糖稀的做法
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。
爱茄文化发展有限公司
2024-10-30 广告
做法：1、一袋红糖，
2、把锅坐在火上～
3、把红糖放进锅里
4、用铲子不停搅直到糖化成稀的～
5、关火～
如果用白糖就要按照如下
白糖600g
清水2000g
醋
少许
清水煮沸加入白糖，立刻转小火，熬至糖化加入醋转为慢火搅拌熬至糖水有胶性即可
白糖600g
清水2000g
白醋
少许
清水煮沸
加入白糖，立刻转小火，熬至糖化
加入白醋
转为慢火
搅拌
熬至糖水有胶性即可。
