Let's start with rice to make sikhye first
Please set it aside malt if you do something wrong
The ingredients may leak out
Double cotton cloth with malt oil
After pouring it in, tie it tightly
Soak it in lukewarm water for 20 minutes
If you soak the malt in lukewarm water
It'll be done in 20 minutes When you make it
Please keep in mind. Soaked cotton cloth
After touching it, add more water
I hit him
I'll put in malt for 2 to 3 hours
It sinks and uses only water from the top
You have to throw away the filling
Otherwise, sikhye will taste like this
It's not good to see because it's dark

After 2 hours, the rice will be filled with malt water
It's been 3 hours since I settled the malt
When it's ready, let's cook rice so that the malt can be fermented well
Shake it off well. Then, malt
Pour in water from the stomach and stir the rice well
It's the leftover malt
Since sediment doesn't pour into sikhye
You can throw it away
If you add sugar to sikhye
I hope the rice grains get better quickly. Dongdong, hurry up
It's boiling. So that the rice cools down quickly
Add a little bit of sugar
It takes 6 hours to keep warm
If you keep it warm for 3 hours, it'll go away
Time is shortened by half
Add 2 tablespoons of sugar and keep it warm
I recommend that you try it

Peel care while sikhye is fermented
While it's cooling down, cut the belly into quarters
Cut it and remove the seeds from the stomach
And then to make it clean
Cut off the skin and put it in a blender
Cut it into pieces and grind it
in order to refine one's virtue
Put the ground pear juice on a cotton cloth
Then, squeeze it out and make juice
If you add pear juice when you boil it
Since the pear sikhye is made neatly
Squeeze it tightly and prepare it separately

Make sikhye separately
It's been 3 hours since it's been cooled down
Open the lid of the rice cooker and drink sikhye
I checked and found out that the rice grains are floating well
Good for you In the rice cooker
We can cook sikhye for cooking
Then, you can't get sikhye quickly
The rice grains of sikhye have sunk, so it's pretty
The shape is not coming out
So I'm going to move them separately and quickly
I cooked it for him And BABAL separately
Put it in cold water and wash it separately
Keep it in the refrigerator when you drink sikhye
If you eat rice grains separately, it's not easy
It's good and the texture is good, so it's good to eat
I recommend you try it like this
The sikhye that I put in separately
Boil it over gas. Boil it
I think I need more water
I'm bloated
When it boils while boiling sikhye
The foam that forms at the end
You have to remove it to make the color clean
It's coming out So even if it's cumbersome
It's good to take it out
If you add ginger to pear sikhye
It's more delicious So, ginger extract
It tastes better if you add a little bit
If you don't have ginger extract, just ginger
If you don't like it
You can take it out and make it
When it boils a little bit
Now, pour in the ground pear juice
I need to season it with sugar
I'll taste it. If you don't like sugar
You can add Shinhwadang

Completion and storage of Bae Sikhye
If it's seasoned, turn off the heat and drink sikhye
Let it cool down Until it cools down
You can leave it there And it's so
If you cool it down for a long time, it'll go bad
Please refrigerate it right away
Wash the grains of rice separately and store them in the refrigerator
Every time you drink sikhye, you get a grain of rice
If you put it in, the rice grains will survive
It looks good and tastes good, so next time
Make sure to try it when you make it
I recommend it
If you drink Bae Sikhye during the holidays
It's great, so I'll do it as often as I can eat
It's good to eat So, if possible
I wrote it down in detail