Main ingredient barley 500 grams of barley with shell

Sticky rice 10 pounds

Method of maltose

1.

Clean the barley, put it in the water to soak for about 24 hours, fish out and control the water, put it on a white cloth wrapped in a white cloth, placed in a cool place and separated from the light with objects. Every day, two to three showers of water, this process is about 4-6 days, the temperature is high time is a little shorter, the temperature is low time is a little longer

2.

Birth of a good barley malt, I hesitated two days is to use sweet potatoes or use glutinous rice to do maltose, the result is that the malt is a little bit too big, there are going to be done to the pro malt do not have to be born so long to generate the length of this, the maltose out of the sugar with a little bit of malt green gas!

3.

Sticky rice soaked for about 1 hour, steamed over water. Slightly softer than usual steamed rice, put to 40-60 degrees, there is no thermometer, I directly with my fingers to try, feel a little hot on it; and then put the chopped malt into the mix.

Please put it in a warm place to ferment for 6-8 hours

4.

Fermented

5.

Strain it in a clean cloth bag, and it is recommended to strain it twice

6.

This one is filtered, and it's white like a rice broth

7.

Burn it on a high heat, and then boil it on a low heat. During the period to repeat with a spoon to the above floating white material skimming off, be sure to spoon gently stir, otherwise it will paste the bottom of the pot.

8.

Boiled maltose. Use the tip of your chopsticks to dip the maltose into it, and you can pull it out. The maltose on the picture is a little bit thin, to eat directly can be in the boiling time longer, more beautiful color. I'm going to use it to stir-fry the noodles and cut the sugar to this extent is about the same