Since the publication of the article "Food with Enzymes", the magical enzyme has aroused widespread buzz among readers at home and abroad. Many former sages hope to make the manufacturing method of enzyme public, and even some former sages call from abroad to consult relevant information, and the editorial team of this journal strongly encourages them, which makes the later scholars feel that it is necessary to start discussing it as soon as possible for the sake of common interests. However, due to the busyness of Shengfan, it is inevitable to write at midnight, so please forgive me and make corrections. As the name implies, "enzyme" refers to fermented nutrients. By means of fermentation, natural organic agricultural products such as vegetables and fruits are first digested, so that the food eaten in the stomach can be directly absorbed by the body without being digested, which can not only reduce the consumption of original enzymes in the body, but also reduce the burden on various organs of the body. The Japanese people are the best at this in the world, but our people are still in the enlightenment stage and need to be promoted. Because the commercial value of enzyme is very high, its brewing method has always been regarded as a trade secret, so the asking price for a bottle of enzyme of 6 to 700 cc is NT$ 1,200 to NT$ 2,000, which is the current market of enzyme in Taiwan Province, and it is even more expensive if it is sold through multi-level pyramid selling (direct selling). After school, my mother bought a can of solid enzyme about half a kilogram, asking for more than 3 thousand yuan, and this solid yeast was only hardcover with "black sugar paste" Today, the brewing method of enzyme is made public, just to make all the sages healthy, good at monasticism and Taoism. I hope this article will not block people's financial resources and attract resentment. In fact, the enzyme preparation method is very simple, and many families have already done it. It's just that "people don't know it for daily use". They don't know that the brewed food has such a good fitness function, but they spend a lot of money on it, thinking that the more expensive things are, the better. As the saying goes, "A little trick in the Jianghu is not worth three cents", and some people like to mystify people's appetite, which means that a simple thing is complicated. Vinegar is a kind of enzyme. When people in ancient China failed to make wine, they mistakenly found that acidified wine can be used for sobering up, relieving fatigue, relieving swelling and annealing, brewing traditional Chinese medicine, cooking, printing and dyeing, and detoxifying carbuncle. Thereafter; Glutinous rice vinegar and sorghum vinegar are also widely used in soaking various fruits as natural control agents to inhibit the alcoholization of fruit acid during fermentation. The manufacturing process of vinegar is complicated, and the market price is quite cheap. Those who intend to eat vinegar can directly negotiate with the market. However, in recent years, some businessmen like to infiltrate chemical citric acid to win the favor of customers at a lower price. Unless there are special uses, they should pay attention. In addition, people suffering from gastrointestinal ulcers should avoid eating vinegar to prevent the affected area from being stimulated and bleeding. How to judge a good enzyme? Fermented natural fruits, vegetables and green herbs are transformed into various amino acids because of their nutrition, and become elements that activate human cells. When the fermented enzyme liquid is put into bottles and jars, and then placed in the freezer for a long time, it can be found that enzymes with different nutrients have different reactions, among which the enzyme brewed from mulberry fruit is the most powerful and gentle. It is suitable for people of various constitutions. No matter how long the liquid of mulberry enzyme is in the freezer, it will not completely crystallize, and it will soon be found to be as fluid as before when it is taken out of the freezer. Once absorbed into blood vessels, this enzyme can remove blood clots and circulate blood to peripheral nerves normally in ice and snow, such as people whose hands, feet, ears and other peripheral positions are easy to be cold in winter. Mulberry enzyme can be described as a nectar for human beings. No matter what kind of enzyme, its original solution is even diluted, even if it forms ice crystals in the freezing room, its structure is still soft, and it will not become hard after freezing like ordinary liquids. However, after freezing, it does not show the same fluidity as mulberry enzyme, which does not mean that it has no value and function. Amino acids with different nutrition are still our body's favorite. Brewing method of mulberry enzyme After mulberry fruit is brewed into enzyme, its rich melatonin can dilute or remove spots on the skin, and its red pigment is slightly better than Polygonum multiflorum Thunb, which makes white hair black. Because of its mild nature, babies or people who are seriously ill can eat it, but in order to be cautious, they should avoid eating enzymes soaked in vinegar. It is best to soak the ripe mulberry fruit in pure water first, treat it with ozone machine bubble stone for one hour, drip it and then put it into rice wine for drinking (if there is no ozone machine equipment, you can directly put rice wine or vinegar after cleaning, but the effect of vinegar is the second best). This action aims to dilute the residual water in the mulberry fruit that is