This strawberry enzyme is called "a delicacy for women of frozen age" and is said to be very popular among Japanese housewives. Japanese women are also well-known for their skin care. It is commendable that most of them pay attention to healthy skin care methods, rather than using chemicals to seek quick results. Compared to the exquisite Korean artificial beauties, I prefer the elegant and natural beauty of Japanese beauties. Strawberry enzyme is not difficult to make, the ingredients are very common, and the taste is good. It is worth trying. It is formed by adding the same amount of sugar to strawberries and fermenting it for about 10 days. After filtering, store the juice in the refrigerator and mix it with four or five times the water when drinking. When drinking enzyme juice, drink it on an empty stomach and do not heat it. The enzyme will die when it reaches 48 degrees Celsius or above.

Ingredients for 2 people

250 ??grams of strawberries

Accessories

1 lemon

250 ??grams of sugar

Step 1 How to make strawberry enzyme

Wash the fresh strawberries and lemons, drain the strawberries, cut them into 2 cm pieces, cut the lemons into slices, and scoop out the seeds.

Step 2 Illustration of how to make strawberry enzyme

Put a bottle with a lid in boiling water to sterilize it. Make sure it boils and let it cool naturally. Put the strawberry pieces and sugar into the bottle , put one layer of strawberries and one layer of sugar in this order

Step 3: Homemade recipe for strawberry enzyme

Finally, put the lemon slices, and finally seal all the ingredients with the remaining sugar. Cover the lid lightly (do not fasten it)

Step 4

You can stir it every day, or you can let it ferment naturally, but keep the surface moist as much as possible, otherwise the fruit will It will mold. If it is white mold, you can use a clean spoon to remove it and stir it. If it is black mold, then the enzyme will be scrapped

Step 5: Simple recipe for strawberry enzyme

< p>Generally, small bubbles will begin to appear after 3 days. After 10 to 14 days, you can filter out the strawberry chunks, cover the juice tightly, put it in the refrigerator, and mix it with four or five times the water when drinking

Pictures of the finished product

Cooking skills

Sugar can be white sugar, brown sugar, rock sugar, xylose, etc. If you use rock sugar, please try to use small particles. I used It's rock sugar powder

Some enzyme recipes are sealed, while others need to be stirred every day. I have considered various opinions and it seems that they are all ok, but one thing is that the surface must be as moist as possible, so it can be prepared in advance. Leave more sugar on the surface, which can effectively prevent mildew

The water used to mix the enzyme should not be too hot, so it is best to mix it with warm water and cold water