Wheat and glutinous rice
Production steps:
1. Soak wheat in water overnight;
/iknow-pic.cdn.bcebos.com/D8F9D72A6059252D6D5FA302399B03B5B968 "target =" _ blank "title =" "class =" ikqb _ img _ alink ">. /iknow-pic . cdn . BCE Bos . com/d 8 F9 d 72 a 6059252d 6 D5 fa 302399 b 033 b 5 bb 5b 968？ x-BCE-process = image % 2f resize % 2Cm _ lfit % 2Cw _ 600% 2Ch _ 800% 2c limit _ 1% 2f quality % 2Cq _ 85% 2f format % 2Cf _ auto " esrc = "/ d 8 F9 d 72 a 6059252d 6 D5 fa 302399 b 033 b 5 bb 5b 968 "/>；
2. The next day, put it in a funnel and wait for germination, and cover it with a towel;
/iknow-pic . cdn . BCE Bos . com/562 c 1 1 DFA 9 EC 8 a 13f 1 cfe 9 E6 fa 039 18fa 1 Ecc0db "target =" _ blank "title =" "class =" ikqb _ img _ alink ">. /iknow-pic . cdn . BCE Bos . com/562 c 1 1 DFA 9 EC 8 a 13f 1 cfe 9 E6 fa 039 18fa 1 ECC 0 db？ x-BCE-process = image % 2f resize % 2Cm _ lfit % 2Cw _ 600% 2Ch _ 800% 2c limit _ 1% 2f quality % 2Cq _ 85% 2f format % 2Cf _ auto " esrc = "/ 562 c 1 1 DFA 9 EC 8 a 13f 1 cfe 9 E6 fa 039 18fa 65438
3. Put it in the funnel and start to grow a little root the next day;
/iknow-pic.cdn.bcebos.com/d8f9ad72a6059252d6c05a402399b03b5b5b9a2 "target =" _ blank "title =" "class =" ikqb _ img _ alink ">. /iknow-pic . cdn . BCE Bos . com/d 8 F9 d 72 a 6059252 d6c 05 a 402399 b 033 b 5 bb 5b 9 a 2？ x-BCE-process = image % 2f resize % 2Cm _ lfit % 2Cw _ 600% 2Ch _ 800% 2c limit _ 1% 2f quality % 2Cq _ 85% 2f format % 2Cf _ auto " esrc = "/ d 8 F9 d 72 a 6059252d 6 c 05 a 402399 b 033 b 5 bb 5b 9 a 2 "/>；
The malt is ready (about a week);
/iknow-pic.cdn.bcebos.com/c8ea15ce36d3d539770b6c53787e950352ab063 "target =" _ blank "title =" "class =" ikqb _ img _ alink ">. /iknow-pic . cdn . BCE Bos . com/c8ea 15ce 36 d3d 5397770 b 6 c 53787 e 950352 ab 063？ x-BCE-process = image % 2f resize % 2Cm _ lfit % 2Cw _ 600% 2Ch _ 800% 2c limit _ 1% 2f quality % 2Cq _ 85% 2f format % 2Cf _ auto " esrc = "/ c8ea 15ce 36d 3d 5397770 b 6 c 53787 e 950352 ab 063 "/>
Rinse the pulled wheat seedlings with clear water (do not remove the roots of the wheat seedlings and use them together);
/iknow-pic . cdn . BCE Bos . com/6a 63 f 6246 b 600 c 33285 e 66 ce 174 c 5 10 FD 9 F9 a 1 95 " target = " _ blank " title = " " class = " ikqb _ img _ alink " >/iknow-pic . cdn . BCE Bos . com/6a 63 f 6246 b 600 c 33285 e 66 ce 174 c 5 10 FD 9 F9 a 195？ x-BCE-process = image % 2f resize % 2Cm _ lfit % 2Cw _ 600% 2Ch _ 800% 2c limit _ 1% 2f quality % 2Cq _ 85% 2f format % 2Cf _ auto " esrc = "/ 6a 63 f 6246 b 600 c 33285 e 66 ce 174 c 5 10 FD 9 F9 a 195 "/>
Draining the washed malt;
/iknow-pic.cdn.bcebos.com/2cf5e0fe9925bc315c81b99e53df8db1ca1370d3 "target =" _ blank "title =" ". /iknow-pic . cdn . BCE Bos . com/2 cf 5 E0 Fe 9925 BC 3 15c 8 1 b 99 e 53 df 8 db 1ca 1370d 3？ x-BCE-process = image % 2f resize % 2Cm _ lfit % 2Cw _ 600% 2Ch _ 800% 2c limit _ 1% 2f quality % 2Cq _ 85% 2f format % 2Cf _ auto " esrc = "/ 2 cf 5e 0 Fe 9925 BC 3 15c 8 1b 99 e 53 df 8 db 1ca 1370d 3 "/& amp
