Materials: 1 glass sealed jar, 1000g rock sugar, 6 imported lemons and 2 bottles of white vinegar.

Steps:

1 6 lemon, soak the lemon in high concentration salt water for half an hour, then wipe the peel with salt, and dry the water on the peel with paper towels.

2. Prepare a clean chopping board and knife, cut the lemon into pieces and remove the lemon seeds.

3. Spread the sliced lemon in a container, with a layer of lemon and a layer of rock sugar.

4. Pour the white vinegar into the jar covered with lemon, but don't put lemon slices.

5, wait for a month to ferment and you can eat.

Cooking skills of lemon enzyme;

1. Lemon honey can be stored in the refrigerator, and it is best to marinate for 2 days before drinking, which tastes better.

2. Lemon enzyme must be placed in a cool and ventilated place, and the refrigerator temperature is too low, which is not conducive to fermentation. After that, open the lid every day to deflate 1 min, and then stir to continue storage. After a month, the enzyme can be drunk.