Recipe: A wild wild green enzyme

Home Cooking Recipe: A wild wild green enzyme

Notes:

A main enzyme, founded in Weinan in 2012 by a strict vegetarian lord, is dedicated to promoting innovative products of natural ingredients. At present, the natural products that Abu has launched include wild green plum enzymes, wild green plum enzyme jam, and wild green silk enzyme bread. , Meixiang sour bamboo shoots and a series of wild agricultural products in southern Fujian. Contact Azhu: Plus WeChat 2975920651

Ingredients:

Steps:

  1. Home Cooking Recipe: Picking wild green plums from southern Fujian

    Picking wild green plums from southern Fujian

  2. Home Cooking Recipe: Mountain spring water cleaning

    Mountain spring water cleaning

  3. Home Cooking Recipe: Naturally air-dried in the wild, picking out the plum fruit that has crack damage during harvest. The dried plums are ready for use.

    Naturally air-dried in the wild, picking out the plum fruit that has crack damage during harvest. The dried plums are ready for use.

  4. Home Cooking Recipe: Prepare a clay pot made of coarse clay that can be breathed, and dry it naturally after washing.

    Prepare a clay pot made of coarse clay that can be breathed, and dry it naturally after washing.

  5. Home Cooking Recipe: The wild green plum fruit is added to the Korean granulated sugar in a ratio of 1:1 by weight. Seal with a linen or plastic film to prevent dust from falling in.

    The wild green plum fruit is added to the Korean granulated sugar in a ratio of 1:1 by weight. Seal with a linen or plastic film to prevent dust from falling in.

  6. Home Cooking Recipe: After 3-4 days, the sugar begins to saccharify during the evaporation of the pulp.

    After 3-4 days, the sugar begins to saccharify during the evaporation of the pulp.

  7. Home Cooking Recipe: Pour into the natural live yeast culture solution retained by the Azerbaijan family. 20-50 ml can make 50 kg of plum fruit.

    Pour into the natural live yeast culture solution retained by the Azerbaijan family. 20-50 ml can make 50 kg of plum fruit.

  8. Home Cooking Recipe: Waiting for 10 days to 15 days, according to the temperature at that time, the yeast multiply in the sugar liquid. The bubbles are produced and the skin begins to decompose. The cell wall of the pulp is continuously released with water under the action of osmotic pressure.

    Waiting for 10 days to 15 days, according to the temperature at that time, the yeast multiply in the sugar liquid. The bubbles are produced and the skin begins to decompose. The cell wall of the pulp is continuously released with water under the action of osmotic pressure.

  9. Home Cooking Recipe: Cover the dust cloth, and then every 15 days, open the sealing cloth and stir with a clean bamboo rod. Until the late autumn stopped stirring. Stir in each season later.

    Cover the dust cloth, and then every 15 days, open the sealing cloth and stir with a clean bamboo rod. Until the late autumn stopped stirring. Stir in each season later.

  10. Home Cooking Recipe: Two years after fermentation, the wild scorpion is decomposed into a special medicinal trace element by the action of yeast. At this time, the liquid in the tank has become a color red-brown plum enzyme. As time goes by, the color of the enzyme will become deeper and deeper. The sugar at this time has been fully metabolized into a fructan that can be directly utilized by the body.

    Two years after fermentation, the wild scorpion is decomposed into a special medicinal trace element by the action of yeast. At this time, the liquid in the tank has become a color red-brown plum enzyme. As time goes by, the color of the enzyme will become deeper and deeper. The sugar at this time has been fully metabolized into a fructan that can be directly utilized by the body.

  11. Home Cooking Recipe: Fermented for 4 and a half years of wild green plum enzymes

    Fermented for 4 and a half years of wild green plum enzymes

Tips:

1. Pick wild plum fruit without pesticide residue, depending on whether there are brown or black spots on the plum. If most of them have spots, it can be proved that this plum does not use pesticides. Generally, wild plum plants are scattered and distributed, with small yields, small size, and difficult harvesting. The harvesting cost is high, so the commercial value is not good. No one manages, but the grafted plums with large commercial circulation are high-yield, and the planting varieties are easy to harvest, but after the density is high, there will be natural black yeast attached to the surface of the peel. In order not to affect the acquisition, the aesthetic appearance of the processing. Producers will spray Topaz's broad-spectrum long-acting sterilant on plums. Therefore, there is no spotted green plum, it is definitely not a raw material for fermenting high-quality plum enzymes. 2, the special alkaloids contained in the wild plum enzymes have a special function of relieving hepatic toxins, which has a rational effect on long-term insomnia, can be stored in the intestinal peristalsis, and treat various intestinal problems caused by intestinal dysfunction. It can also accelerate the body's metabolism, rich in a c a rich enzymatic vitamin B family, 12 17 and so on. Is the most natural vitamin supplement food


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