As the name implies, "enzyme" refers to fermented nutrients. By means of fermentation, natural organic agricultural products such as vegetables and fruits are digested first, so that the food eaten in the stomach can be directly absorbed by the body without digestion, which can not only reduce the consumption of original enzymes in the body, but also reduce the burden on various organs of the body. Vinegar is an enzyme 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, infants or seriously ill people can eat it, but for the sake of caution, we should avoid eating vinegar-soaked enzymes. It is best to soak the ripe mulberries in purified water first, then soak them with ozone machine for one hour, and then put them into rice wine for drinking after dripping (if there is no ozone machine, you can put rice wine or vinegar directly after cleaning, but the effect of vinegar is second). The purpose of this action is to dilute the residual water that is easy to contain water in mulberry fruit and avoid failure due to too much water. Clean containers such as pottery urns and glass urns are ready. According to the ratio of one catty of mulberries to eight taels (two to one) of secondary sugar, evenly sprinkle them layer by layer on the mulberries in the jar. If there is honey (preferably longan honey), pollen and royal jelly, it is best to add it properly and seal it after filling. Keep it in a cool and ventilated place to avoid quarreling or getting angry. It is best to play Taoist songs often to entertain the living flora. Full fermentation can be achieved in about three months. At this time, the fermented sugar becomes oligosaccharide (monosaccharide), which can be eaten by diabetics. Whether drinking fruit juice (diluted with boiling water as needed) or chewing fermented pulp directly, it not only tastes sweet, but also contains enough nutrients to make diabetics feel energetic all day. This enzyme is very effective in removing water and diuresis. There was a former sage named Kun Daolin in Mingxin Buddhist Temple who suffered from severe systemic edema. After eating the homemade mulberry enzyme for three months, he recovered to a healthy body. The mulberry enzyme process brewed in the above proportion will not have alcohol content, but if the sugar content is too low, it may become mulberry wine, and so on; Its function needs to be re-evaluated. People who don't like high sweetness and are afraid of alcoholization during brewing 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 bubble, the next issue of the monthly magazine will introduce its function. We hope to provide more ways for the public 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 while picking guava. Afterwards, my leg was swollen and itchy, and I was afraid that scratching with my hand would leave a scar. There was nothing I could do then. I suddenly thought that "enzyme" might come in handy, so I mixed lemon vinegar and mulberry enzyme for about half a paper cup. After only taking the juice for five minutes, it stopped itching immediately, and even countless lumps were soaked in hot water and disappeared. This is one of the verifications. Why use vinegar to brew enzymes? As the old saying goes, "The rich take medicine and the poor drink vinegar". Vinegar is a panacea for all diseases, especially for poor people with poor gastric juice and indigestion. Cheap vinegar is the best medicine. We feel that the smell of vinegar will suffocate our nose, and the gas that suffocates our nose is ammonia produced by amino acids. The acidity of vinegar is about 4.5, which belongs to weak acid. The acidity of gastric juice is about 2.5, which belongs to strong acid. People begin to secrete gastric acid into the gastric sac about 30 minutes after eating. Many living bacteria that are beneficial or harmful to human body are surrounded by gastric acid and will be killed by strong acid in the stomach. Only a few active 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, pineapple, banana and lemon have the strongest adaptability. If the fruit is soaked in acetic acid for fermentation, and Acetobacter is allowed to temper other strains for a period of time, the generation of lazy bacteria can be prevented, and the survival rate after drinking in the stomach will be greatly improved. Only when living enzyme bacteria enter the small intestine or even the large intestine can their functions 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 defecation ability, and its deodorization ability is scraping. If you want to see its deodorizing ability, you can pour enough vinegar into the stinking septic tank, and it won't take long to teach the smell clean. Therefore, people who have frequent defecation in the stomach for a long time and cause bad breath, let vinegar foam enzyme relieve you! Table Enzyme-Red Dragon Vinegar In the early days, people used vinegar as seasoning to remove fishy smell and disinfect gas, but the color and smell of single rice vinegar were generally unacceptable. In order to make everyone like to use vinegar as seasoning, some high-end restaurants have introduced red dragon vinegar serving tables, which are very popular. Eating more red dragon vinegar can stimulate appetite. For the dishes fried with monosodium glutamate, people often feel thirsty when they eat too much, but eating more red dragon vinegar can detoxify without getting angry. Practice: There are two kinds of pitaya, one is white pitaya and the other is red pitaya. Peel the red dragon fruit, cut the pulp into more than two halves, 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. After three months, the juice will be released and dissolved in rice vinegar, and the fermented pulp will