The materials used are as follows:

Lead-free glass jar 5l1; Apple 250 g; Banana 250g；; 250g orange; Lemon 400g；; Golden pear 250g；; Kiwifruit 250 g; Red pitaya 250 g; Rock sugar 2000g g g.

The practice is as follows:

1. Wash, peel and slice fruits, peel and remove seeds from lemons to avoid bitterness;

2. Wash and dry the glass jar in advance to ensure that there is no oil and water;

3, the first layer of fruit, the second layer of lemon, the third layer of rock sugar, then a layer of fruit, a layer of rock sugar, spread for 7-8 minutes, the rest of the lemon is spread on it, and then a layer of rock sugar is spread to avoid mildew;

4. Leave 20% space for the fruit to ferment, avoid overflowing, cover it and put it in the shade for fermentation. Authentic enzymes need to be fermented for about 3 months. It is recommended to drink the stock solution 1: 3 with mineral water, 1-2 times a day.

Extended data:

Tips:

1, the peeled net weight of all fruits, and the ratio of fruit net weight to sugar is1:1; ?

2. Lemons account for 20% of the net weight of fruits and are placed on the second floor and the top floor;

3. Sugar can be brown sugar, brown sugar, sliced sugar, rock sugar and honey.

4. Ensure that all electrical appliances are oil-free, water-free and clean;

5, authentic enzymes must be fermented for at least three months, because the first month of fermentation is wine, the second month is vinegar, and the third month is enzyme;

6. In the first month of fermentation, open the lid and exhaust every day.

Reference: Baidu Encyclopedia-Fruit Enzyme