Shaqima
1.
Beat 3 eggs in the flour
2.
Use chopsticks to stir, knead the dough, knead thoroughly, cover the kneaded dough with a cloth, let it rest for 15 minutes
3.
Knead the dough after waking up for a while, take a part of the dough, which is convenient for operation
4.
Use a rolling pin to roll into a 0.5cm thick dough, as thin as possible
5.
Cut into thin noodles, about 6cm in length, sprinkle with cornstarch to prevent stickiness. The cut on the picture is thicker, and the fried noodles will be thicker. Then I cut it thinly.
6.
Put oil in the pot, put in the noodles on low heat, and fry them in batches. You can remove them as long as the noodles change color.
7.
Fried noodles, set aside
8.
Put sugar in the pan
9.
Pour 200ml of water
10.
Take 100 grams of maltose and put it in the pot
11.
Bring to a boil on high heat, stirring constantly, until the syrup begins to thicken
12.
Turn to low heat and continue to stir until the syrup is boiled and it will feel like wire drawing
13.
Pour the syrup into the fried noodles
14.
Stir quickly to make the noodles evenly stick to the syrup
15.
Pour it into the mold while it is hot, put a layer of heat-resistant plastic wrap, and compact it with a tool, preferably with a hammer. If the compacted product is not compacted, it will easily fall apart.
16.
Let it cool and you can cut into pieces
Tips:
1. There are 3 eggs in the formula, if not enough, you can add the 4th egg as appropriate
2. The noodles should not be too thick, they will swell if fried
3. The state of boiled syrup is silky when a spoonful is poured down.
4. The fried noodles should not be fried too old, otherwise it will affect the taste of the finished product
