How to prepare fruit vinegar? How to make fruit vinegar

1) Wash one kilogram of fruit, remove the injured part, and dry it with a dry cloth.

2) Place the fruit and the same weight of granulated sugar in a jar, add 1 liter of brewing vinegar and cover.

3) Put in a cool place, stir gently once a day from the second day, and drink after 7 days.

Points to note: 1) The amount of sugar can be increased or decreased according to personal preference.

2) Remove the fruit from the bottle after 7 days.

3) Keep it in the refrigerator for up to 5 months.

4) When using different fruits:

Lemon: Wash with boiling water, dry and cut into about 2mm slices to soak.

Grapes: Wash and remove moisture, then pick and soak one by one.

Oranges and grapefruits: Peel, slice and soak with peeled skin.

3 lemons, rinse with salt, rinse and drain, slice and set aside. Then use tweezers to remove the lemon core, otherwise the fruit vinegar will become bitter. Glass containers are washed and dried, then a layer of rock sugar and a layer of lemon until full.

Pour in rice white vinegar with a concentration of about two-thirds of the way to the ingredients. Close the lid and seal it for about 20 days. Wash 2 apples, drain from the surface, slice and set aside.

Glass containers are washed and dried, then a layer of rock sugar and a layer of apple slices until full. Pour in rice white vinegar of concentration, about two-thirds of the ingredients. Close the lid and seal it for about 20 days.

Healthy homemade fruit vinegar is ready!

Ingredients: apple, white rice vinegar, rock sugar.

Method: 300 grams of white rice vinegar, 300 grams of apples, 150 grams of rock sugar, wash the apples and peel them with a peeler, and then use a grater to shred them into shreds and put them in the oil pot. After adding rock sugar, cover and seal in a cool place, and you can do it after a week.

Pour the original solution 1:5 and water to drink.

Insider tip: The combination of apple cider and vinegar is a healthy drink you have to choose. It can eliminate constipation, make dark spots, and can also promote metabolism, relieve boredom and fatigue. Long-term consumption can improve your physical condition.

1 lemon, 1 diced willow, 1 apple, parrot, 600ml sorghum vinegar, 600g rock sugar, cut all ingredients into cubes or slices and put rock sugar at the end.

Pour in sorghum vinegar (glutinous rice vinegar or other vinegars can be used).

Wait for three months to open the seal, or leave it for a year to have a more flavorful taste.

Cut the apples into thick slices, wash them with one, wash them in porcelain, drain them, put in a layer of apples, add a layer of rock sugar, add a layer of apples, add a layer of rock sugar, pour in white vinegar, and after seven days of aging, it becomes apple cider vinegar.

Banana vinegar Effects; ** Ingredients: 1 banana, 100 grams of brown sugar, 200 grams of rice vinegar. How to make : will.

Grape vinegar Function: sterilization Ingredients: appropriate amount of balsamic vinegar, a bunch of large grapes, appropriate amount of honey. Method: Wash the grapes thoroughly.

Strawberry vinegar Function: Relieve fatigue Ingredients: 1000 grams of grain vinegar, 1000 grams of ripe strawberries, 50 grams of rock sugar. .

Method. Prepare the ingredients.

Cut all ingredients into cubes or slices and top them with rock sugar at the end.

Pour in sorghum vinegar (glutinous rice vinegar or other vinegars can be used).

Wait for three months to open the seal, or leave it for a year to have a more flavorful taste.

The practice of fruit vinegar, I think you can check this method on the Internet, there are a lot of tutorials in this area, and he is very detailed in this regard anyway, as long as you learn carefully, I think you can do it very well.

Method Steps Classification:

Banana vinegar Effects; ** Ingredients: 1 banana, 100 grams of brown sugar, 200 grams of rice vinegar. How to make : will.

Grape vinegar Function: sterilization Ingredients: appropriate amount of balsamic vinegar, a bunch of large grapes, appropriate amount of honey. Method: Wash the grapes thoroughly.

Strawberry vinegar Function: Relieve fatigue Ingredients: 1000 grams of grain vinegar, 1000 grams of ripe strawberries, 50 grams of rock sugar. .

1. Ingredients: 500 grams of apples, seasoning: 200 grams of rock sugar, 500 ml of rice vinegar.

2. How to make apple cider vinegar:

1) Wash the apples and dry them from the surface.

2) Cut the washed apples, remove the core, and cut them into thick slices.

3) Place them in a clean glass jar in the same way that a layer of apples and a layer of rock sugar are included.

4) Pour in the junmai vinegar. Roll laughing.

5) Close the lid, seal and place in a cool place for more than three months.

6) After soaking, remove the apples, store the apple cider vinegar in a glass bottle, and dilute it with water when drinking.

Teach you how to make apple cider vinegar at home.

The ancient method of homemade safe apple cider vinegar is the face of the fat-burning drink industry.

(1) Fruit vinegar process. Raw materials: crushing, heat treatment, saccharification, alcoholic fermentation, acetic acid fermentation, vinegar drenching, sterilization, aging, filtration, packaging, finished products.

