Weekend cuisine DIY | Sachima homemade method you deserve

Shaqima, also known as Saqima, is sweet and sweet, hard or soft, and became a favorite food during the Qing Dynasty. This weekend, make your own sachima for your family.

Eggs and flour are essential, yeast powder, sugar, maltose or honey, and finally some nuts according to personal preference.

steps:

1. Put flour in the container, beat the eggs, put the yeast powder, stir until flocculent and knead into a smooth dough, and let it go for 30-40 minutes;

2. Sprinkle a small amount of flour on the board to prevent stickiness, take out the dough and knead it a few times, roll out the rectangular, thick dough cake with a thickness of about 1 yuan coins;

3. Cut the dough into slender noodles along the wide edges and shake them open to avoid sticking;

4, pour oil into the pan, heat the oil to 70%, put in the noodles, fry until light golden brown can be fished out;

5, take another empty pot, add water to boil, pour sugar, maltose stir well and boil, draw the wire to turn off the heat;

6, the fried noodles quickly poured into the pot and stir-fry, to ensure that each noodle can be wrapped in syrup, while hot, the sugar-coated noodles into a square container, wear disposable gloves to flatten the sugar noodles, sprinkle with favorite nuts, compact and let cool;

7. Remove the cooled sachima, cut into small pieces, and a delicious sachima is finished.

note:

1, and the noodles, do not be too hard.

2. If you like a softer Sachima, you can fry the noodles less for a while, and vice versa.

3. If the container of Shengsha Qima is not a non-stick container, it is necessary to brush the oil in the container in advance to avoid being unable to pour it out.

Can you draw silk shachima have you learned? Give it a try.

Beijing News reporter Zhang Mingxuan Image source Screenshot of e-commerce website

Edited by Zhu Fenglan Proofreader Zhao Lin

Source: Beijing News