buckle all the seeds. At the same time, open the bag of rock sugar and get ready.

Take out the enzyme bottle and spread a layer of lemon in the enzyme jar, about 4 or 5 slices. Look at the size of each person's enzyme tank and lemon, and you will feel better. Then spread a layer of rock sugar, and so on. A layer of lemon and a layer of rock sugar are neatly packed in bottles, which are packed in three-quarters of the cans. Put more rock sugar on the top layer to avoid premature oxidation of vinegar noodles.

Pour the white vinegar without alcohol into the enzyme bottle with lemon and rock sugar, and completely drown it? Cover the bottle cap, label the production date, and the homemade lemon enzyme is finished?

After that, wait patiently every day and put the lemon enzyme in a cool and dark place to avoid direct sunlight. Never put it in the refrigerator, because it is too cold to reach the temperature needed for fermentation. The next day, open the lid every day to deflate, gently stir with clean chopsticks, without adding water or oil, and then cover it? Remember to stir every day? Looking forward to 30 days of debut!

Let me share this teacher's WeChat with you.