The first comprehensive fruit enzyme (brown sugar anhydrous enzyme)(shou ci zi zhi zong he shui guo jiao su hong tang wu shui jiao su )

The first comprehensive fruit enzyme (brown sugar anhydrous enzyme)

Introduction:

"For the first time, the anhydrous comprehensive enzyme was not made according to the ratio of 1:1. If you don't want to be too sweet, you choose about 1:3 (1 part of brown sugar, 3 parts of fruit)"

Production steps:

Step 1: wash and air dry the grapes

Step 2: wash the apple, peel and dice. Wash the Pitaya pulp and dice

Step 3: lemon, tomato, wash and slice, kiwifruit wash, peel and slice, air dry

Step 4: clean the bottle, disinfect and air dry (this process is not shown). Put any layer of other fruits, then put a layer of brown sugar, the top layer is lemon, and then seal them (finally paste the production or expiration time, I paste the expiration time)

Step 5: This is a comprehensive fruit enzyme made 4 days ago (the sugar is made of rock sugar, and it's already out of water)

Materials required:

Lemon: 2

Apple: 3

Grapes: 8 Liang

Tomatoes: 3

Kiwifruit: 2

Pitaya: 1

Brown sugar: right amount

Note: 1. The online standard for making comprehensive fruit anhydrous enzyme is (the ratio of fruit to sugar is 1:1). This is self-improvement. I don't know the effect. I will witness it in three months. 2. Bottles and fruits should be kept dry without water and oil, otherwise they will go bad. 3. Anhydrous enzyme can be fermented for 3 months at the earliest before eating. (the longer the time, the better. Time is the product of enzyme and will not go bad. If the problems mentioned above are not well done, it will go bad soon.) 4. Air out regularly every day for the first month, and keep it sealed for the second month In a cool place, you can't move often, otherwise it will explode.) 5. We make anhydrous enzyme, which can fill the whole bottle with fruit, because about three days later, the fruit will dehydrate, and then half of the bottle will be left, so we won't worry about the gas in the fermentation process causing the bottle to explode. ha-ha! Next time do a 1:3:10 water enzyme, and then share!

Production difficulty: simple

Process: salting

Production time: half an hour

Taste: sweet

Chinese PinYin : Shou Ci Zi Zhi Zong He Shui Guo Jiao Su Hong Tang Wu Shui Jiao Su