Question

糖稀怎么做？

Answer 1

准备食材：

小麦，糯米

制作步骤：

1.小麦在水里泡一夜；

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2.第二天放入漏斗里等待发芽，用毛巾遮光；

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3.放到漏斗里第二天就开始发了一点根；

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麦芽发好了（大约一个星期）；

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拔出的麦苗用清水洗干净（麦苗的根不要去除，一起使用）；

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洗好的麦芽沥干水；

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用刀把麦芽切碎，越碎越好，待用；

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糯米泡水6到8个小时；

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沥干水冷水放入锅里蒸30分钟，（一定得蒸熟，不能有加生）；

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蒸熟的糯米与剁碎的麦苗搅拌均匀；

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搅拌好后稍微压一下，中间留个孔发酵；

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放电饭煲保温档发酵了8到10个小时，这时候已经出汁了；

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开始倒入锅里熬（一定要用不粘锅的锅），开始用大火煮，煮了一定程度再改成小火慢慢的熬；

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慢慢的熬，熬出麦芽糖；

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大约熬一个半小时，熬的这样就差不多了；

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关火等待片刻，摸锅底还有一点温就可以倒入玻璃瓶，糖稀制作完毕；

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扩展资料：

糖稀亦称“饴糖”。由麦芽中的糖化酶作用于碎米中的淀粉所制成的一种糖。为浅黄色粘稠透明液体。主要成分为麦芽糖、葡萄糖及糊精。

味甜柔爽口。广泛用于糖果、糕点制品，亦用于其它工业。中医学上用作缓中、补虚、润肺药，性微温，主治中虚腹痛、肺燥咳嗽等症。

Answer 2

1、准备好锅灶，常用铜制锅熬制糖稀，如果找不到，用一般的铁锅也可以。另外备好白砂糖、清水、勺子等以备使用；\x0d\x0a2、把铜锅放在火上，加入适量清水，开大火烧开，然后加糖。水与糖的比例是1：1。也就是说:一份水一份白砂糖。很多人都说2:1用水，其实水太多熬得时间长。\x0d\x0a3、糖放好后，用勺子轻轻搅拌，利于糖的溶解，也防止粘底或者焦化。这一过程不要太慢，此时可见糖粒慢慢变小直至消失，完全成为糖的溶液。\x0d\x0a4、继续加热熬糖，不停用勺子搅拌，水变成水蒸汽逐渐减少，糖液温度逐渐升高，随着水分的减少，温度可超过100度。糖液逐渐起大气泡。\x0d\x0a5、起大气泡后，适当关至中火，这个过程要持续一段时间，注意火候要稳定，不要忽大忽小，同时用勺子刮锅底不停翻动，防止糊糖。\x0d\x0a6、熬糖熬至糖液色泽稍微变黄，大泡变为小泡就差不多了。用竹签或筷子在糖稀里沾一下并迅速放在冷水里，停5秒钟拿出来，放在嘴里尝一尝，如果嘎蹦脆就是熬制好的标志。\x0d\x0a7、糖稀将好未好之际最为关键，一旦确认，应迅速调整火候变小，不要含糊。一旦迟疑，就有可能前功尽弃，要么是还糖，要么是糖稀的颜色太深，焦化，甜味变淡、消失，甚至发苦。\x0d\x0a9、关火，连锅放在阴凉的地方冷却，10分钟后，糖液凝固变硬，就可以用铲刀铲起来了。\x0d\x0a10、糖块的存放。熬制好的糖块不能露天存放，因为糖具有吸湿性，很容易吸潮而变黏，导致无法使用。最好找一些结实的密闭的袋子乘放，以保持干燥。也可以放在生石灰块上保存。