Ingredients: wheat 150g (preferably whole-grain fresh wheat).
Material: glutinous rice 1500g.
Seasoning: appropriate amount of water.
Tools: big basin, big filter basin, big barrel, blender, rice cooker, pot, pot spoon, chopsticks, gauze.
-Start making-
Step 1 "Soak Wheat": Take a large pot, first put all the fresh wheat bought into the pot, add enough clear water, and soak the untreated wheat 1 night.
Step 2: "Place wheat": Take a large filter basin, evenly pad a layer of gauze on the bottom of the filter basin, then put a big bucket under the filter basin to receive dirty water, pour all the soaked wheat and clean water into the filter basin, filter out the excess water, and then go to the next step.
The third step is "sowing and germination": keep the filter pot and vat stacked, start to cultivate wheat below, and evenly fill the filter pot twice every morning and noon to let the wheat absorb water and germinate, and produce the key component-malt.
Step 4 "Water the malt": water it repeatedly every day until the malt of wheat grows to a height of about 5 cm, and then proceed to the next step.
Step 5: "Wash the malt": uproot all the germinated malt and wash it again with clear water (because there is no soil, washing it twice will be very clean).
Step 6 "breaking malt": put the washed malt and wheat into the blender, start the beating mode, and completely break it for later use. The malt part has been finished in this step, and the ingredients will be processed below.
Step 7: "Soak the glutinous rice": Put the prepared 1 500g glutinous rice into the rice cooker, add enough water and soak it for1hour to make it absorb enough water.
Step 8 "Boil the glutinous rice": Then put the soaked glutinous rice into the rice cooker together with the rice cooker, and select the "Boil" button to cook until it is soft and ready for use (this step is the same as boiling white rice).
Step 9: "Add malt, stir and ferment evenly": After the button jumps, don't open the lid in a hurry, unplug the power supply and let it cool naturally for a while. When the temperature of glutinous rice drops to about 50 degrees, pour the cut malt into it and stir it with chopsticks while it is hot until it is evenly mixed. After stirring evenly, cover it and let it ferment naturally for 6 hours without plugging in electricity.
Step 10 "Squeeze the juice": Take a clean plate, spread a layer of gauze inside, pour all the fermented mash into the gauze, wrap the mash tightly with gauze, then squeeze the water with clean hands to squeeze out all the water in the mash as much as possible. This step is the key, leave the juice.
Step 11 "Boil the juice maltose": Finally, take a clean pot, pour all the squeezed juice into the pot, bring it to a boil over high heat, then turn to low heat and cook it slowly, while stirring it with different spoons until the water in the juice is completely evaporated to viscosity. At this time, maltose is ready. Finally, naturally cool the cooked maltose, put it in a container, seal it and carry it with you.