be suspended above the soup. Rice vinegar turned into a brilliant red soup that made people look at the forefinger. Pour out the required amount, put it in a glass bowl and put it on the table. This is the most popular delicious dip. All kinds of fruit vinegar are made in exactly the same way as mulberry enzyme, except that vinegar is added in the brewing process. Because adding more vinegar will make the taste sour, the amount of sugar must be increased. As for the addition amount, it can be increased or decreased due to different personal sweet habits. Generally, it depends on the amount of vinegar added, and it is advisable not to exceed saturation after dissolution. If the saturation point is exceeded, insoluble sugar will appear. Although stirred, there is still precipitation. If the added sweetness is not enough, it will affect the appetite for drinking because it is too sour. In addition, the sweetness and acidity of the finished product will weaken after being diluted with water. People who pay attention to taste should consider their own needs. Fermented enzymes, whether vinegar is added or not, must be stored in ice at low temperature once diluted with water, otherwise they will go bad easily. 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 and so on. 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's just a slight alcohol smell, it's ok. If the alcohol content is heavy, it is not too late to add vinegar. The amount of vinegar added depends on the smell of wine, which is based on the principle of full balance and inhibition. Enzymes without vinegar foam are suitable for people with gastrointestinal ulcers 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 reproduce and produce biochemical effects under the culture of sugar, which is our goal. Therefore, it is best to diversify the materials, and the taste of fruits is better to be rich, for example; The natural smell of guava is better than that of improved varieties. Longan, litchi, pineapple, banana, apple, sour plum, plum, grape, cantaloupe, pumpkin, tomato, sweet potato, carrot and burdock 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. When ripe, all kinds of juices will be adjusted according to needs to prepare comprehensive enzymes with good color and flavor. The advantage of comprehensive enzyme is to avoid lazy bacteria caused by lack of competition among living bacteria. 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 greatly, so it is best to store it at low temperature. We must pay attention to this. Some fruits, such as pineapple vinegar and litchi vinegar, will produce a layer of net film after being soaked in vinegar for a period of time. 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, it can not only cater to your own taste, but also increase the nutritional value. For example, the fermentation of burdock vinegar is about eight kilograms of burdock, six kilograms of sugar and seven thousand cc vinegar. At this time, adding half a catty of red dates, four ounces of medlar, three catties of honey and one catty of maltose will inevitably make the flavor and nutritional energy different from those without ingredients. In addition, propolis, pollen, royal jelly and the like, although expensive, can be added a little more, which saves money than asking a doctor to take medicine. However, it should be reminded that the additives should not be all chemical spices, and it is best to use organic materials, such as red dates. There are mixed beads of refined products on the market, which are not only nutritious, but even make the whole jar of enzymes ineffective because of addition. The method of making pulp is: mixing the fermented fruit meat with various raw materials according to your own taste, such as red dragon fruit, papaya, grape, mulberry, strawberry and other berries, as well as plum, carambola, lemon, citrus, burdock, carrot, litchi, longan and so on. And almost all fermented fruits can be fully added. First, mix them evenly, then put them into a cooking machine to make juice, and add a proper amount of enzyme juice or RO water (based on the principle of easy turning and fragile), and change from low speed to high speed until they become 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 short, everything should be according to your own preferences. In this way, a comprehensive enzyme jam that makes people's index fingers move and drool will be ready immediately! Put the enzyme jam into the container and put it into the freezer. It will remain soft for a long time. It is an ice cream with good color and fragrance, and it is also a good way to replenish physical strength and relieve summer heat during summer heat. After the enzyme jam mixed with water is frozen, it must be placed in low temperature or freezer, and its finished product tastes more like ice cream. If diabetic friends want to eat enzyme jam with honey, they should leave it at room temperature for a few days to let honey ferment and decompose into oligosaccharides. The enzyme jam placed at room temperature should not be too full because it is in a state of continuous fermentation, otherwise it will overflow the container and even cause the container to break. When using this method to make enzyme jam, if there are hard stones, such as plum pit, plum pit and so on. Causal stones are rich in minerals and can be made by grinding together. If the equipment is insufficient, we have to peel the pulp and discard it! The pulp can be made into jam, dried by quick 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. Manufacturers usually entrust 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 served with rice to make our breakfast full of organic nutrition.