Bayberry pear enzyme-You Are Foodie

By Camille
41

Bayberry pear enzyme

Efficacy of Myrica rubra: bacteriostasis, relieving diarrhea and inflammation, dispelling summer heat, generating body fluid and quenching thirst, helping digestion and increasing appetite, reducing weight and beauty, anti-aging, lowering blood pressure, preventing stroke, preventing cancer and anti-cancer. Pear: it has the effects of generating body fluid and quenching thirst, benefiting the spleen and stopping diarrhea, harmonizing the stomach and reducing adverse reactions, clearing the heart and moistening the lungs.

Main Ingredients

Rock sugar 400g
Myrica rubra 250g
Pear 250g
Ten-degree high-quality enzyme machine 5L
purified water 3L
Ten-degree high-quality enzyme bucket 5L

Auxiliary Ingredients

Enzymes are also enzymes. Organisms are composed of cells. Each cell shows various life activities due to the existence of enzymes, and the metabolism in the body can be carried out. Enzymes are the catalyst for metabolism in the human body. Only the existence of enzymes can carry out various biochemical reactions in the human body. The more enzymes in the human body, the more complete, the healthier its life will be.

Step 1 . Start the machine to preheat and purify the air, connect the power supply of the enzyme machine one hour in advance, and start the air purification and sterilization function (touch the bottom of the enzyme machine with your hand, and you will feel the air flowing out)

Step 2 . Add water to dissolve sugar, weigh 400g rock sugar with an electronic scale, add it into the enzyme barrel containing 3L pure water, and dissolve it for use

Step 3 . Activate the mushroom powder, add 100ml of warm water (about 40 ℃) into the measuring cup, pour in the mushroom powder, stir and dissolve it for use

Step 4 . Process the ingredients, remove the cores of bayberry, remove the cores and slice the pears (washing the fruits with environmental friendly enzymes can remove the residual pesticides), weigh enough 500 grams of fruit pulp, pour it into the enzyme barrel of dissolved sugar, pour the activated mushroom powder, stir it evenly, cover the barrel, and put it into the sterilized body. Select the freshly brewed enzyme for the function, and then press the start-up button (if the room temperature is more than 30 ℃, please boil water according to the scale line of the best water addition to the body before putting it into the body)

Step 5 . After 12 hours, stir it 2-3 times a day, and the surface of the enzyme barrel is covered with a layer of foam. Gently press the ingredients floating on the surface down with a stirring spoon, so that the ingredients can be fully immersed in the liquid to make it ferment more fully

Step 6 . After 75 hours of fermentation, the surface looks less foam. The fermentation is basically completed. It smells like wine. It tastes more sour than sweet. It can be removed from the barrel

Step 7 . Pick up the fruit dregs with a strainer, sub pack them with a professional enzyme fresh-keeping bottle, and put them into the refrigerator (5-15 ℃) for cold storage. The best effect is to drink them within 7 days. The enzyme dregs can be sweetened to make jam or environmental protection enzymes according to their own taste

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