Slimming Whitening Enzyme
1.
Turn on the power of the enzyme machine one hour in advance to start the air purification and sterilization function in advance
2.
Weigh 400g of sugar with an electronic scale, add it to an enzyme bucket containing 3L of purified water or enzyme nutrient water, and dissolve it for later use.
3.
Add an appropriate amount of warm water around 35°C into the measuring cup, pour 1 packet of bacterial powder into it, and let it stand to dissolve.
4.
Wash apples, peeled and pitted and sliced
5.
Peel and core the lemon slices. (Lemons need not be peeled and cored. If you mind the bitterness and astringency, they can be peeled or cored. They need to be soaked in a certain proportion of environmentally friendly enzymes for 45 minutes.)
6.
Weigh 400g of processed apples and 100g of processed lemons.
7.
Add the processed ingredients to the sugar-melted enzyme bucket.
8.
Add the activated bacteria powder to the enzyme tank, and cover the lid after stirring.
9.
Put the enzyme bucket into the body of the enzyme machine.
10.
After 12 hours, stir 2-3 times a day.
11.
After 74-88H fermentation, try the taste, sweet and sour with fruit wine aroma, and the numb tongue can be divided into barrels and stored in the refrigerator.
Tips:
Enzymes are delicious, but after drinking enzymes, remember to drink plenty of water to speed up the conditioning effect~
