Recipe: Pomegranate Pear Lemon Enzyme & Fruit Vinegar

Home Cooking Recipe: Pomegranate Pear Lemon Enzyme & Fruit Vinegar

Notes:

It is not easy to prepare for the first time. It is made of enzymes and fruit vinegar. It is healthy and refreshing!

Ingredients:

Steps:

  1. Home Cooking Recipe: Peel off the pomegranate, wash the lemon and perfume pears and wipe off the water with kitchen paper.

    Peel off the pomegranate, wash the lemon and perfume pears and wipe off the water with kitchen paper.

  2. Home Cooking Recipe: Lemon, brown sugar, pear, brown sugar, pomegranate, brown sugar...

    Lemon, brown sugar, pear, brown sugar, pomegranate, brown sugar...

  3. Home Cooking Recipe: The last layer is lemon, and then the top layer is covered with brown sugar.

    The last layer is lemon, and then the top layer is covered with brown sugar.

  4. Home Cooking Recipe: At the same time, I also made a version of rock sugar, the order is the same as the brown sugar version.

    At the same time, I also made a version of rock sugar, the order is the same as the brown sugar version.

  5. Home Cooking Recipe: The last layer of the sugar candy is still lemon, and the top layer is covered with rock sugar.

    The last layer of the sugar candy is still lemon, and the top layer is covered with rock sugar.

  6. Home Cooking Recipe: In a cool, ventilated place, around 15-25 degrees, you can enjoy delicious and healthy enzymes after 3-6 months.

    In a cool, ventilated place, around 15-25 degrees, you can enjoy delicious and healthy enzymes after 3-6 months.

  7. Home Cooking Recipe: Also use the remaining material to make pomegranate pear lemon vinegar, fruit vinegar can be used for 15-30 days, and sealed in a cool place to preserve.

    Also use the remaining material to make pomegranate pear lemon vinegar, fruit vinegar can be used for 15-30 days, and sealed in a cool place to preserve.

Tips:

The first month of the enzyme needs to be opened and breathable every day, and then you can wait for the enzyme to naturally ferment. Make the whole process tools, the container should not be dampened with water, and the moisture of the fruit skin should be dried and reused.


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