2) Proportion of fruit vinegar fermentation raw materials. 500 kg of apples, 75 kg of bran, 15 kg of salt, 50 kg of chaff, kg of saccharification enzyme, kg of special yeast for fruit wine, kg of active acetic acid bacteria for fruit vinegar.

3) Specific operation methods. Remove the rotten part of the residual fallen fruit, wash it in clean water, and crush it into a paste. Put the crushed paste into an iron pot and heat it to 80 °C, sterilize it for 30 minutes, then cool it down to 45 °C, and add saccharification enzyme for saccharification.

When the temperature drops to 28 30, dry yeast for fruit wine is added, and then alcoholic fermentation is carried out. During the alcoholic fermentation, the temperature should be measured regularly, and the fermentation temperature should not exceed 35, and the alcoholic fermentation will end after 6 or 7 days. Add the bran and acetic acid bacteria after being activated for 1 hour by volume of 3% 4% alcohol solution, mix them evenly, and then mix them into the chaff for solid-state acetic acid fermentation in large vats.

When mixing salt, mix the salt and fermented acetic acid, compact, and finally sprinkle 1 layer of cover salt on the surface, store for 2 3 days to achieve the purpose of post-cooking, and then add cold boiled water to soak and pour vinegar. The soaking time is 1 day and night, repeated soaking 2 times, the vinegar obtained from these 2 times is mixed, heated to 65, sterilized for 25 35 minutes, stored in the jar, sealed and stored for 2 3 months for aging. After aging, it is taken out and filtered with 4 layers of gauze to obtain the finished vinegar.

Ingredients: a bottle of white vinegar, a bag of rock sugar, 5 apples, and a glass jar.

Steps: 1. Wash the bottle and apples and wipe them clean Do not have water stains, otherwise it is not easy to preserve, *Note: Use a sealed glass bottle.

2. Wash and slice the apples.

3. A layer of apple slices, a layer of rock sugar, stacked in a bottle, after filling the bottle, then pour vinegar 4, cover with plastic wrap, tighten the lid, and the house is in a cool place.

5. Seal and store for 3 months.

Pattern fruit vinegar DIY ingredients:

Lemon, bayberry, apple (or any kind of fruit, including cherry, star fruit, pear, aloe vera, etc.), white vinegar, sugar.

Trick fruit vinegar DIY practice:

1. Wash the fruit, dry it, peel and remove the seeds, cut the large fruit into slices or blocks, add an appropriate amount of Hengshun white vinegar and an appropriate amount of sugar, and the amount of sugar can be added. Soak the fruit and sugar in a glass-sealed bottle.

The vinegar must be white vinegar, the best one is brewed, and I use Hengshun.

Fruit vinegar can help digestion and enhance physical fitness, not to mention how refreshing it is to use fruit vinegar to make cold dishes in summer. When I soaked it for about a week, I couldn't help but take it out and taste it, hehe, the vinegar tasted so good! You should definitely try it too!

Generally, fruit vinegar should be soaked for more than 3 months, and the longer the time, the stronger the fragrance. When eating, you can divide the vinegar into small bottles, so that it is not easy to spoil.

Don't put chaff.

Ingredients: about 8 large cherries, 1 bottle of golden fruit vinegar fermented apple cider vinegar Steps:

1.A bottle of fermented apple cider vinegar and eight large cherries.

2.Large cherries pitted.

3.Place the large cherries in a blender cup and add half a bottle of fermented apple cider vinegar.

4.Break in a food processor and pour into a cup.

5.See this dense foam? There is no such foam in the fruit drink made with water.

6.The flesh had floated up to the fruit, but the foam was still dense, like a milkshake. Let's start drinking!

As the name suggests, it's vinegar made from fruits, and most of it is made from apples.

In autumn and winter, there are a lot of fruits in season, but because of the cold weather, many people are afraid of the cold and are reluctant to eat them, so how to eat fruits in this season? Find out what nutrition experts have to say about their new ways to eat fruit. >> so thin that I have no friends! Inventory of the 7 most effective fruit <<<

Teach you new ways to eat fruit.

Home-brewed persimmon vinegar.

Persimmon is very common in this season, and the color is beautiful, which makes people greedy when they look at it. Zuo Xiaoxia, associate professor of the nutrition department of the 309th Hospital of the People's Liberation Army, said that persimmons can nourish yin and moisten the lungs, strengthen the spleen and stomach, and are rich in carotene. Persimmons are higher in potassium and can also help relieve stress.

However, persimmons should not be eaten more, nor should they be eaten with seafood, which is easy to cause stones.

You can make persimmon vinegar from persimmons, which can be drunk directly, or mixed with vegetables as a condiment. Buy some hard persimmons, wash them, dry them, and seal them directly in the bottle. Then it is placed at room temperature for natural fermentation, and after about half a month, the persimmon vinegar is ready.

Strain out the solids with gauze, and the liquid left behind is persimmon vinegar, which is poured into a bottle for preservation. It tastes good when you drink a little or mix it with noodles.