Exercise 1

Ingredients:Wheat, glutinous rice (you can quantify this depending on how much you're making!) .

Exercises:

1. Soak the wheat in water and let it sprout until it reaches 3 to 4 centimeters.

2. Chop the malt.

3. Cook the glutinous rice and mix it with the malt.

4. Ferment the mixed glutinous rice for 4 hours, no need to rush.

5. Strain off the juice transformed by the glutinous rice and cook it over high heat until it thickens.

6. When the maltose solidifies, it will turn into amber-colored sugar cubes. To eat, heat the sugar cubes and stir them with chopsticks.

Exercise 2

Ingredients:1 yam, maltose.

Exercise:

1. Peel the yam, cut it into thin slices and spread it on a plate.

2. Sprinkle a small amount of maltose on the yam.

3. Put it on the rice cooker's steamer, cook the rice below and steam the yam on top. When the rice is cooked, steam the yam.

4. When the yam is steamed, pour off the excess water from the plate and sprinkle with maltose.

Practice 3

Materials:200g white radish, 80g maltose, 5g salt.

Practice;

1. Wash white radish, peel and shred and set aside.

2. Take a bowl, add method 1 shredded white radish, salt and maltose, mix well and marinate for about 30 minutes. 3. Squeeze method 2 shredded white radish dry.

Four Practices

Ingredients:200g of light cream, 80g of sugar, 35g of maltose.

Practice:

1. Pour the whipped cream into a small saucepan.

2. Add the sugar.

3. Pour in the maltose.

4. Then heat it over low heat.

5. Bring the cream to a boil.

6. Cook until the spatula separates and the bottom of the pan is exposed. It is thicker.

7. Then pour into molds.

8. Cool down and take off the mold.

9. You can also pour it into a square mold.

10. Pour out is square.

Five practices

Materials:200g of peanut kernels, 200g of maltose, 200g of sugar, 70ml of water, 1 egg white, 200g of peanut kernels, you can also use some milk powder.

Exercises:

1. Roast the peanuts and peel them after cooling.

2. Pour maltose, sugar and water into a saucepan and boil over low heat until the drops can quickly clump and harden in cold water.

3. When the sugar is almost cooked, send the egg whites to a stiff froth.

4. Slowly pour the cooked syrup into the beaten egg whites, continuing to beat the egg whites as you pour, until the egg-sugar mixture is very thick and almost impossible to stir, pour in the peanut nuts and continue to stir.

5. Slowly pour the cooked syrup into the beaten egg whites, continuing to beat the egg whites while pouring, until the egg-sugar mixture is so thick it is almost impossible to stir, pour in the peanut kernels and continue to stir.

6. Cover with plastic wrap, flatten the surface, roll it out, roll it out thinly, remove and cut into slices (it's best to flatten it and then remove and cut into slices for a longer time.