Chop the malt with a knife, the better, for later use;
/iknow-pic . cdn . BCE Bos . com/e 850352 AC 65 c 103894 bb 76 C4 BF 1 13b 1 7e 89 EB " target = " _ blank " title = " " class = " ikqb _ img _ alink " >/iknow-pic . cdn . BCE Bos . com/e 850352 AC 65 c 1 03894 bb 76 C4 BF 1 193 13b 17e 89 EB？ x-BCE-process = image % 2f resize % 2Cm _ lfit % 2Cw _ 600% 2Ch _ 800% 2c limit _ 1% 2f quality % 2Cq _ 85% 2f format % 2Cf _ auto " esrc = "/ e 850352 AC 65 c 103894 bb 76 C4 BF 1 193 13b 178
Soak glutinous rice in water for 6-8 hours;
/iknow-pic.cdn.bcebos.com/a686c9177f3e6709d100e8f936c79f3f8dc55b7 "target =" _ blank "title =" "class =" ikqb _ img _ alink. /iknow-pic . cdn . BCE Bos . com/a 686 c 9 177 F3 e 6709d 100 e8f 936 c 79 f 3d F8 DC 55 b 7？ x-BCE-process = image % 2f resize % 2Cm _ lfit % 2Cw _ 600% 2Ch _ 800% 2c limit _ 1% 2f quality % 2Cq _ 85% 2f format % 2Cf _ auto " esrc = "/ a686 c 9 177 F3 e 6709d 100 e8f 936 c 79 f 3d F8 DC 55 b 7 "/>；
Drain the cold water and steam in the pot for 30 minutes (be sure to steam, no extra vegetables);
/iknow-pic.cdn.bcebos.com/9f2f070828381f309c7f20af4014c086e06f056 "target =" _ blank "title =" "class =" ikqb _ img _ alin. /iknow-pic . cdn . BCE Bos . com/9f2f 07082838 1f 309 c 7 f 20 AFA 40 14c 086 e 06 f 056？ x-BCE-process = image % 2f resize % 2Cm _ lfit % 2Cw _ 600% 2Ch _ 800% 2c limit _ 1% 2f quality % 2Cq _ 85% 2f format % 2Cf _ auto " esrc = "/ 9f2f 07082838 1 f 309 c 7 f 20 AFA 40 14c 086 e 06 f 056 "/>；
Stir the steamed glutinous rice and chopped wheat seedlings evenly;
/iknow-pic.cdn.bcebos.com/43a7d933c895d143eb2b49257ef082025aaf0752 "target =" _ blank "title =" "class =" ikqb _ img _ alink ">. /iknow-pic . cdn . BCE Bos . com/43 a7d 933 c 895d 143 eb2b 49257 ef 082025 AAF 0752？ x-BCE-process = image % 2f resize % 2Cm _ lfit % 2Cw _ 600% 2Ch _ 800% 2c limit _ 1% 2f quality % 2Cq _ 85% 2f format % 2Cf _ auto " esrc = "/ 43 a7d 933 c 895d 143 eb2b 49257 ef 082025 AAF 0752 "/>
Gently press it after stirring, leaving a hole in the middle for fermentation;
/iknow-pic.cdn.bcebos.com/d 01373f082025aafe2d3cdf6edab64024f1ae7 "target =" _ blank "title =" "class =" ikqb _ img _ alink ">. /iknow-pic . cdn . BCE Bos . com/d 0 1373 f 082025 aafe 2d 3c df 6 edab 64024 f 1ae 7？ x-BCE-process = image % 2f resize % 2Cm _ lfit % 2Cw _ 600% 2Ch _ 800% 2c limit _ 1% 2f quality % 2Cq _ 85% 2f format % 2Cf _ auto " esrc = "/ d 0 1373 f 082025 aafe 2d c df 6 edab 64024 f 1a E7 "/>
The rice cooker has been fermented for 8 to 10 hour, and juice has been produced at this time;
/iknow-pic . cdn . BCE Bos . com/b 80 14 a 90 f 603738 DC 90 ca 024 be 1bb 05 1f 8 1 9ec 76 " target = " _ blank " title = " " class = " ikqb _ img _ alink " >/iknow-pic . cdn . BCE Bos . com/b 80 14a 90 f 603738 DC 90 ca 024 be 1bb 05 1f 8 19ec 76？ x-BCE-process = image % 2f resize % 2Cm _ lfit % 2Cw _ 600% 2Ch _ 800% 2c limit _ 1% 2f quality % 2Cq _ 85% 2f format % 2Cf _ auto " esrc = "/ b 80 14a 90 f 603738 DC 90 ca 024 be 1bb 05 1f 8 19ec 76
