Exercise:
1, prepare 250g of wheat, wash it and soak it in clear water for one night.
2. Prepare a big basin with two chopsticks, put a vegetable washing basin on it, pour the soaked malt in, and sprinkle water 2-3 times a day, and you will see the malt grow up gradually.
3. Prepare 750g of broken corn and 750g of glutinous rice, wash and soak for more than four hours. Put the soaked glutinous rice and corn flakes into a steamer and steam them.
4. When the malt grows to about 4 cm, uproot it, clean it, wash it and dry it, and chop it up for later use.
5. Take out the steamed glutinous rice and corn pieces and air them to room temperature. Add chopped malt leaves and stir well. Then put it into a rice cooker, turn on the heat preservation button to keep warm for 20 minutes, unplug the power supply, and ferment for 2 hours with the residual temperature.
6. The extra water after stewing is maltose puree. Put a clean gauze in a big basin, pour in the fermented malt, and filter out the maltose puree.
7. Pour the filtered mashed maltose into the pot and cook slowly over medium heat. When it is a little sticky and dense bubbles appear, turn off the fire.
8. Pour into a large bowl without water or oil and cool naturally. Our maltose is ready-made, rich and sweet, and the method is simple and interesting.