Manchu Sacrificial Snacks---saqima

Manchu Sacrificial Snacks---saqima

by kiss war girl

4.6 (1)
Favorite

Difficulty

Hard

Time

2h

Serving

2

Saqima was originally a sacrifice of Manchu rituals. The "Yenjing Years' Chronicles" records: "Saqima is Manchu glutinous rice cake, made of rock sugar, cream and white noodles, shaped like glutinous rice, and baked in a non-ash wood oven. Cooked, then into cubes, sweet and greasy and edible.” With the establishment of the Qing Dynasty, Saqima also followed the customs, spreading from north to south across the country, becoming a popular folk food.
There are many legends about the origin of the name Saqima, two of which are more typical. "Version One" is full of national sentiments. According to legend, in the Qing Dynasty, a certain general in Guangzhou was surnamed Sa, and he particularly liked horse-riding and hunting. Every time I return from hunting, I have to eat snacks, and the requirements cannot be repeated. Once, a cook who was under a heavy pressure to innovate accidentally fry a snack dipped in egg white into pieces. But at this time, the general was already urging for a snack, so he had to bring it up. He thought he would be punished, but the general was full of praise and asked what the name of the snack was. The cook casually said "Kill horseback", and later the name of this dim sum was written into words, which became "Saqima".
Version two, in fact, the origin of Saqima is very simple. It is a transliteration of Manchu. It is very clear in the "Imperial Zeng Ding Qing Wen Jian" during the Qianlong period. In Manchu, Saqima is a snack made from flax and sugar. Because it is very difficult to find a word in Chinese to translate, so it was directly transliterated as "Shaqima"... Later, it gradually became customary and it was written as "Saqima".
Although which version is correct, it is clear at a glance, but in oral communication, I believe that "killing horseback riding" will be more vital because of its richer "cultural elements". "

Ingredients

Manchu Sacrificial Snacks---saqima

1. Beat eggs and flour, mix well.

Manchu Sacrificial Snacks---saqima recipe

2. Knead into a smooth, slightly hard dough, cover with a damp cloth for 20 minutes.

Manchu Sacrificial Snacks---saqima recipe

3. Roll the dough into a uniform thickness of dough, slightly thicker than usual.

Manchu Sacrificial Snacks---saqima recipe

4. Sprinkle a layer of dry powder evenly, roll the dough on the rolling pin, and use a knife to make a longitudinal stroke from the rolling pin.

Manchu Sacrificial Snacks---saqima recipe

5. Cut into short and narrow dough pieces.

Manchu Sacrificial Snacks---saqima recipe

6. Cut into evenly thick noodles.

Manchu Sacrificial Snacks---saqima recipe

7. Heat the oil in the pot, add the noodles in portions and fry them over medium heat until they are fluffy and light yellow, and remove the oil for use.

Manchu Sacrificial Snacks---saqima recipe

8. Sprinkle raisins, black sesame seeds, and green and red silk into the noodles.

Manchu Sacrificial Snacks---saqima recipe

9. Pour the caster sugar, maltose, and water into the pot and heat it over a low heat.

Manchu Sacrificial Snacks---saqima recipe

10. Until the caster sugar is completely dissolved, the syrup appears thick and foamy.

Manchu Sacrificial Snacks---saqima recipe

11. Continue to boil over low heat until the syrup is thick and can be drawn. (You can dip the fried noodles in a little syrup, and the syrup can be pulled out after a little cooling, indicating that it is cooked)

Manchu Sacrificial Snacks---saqima recipe

12. Quickly pour the boiled syrup into the fried noodles and mix well. Try to make every noodle dip into the syrup.

Manchu Sacrificial Snacks---saqima recipe

13. While it is warm, pour it into the oiled mold.

Manchu Sacrificial Snacks---saqima recipe

14. Spread evenly, press on a wooden board, and cut into small squares with a knife to serve.

Manchu Sacrificial Snacks---saqima recipe

Tips:

1. The dough for making noodles should not be too hard, but must be thorough, so that the fried noodles are crispy.

2. The degree of syrup boiling determines the state of Saqima's finished product. If you don’t cook enough, the cooked Saqima will be sticky and difficult to shape. If you cook it, the Saqima will be too hard and not soft enough, so you must take care of it.

3. In the process of Sachima pressing, don't press too tightly, but relax it so that it can adhere to each other: if it is pressed too tightly, there will be no soft feeling when eating.

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