Home-made Beijing-flavored Snack "saqima"

Name: Home-made Beijing-flavored Snack "saqima"
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Wheat flour; 3 pieces egg; Some Flour; 50g Red and white raisins; 20g Green red silk; 150g Sugar; 50g maltose; Some Cooking oil

by Large frying spoon

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Saqima, used to be a sweet snack of the Manchus, was also one of the sacrifices of the Three Tombs outside Guanwai in the Qing Dynasty. After the Manchu entered Beijing as the capital, Saqima evolved into one of Beijing’s famous Beijing-style four-season pastries, and it is also an indispensable delicacy among Beijing’s eight pieces. In writing, it was written as "Shaqima" or "Sai Lima" in Beijing in the past. Saqima's dessert is beige in color, soft, sweet and delicious, with a strong fragrance.
Saqima can be simplified if it is made at home, and the production method is also very simple. It mainly uses flour, eggs, and sugar as raw materials. If you want to save the amount of eggs when making, you can also add a little water and baking powder to achieve the effect of hair. , But the egg flavor is lighter when it tastes, it is generally better to use whole eggs. The ingredients for making this snack at home are: 500 grams of wheat flour, 5 eggs, 400 grams of sugar, 100 grams of maltose, 50 grams of honey, 40 grams of green and red silk, 100 grams of raisins, appropriate amount of dried noodles or starch, appropriate amount of cooking oil .
The production is roughly divided into several steps; ① Embryo: beat the eggs, mix them with flour and other raw materials, knead softly, add starch to prevent sticking, and form a dough, roll out thin slices, and cut into noodles; ②Fry: When the raw noodle embryos are fried in a hot oil pan until they are completely loose, round and silky and uniformly creamy-yellow, remove them for later use; ③Sugar: white sugar or granulated sugar and boil in an underwater pot, add the caramel for about five minutes after the sugar has boiled , And then boil until it has a certain viscosity; ④Forming: After the syrup is boiled, remove the sugar pot from the stove, put the fried semi-finished material into the pot, mix well, and then pour it on the chopping board and sprinkle with raisins and The green and red silk is compacted with a knife to make it adhere to each other. After a while, it is cooled and cut into square pieces. The following describes the specific method of making this Saqima at home;"

Ingredients

200g Wheat Flour
3 pieces Egg
Some Flour
50g Red And White Raisins
20g Green Red Silk
150g Sugar
50g Maltose
Some Cooking Oil

Home-made Beijing-flavored Snack "saqima"

1. Beat the eggs into the flour and form a dough.

Home-made Beijing-flavored Snack "saqima" recipe

2. After the dough is made, cover with a wet towel for 15 minutes.

3. After the dough is ready, take it out, knead it on the chopping board and roll it out with a rolling pin.

4. Roll the dough into 3 mm thick pieces.

5. Then use a knife to cut the dough into 8 cm wide dough pieces.

6. After cutting, sprinkle an appropriate amount of dry powder on top of it.

7. Cut the stacked noodles into thin strips with a knife.

8. After cutting, spread out and shake the dry flour on top.

9. Spread the cut noodles in the oil pan by hand.

10. Don't blow up too much at once to prevent clumps.

11. Fry until the noodles are fully expanded and float on the oil surface and then take them out for later use. Note that the oil temperature in this process should be controlled well not to be fried.

12. In another pot, pour a little water, and pour the sugar into the boiling water.

13. When the sugar melts, it becomes a big bubble. Pour in the maltose and stir well.

14. Stir-fry the sugar until it is scooped up and down in a flowing silky shape. Turn off the heat.

15. Turn off the heat and pour in the fried noodles and stir evenly.

16. Then pour the noodles mixed with syrup on the chopping board, and sprinkle the green red silk and raisins evenly on the top while it is hot.

17. After sprinkling the ingredients, use a knife and hands to pat the noodles into a rectangle or square.

18. After drying and setting, cut into small pieces of Saqima and it is ready. Put the finished Saqima on a bamboo curtain and dry it thoroughly and then put it in a fresh-keeping bag for storage, and serve it on the table when you are waiting for guests or drinking tea. Just eat it.

Tips:
The characteristics of Saqima; the taste is sweet and soft, the color is golden, sweet but not greasy, it melts in the mouth, and the taste is fragrant.

Tips;

1. The oil temperature should be controlled well during frying, and should not be colored, it should be kept light yellow, so that the made Saqima is more beautiful.

2. There can also be some cooked melon seeds, cooked sesame seeds and golden cake silk, etc., which will be more delicious and the color will be more beautiful.

3. Don't fry the sand when frying sugar. When it is about to wire drawing, quickly pour maltose and stir evenly. Adding maltose will not draw the wire. Adding maltose can prevent the sugar from drawing and it will not be used for a short time after the Saqima is done. It will harden the effect. After the boiled syrup is turned off, it will be better to add a little honey. Saqima can not dry hard for a long time. If there is no maltose at home, it can be replaced with honey.

4. If you like the taste of sweet-scented osmanthus, you can also put a small teaspoon of sweet-scented osmanthus sauce in the syrup after turning off the heat to increase the fragrance.

5. The noodles mixed with syrup should be loosened when shaping on the chopping board. Don't press the Saqima too hard, otherwise it will be too hard and taste bad.

The traditional Beijing-flavored "Saqima" of the big stir-fry spoon is ready for your reference!