Pitaya; pitaya; dragon fruit
two
apple
1
lemon
1
pure water
6 liters
White granulated sugar
750 grams
Steps of pitaya enzyme
Step 1
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Prepare two hearts? Or white-hearted pitaya? 1 apple 1 lemon?
Second step
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Clean the ingredients, don't peel the pitaya, remove the little wings and epidermis at both ends, and then cut the pitaya, apples and lemons into small slices and put them in a bucket (I use a sealed enzyme bucket).
Third step
Add 750 grams of sugar.
Fourth step
Add 6 liters of water.
Step five
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Then stir well with a spoon to let the sugar dissolve fully.
Step 6
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Finally, cover it and press it tightly.
Okay, what's next is waiting? result
Wash all the fruits, remove the thorns from the pitaya, and then peel a thin layer of skin with a peeling knife, retaining a part of the pitaya skin, which is rich in anthocyanins.
2. Slice all the fruits as thin as possible.
3. Put all the fruits into the yeast enzyme bucket with 6 liters of water, and then add 750 grams of white sugar.
4. Cover the lid, press the exhaust valve, and remember to open the lid and stir every morning and evening.
5. The delicious pitaya enzyme is finally out of the barrel after three days of fermentation.
Practice of pitaya yogurt Practice of pitaya yogurt: Material: half pitaya, 250ml yogurt.
Exercise:
1. Cut the pitaya and dice it with a knife.
2. Put the chopped pitaya into a blender and pour in yogurt.
3. Cover the stirrer, turn on the switch and stir for about 3 minutes.
Note: you can put it in the refrigerator for a while, and it will taste better.
How about eating pitaya yogurt for breakfast? How about eating pitaya yogurt for breakfast? Not so good.
Breakfast is on an empty stomach, and pitaya yogurt is a relatively cold food, which is also rich in acidic substances. Eating breakfast can easily stimulate gastric acid secretion, stimulate gastric mucosa and cause stomach discomfort. Moreover, pitaya and yogurt have the function of promoting gastrointestinal digestion, which may lead to diarrhea symptoms and reduce the absorption of nutrients in pitaya and yogurt.