Maltose simple practice is as follows:

Preparation materials: barley, glutinous rice

1, the barley clean, put in the water to soak for about 24 hours, fished out of the water control, put on the white cloth wrapped, placed in the shade, with items separated from the light. Two to three times a day, 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, raw barley malt, malt need not be born so long to generate this length, malt sugar to do out, sugar with a bit of malt green gas,

3, glutinous rice soaked for about 1 hour, steamed across the water. Slightly softer than usual steamed rice, put to 40-60 degrees, there is no thermometer, I directly use my fingers to try, feel a little hot can be; and then put the chopped malt into the mix. Put the warm place to ferment 6-8 hours,

4, fermentation,

5, with a clean cloth bag good filtering, it is recommended to filter twice,

6, this is a filtered good, rice white like rice soup,

7, high heat boil, and then slow simmering 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 the chopsticks to dip the maltose, you can pull out the silk. The maltose on the picture is a little bit thin, to be eaten directly can be boiled for a longer time, the color is more beautiful. I'm going to use it to stir-fry the noodles and cut the sugar to this extent is almost the same.