Recipe: Pitaya enzyme

Home Cooking Recipe: Pitaya enzyme

Notes:

Drinking dragon fruit enzymes can slim down, detoxify and nourish, antibacterial and anti-inflammatory.

Ingredients:

Steps:

  1. Home Cooking Recipe: The wind and the enzyme barrel are cleaned and dried.

    The wind and the enzyme barrel are cleaned and dried.

  2. Home Cooking Recipe: 800 grams of dragon fruit pulp, cut into small pieces, apples and bananas a total of 300 grams, put sugar, mineral water or pure water, (the big bottle that the supermarket sells). Put in lemon (must put lemon)

    800 grams of dragon fruit pulp, cut into small pieces, apples and bananas a total of 300 grams, put sugar, mineral water or pure water, (the big bottle that the supermarket sells). Put in lemon (must put lemon)

  3. Home Cooking Recipe: Fruits should be selected as fresh as possible in the season. Don't be too familiar and not damaged. When you are not sure whether you can wash the peel pesticides and fruit waxes, you must peel them. If you want to cut small pieces of small fruits, go to the core. The fruit is peeled and removed to the core and the net weight is reduced. 4, add water to the barrel first, to ensure that the measurement standard is indeed attached to the amount of water. 10 liters of bucket plus 6 liters; 5 liters of bucket plus 3 liters. 5, add enough fruit and sugar, 10 liters of barrel 2 kg of fruit 2 kg of sugar; 5 liters of barrel 1 kg of fruit 1 kg of sugar. Sugar can be reduced according to personal taste, 10 liters of barrels should not be lower than 750g, and 5 liters of barrels should not be lower than 375g. 6. Remember to mix all the ingredients into the bucket and stir until the sugar melts. Cover. If it is rock sugar, it is recommended to break it into the bucket to facilitate melting. 7. Stir each time in the morning and evening, and mix well. Remember to observe bubble changes every day.

    Fruits should be selected as fresh as possible in the season. Don't be too familiar and not damaged. When you are not sure whether you can wash the peel pesticides and fruit waxes, you must peel them. If you want to cut small pieces of small fruits, go to the core. The fruit is peeled and removed to the core and the net weight is reduced. 4, add water to the barrel first, to ensure that the measurement standard is indeed attached to the amount of water. 10 liters of bucket plus 6 liters; 5 liters of bucket plus 3 liters. 5, add enough fruit and sugar, 10 liters of barrel 2 kg of fruit 2 kg of sugar; 5 liters of barrel 1 kg of fruit 1 kg of sugar. Sugar can be reduced according to personal taste, 10 liters of barrels should not be lower than 750g, and 5 liters of barrels should not be lower than 375g. 6. Remember to mix all the ingredients into the bucket and stir until the sugar melts. Cover. If it is rock sugar, it is recommended to break it into the bucket to facilitate melting. 7. Stir each time in the morning and evening, and mix well. Remember to observe bubble changes every day.

  4. Home Cooking Recipe: The basis for the successful fermentation of the enzyme can be based on the observation of the change of the bubble in the enzyme fermentation every day. The bubbles will increase more and more in the first few days. Remember to use the pH test paper to check whether the pH of the enzyme fermentation liquid is 3-5, indicating that the enzyme is stable in fermentation. It can be filled 1-2 days after the bubble begins to decrease. At this time, the enzyme tastes sweet and sour, smells slightly winey, and sometimes tastes like some soda. This time is completely good and can be filled. Filling and filtering: After the fruit enzyme is fermented successfully, the pomace can be filtered to drink, and the refrigerated taste is better. Drinking advice: drink 300-400ml per day, 2-3 times

    The basis for the successful fermentation of the enzyme can be based on the observation of the change of the bubble in the enzyme fermentation every day. The bubbles will increase more and more in the first few days. Remember to use the pH test paper to check whether the pH of the enzyme fermentation liquid is 3-5, indicating that the enzyme is stable in fermentation. It can be filled 1-2 days after the bubble begins to decrease. At this time, the enzyme tastes sweet and sour, smells slightly winey, and sometimes tastes like some soda. This time is completely good and can be filled. Filling and filtering: After the fruit enzyme is fermented successfully, the pomace can be filtered to drink, and the refrigerated taste is better. Drinking advice: drink 300-400ml per day, 2-3 times

Tips:

Only the dragon fruit enzyme is the best drink, 5 to 6 days in the summer, and other functions of the wind to the enzyme barrel: 1. used to make yogurt, natto, kimchi, and Yuanshui. 2. It is used to scouring rice, using water and rice to be stored in the enzyme barrel. The rice will be fragrant and enhance the taste. 3. It can be used to soak the fruit and quickly remove the chemical pesticide residue from the fruit skin. 4. Put the tap water in the bucket, let it sit for one hour, then water the flowers, have the plant to promote the effect, and extend the flowering period. 5. Self-made water, put the drinking water in the bucket for 6-8 hours, can produce return water, high nutritional value.


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