Exercise 1

Materials: wheat, glutinous rice (can be quantified according to how much you do! )。

Exercise:

1. Soak the wheat in water and let it germinate to 3 to 4 cm.

2. Chop the malt.

3. After the glutinous rice is cooked, mix it with malt.

4. ferment the mixed glutinous rice for 4 hours, don't worry.

5. Filter out the juice transformed from glutinous rice and cook it with high fire until it becomes thick.

6. Maltose will turn into amber candy after solidification. When eating, heat the candy and stir it with chopsticks.

Exercise 2

Material: 1 yam, maltose.

Exercise:

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

2. Sprinkle a little maltose on the yam.

3. Put it on the steamer of the rice cooker, cook rice below and steam yam above. The rice is cooked and the yam is steamed.

4. After the yam is steamed, pour out the excess water on the plate and sprinkle with maltose.

Exercise 3

Ingredients: 200g of white radish, 80g of maltose, 5g of salt.

Practice;

1. Wash white radish, peel and shred for later use.

2. Take a bowl, add shredded white radish, salt and maltose according to the method of 1, mix well and marinate for about 30 minutes. 3. Shredding and squeezing the white radish of method 2.

Four practices

Ingredients: 200g whipped cream, 80g sugar and 35g maltose.

Exercise:

1. Pour the whipped cream into a small pot.

2. add sugar.

3. Pour in maltose again.

4. Then heat it with small fire.

5. Boil the cream.

6. Cook until the spatula is separated and the bottom of the pot is exposed. It is thicker.

7. Then pour into the mold.

8. demoulding after cooling.

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

10. It is square when poured out.

Five practices

Ingredients: peanut kernel 200g, maltose 200g, sugar 200g, water 70ml, egg white 1, peanut kernel 200g, and some milk powder can also be used.

Exercise:

1. Bake peanuts, cool and peel them.

2. Pour maltose, sugar and water into the pot and boil it with low fire until it can quickly agglomerate and harden when dropped into cold water.

3. When the sugar is almost ripe, send the protein to the hard foam.

4. Slowly pour the cooked syrup into the beaten egg white, and continue beating the egg white while pouring until the egg sugar solution is so viscous that it can hardly be stirred. Pour in peanuts and continue stirring.

5. Slowly pour the cooked syrup into the beaten egg white, and continue beating the egg white while pouring until the egg sugar solution is so viscous that it can hardly be stirred. Pour in peanuts and continue stirring.

6. Cover with plastic wrap, flatten the surface, roll it flat, roll it thin, take it out and cut it into pieces (it is best to flatten it and then take it out and cut it into pieces for a long time.