The production of malt syrup is quite troublesome, so I gave up and tried another simple method, and it succeeded. Let's briefly introduce how to make malt syrup first!
1 Put the wheat in a suitable environment and let it sprout (it takes 4 ~ 6 days).
2, crushed malt for later use.
3. Steamed glutinous rice
4, evenly mixing them and fermenting at 40-60 DEG C for 6-8 hours.
5, filtering to leave juice
6, slow fire to thick
7. Cool the chopsticks a little and stir them, and you're done!
By stirring the sugar, I think of malt syrup, and by malt syrup, I think of fructose syrup ... This is simple:
1, the fruit is cut into small pieces, crushed and filtered to leave juice (watermelon is recommended here)
2. Add a little sugar to the juice and stir until it melts. Cook it in a small fire until it is thick.
Is it simple?