easy to contain water and avoid failure due to excessive water. Clean containers such as pottery urns and glass urns are ready. Sprinkle evenly on the mulberry fruit in the jar layer by layer according to the ratio of one catty of mulberry fruit to eight liang (two to one) secondary sugar. If there is honey (preferably longan honey), pollen and queen's milk, it is better to add it appropriately, and seal it after filling. Put it in a cool and ventilated place to avoid quarreling or getting angry next to it. It is best to play Taoist songs often to entertain the living flora. After about three months, full fermentation can be achieved. At this time, the fermented sugar becomes oligosaccharide (monosaccharide), which can be eaten by diabetics. Whether it is drinking juice (diluted with boiled water as desired) or chewing fermented pulp directly, it is not only sweet in taste, but also contains enough nutrients to make diabetics feel energetic all day. This enzyme is very effective in eliminating water and diuresis. There is a former sage named Kun Daolin in Mingxin Buddhist Temple, who suffered from severe systemic edema. After eating homemade mulberry enzyme for three months, he recovered to a healthy body. The mulberry enzyme process brewed in the above ratio will not be alcoholic, but if the sugar quantity ratio is too low, it may become mulberry wine, and so on; Its function needs to be re-evaluated. People who don't like the high sweetness and are afraid of alcoholization in the brewing process can add clear vinegar according to their personal preferences, which can inhibit the growth of wine bacteria, but we can also improve the sweetness when soaking vinegar. About vinegar soaking, its function will be introduced in the next issue of the monthly magazine. We hope to provide the public with more ways to eat with enzymes, so as to help the public eat healthy vegetarian food and methods. "Enzyme" has a strong detoxification function, which can not only eliminate stool, but also decompose toxins accumulated in the blood. After school, I was bitten by a group of black mosquitoes when I was picking guava. Afterwards, my legs were swollen and itchy, and I was afraid that scratching with my hands would leave scars. There was nothing I could do at the moment. It suddenly occurred to me that "enzyme" might come in handy, so I mixed lemon vinegar with mulberry enzyme for about half a paper cup. After taking the original juice for only five minutes, it stopped itching immediately, and even the numerous lumps disappeared after soaking in hot water. This is one of the verifications. In addition, my niece went to the dentist to pull out her teeth a few days ago, probably because she drank enzymes every day. The anesthetic had to be injected twice in a row before it took effect. When she got home, it was too late to retreat at lunch time. After being advised to take enzymes made of red dragon fruit, she also got rid of the anesthetic state in less than five minutes. According to this inference, friends who have drug habits want to quit drug addiction, and they can take enzymes as antidote when drug addiction breaks out, which should have a good effect, but long-term use can completely eliminate the residual poison in the body. Also; If a person is seriously stung by a tiger-headed bee or a poisonous snake, he will fall into a coma or even die. If it is too late to send a doctor or the medicine stone fails to work, as long as he is alive, he can be a living horse doctor and pour a cup of enzyme to save him, which may turn the corner. Many clinical experiences have achieved miracles in this situation. Recently, it has been found that taking dietary enzymes plus toxic therapy can cure cancer. My eldest brother, who is 65 years old, has been smoking for more than 40 years. His body is shriveled and he often has headaches. Three years ago, my father helped him stop eating vegetarian food and quit smoking. A year ago, I suddenly lost my voice hoarse. At first, I didn't care. I only took herbal medicine. Because I didn't improve later, I went to Kaohsiung Chang Gung Hospital for examination. After laboratory tests, I learned that it was terminal laryngeal cancer. I had to have an emergency operation to remove vocal cord tissue, and I had to dig a hole from the lower part of my throat to eat liquid food. What's worse, I didn't guarantee my life. The doctor also said that if I didn't operate, I would suffocate and die because of the spread of cancer cells in one month at the earliest and two months at the latest. After learning the news, the younger brother strongly opposed the operation, and finally accepted the suggestion. He drank two cups of organic fresh fruits and vegetables and mixed them with enzymes every day, and at the same time cupped the affected part of the throat to suck the accumulated tumor toxins out of the surface, and then let the enzymes take charge of the removal. With such a simple method, it has been more than 50 days. Not only has the condition not deteriorated, but the voice has also been heard. Moreover, the weight has increased from 46 kilograms to 50 kilograms, and the body shape has changed from dry to rosy, and many black spots have been removed. For more than 50 days, besides working in the fields every day, my brother also participated in the six-day sightseeing tour of Baodao a few days ago, and his life and daily life are completely normal. Thanks to God's blessing, Big Brother has cleared his mouth now, and he will take the initiative to ask others for mercy. After school, I earnestly hope