Efficacy: nourishing blood and resisting aging

Ingredients: 4-5 capsules of pitaya (depending on the container), borneol 1 package, 2 capsules of lemon.

Container: 1 liter large glass jar.

Cost: RM 14.00

Instruments and materials:

Glass bottle: thoroughly clean, disinfect with hot water and drip dry.

It is best to dry in the sun.

Occupy the board: only 1 block is specified, and meat and fish cannot be cut.

Disinfect with hot water.

Fruit selection: semi-ripe fruit

Lemon with green peel: peeled and sliced

Brown rock sugar: packaging

Production method:

1. 1 layer of fruit, 2 layers of lemon, 3 layers of rock sugar,

Repeat, the last layer is rock sugar,

It can be sealed immediately. (There are more fruits than other materials)

2. The fruit is fermented for 3/4 days, and the bottle cap is opened.

Flip the fruit pieces up and down. If the taste is too sour, you can add rock sugar.

If it is too sweet, add fruit, cover and continue fermentation.

3. Shake the bottle from time to time during fermentation to make it ferment evenly.

4. After two weeks of fermentation, the enzyme was discharged.

Keep it fresh in the refrigerator.

It is best to drink the enzyme within 2 weeks 1 month.

Matters needing attention

* Do not touch or touch oil/water when brewing enzymes.

* Generally, white color begins to appear on the third day of fermentation.

Bubble, this is a normal phenomenon, don't worry, there is a bubble.

It is proved that the enzyme has vitality, that is, the enzyme plays a role in fermentation.

* Drink enzyme: 30cc each time, three times a day.

(30 ml: 2 tablespoons)

* Drink on an empty stomach in the morning, 1 hour before or after meals,

Drink it before going to bed at night.

* Fruit pomace can be eaten, made into jam or used.

Wipe the skin, it has bactericidal effect.