Recipe: Homemade Lemon Enzyme

Home Cooking Recipe: Homemade Lemon Enzyme

Notes:

Enzymes were exposed to enzymes in 2013, and they first ate the finished enzymes. Later, it was found to be a very simple matter. The enzymes that were made in October 2013 have been in existence for two years now, and there are no signs of mildew, and they are still clear. In the past two years, I have made a lot of friends, and everyone who has drunk has given a very high evaluation. It is so sweet and sour. I think this is a very good and healthy homemade drink, so no. If you love white water and don't want to drink tea, you still want to taste a little bit of taste and pursue your health. You can do it yourself.

Ingredients:

Steps:

  1. Home Cooking Recipe: The lemons and glass jars that have been bought are disinfected and dried. Be careful not to store water. It is recommended to use a salt to clean the lemon skin, then brush it with a soft brush and rinse it clean, but do not wash it thoroughly. Complete sterility will affect the activity.

    The lemons and glass jars that have been bought are disinfected and dried. Be careful not to store water. It is recommended to use a salt to clean the lemon skin, then brush it with a soft brush and rinse it clean, but do not wash it thoroughly. Complete sterility will affect the activity.

  2. Home Cooking Recipe: Slice the lemon as thin as possible (very test for the knife).

    Slice the lemon as thin as possible (very test for the knife).

  3. Home Cooking Recipe: Lemon and rock sugar in a 1:1 ratio, a layer of lemon and a layer of rock sugar code, probably code to 80% of the jar position, leaving space for fermentation, rock sugar must be put away, rock sugar is the key to fermentation, sugar is less easy to drink!

    Lemon and rock sugar in a 1:1 ratio, a layer of lemon and a layer of rock sugar code, probably code to 80% of the jar position, leaving space for fermentation, rock sugar must be put away, rock sugar is the key to fermentation, sugar is less easy to drink!

  4. Home Cooking Recipe: The vinegar-added enzyme has a flavor, you can try it. In the figure, 10 kg of the jar is finished with lemon and rock sugar and then poured into 1 kg of vinegar. The vinegar should be selected from pure grain brewing. The supermarket pure rice vinegar or Heinz white vinegar is a very good choice.

    The vinegar-added enzyme has a flavor, you can try it. In the figure, 10 kg of the jar is finished with lemon and rock sugar and then poured into 1 kg of vinegar. The vinegar should be selected from pure grain brewing. The supermarket pure rice vinegar or Heinz white vinegar is a very good choice.

  5. Home Cooking Recipe: The process of making the enzyme after the bottle is finished is not over, and it needs to be maintained later. After a night of storage, you will find that the bottom of the lemon begins to clarify a small amount of water. At this time, start to open the lid and deflate every day, stir it with a clean stir bar, so that the upper lemon slices can also be contaminated with the leached liquid, etc. After all the melting, you can safely increase the stirring. After one month, it can be diluted with water and then consumed. The ratio is random and abundant.

    The process of making the enzyme after the bottle is finished is not over, and it needs to be maintained later. After a night of storage, you will find that the bottom of the lemon begins to clarify a small amount of water. At this time, start to open the lid and deflate every day, stir it with a clean stir bar, so that the upper lemon slices can also be contaminated with the leached liquid, etc. After all the melting, you can safely increase the stirring. After one month, it can be diluted with water and then consumed. The ratio is random and abundant.

Tips:

1. What is the enzyme? The term enzyme is a foreign language from Taiwan. It is actually the "enzyme" learned in our biology class. It is a catalyst that exists in every human body and governs our metabolism, nutrition and energy conversion. Many catalytic processes, but an enzyme can generally only catalyze one or a type of food. 2. Most of the propaganda says to drink enzymes, which can whiten, laxative, promote metabolism, lose weight, fight cancer, etc., because there is no data and research. Support, I have reservations about the efficacy, personally think that there is no need to force the effect, I feel that it is also a good thing to drink it and drink it. The key is to insist that as long as it is a good thing, it will always benefit! 3, all kinds of propaganda will say that the longer the enzyme is fermented, the better the effect, because it does not pay attention to the effect, just simply use it as a kind of beverage made by hand, so generally it can be drunk after one month of production, you don't have to give it It has so much meaning. 4, homemade enzymes must ensure that the container and ingredients are clean, no oil and no water, otherwise the hard-working enzymes may find mildew. Lemon is a natural preservative, and it is rich in vitamin C, sugar, calcium, phosphorus, iron, vitamin B1, vitamin B2, niacin, quinic acid, citric acid, malic acid, orange. It is easy to preserve, such as dermatan, naringin, coumarin, high potassium and low sodium. For girls who love beauty, lemon is still a white sacred object, while lemon is a photosensitive substance. Never drink lemonade during the day or when the sun is shining! Juice-rich fruits can be used as enzymes. Enzymes don't have to be single. Compound fruit enzymes are said to be better. In order to ensure no deterioration during fermentation, it is recommended to add about 15% lemon to any enzyme. It is a natural preservative lemon taste, the taste of rock sugar, the taste of rice vinegar, the taste of fermentation, the taste of time, the longer the time, the stronger the taste, drink a handful of enzymes, measure the pace of time!


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