Exercise 1

Materials: wheat, glutinous rice (can be quantified according to how much you do! )。

Exercise:

1. Soak the wheat in water and let it germinate to 3 to 4 cm.

2. Chop the malt.

3. After the glutinous rice is cooked, mix it with malt.

4. Ferment the mixed glutinous rice for 4 hours, don't worry.

5. Filter out the juice transformed from glutinous rice and cook it with high fire until it becomes thick.

6. Maltose will turn into amber candy after solidification. When eating, heat the candy and stir it with chopsticks.

Exercise 2

Ingredients: Chinese yam 1 root, proper amount of maltose.

Exercise:

1. Peel the yam, cut it into thin slices and spread it on a plate.

2. Sprinkle a little maltose on yam.

3. Put it on the steamer of the rice cooker, cook rice below and steam yam above. The rice is cooked and the yam is steamed.

4. After the yam is steamed, pour out the excess water on the plate and sprinkle with maltose.

Exercise 3

Ingredients: 200g of white radish, 80g of maltose, 5g of salt.

Practice;

1. Wash white radish, peel and shred for later use.

2. Take a bowl, add shredded white radish with method 1, salt and maltose, mix well and marinate for about 30 minutes. 3. Squeeze the shredded white radish from method 2.

Four practices

Ingredients: 200g of whipped cream, 80g of sugar and 35g of maltose.

Exercise:

1. Pour the whipped cream into a small pot.

2. Add sugar.

3. Pour in maltose again.

4. Then heat it with small fire.

5. Boil the cream.

6. Cook until the spatula is separated and the bottom of the pot is exposed. It is thicker.

7. Then pour into the mold.

8. demoulding after cooling.

9. You can also pour it into a square mold.

10. It is square when poured out.

Five practices

Ingredients: 200g of peanut kernel, 200g of maltose, 200g of sugar, 70ml of water, egg white 1 piece, 200g of peanut kernel, and some milk powder can also be used.

Exercise:

1. Bake peanuts, cool and peel them.

2. Pour maltose, white sugar and water into the pot and boil it with low heat until it can quickly agglomerate and harden when dropped into cold water.

3. When the sugar is almost ripe, send the protein to the hard foam.

4. Slowly pour the cooked syrup into the beaten egg whites, and continue to beat the egg whites while pouring until the egg sugar solution is so thick that it can hardly be stirred. Pour in peanuts and continue to stir.

5. Slowly pour the cooked syrup into the beaten egg white, and continue to beat the egg white while pouring until the egg sugar solution is so thick that it can hardly be stirred. Pour the peanuts and continue to stir.

6. Cover with plastic wrap, flatten the surface, roll it flat, roll it thin, and take it out and cut it into pieces (it is best to flatten it and then take it out and cut it into pieces for a long time.