1. Pour the wheat into a bowl, then pour a bowl of water to drown the wheat and soak it overnight. Wheat must be fresh, otherwise it will not germinate easily.

2. After the wheat is soaked, pour the wheat into a breathable basin and spread it out by hand to let the wheat germinate. Water the wheat twice a day, and on the third day, you can see the wheat sprout and turn green (magical magic! )。 Continue to sprinkle water evenly on the wheat to make the buds grow faster.

3. Take another pot, pour the glutinous rice into it, and add less corn grits (to make the maltose look better). Soak in water for one night, and the glutinous rice will swell and become bigger after soaking for one night, and then rinse the glutinous rice.

4. Pour the washed glutinous rice on the steamer covered with cage cloth, smooth the glutinous rice and insert some holes in it. When steamed, it is heated evenly and cooked easily. ) Steam on the fire for half an hour.

5. After steaming, pour it into a larger basin and stir it to cool the glutinous rice to 30-40 degrees.

6. Wheat can be used on the sixth day of germination, and the length of malt is 3-4cm.

7. Wash all the malt in the basin, put it into the wall breaker and pour the water. Crush malt.

8. Pour the mashed malt into the glutinous rice basin and stir well.

9. Stir well, pour into the rice cooker and let it ferment completely (keep the temperature for 2 hours, then turn off the power for 4 hours).

10, pouring into a mesh bag, filtering, and filtering out wort. Pour the filtered wort into a non-stick pan and boil it over high fire to remove the floating foam during cooking.

1 1. You can smell the thick wheat fragrance during the process. Remember to stir frequently in the middle of cooking to prevent the pan from sticking to the pan.

12, just cook until it is sticky. * * * stayed up for two hours.

13, turn off the fire and let it cool, then put it in a clean glass bottle. Can be stored in a cool and dry place for more than one year.