Milo

3 kg of mucous rice, clean up rice with an electric cooker, make a pot, make a pot, or make less

It's about a pound of maltol

Prepare a bag where the maltol system is soaked in hot water that the bag is not too dense, leaky but not too thick, which, if it's too thick, is squeezed out, the rice is not clear enough and the soup is not good

You eat well, turn over, cool down

(a) A little cool water to adjust the temperature so that the temperature can reach in the hand and the heat can be tolerated (42-45 degrees)

(b) To pour wheat phenol water and bags (or stammers) into rice pots, with water just before rice is available, cover the pan cap, seal it up and start fermenting for five hours, better seal it with a moisten, and put it on an electric mattress or under a thick mattress so that it can keep it warm and feel cool, three hours later, check the temperature, make sure it's not hot enough to warm it up, use a small fire when warming it, and try to keep it warm, so that it doesn't get fermented if it's hot

Five hours of basic fermentation, validation methods; thumbs and index finger milling of grains, if it doesn't slide, the platinum is done, and it doesn't matter if it's less than that, and it ferments in heat. (a) Start by finding large pots: repeatedly washing flaming sacks with warm water, pouring water into the pot, adjusting the density of the water itself, eating dry water less water, drinking more water, making it especially rare, and putting more flamingol

More, with two pots

When water is adjusted and ice and sugar is put in, when the pot is set, the fire is set. This phase involves looking at the pot, which is easy to spill, and there's a lot of foam, which needs to be applied in time

It's been over half an hour, the better, at least half an hour

Success

You can easily refuse to drink additives, preservatives..