Start pouring into the pot (be sure to use a non-stick pot), start cooking with high fire, cook to a certain extent, and then cook slowly with low fire;
/iknow-pic . cdn . BCE Bos . com/35 a 85 EDF 8 db 1cb 13 b0e 890 1 5d 054564 e 92584 b 37 " target = " _ blank " title = " " class = " ikqb _ img _ alink " >/iknow-pic . cdn . BCE Bos . com/35 a 85 EDF 8 db 1 cb 13 b0e 890 15d 054564 e 92584 b 37？ x-BCE-process = image % 2f resize % 2Cm _ lfit % 2Cw _ 600% 2Ch _ 800% 2c limit _ 1% 2f quality % 2Cq _ 85% 2f format % 2Cf _ auto " esrc = "/ 35 a 85 EDF 8db 1cb 13b 0e 890 15d 054564 e 92584 b 37 "/>
Slow cooking, boiling maltose;
/iknow-pic.cdn.bcebos.com/4a36acaf2edda3ccadea17260ce93901213f92ae "target =" _ blank "title =" "class =" ikqb _ img. /iknow-pic . cdn . BCE Bos . com/4a 36 acaf 2 edda 3 ccadea 17260 ce 9390 12 13 f 92 AE？ x-BCE-process = image % 2f resize % 2Cm _ lfit % 2Cw _ 600% 2Ch _ 800% 2c limit _ 1% 2f quality % 2Cq _ 85% 2f format % 2Cf _ auto " esrc = "/ 4a 36 acaf 2 edda 3 ccadea 17260 ce 9390 12 13 f92 AE "/>
Cook for about an hour and a half, and that's it;
/iknow-pic . cdn . BCE Bos . com/b 2 19 ebc4 b 74543 a 9d 57d 55 ca 178 a 82 b 90 1 1 1 455 " target = " _ blank " title = " " class = " ikqb _ img _ alink " >/iknow-pic . cdn . BCE Bos . com/b 2 19 ebc4 b 74543 a9d 57d 55 ca 13 178 a82b 90 1 1455？ x-BCE-process = image % 2f resize % 2Cm _ lfit % 2Cw _ 600% 2Ch _ 800% 2c limit _ 1% 2f quality % 2Cq _ 85% 2f format % 2Cf _ auto " esrc = "/ b 2 19 ebc4 b 74543 a9d 57d 55 ca 13 178 a82b 90 1 165438
Turn off the fire and wait for a while. When the bottom of the pot is still warm, you can pour it into a glass bottle and the syrup is finished.
/iknow-pic . cdn . BCE Bos . com/43 a7d 933 c 895d 143 e 9534 b 257 ef 082025 AAF 078 a " target = " _ blank " title = " " class = " ikqb _ img _ alink " & gt； /iknow-pic . cdn . BCE Bos . com/43 a7d 933 c 895d 143 e 9534 b 257 ef 082025 AAF 078 a？ x-BCE-process = image % 2f resize % 2Cm _ lfit % 2Cw _ 600% 2Ch _ 800% 2c limit _ 1% 2f quality % 2Cq _ 85% 2f format % 2Cf _ auto " esrc = "/ 43 a7d 933 c 895d 143 e 9534 b 257 ef 082025 AAF 078 a "/>
Extended data:
Syrup is also called "caramel". Glucoamylase in malt acts on sugar made from starch in broken rice. It is a light yellow viscous transparent liquid. The main components are maltose, glucose and dextrin.
Sweet, soft and refreshing. Widely used in candy, pastry products, but also in other industries. In traditional medicine in China, it is used as a medicine for relieving middle energizer, tonifying deficiency and moistening lung. This product is mild in nature and is mainly used to treat abdominal pain caused by insufficient middle energizer and cough due to lung dryness.