How to cook fried malt

Malt prescription is called malt, barley malt, fried malt and burnt malt.

Preparation method of malt: take fresh, mature and clean barley, soak it in clear water until it is 60% to 70% transparent, take it out, put it in an energy-discharging container, cover it, spray water two or three times a day to keep it moist. When the malt grows to 0.5CM, take it out and dry it.

Stir-fry malt: Take clean malt, put it in a preheated stir-fry container, heat it with slow fire, turn it constantly, stir-fry until the surface is burnt, take it out and cool it, and sieve it to remove dust.

Burnt malt: Put the clean malt into a frying container and heat it with medium fire until it crackles, the surface is brown and bulges, and it has a burnt smell. Take it out, let it cool, and sift out the ashes.

Malt is sweet and flat. Spleen and stomach meridian. Has the effects of promoting digestion, regulating stomach, soothing liver, and promoting lactation. Used for dyspepsia, galactophobia, and galactophobia. Stir-fried malt is warm and fragrant, which has the functions of promoting qi circulation, promoting digestion and restoring milk. The burnt malt is mild in taste and slightly sweet and astringent, which enhances the function of promoting digestion, resolving stagnation and stopping diarrhea.

When malt is heated, the titer of amylase decreases or disappears with the increase of heating degree. Different lengths of maltoamylase have different activities.

Maltose is made from malt, so maltose is very good for children's spleen and stomach and is a natural product of children's stomach.

Malt needs to remember that raw malt passes through milk and fried malt returns to milk.