Second, prepare two major materials for pickling fruit enzymes: 7 ~ 8 lemons, 500 grams of yellow sugar, or yellow sugar (rock sugar is also acceptable).

Third: fruits: it is best to give priority to tropical common fruits, such as papaya, yellow pear, carambola, guava and pitaya. If you like foreign fruits, you can also add grapes or strawberries.

Production method: very simple and easy, put a layer of lemon in the glass bottle, then a layer of yellow sugar, and finally a layer of fruit, then lemon, yellow sugar, then fruit ... until it is full, and then seal it. Store it for about three weeks, and you can open it and drink it. Also, if you want children to drink it, you can marinate it for a week, because the longer you marinate it, the heavier the wine will taste. In addition, it should be noted that in the production process, hands must be kept clean, and fruits (citrus, yellow pear, dragon ball fruit) must be air-dried and peeled after cleaning to avoid moisture. Otherwise, the quality of the enzyme may be affected.

The taste of fruit enzyme is sour and astringent, and if it is fermented well, it still smells like wine! However, not everyone can accept the taste of fruit enzymes. In fact, the fermented pomace can be put into a blender to be stirred into slurry, stored in a refrigerator, and taken out for washing anytime and anywhere. Don't waste it

If one day you sneeze and you start to feel sick, and you happen to have a bottle of enzyme at home, drink half a cup. Fruit enzymes have special effects on colds.