My favorite maltose when I was a child turned out to be so simple that I didn't need to add a single piece of sugar

　　In that era of material poverty, eating a piece of maltose in your mouth, that sweetness, is really indescribably comfortable and satisfying, that kind of beauty, you can really be willing to eat without eating.

Now, maltose is gradually moving away from us, because there are so many types of candy that we can't count them, and the sound of "Ding Ding Dangdang" is not as attractive as it was at the beginning.

Maltose is actually a sugary food made by fermenting grains such as rice, barley, millet or maize. It has been produced all over the country.

There are two kinds of maltose soft and hard, the soft one is a yellow-brown thick liquid, which is very viscous, called gum syrup.

　　

The hard gummy is stirred, mixed with air and solidified, and it is a porous yellow-white sugar cake, called white starch candy.

　　

Maltose has the effect of moistening the lungs, invigorating and removing dryness; It can be used to treat qi deficiency and fatigue, deficiency and cold, abdominal pain, lung deficiency, long-term cough and wheezing.

Maltose can be consumed by the general population, but it is avoided by diabetics.

The maltose that I loved to eat when I was a child turned out to be so simple that it could be made without adding a single grain of sugar. Its raw materials only need wheat and glutinous rice,

If you have children at home, you might as well use this traditional rural method to try it once, the method is interesting and delicious, pure and natural, cleaner and more hygienic than those candies outside, and it can also let today's children understand the taste and charm of the food we ate back then.

Of course, if you have the conditions, you can also guide your child to do it once, so that the child can not only learn traditional technical knowledge, but also understand the joy of labor.

Below, let's make this kind of food that swept the country that year, and tell you the detailed method step by step.

Step 1: Prepare 1 kg of wheat, wash the wheat and soak it overnight.

　　

The next day, drain the soaked wheat, lay it on the drawer, and spread it out as much as possible so that it will not become moldy.

　　

Water three to four times a day and the malt will slowly grow

　　

　　

　　

Step 2: When the temperature is suitable, about 5-6 days, the malt will grow to 3-4 cm, and it's OK. Prepare about 4 catties of glutinous rice,

Soak for 5 hours in advance.

　　

Once the glutinous rice is well soaked, drain the water

　　

Put it in a wooden barrel and steam it for an hour

　　

After steaming, pour it out and let it cool

　　

Step 3: Grow wheat sprouts, uproot them, and put them in clean water to wash them several times

　　

Drain the malt,

　　

Then chop it with a knife (or if you have a food processor wall breaker at home, it is better to break it with a food processor wall breaker)

　　

Step 4: Use cool boiled water to put the malt and cool the glutinous rice and mix evenly

　　

　　

The pot has just steamed the glutinous rice, and there is still residual temperature, about 50 degrees, put the malt glutinous rice in the pot, cover the pot, and ferment for 4-5 hours

(Or put it in the rice cooker, press the heat preservation, and let it ferment for 4-5 hours)

　　

After five hours, open the lid of the pot and press the glutinous rice with a wooden spoon, when there is a lot of moisture in the glutinous rice, it is OK,

　　

Step 5: Prepare a piece of clean gauze, put the fermented malt glutinous rice into the gauze, and squeeze out the water in the malt glutinous rice

The water is then filtered through a sieve

　　

This is the puree of maltose

　　

Step 6: Pour the maltose puree into the pot and simmer over low heat, the longer the time, the longer the time,

The thicker the maltose.

　　

When boiling thick, stir constantly to prevent it from sticking

　　

After cooking, put it in a container and let it cool, it is the maltose we loved to eat when we were children, it has a thick wheat aroma, especially sweet, and there is no need to add a grain of sugar.

　　

Maltose is really the best childhood memory of the seventies, eighties and nineties, you can't go back to the past, but you can treasure the sweetness of maltose in the bottom of your heart and keep it forever!