Chinese Food
Slimming enzyme
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A few days ago, I saw the salesmen in the shopping mall making enzymes. I came back and tried to make two vials. It was a success. Now I have summed up a simple method that she taught me and found on the Internet. Don 't talk nonsense. Serve the recipe.
Cooking ingredients
Cooking Steps
Step1:Wash, air or dry all fruits. The bottles and related items are the same. Never touch oil or wate
Step2:Prepare a clean, anhydrous and oil-free container. Slice the fruits separately. The thinner the fruit, the better.
Step3:First, spread a layer of sugar in the bottle, and then pile it up in the order of one layer of fruit and one layer of sugar until the bottle is full.
Step4:Cover. Wait for fermentatio
Cooking tips:1. It is better not to peel all fruits. 2. It's better to use salt to clean lemon and orange. Soak in hot salt water for half an hour. Wax can be removed. This is very important. 3. It's better to use glass bottles. The bottles of sparkling wine sold in the drugstore are not bad. It's only 20 yuan a bottle. 4. Cut the fruit into thin slices as much as possible. Stack the fruit in order to shorten the fermentation time. The appearance is also good-looking. 5. Bubbles can be seen at room temperature of about 22 ℃ for two days. Shake the bottle to let the bubbles rise. Just let out the gas. No need to stir. 6. Stack the fruits in the order of one layer of sugar. One layer of fruit. Put the fruits with less water under the ones with more water. The last layer must be lemon. Sprinkle the sugar enough to cover the lemon to prevent mildew. 7. at room temperature around twenty-two degrees. You can drink in one month. The pulp can be broken into jam and mask. 8. Because the water content of the fruit is different, it can be made with. This way, the taste will be good. Because there is no need to add water. It is easier to preserve. 9. Most
