2. Soak the wheat in water for one night.

3. Pick it up the next day and put it in a hollow plastic basin. Put it in the shade and water it with a watering can three times a day to keep the malt moist.

4. After five days, the malt can be used when it grows to the length of about one finger.

5. Wash the malt seedlings together with the roots.

6. Crush with a cooking machine. If there is no cooking machine, you can chop it with a knife.

7. Cook glutinous rice into glutinous rice by cooking rice.

8. Let the glutinous rice cool slightly to 60 degrees, and touch it for 5 seconds without feeling hot. Mix glutinous rice and mashed malt seedlings evenly.

9. Keep the temperature and ferment for 7 hours.

10, fermented malt will produce a lot of water, that is wort.

1 1, filter out the wort and boil it on high heat first.

12, boil a lot of bubbles, turn on a small fire and continue to boil, while stirring. When it's almost thick, dip a little malt in chopsticks and put it in cold water. If it can solidify immediately, it means it's cooked.

13. Bottle while it is warm, and let it cool, and maltose will be ready.

14, just roll it up with chopsticks when eating.