Maltose, The Deliciousness of Childhood Memories
by Braised Beef Noodle 1
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Choose full-grained wheat.
2. Soak for one night.
3. Spread evenly into the drain basin, and put a layer of gauze or kitchen paper on the bottom of the drain basin.
4. Water twice a day.
5. Until the malt grows to a height of four or five centimeters.
6. Uproot and wash clean.
7. Put a blender to smash.
8. Soak the glutinous rice in water for fifty minutes.
9. The electric rice cooker is cooked. (Same as cooking white rice)
10. The glutinous rice is cooked and cooled until the temperature is about forty-five degrees.
11. Stir the beaten malt and glutinous rice well.
12. Cover the pot and ferment for six hours.
13.
14. Strain the juice with gauze.
15. Filtered glutinous rice wort.
16. Put it in a pot and boil until the water is almost evaporated, then change to a low heat. Just boil it until it's thick. Remember to keep stirring or it will burn, and it will be bad if it burns.
17. Wait to cool and bottling. Like it? If you like, add V869514685 to exchange delicious food and learn
