Nutritional value:

1. Beautifying, detoxifying and slimming

2. Preventing anemia and vascular sclerosis

3. Helping cell membranes growth and promote eye health

4. Increase bone density and enhance appetite

5. Moisturize the intestines and prevent constipation

Ingredients?

Red heart dragon fruit 500g

Rock sugar 400g

Purified water 3L

Tools: Shidu Liangpin enzyme machine, knife, dip plate, electronic scale, fruit Basin, disposable gloves, filter, mixing spoon, measuring cup, Shidu Liangpin special enzyme preservation bottle

How to make red dragon fruit enzyme?

Connect the enzyme machine one hour in advance power supply, start the air purification and sterilization function in advance (touch the bottom of the enzyme machine with your hand, you will feel the air flowing out)

Dissolve the sugar, use an electronic scale to weigh 400g of sugar, and add the enzyme containing 3L of pure water Bucket, dissolve and set aside (after the sugar is dissolved, the fastest way to decompose yeast and other beneficial bacteria in fruits and vegetables)

To activate the bacterial powder, add a small amount of warm water (warm water around 37°C) to the measuring cup. , then pour in 1 packet of bacterial powder, stir to dissolve, and set aside.

Peel and cut the red dragon fruit, weigh 500g and set aside.

Put the prepared ingredients into the enzyme bucket, and finally pour in the activated bacterial powder and stir.

Cover the bucket lid, put it into the enzyme machine, and select the function "Fresh brew enzyme" and then press start (if the indoor temperature exceeds 30°C, water needs to be added to the body to the optimal water amount mark)

After 12 hours of fermentation, there will be a few bubbles on the surface. After stirring evenly, there will be more bubbles, the color will be brighter, and the taste will be slightly sour and sweet.

After 24 hours of fermentation, the ingredients expand, and a large number of bubbles are produced after stirring evenly. The taste remains the same, sour and sweet.

After 48 hours of fermentation, the ingredients expand and taste sweet and sour.

After 56 hours of fermentation, the ingredients swelled and tasted sour and oversweet, but there was no fermentation smell and the fermentation needed to continue.

After fermentation for 72 hours, when it tastes too sour and too sweet, with the taste of fermented rice and a slight numbing sensation, it can be divided into barrels.

Bottling and storing in the refrigerator, the color looks beautiful!

Tips

1. Never throw away the skin of dragon fruit, because the skin of dragon fruit contains very precious nutrients - anthocyanins. Anthocyanins are a powerful antioxidant, more than 10 times stronger than carotene, and can retain activity in human blood for 75 hours. It can also enhance blood vessel elasticity, inhibit inflammation and allergies, improve vision, and resist radiation.

2. When making red dragon fruit enzyme, stir it 2-3 times a day after 12 hours to make it ferment more fully.

3. After fermentation for 24 hours, the ingredients will expand and a large number of bubbles will be produced after stirring evenly. The taste will still be slightly sour and sweet.