Manchu Sacrificial Snacks---saqima
1.
Beat eggs and flour, mix well.
2.
Knead into a smooth, slightly hard dough, cover with a damp cloth for 20 minutes.
3.
Roll the dough into a uniform thickness of dough, slightly thicker than usual.
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.
5.
Cut into short and narrow dough pieces.
6.
Cut into evenly thick noodles.
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.
8.
Sprinkle raisins, black sesame seeds, and green and red silk into the noodles.
9.
Pour the caster sugar, maltose, and water into the pot and heat it over a low heat.
10.
Until the caster sugar is completely dissolved, the syrup appears thick and foamy.
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)
12.
Quickly pour the boiled syrup into the fried noodles and mix well. Try to make every noodle dip into the syrup.
13.
While it is warm, pour it into the oiled mold.
14.
Spread evenly, press on a wooden board, and cut into small squares with a knife to serve.
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.