How to make the best enzyme

Enzyme is a kind of food that is very beneficial to human health. Some people use enzymes to improve their physical health. Enzymes can also make people have a better figure. Regular consumption of enzymes is very good for women. However, if you go out to buy enzymes directly, the price is not particularly suitable. It is better to make enzymes yourself at home. The method of making enzymes at home is also very simple. What is the best way to make enzymes? Here I will introduce the specific methods to people.

How to make fruit enzymes for weight loss

Ingredients: 750g apple, 750g lemon, 750g papaya, 750g brown sugar, 750g rock sugar, 750g honey

Step 1: First wash all the prepared fruits and dry them. Be careful not to get them wet, otherwise the enzyme will fail. In addition, lemon must account for one-third of the fruit, as lemon has a good effect on weight loss and detoxification.

Step 2: Then peel the fruit, but you don’t have to peel the lemon.

Step 3: Then remove the cores of all the fruits, cut into small pieces and set aside.

Step 4: Finally, start putting the fruits in. First put the lemon at the bottom, then the sugar, then the apple, then the papaya, and then the sugar. Note that you must adhere to the principle of adding a layer of fruit and a layer of sugar. The capacity can only be filled to 80%, leaving space for the fruits to ferment. Use a layer of brown sugar and a layer of rock sugar for a better taste.

Step 5: Spread the fruits as flat as possible without leaving any gaps. Add lemon and the final layer of sugar at the end. Press the fruits with chopsticks or a spoon, then cover with a lid, seal it, and place it in a cool place to ferment for three to six months before you can drink it.

Step 6: On the second day, some of the sugar in the enzyme has been converted, and the water in the fruit has been leached out with the sugar. You can see many small bubbles fermenting continuously. You can put a production date on the bottle so you know when you can drink it.

TIPS: During the whole production process, the fruit cannot touch water again. The ratio of lemon should be one-third of the amount of water, and the ratio of sugar is one to one. Don't think that sugar will be too sweet and will make you fat, because sugar has been converted into enzyme molecules during the fermentation process.