that those who have made new discoveries about the function of enzymes in the future can contact the editorial office of this journal as soon as possible, so as to compile the experience of all parties into a book for the benefit of the people. Why use vinegar to brew enzymes? As the old saying goes, "The rich take medicine, but the poor drink vinegar". Vinegar is a panacea for all diseases, especially for the poor with poor gastric juice and indigestion. Cheap vinegar is the best medicine. We feel that the smell from vinegar will make our nose choke, and the gas that makes our nose choke is ammonia from amino acids. The acidity of vinegar is about 4.5, which is weak acid. The acidity of gastric juice is about 2.5, which belongs to strong acid. People begin to secrete gastric acid into the stomach pouch about 30 minutes after eating food. Many living bacteria that are beneficial or harmful to human body are surrounded by gastric acid and will be killed by the strong acid in the stomach. Only a few viable enzymes are suspended in gastric juice, and only when they enter the weak alkaline environment in the small intestine can they wake up leisurely. Among them, the enzymes in pineapple, banana and lemon have the strongest adaptability. If the fruit is soaked in acetic acid for fermentation, and the Acetobacter is allowed to remove other strains for a period of time, it can prevent the generation of lazy bacteria, and the survival rate will be greatly improved when it is drunk in the stomach in the future. Only when the live enzyme bacteria enter the small intestine or even the large intestine can its function be fully exerted. Soaking fruit brewing enzyme with vinegar can not only inhibit the alcoholization of fruit acid, but also prevent the invasion of other harmful bacteria and ensure the success of brewing enzyme. Vinegar has a strong ability to remove stool, and its deodorizing ability is even better. If you want to see its deodorizing skills, you can pour enough vinegar into the stinking septic tank, and it won't take long to teach the stink to be clean. Therefore, people who suffer from bad breath caused by frequent defecation in the stomach for a long time, let the vinegar-soaked enzymes relieve you! Table enzyme-Red Dragon Vinegar In the early days, people used vinegar as a seasoning to remove fishy smell and disinfect gas, but the color and smell of single rice vinegar were not generally acceptable. In order to make everyone like to use vinegar as seasoning, some high-end restaurants introduced red dragon vinegar serving tables, which were very popular, and eating more red dragon vinegar could stimulate appetite. For dishes that are fried with monosodium glutamate, people often feel thirsty after eating a lot, but eating more red dragon vinegar can detoxify them without getting angry. Practice: There are two kinds of dragon fruit, one is white dragon fruit, and the other is red dragon fruit. Peel off the skin of the red dragon fruit, cut the pulp into two halves or more, put it into an urn about six minutes full, then pour rice vinegar until it is seven or eight minutes full, and close the urn mouth. After three months, the juice will be released and dissolved in the rice vinegar, and the fermented pulp will be suspended above the soup. Rice vinegar has become a brilliant red soup that makes people look at the forefinger. Pour out the required amount and put it on the table in a glass bowl. This is a favorite and delicious dip. (To be continued) The practice of all kinds of fruit vinegar is exactly the same as that of mulberry enzyme, except that vinegar is added in the brewing process. Because adding more vinegar makes the taste sour, the amount of sugar used must increase with it. As for the amount added, it can be increased or decreased due to different personal sweet habits, generally depending on the amount of vinegar added. It is advisable not to exceed the saturation after dissolution. If it exceeds the saturation point, undissolved sugar will occur. Although it is stirred, there is still precipitation. If the added sweetness is insufficient, it will affect the appetite for drinking because it is too sour. In addition, the sweetness and acidity of the finished product will become weak after being diluted with water. People who pay attention to taste should consider their own needs. Fermented enzymes, whether added with vinegar or not, must be stored in ice at low temperature once diluted with water, otherwise they will easily deteriorate. Some fruits need vinegar to avoid alcoholization, and some fruits will not alcoholize even without vinegar as long as the sugar content is enough, such as: red dragon fruit, papaya, mulberry, strawberry, citrus, lemon, etc. If you are not sure, you can occasionally open the mouth of the brewing pot and smell it within one month of fermentation. If it is only slightly alcoholic, it is okay. If the alcohol is heavy, it is not too late to add vinegar. The amount of vinegar added depends on the smell of the wine, and it is based on the principle of sufficient balance and inhibition. Enzymes soaked without vinegar are suitable for people with gastrointestinal ulcer or weak constitution. Which fruits can make enzymes? All uncooked fruits can be used to make enzymes, and all enzymes are based on sugar, so that living bacteria can breed and produce biochemical effects under the cultivation of sugar, which is our goal. Therefore, it is best to diversify the materials, and the taste of fruit is better to be strong, for example; Guava is superior to improved varieties