How to make weight loss enzymes? How to make weight loss enzyme

Nowadays, people's quality of life is getting better and better, and their weight is also rising rapidly. However, excessive fat accumulation in the human body may cause many harms, such as poor resistance, cardiovascular disease, and diabetes, etc. Therefore, weight loss has become a top priority for most people, and there are many ways to lose weight. Here I will introduce you to an enzyme for weight loss. Slimming enzyme is a popular weight loss method nowadays. It comes in a variety of flavors and there are no foods that are taboo with it. Slimming enzyme is a good choice for those who are trying to lose weight. Now I will teach you how to make weight loss yeast.

Material:

Apple 750g Lemon 750g Papaya 750g

Brown sugar 750g Honey 750g Rock sugar 750g

practice:

1. Prepare the fruit, wash it, and dry it, because it cannot be exposed to water in the following steps, otherwise the enzyme will fail. The amount of lemon must be sufficient, as lemon plays a key role in weight loss and detoxification. You can add other fruits you like, but lemon must account for one-third of the fruit.

2. Peel the fruit. You can peel the lemon or not. I chose not to peel it.

3. Remove the core of all fruits and cut into small pieces for later use

4. Prepare sugar for later use. Use boiling water to scald the container used to hold the enzyme and dry it.

5. Start putting the fruits in. First put lemons at the bottom, then sugar, then apples, then sugar, then papaya, then sugar. Stick to the principle of one layer of fruit and one layer of sugar. The capacity can only be filled to 80%, leaving space for the fruits to ferment.... For sugar, you can choose only one type of sugar. I plan to use one layer of brown sugar and one layer of rock sugar, because brown sugar tastes better....

6. Lay the fruits flat as much as possible without leaving any gaps. Finally, add the lemon and the last layer of sugar. Press the fruits with chopsticks or a spoon, then cover with a lid and seal it. Put it in a cool place to ferment for three to six months, then you can drink it.

7. On the second day, some of the sugar in the enzyme has been converted, and the water in the fruit has been leached out with the sugar. You can see that there are many small bubbles fermenting inside... I made two bottles, one bottle is full of rock sugar, and the other bottle is brown sugar... The production date is labeled on the bottle, so you can know when you can drink it.