Maltose
1.
Soak the wheat for 8 to 10 hours to pick out the bad seeds. Spread it on a plate, put gauze underneath, just moisturize
2.
When the wheat grows to four or five centimeters in length, start making it before the true leaves grow.
3.
The glutinous rice is soaked for five or six hours and then cooked. The malt is washed and crushed in various ways. When the temperature of the glutinous rice is about 60 degrees, it is mixed with the malt and kept warm for 6 or 7 hours.
4.
After fermenting, wring dry with gauze, bring the filtered water to a boil over high heat, change to medium heat and finally low heat, boil and hang the flag
5.
Boil to a certain degree of hardness, you can put it into the mold to make your favorite lollipop