in its native smell. Longan, litchi, pineapple, banana, apple, sour plum, plum, grape, cantaloupe, pumpkin, tomato, sweet potato, carrot, burdock and so on are all very good raw materials. These fruits and vegetables can be brewed together or separately. However, for the convenience of management, it is better to brew separately, and when it is ripe, all kinds of fruit juices will be adjusted according to their needs to prepare comprehensive enzymes with good color, fragrance and taste. The advantage of comprehensive enzyme is to avoid lazy bacteria in living bacteria due to lack of competition. The vitality of yeast under fierce competition is greater than that of lazy bacteria without competition, and the effect will be different after natural drinking. However, the integrated juice changes a lot, so it is best to keep it at low temperature. This point must be paid attention to. Some fruits soaked in vinegar will produce a layer of net film after a period of time, such as pineapple vinegar and litchi vinegar. This is a normal phenomenon. Don't mistake it for a failure in production. Disposal of ingredients If you add some ingredients in the fermentation process, you can not only cater to your own taste, but also increase the nutritional value. For example, the fermentation of burdock vinegar is about eight kilos of burdock, six kilos of sugar and seven thousand cc of vinegar. At this time, adding half a kilo of red dates, four ounces of medlar, three kilos of honey and one kilo of maltose will inevitably make the flavor and nutritional energy different from that without adding ingredients. In addition, propolis, pollen, queen's milk and so on, although expensive, can add a little more to save money than taking medicine for a doctor. However, it should be reminded that all additives should not be made of chemical spices, and organic materials should be preferred, such as red dates. There are refined products mixed beads in the market, which are not only nutritious, but even make the whole jar of enzymes fail because of its addition. After reading the introduction of this article, I believe you are eager to try. When you brew a large number of fruit enzymes in this way, you will find that the delicious juice is very popular, but what about the remaining pulp? No problem! These fermented pulp are rich in amino acids and indigestion. If properly cooked, they can become a dessert for young and old people in Xian Yi. People who have bulimia and can't control themselves, people who suffer from constipation for a long time, people who are malnourished and anaemic, people who are easily tired or depressed, and people who are often dazzled and confused, such as juice, do not lack any function, and it has another effect because of the function of fiber. The production method is: the fermented fruit meat is mixed with various raw materials according to its own taste, such as red dragon fruit, papaya, grapes, mulberry, strawberry and other berries, and plum, carambola, lemon, citrus, burdock, carrot, litchi, longan and so on, and almost all fermented fruits can be added comprehensively. First, mix it evenly, then put it into the cooking machine for beating fruit juice, add proper amount of enzyme juice or RO water (based on the principle of easy turning and crushing), and turn it from low speed to high speed until it becomes a paste. At this time, you can taste it and see how it tastes. If it is too sour, you can add honey to blend. In a word, everything should be according to your own preferences. In this way, a comprehensive enzyme jam that makes people's index finger move and drool will be done soon! Put the enzyme jam in containers separately and put it in the freezer. It will remain soft for a long time. It is an ice cream with excellent color and fragrance, and it is also a good way to supplement physical strength and relieve summer heat during the summer heat. After the enzyme jam mixed with water is frozen, it must be placed in a low temperature or freezer. Its finished product tastes more like ice cream. If diabetic friends want to eat the enzyme jam with honey, they should put it at room temperature for a few days to let the honey ferment and decompose into oligosaccharides. The enzyme jam placed at room temperature should not be too full because it is in the state of continuous fermentation, otherwise it will overflow the container and even cause the container to break. When the enzyme jam is made by this method, if there is a hard stone, such as plum stone, plum stone, etc., the causal stone is rich in minerals, which can be ground and made together. If the equipment is insufficient, we have to peel the pulp and discard it! The pulp can be made into jam, dried by rapid freezing technology, ground into powder, and further made into capsules, which has the advantages of convenient storage and carrying, but its equipment is expensive and cannot be popularized. The manufacturer usually entrusts pharmaceutical factories or food processing factories to do OEM work. As far as domestic consumption is concerned, it is the easiest to make enzyme jam, which can be spread on toast bread at breakfast or accompanied by rice to make our breakfast full of organic nutrition. If you find that the enzyme has a new curative effect and preparation method, or you have something unclear, you are welcome to call directly for consultation, and the author should tell you sincerely. If you have better information, please share it with us. We hope that through the promotion of "enzyme food", we can get healthy and have a happy life.