The practice is as follows:

1. Wash and dry bananas and lemons first; Tools such as knives and glass bottles are washed and dried in the hot sun.

2. Slice bananas (or peeled) and lemons.

Put all bananas at the bottom of the glass bottle first.

4. Sprinkle all the lemons.

5. Spread out all the sugar slices again.

6. Don't be too full, leave room.

7. Cover the lid slightly, not too tight, so that the enzyme can breathe.

8. Keep it in a dry and clean place without sunshine. About 3 months (if it is sour, it will ferment for a long time). If it tastes sweet and there is no black mold, filter out the residue and it will be our banana enzyme!

9. The prepared enzyme can be kept fresh in the refrigerator. When drinking, add 2-3 tablespoons of enzyme to 1 cup of boiling water.

But you can also eat pure banana enzyme directly, which is not bad.