Cooking Steps

1. 

   Step1:Wash all kinds of fruits. After drying, remove the core and skin. Cut into small pieces or slices. Remove the prickly skin on the outside of the pitaya fruit and keep the red endothelium inside. The color of enzyme is beautiful. The fruit must be dried in the air. The vegetable board and knife should not touch the raw water and oil to prevent deterioration and fermentation failure.

2. 

   Step2:Put all kinds of diced fruits into the enzyme barrel. Add sugar and water. Put the lid in a cool and ventilated place. Remember to stir it every morning and evening.

3. 

   Step3:When stirring the next morning, I found that there was no special change in the fruit. The ice sugar had not completely melted. Because of the addition of the Pitaya peel, there was a light red color in it.

4. 

   Step4:The third day of mixing. The fruit still hasn't changed a lot. There is no bubble. The first bucket of novice is a little bit careful.

5. 

   Step5:On the fourth day, the fruit was stirred. It was found that the fruit was a little soft. There were also slight bubbles.

6. 

   Step6:In the morning of the fifth day, it was found that there was a significant increase in air bubbles. When the cover was opened, a stream of gas could be felt.

7. 

   Step7:On the fifth night, stir it. More and more bubbles appear. Many of the fire dragon flesh has melted. It's also beginning to become a little transparent. Try the taste. It's sour and sweet. It's a little soda. It's bottled.

8. 

   Step8:Delicious enzymes are out of the oven. Put them in the fridge and refrigerate them. When you want to drink them, take them out and pour them into a glass. But remember to open the bottle every day to let off air. Otherwise, it may swell and damage the bottle.